My favorite sponge cake recipe from Nita Mehta. This recipe works very well for me, as it is very easy to make and keeps well out of the fridge for 2-3 days. You could also freeze the cake and use it for any recipe which calls for a sponge - Cake fudge, Ice Cream cake, Cake Trifle or any other cake based dessert.
Flour 1.5 cups
Powdered Sugar 1 1/4 cup
Oil 3/4 cup
Eggs 4 large(Use 5 eggs if they are very small)
Baking powder 2 tsp
Vanilla Essence 1 tsp
Pre heat oven to 180 degrees C
Sift flour and baking powder twice. Beat eggs till almost 3 times in volume. Add essence and sugar and beat again till mixture is frothy . Pour in the oil slowly beating all the while. Fold the flour mixture gently into the egg mixture. Pour into a greased tin lined with butter paper. Rap the tin against the kitchen counter a couple of times. This will help the air bubbles settle down and give a flatter cake surface.
Bake at 180 degrees for about 25-30 minutes. The cake will shrink away from the sides of the pan when ready. It will also be springy to the touch. A skewer or knife inserted in the middle should come out clean. If some batter sticks to the skewer, return the tin to the oven and bake for 5 minutes more. Remove from oven when done.
Remove the pan from the oven and keep it aside for at least 15 minutes to cool. Do not try to remove the cake from the pan when its hot as the cake will stick to the pan. When cool, run a knife around the edges of the cake, invert on a wire rack, give a sharp tap on the back of the pan and ease the cake out. Peel the butter paper carefully. Leave aside to cool for some more time. Viola! Ready for further processing!
Happy Baking! Try this out and let me know how you liked it.
1.Over beating the eggs will result in a heavy dense cake.
2. Always mix in the flour into the egg mixture very lightly, but quickly. This is to retain the air in the beaten eggs, which will result in a light, fluffy cake. Always mix with a metal spoon in one direction.
3. Once the batter is ready immediately put it into the cake tin and put in the pre heated oven. If not, the texture of the cake will get affected.
4. Always fill a cake tin 2/3 of the volume of the same. This will give the cake ample space to rise. More than this amount of batter will result in the batter overflowing form the tin or will result in a dense cake.