Classic Sponge Cake
I want to start simple both with my writing skills and the recipe for my very first post here. I am still getting around on how to write a blog – feel so outdated. I wish I could write. It has been a while since I have written poems either (actually ten freaking years…..) I am in awe of all those blog writers on how effortlessly they weave amazing stories around each post and make reading such a pleasure.
I am far from that… but I want my readers to focus more on the recipe than my boring day – to –day stories. I want them to realize that baking isn’t as difficult as they think it is. All it needs is some prep work and precise measurements. And once you get a hang of dishing out the most wonderful bakes.. Prep work won’t seem so much of a work at all. So again, I start with the very basic and simplest of all baking recipes; The Classic Sponge Cake…. I also have the fondest memories of this cake – Mom’s signature Pista Sponge Cake and baking it in a pressure cooker. It was to – die for. There isn’t anything more gratifying than watching your cake rise to perfection and filling the house with the scent of your very own baked cake … 🙂
FOR THE SPONGE
- 150g or 2/3 cups of softened butter
- 150g or 2/3 cups caster sugar
- 150g or 1 1/3 cup all purpose flour
- 1 tsp baking powder
- 1 tsp vanilla essence
- 3 large eggs
FOR THE TOPPING
- A little powdered sugar for dusting
- Preheat the oven to 180°C. Grease a sandwich tin with butter or cooking spray.
- Cream the butter and the caster sugar in a large mixing bowl.
- Crack the eggs one at a time and then add to the bowl.
- Add the vanilla essence. On slow speed, beat for 2 minutes until smooth.
- Then add flour and baking powder sifted together in small additions. Make sure you scrap down the side of the bowl and combine again.The mixture should be soft & airy enough to drop off the beaters when you lift them up.
- Pour the mixture in the prepared tin and level the surface.
- Place in the oven and bake for 25-30 minutes at 170 degrees C.
- The cake is ready when they are risen and should spring back when lightly pressed. Cool for about 5 minutes before loosening the edges with a knife.
- Remove the cooled cake onto a rack.
- When the cake is cold, remove the lining papers and invert the cake onto a plate. Sprinkle with powdered sugar.
- Make sure that butter and eggs are at room temperature.
- Always sift the flour and any leavening agent that you add to the cake.
- Make sure baking powder is fresh.
- Baking times for cakes is crucial – keep an eye on your cake (but don’t open the oven too many times! – your cake will rise but sink fast enough). Start looking ten minutes before the stated time, and open the oven door only after half of your baking time is completed. Adjust baking time accordingly
- Use cake bands on cake pans if you can to help even baking and rise
Do try this and do not forget to like, comment and share if you like what you see here. 🙂
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Love & Hugs,