Eggless Vanilla Sponge Cake

-


Its said that Cooking is an art and Baking is just pure food science. I like to think of Bakers as food scientist due to very technical nature of the process and the exact measurements involved. Think of it like a chemistry class which reward you with deserts afterwards.

Prep Time:
 10 mins
Cook Time:
 30 mins

Ingredients:
  1. Butter - 80gms = 1/4cup (Salted Butter or even flavorless oil will do)
  2. Condensed Milk - 150gms = 3/4 cup
  3. All Purpose Floor (Maida) - 1+1/4Cups = 125gms
  4. Milk - 1/2 Cup
  5. Sugar - 1/3 Cup = 5Tbsp
  6. Vanilla Essence - 1/4 Tsp
  7. Baking Powder - 1Tsp
  8. Baking Soda - a small pinch 
  9. Salt - a pinch
Procedure:
  • Please make sure to follow the steps in the exact order otherwise the results may vary.
  • Also make sure that there is less than 5% error in the measurement and try to keep the measurement exact. 

  • Take a large glass mixing bowl and melt the butter in it.
  • Add the Condensed milk and whisk the mixture by hand whisker or a blender.
  • This whisking process is essential to make an emulsion of the condensed milk and the butter.
  • You can also use flavorless & colorless oil like sunflower oil or light olive oil in place of the butter. Most industrial bakeries from big brands now a days use hydrogenated fat or palm oil.

  • Now powder the sugar (or use baking sugar) and add it to the mixture we made.
  • Again whisk it generously by a hand whisker or by a blender.

  • Now we add the dry ingredients all them while sieving them into the batter.
    • 1+1/4 Cup All Purpose Floor
    • 1 Tsp Baking Powder
    • 1 pinch Baking Powder
    • 1 Pinch salt
  • You can also sieve the dry ingredients separately in another bowl and you can also double sieve them for an extra airy cake.
  • Now gently fold the batter. Better use a folding spatula or if you don't have it, you can just use the whisker.

  • In the meanwhile set your oven to pre-heat at 180Degrees Celsius for 5-7 minutes.
  • If you don't have a dedicated oven, you can just use the convection feature used in almost all microwave ovens these days.
  • You can also use certain air fryers as they now a days have a caking baking mode.
  • Now lastly add 1/4 Tsp of Vanilla essence to the batter. 
  • If you can get it, you can also use Vanilla Extract which much and natural unlike Vanilla Essence which is just Ethyl Vanillin, a chemical that gives Vanilla its taste and aroma.

  • Also remember that we are making cake not bread. Do not over mix your batter. Just gently fold/whisk it.
  • Never use a blender in the final batter after adding all the ingredients.
  • Now take 8 inch round baking tin and set parchment paper or foil at it bottom.
  • Grease the bottom and sides of the tin with butter. For greasing, butter cant be substituted by oil as oil does not stick to the baking tin like butter.
  • Last pour the ready batter in to tin and pat the tin on the counter top to remove any bubbles.
  • Now bake at 180Degrees Celsius for 25-30minutes
  • The final result would look somethin like this. 
  • I used a 7inch tin so I had some cracks on the cake. Also baking time increases if you use a smaller tin.

  • Now cut into rectangular pieces and serve with our without frosting. 
  • You store the cake pieces in an airtight tin for some days.
If you like the recipe, stay tuned to my blog for more Recipes, Travel Log and much more.


Comments

Post a Comment

Popular posts from this blog

Tomato Ketchup

-
Image
  Various varieties of Tomato Ketchup have been around since the first one was published in a cook-book by James Mease in 1812 more than 200 years ago. American cooks later started adding sugar to ketchup in the early 20th century. It was the F&J Heinz company that started selling ketchup in 1876 and made it the household item it is today by the early 1900s. Since Sodium Benzoate was banned in 1906 for use as a preservative, the current version of ketchup using sugar & vinegar as natural preservatives was developed. Like every year, I sowed hybrid tomato seeds in my kitchen garden, and I maintain 20 plants which yield up to 5kg per plant easily. Since the past 3 years, to preserve these high-quality organic home-grown tomatoes, I started making ketchup so that it may be stored for up to 6 months easily. Mind you, this recipe is lengthy, easy to get wrong and tedious, so not for the faint of heart. This recipe also uses onions & garlic, but they are optional.   Prep Time: 20
Read more

Chettinad Spice Mix

-
Image
  Chettinadu is the land of  the Chettiars who are the mercantile, weaving & agricultural people to the south of India mainly in the states of Tamil Nadu & Kerala. Chettinad cuisine is the cuisine of the Nattukotai Chettiars or Nagarathars. In addition to the traditional Southern Indian Staples like Coconut, Legumes & Pulses, during their centuries of participation in the spice trade, the people of Chetiinad added many spices to their cuisine like Indonesian Nutmeg, Ceylon Cinnamon, Madagascar Cloves, Tellicherry Pepper and sometime even blue Ginger from Vietnam & Laos. Chettiars were traditionally vegetarian, and to this day, their traditional & festive feast remain vegetarian. Centuries over centuries of delicately mixing & layering spices, we got the our beloved Chettinad Spices Mix which can be used in a variety of vegetarian and non-vegetarian dishes.    I always recommend getting the choicest whole spices from your trusted market and making all kinds of gr
Read more

Veg Biryani

-
Image
It is said that Biryani is India's most preferred take-out or order at home dish. This has to do with the general notion that biryani is very difficult to make and must be ordered from a restaurant to save the hassle. Even those who do make it at home reserve it for very special occasions.       Here we will be learning a relative quick and easy way of making Biryani but with vegetables. There basically two types of Biryani i.e. Kacchi & Pakki. In Kacchi Biryani, layers of marinated meat or vegetables with alternating layers of partially cooked rice and condiments are steamed and cooking happens by the ingredient's own moisture for at least an hour. A yoghurt based marinade at the bottom of the cooking pot provides additional moisture and flavor. Potatoes are in the bottom most layer (borrowed from Iranian cuisine) and provide moisture for cooking.      In pakki Biryani which we shall be making, the meat or in this case vegetable and rice are partially cooked separately wit
Read more