Recipe For Sponge Cake Video
3-in-one Eggless Sponge Cake video recipe in detail explains the basic sponge cake and using the same cake batter you can make different flavors and bake either in stove top or in oven. I have shown videos for stove top baking method over a
Cast iron pan. Yes cast iron pan retains heat and you get a gorgeous cake without oven. I also in detail given recipe for 3 flavors with plain sponge cake batter so you can make the entire batter either in one flavor or can try all the flavors. Wishing you a very happy women’s day and Holi in advance 🙂
When I go to mom’s house for vacation, getting simple ingredients in nearby store is a challenging one. Sometimes I pack baked goodies to family and relatives and sometimes I take Cocoa powder , baking powder, milk powder, condensed milk etc to bake something for kiddos. So when amma/mom share my pressure cooker cake (eggs based) with neighbors and relatives, their requests mostly on cake recipe with simple baking techniques. And upon request I baked cake in pressure cooker in their houses. Its a long time wish to post a recipe with very usual ingredients.
The Best Vanilla Sponge Cake Recipe (video)
Did I tell the cake made with our farm fresh buffalo butter tastes great? so soft and moist, just melts in mouth and tastes like ice cream. By chance if you get unprocessed butter do try it out with it. Also whenever I share this cake here in my neighbor circle and friends they ask for the recipe (yup two of my neighbors are pure vegetarians). I promised to them a long time back to give video recipe soon and recorded videos more than a year, so sorry for this late update.
No Oven, No Condensed Milk , No Milk Powder, No Paneer, No Nuts, No Vanilla Flavor (instead I use Cardamom Powder), and No Sour Cream or Greek yogurt used here. Also I didn’t use heavy / full cream kind of fancy stuffs yet delicious cake is guaranteed :-).
The measurement provided here yielded 1-6 inch cake pan, 4 orange cupcakes and 4 coconut cupcakes but can bake the entire cake batter in 1-3 inch tall 8 or 9 inch cake pan. I have mentioned exact recipe when you use one flavor and the size of cake pans in detail in the Variations Section.
Sponge Cake (separated Eggs Method + Video)
INGREDIENTS MAIDA / ALL PURPOSE FLOUR – 1.75 CUP (210 grams) CORN FLOUR – 1/4 CUP (40 grams approx) UNSALTED BUTTER – 1 STICK / 8 TBSP (4 oz/114 grams) FLAVORLESS OIL – 1/4 CUP (54 grams/60ml) CURd / YOGURT – 1 CUP (260 grams) Sugar – 1 cup (3/4 th Cup for mild Sweetness) SOOJI / SEMOLINA / RAVA – 1/4 CUP (42 grams) MILK – 1/3 CUP PLUS 3 TBSP (80Ml + 45ml) BAKING POWDER – 1.75 TSP (7 grams) BAKING SODA – 3/4 TSP (4.5 grams) SALT – 1/4 TSP ( 1.5 grams) CARDAMOM POWDER – 1 TSP(2 grams) OR VANILLA EXTRACT – 1 TSP (4.2grams) Orange Juice – 1 TBSP (15 ml) Shredded CocoNut OR Powder – 3 TBSP (21 grams) Tutti Frutti – 1 TBSP + 1 TBSp For Topping Orange Zest – 1/4 tsp
Have made No fondant, No food color Eggless Cardamom Cake with minimal whipped cream for my daughter on her birthday with Confetti.
Also i added several cake pictures at the end of the video few i made it with these sponge cake recipe like Tiramisu cake (Video at 13:27 MINUTES) with detailed icing video tutorial, millets based muffins (13:34 minutes) / cupcakes will be posted soon. I am having some issues with my computer once its resolved will be back with more video recipes. Thanks for reading the long post, will soon see you with interesting recipes 🙂Get a perfect sponge cake every time with my simple recipe and in-depth tutorial! Sponge cakes are a unique type of cake made with no oil or butter! Just eggs, sugar, extract, flour and baking powder. This cake is very light and fluffy but also on the drier side, making it perfect for juicy or runny fillings such as fruits, wine or fruit preserves/jams. Use this easy vanilla sponge cake recipe along with any of the fillings and frostings from my ‘Back to Cake Basics’ series. This cake is also the best choice for cake rolls or roulades! Looking for a chocolate version? Check out my ‘Chocolate Sponge Cake Recipe’, !
