Sponge Cake for Puddings

by Tarla Dalal

Added to 62 cookbooks
This recipe has been viewed 7587 times

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Preparation Time: 15 mins.
Cooking Time: 25 mins.

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Ingredients

For large cake
3 large eggs
85 gms self raising flour (or plain flour (maida) can be used adding 3/4 tsp baking powder)
115 gms sugar
4 tbsp melted butter or margarine

For small cake
2 large eggs
55 gms self raising flour ( or plain flour (maida) can be used adding 1/2 tsp baking powder)
85 gms sugar
3 tbsp melted butter or margarine

Method

Sieve the flour.
Grease and dust a baking tin. Use approx. 250 mm. x 125 mm. (10" x 5") or 175 mm. (7") diameter tin for the large cake; and 225 mm x 100 mm. (9" x 4") or 150 mm. (6") diameter in for the small cake.
Beat the eggs and sugar very well until thick and double in quantity.
Fold in the well-sieved flour carefully and gently with a metal spoon.
Fold in 2 tablespoons of hot water (1 1/2 tablespoons for the small cake) and the butter.
Pour the mixture into the prepared baking tin.
Bake in a hot oven at 400°F for 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
Take out form the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.

Tips

VARIATION : CHOCOLATE SPONGE CAKE
Proceed as for sponge cake for puddings but reduce the self-raising flour quantity by 15 grams and use instead 15 grams cocoa.