Sponge Cake reminds me of my high school days. Though few years after this period, I stopped eating eggs, I still remember those days I spent beating the eggs for Ammamma, who used to make this cake for us during holidays. We had these wonderful folks for neighbours and I spent some of my best years at their home. Besides being an excellent cook, Ammamma was a jolly good person. She loved cooking for her grandchildren. And I was glad she took me into the fold as well. Since I never could spend that many days at my own grandmom's place, this was my foster grandmom's home.
She used to make those typical Sponge Cake with about 6 eggs, I don't remember how much of flour went into it. But what remains predominate in memory, is the fact she used to ask us to beat the egg along with flour. Our arms used to ache in the end. But she used to say the more you beat it, the better cake you have in hand. In the end of the hurdle we were awarded with huge slices of soft, spongy Sponge cake. Of course it used to disappear right away and we used to wonder why the pain remains!
Coming to this recipe, I am not sure if it's exactly the same proportions used, but it did look similar. And I was remembering those childhood days while baking this cake.
Step by Step Recipe:
Separate the egg white, beat the egg white till it foams. Add Vanilla essence to the liquid
Shift the flour with baking powder and salt and keep it aside.
Basic Sponge Cake
All purpose flour / Maida - 2 cups
Icing Sugar - 2 cups
Butter, unsalted - 1 & 1/2 cups
Baking powder 2 tsps
Egg White - 4
Salt a pinch
Vanilla - few drops
Method to prepare:
Grease a baking pan with butter and dust it with flour, keep it aside.
Shift the flour along with baking powder, and salt in a big bowl, keep aside.
Separate the egg whites and take the egg whites in a bowl. Beat well till it is foamy and having peaks. Add the Vanilla essance and gently mix in.
Get the butter to room temperature and beat well using a spatula until it turns really soft
Then add the icing sugar and continue beating it. Do this till you see the butter turning soft.
At this stage add half of the egg whites. Combine everything well slowly.
Add the shifted flour and gently fold it in one direction. gently fold in the rest of the egg white mixture. Finally add the remaining flour. Gently fold everything together.
Pre-heat the oven at 185 degree C.
Pour the batter into the prepared cake tin.
Bake at 185 Degree C / 365 degrees F for about 30 minutes till cake springs back when touched lightly in the centre.
Invert the pan and let it cool. Remove the cake from the pan once it is cooled.
Slice it into small pieces
Serve warm.
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