Victoria Sponge Recipe
Watch my YouTube video recipe for my in-depth, step-by-step instructions! This video is one of my most in-depth tutorials, helping you get the perfect sponge cake every single time! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Here are the ingredients you’ll need to make a perfect sponge cake. Making my cake recipe is super easy and requires just 5 ingredients.
This recipe starts with the eggs. Room temperature or straight out of the refrigerator – both work well! Place the eggs, sugar and vanilla into a super clean mixing bowl. I recommend washing your mixing bowl with degreasing dish soap or vinegar to ensure no trace amounts of grease are left in the bowl, as the grease can prevent the eggs from getting fluffy.
Sponge Cake Recipe
Once you have the eggs light and fluffy, it’s time to add the flour and baking powder. It’s CRUCIAL to add the dry ingredients in gradually and carefully. Using a sifter, add about 1/3 of the dry ingredients at a time. Fold the flour into the eggs gently but thoroughly, folding and mixing from the bottom of the mixing bowl, where the flour likes to settle. Do not use a mixer or whisk for this step! The eggs need to stay as light and fluffy as possible. If the eggs fall flat, the cake layers will stay flat.
Preheat your oven to 350F/177C when starting the recipe. Also, prepare your baking pans. This recipe is perfect for two, 8-inch cake pans or a jelly roll pan, if you’re making a cake roll. You can also make cupcakes using this vanilla sponge cake recipe. It’s very important to leave the pans ungreased!! Line the bottom of the pans with parchment paper but do not grease the sides, otherwise the cake will not rise properly.
Here are some of my favorite cake recipes that use my vanilla sponge cake recipe! Sponge cake is super versatile and you can flavor it with just about any type of flavor and use it for just about any type of filling. Because this cake tends to be on the dried side, it’s the perfect cake for applying liqueurs and more liquid fillings like fruits and jams!
Royal Pastry Chefs Share Recipe For Victoria Sponge Cake Served At The Queen's Garden Parties
Calories: 139 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 93 mg | Sodium: 71 mg | Potassium: 47 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 135 IU | Calcium: 35 mg | Iron: 1 mg
Watch my YouTube video recipe for my in-depth, step-by-step instructions! This video is one of my most in-depth tutorials, helping you get the perfect sponge cake every single time! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Here are the ingredients you’ll need to make a perfect sponge cake. Making my cake recipe is super easy and requires just 5 ingredients.
This recipe starts with the eggs. Room temperature or straight out of the refrigerator – both work well! Place the eggs, sugar and vanilla into a super clean mixing bowl. I recommend washing your mixing bowl with degreasing dish soap or vinegar to ensure no trace amounts of grease are left in the bowl, as the grease can prevent the eggs from getting fluffy.
Sponge Cake Recipe
Once you have the eggs light and fluffy, it’s time to add the flour and baking powder. It’s CRUCIAL to add the dry ingredients in gradually and carefully. Using a sifter, add about 1/3 of the dry ingredients at a time. Fold the flour into the eggs gently but thoroughly, folding and mixing from the bottom of the mixing bowl, where the flour likes to settle. Do not use a mixer or whisk for this step! The eggs need to stay as light and fluffy as possible. If the eggs fall flat, the cake layers will stay flat.
Preheat your oven to 350F/177C when starting the recipe. Also, prepare your baking pans. This recipe is perfect for two, 8-inch cake pans or a jelly roll pan, if you’re making a cake roll. You can also make cupcakes using this vanilla sponge cake recipe. It’s very important to leave the pans ungreased!! Line the bottom of the pans with parchment paper but do not grease the sides, otherwise the cake will not rise properly.
Here are some of my favorite cake recipes that use my vanilla sponge cake recipe! Sponge cake is super versatile and you can flavor it with just about any type of flavor and use it for just about any type of filling. Because this cake tends to be on the dried side, it’s the perfect cake for applying liqueurs and more liquid fillings like fruits and jams!
Royal Pastry Chefs Share Recipe For Victoria Sponge Cake Served At The Queen's Garden Parties
Calories: 139 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 93 mg | Sodium: 71 mg | Potassium: 47 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 135 IU | Calcium: 35 mg | Iron: 1 mg
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