Vanilla sponge cake
Vanilla sponge cake, from above
Non vegEggPan Indian

Vanilla sponge cake

The plain, golden sponge every bakery cake is secretly built on.

50 minTime
5 gProtein each
mildSpice
The sponge under every cream cake2 chapters · 1 min read

Make it your way

Grandma's wayWhisked egg sponge, the bakery way.
The original
205kcalsame
5 gproteinsame
0 gfibresame
50minutessame

Classic Indian bakery vanilla sponge.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Egg4, at room temperature
Sugar¾ cup, powdered
Maida (all-purpose flour, plain flour)1 cup
Baking powder1 tsp
Salta pinch
Butter3 tbsp, melted
Milk3 tbsp, warm
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Method

6 steps
  1. 1Heat the oven to 170 C and line an 8 inch round tin. Sift the maida, baking powder and salt twice.
  2. 2Whisk eggs and sugar on high speed for 8 to 10 minutes.
  3. 3Fold in the flour in three additions with a spatula, cutting through the middle and turning the bowl.
  4. 4Mix the warm milk, melted butter and vanilla, stir in a spoon of batter, then fold that back into the bowl.
  5. 5Pour into the tin and bake 25 to 30 minutes.
  6. 6Cool 5 minutes, turn out and cool upside down on a rack.
Serve it like this

Serve plain in wedges on a small plate with tea, or split into layers and fill with whipped cream and fruit for a party cake.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Vanilla sponge cake: a bread or rice, a side, something to drink and something sweet.

A little snack Cake rusk120 min
A little snack Jeera biscuits40 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Fruit custard20 min
Something sweet Chocolate covered strawberries25 min
Sign up to send it to your cook