रुई जैसा सॉफ्ट इजी बेकरी स्टाइल Basic Sponge Cake | Tips on how to cut sponge in perfect layers | Reality Kitchen
| Reality kitchen by SujataTaneja | Cake Recipe | easy sponge recipe | sponge with egg | perfect sponge cake recipe with eggs
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Sponge is a basic of many dessert recipes. Everyone loves this Sponge cake. This is one of the easiest recipes of the cake, just melts in mouth. This sponge goes perfect with a cup of tea in the evening as well as you can decorate your all cakes at home using this sponge cake recipe. Also learn here – how to cut the perfect layers of a sponge?
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1CUP = 250ml
Oven temp = 160 degree
Baking Time = 25 Minutes
Baking Instructions = lower rod on with fan, middle rack
Baking Tin = 6”*3”
Demold Instructions = 15 minutes
DRY INGREDIENTS USED:-
All Purpose Flour (Maida) – ½ cup+2tbsp (75gms)
Corn Starch – 1tbsp (7gms)
Powdered Sugar –1/3cup+1tbsp(80gms)
Baking Powder – ½ tsp (2gms)
WET INGREDIENTS USED:-
Oil – 2tbsp (odorless)(30ml)
Milk – 1tbsp) (15ml)
Vanilla Essence – ½ tsp (2.5ml)
OTHER INGREDIENTS USED:-
Eggs – 3 Big (150ml)
Salt – A pinch
Lemon juice – ½ tsp
IMPORTANT TIPS:-
You can use any utensil like this for baking if you are a beginner and don’t have a baking tin.
Parchment Paper is a friend of all baking goods.
All ingredients must be flat-cup level measured in baking.
All ingredients must be on room temperature.
Sieving dry ingredients twice is highly recommended.
Just sieve them by tapping the strainer with hands only to make it more airy. Don’t use any article like spoon etc.
To get stiff peaks while beating eggs, we must separate the yolk.
Add sugar in batches only.
These peaks are important to achieve the right texture.
Preheating is must in baking; preheat the OTG @160 degree for 10 min OR Preheat the Wok for 10 minutes on medium high heat.
Add dry ingredients in batches only to avoid forming dry flour pockets.
Use cut & folds method to mix it & just do not over mix it.
Eggs & flour behave differently so there is chance you might get a tbsp of more milk into it to get ribbon consistency.
Don’t leave prepared batter idle. Pour immediately into the tray and place into the Oven/Wok.
Tap nicely 4-5 times to release air pockets.
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