Today I am sharing yet another basic recipe but this time of a cake. Sponge cake is used in making many desserts and thus has it’s own importance. Since I was planning to make an eggless dessert ( trifle) so made an eggless sponge cake using condensed milk.
As the name suggests the sponge cake is very spongy, when you press the crust it springs back. It’s spongy texture is utilized in making gateaus, pastries where the cake soaks the fruit juices and makes the dessert extremely soft to eat. The sponge texture is achieved by making the batter properly aerated which is achieved by beating but at the same time over beating can also spoil the cake.
My cake did not become very spongy as I faced three power breaks while baking. As you know baking needs a continuous supply of energy else the end result gets affected. Nevertheless, I still baked the cake and got a decent sponge.
60 gms white butter
1-1/2 cups/125 gms APF
2 tbsp sugar
1/2 can condensed milk
3/4 tsp level soda bicarb
3/4 tsp baking pwd
100 ml soda water
1 tsp vanilla essence
Sift the APF, soda bicarb and baking powder together.
Cream the butter and sugar.
Add the condensed milk and beat again.
Add the vanilla essence and mix.
Also add the soda water and beat.
Add the APF mix gradually and beat till all the flour gets completely incorporated.
Grease a 7” dish and pour the cake batter in it gently, precaution should be taken for minimum handling of the batter so that the air trapped in the batter does not escape.
. Bake for 35-40 mins or till the toothpick comes out clear in a preheated oven at 150C.
I utilized this sponge cake in making coffee trifle.
Sending the sponge cake to my event ‘Only’- Kids delight.