There are a lot of versions of sponge cake. And lot many recipes and tricks shared just to make it light and spongy! Traditionally a sponge cake is a light,airy cake, that is made with little or no butter or oil. It uses rising agents like baking soda , along with beaten eggs to make it lighter. In some versions, egg whites are seperated from yolks and beaten till stiff (with cream of tartar also added to retain the stiffness) For me a sponge cake , is nothing but a nice and light vanilla cake ,that can be best enjoyed as it is or can be used with delicious frostings of choice. So heres my version of a light sponge. My sponge rose sporadically from the center,because of my deep and small diameter cake tin and higher volume of batter…..so for a more uniformly risen cake, make sure you have a wide tin with just the correct depth.
Sift the flour with baking powder and soda bicarb and set aside. Lightly grease baking tin and dust with flour. Preheat oven at 180 deg C
Seperate egg yolks from egg whites and keep aside. With an electric beater,beat together egg whites till they form stiff peaks , but the meringue still remains glossy. You can add a pinch of cream of tartar to the egg whites before beating to stabali
Now lightly beat the yolks and gently add them to the beaten whites and fold gently. Add vanilla essence and fold again.
Mix together castor sugar and sifted flour mixture. Add this to the egg mixture,and fold gently till a smooth batter is formed.Now add melted butter and mix again. Adjust the consistency of the batter with some milk , if its too thick.
Now transfer the batter to baking tin and bake for 20-35 mins till done , or till a knife inserted at the center comes out clean. Cool and demould.
Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Most of us Ubanites have this new found love for a space that’ll give us some “space”..Literally!
A place outside the boundaries of your home or workplace where you can be alone or with your friends and not be bothered with the hovering staff to take your order, execute and slap a bill and wait for you to empty space. I love my personal space and I’m very protective about it. So when the saturation sets in, ( being a mom to two naughty boys, I need to reset myself very often) I head to a nearby cafe just alone or with my bestie to spend next few hours in peace.