EGGLESS LIGHT SPONGY CAKE RECIPE

EGGLESS LIGHT SPONGY CAKE RECIPE

BY DISHA LAHORI

Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. Here we are trying a eggless version of it .

The classic sponge cake has a light, but chewy, texture and is usually mildly flavored, tasting of sugar and the essence added to it .

INGREDIENTS

• 1 1/4 cups All Purporse Flour / Maida
• 2 tbsp Corn flour
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/3 cup Yogurt
• 3/4 cup Sugar powder
• 1/4 cup Oil
• 1/2 tsp Rose Essence OR any essence
• few drops pink food colour OR any food colour
• 1/2 cup Milk

METHOD

Preheat the oven to 180 degrees.

Line a 6 or 8 inch greased and dusted square/ oval/ round tin/ glass dish with parchment paper .

Sift together all dry ingredients –  flour +  baking powder +  baking soda + salt.

Take the oil +  milk + sugar pwdr +  curd in another bowl and whisk using a hand beater or hand whisk or mixie jar.

Add in the pink colour or rose essence and mix well. [Add in the pink colour to achieve your desired pink colour]

Now add the dry ingredients into the wet ingredients and using a spatula mix it using the  cut and fold method or use a whisk and mix well till no lumps . [ never over beat / over mix any cake batter ]

Transfer the entire batter into the lined tin, making sure the batter is evenly spread out.

Bake in a preheated oven for  30 – 40 minutes or until a skewer inserted in the centre comes out clean.

Demould the cake and bring it to room temperature.

Slice it when it cools down completely

I have used this sponge cake to make rose milk cake .- RECIPE – ROSE MILK CAKE /EGGLESS ROSE TRES LECHES CAKE

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