basic sponge cake using eggs recipe | vanilla sponge cake without oven | basic vanilla sponge cake with eggs |
by Tarla Dalal
Added to 354 cookbooks
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basic sponge cake using eggs recipe | vanilla sponge cake without oven | basic vanilla sponge cake with eggs | with 25 amazing images.
basic sponge cake using eggs is a classic and versatile dessert known for its light and airy texture. Learn how to make basic sponge cake using eggs recipe | vanilla sponge cake without oven | basic vanilla sponge cake with eggs |
The foundation of this vanilla sponge cake without oven recipe lies in the careful beating of eggs, sugar, and flour. This process incorporates air into the batter, creating a network of tiny air bubbles that expand during baking, resulting in a light and spongy cake. The key to a successful sponge cake is to ensure proper aeration of the batter. This is typically achieved by beating the eggs and sugar together vigorously until the mixture becomes thick, pale yellow, and forms a ribbon when the whisk is lifted.
Once the egg mixture is properly aerated, flour is gently folded in to avoid deflating the batter. Overmixing at this stage can lead to a dense and tough cake. The batter is then poured into a prepared baking pan and baked in a preheated pressure cooker. During baking, the air bubbles expand, causing the cake to rise and form a light and airy structure. The result is a delicate and flavorful basic vanilla sponge cake with eggs that can be enjoyed on its own or used as a base for various desserts like cakes, pastries, and trifles.
pro tips to make basic sponge cake: 1. Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. 2. Allow the cake to cool completely before frosting or slicing. This prevents the cake from crumbling and ensures even frosting. 3. When combining the dry ingredients with the whisked egg mixture, use a gentle folding motion. This preserves the air bubbles created during whisking, leading to a light and airy cake. 4. Make sure all the ingredients are at room temperature.
Enjoy basic sponge cake using eggs recipe | vanilla sponge cake without oven | basic vanilla sponge cake with eggs | with detailed step by step photos.
For basic sponge cake- To make basic sponge cake recipe, sieve the plain flour and baking powder in a deep bowl and keep aside.
- Place a stand in a pressure cooker and remove the gasket and whistle of the lid.
- Cover the lid and let the pressure cooker pre heat on a slow flame for 10 minutes.
- In a deep bowl, add eggs, vanilla extract and beat it on a medium speed using an electric beater until light and fluffy.
- Add melted butter and powdered sugar. Beat the mixture again until it turns light and frothy.
- Gradually add plain flour mixture and milk and fold gently using a spatula.
- Grease and line a 175 mm. (7 inch) diameter cake tin using a parchment paper. Pour the cake mixture into it.
- Bake in a pre-heated pressure cooker for 30 to 45 minutes or until done.
- Insert a toothpick in the center of the cake to check its doneness.
- Keep aside to cool slightly. Demould and use the vanilla sponge cake as required.
Basic Sponge Cake recipe with step by step photos
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basic sponge cake using eggs recipe | vanilla sponge cake without oven | basic vanilla sponge cake with eggs | then do try other sponge cake recipes also:
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See the below image of list of ingredients for making basic sponge cake.
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Place a stand in a pressure cooker.
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Remove the gasket and whistle of the lid.
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Cover the lid and let the pressure cook pre heat on a slow flame for 10 minutes.
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To make basic sponge cake using eggs recipe | vanilla sponge cake without oven | basic vanilla sponge cake with eggs | in a deep bowl, sieve 1 cup plain flour (maida). Plain flour is an essential ingredient in vanilla sponge cake, contributing to its structure, texture, moisture, and overall flavor.
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Add 1 tsp baking powder. Baking powder plays a crucial role in creating a light and airy texture in vanilla sponge cake. It acts as a leavening agent, causing the batter to rise during baking.
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Add ½ tsp baking soda. Baking soda plays a crucial role in leavening a basic vanilla sponge cake, making it light and fluffy.
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Sieve it well. Keep aside. Sieving helps to remove any lumps and aerate the mixture. This promotes even distribution and helps create a tender crumb.
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In another deep bowl, add 2 eggs. Ensure your eggs are at room temperature. This helps them incorporate air more easily during whisking, resulting in a lighter and fluffier cake.
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Add 1 tsp vanilla extract.
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Beat it on a medium speed using an electric beater until light and fluffy.
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Add ½ cup melted butter. Melted butter adds moisture to the cake, preventing it from drying out.
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Add ¾ cup powdered sugar. Powdered sugar dissolves much faster than granulated sugar, making it easier to incorporate into the batter and ensuring even distribution. This helps create a smooth and consistent texture.
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Beat the mixture again until it turns light and frothy.
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Gradually add plain flour mixture.
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Gradually add ¼ cup milk. Milk adds moisture to the cake batter, resulting in a tender and moist crumb. It helps prevent the cake from drying out during baking.
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Fold gently using a spatula. Overmixing can deflate the batter, resulting in a dense cake. Mix just until the ingredients are combined.
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Grease and line a 175 mm. (7 inch) diameter cake tin using a parchment paper.
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Pour the cake mixture into it.
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Bake in a pre-heated pressure cooker for 30 to 45 minutes or until done.
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Insert a toothpick in the center of the cake to check its doneness.
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Keep aside to cool slightly.
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Demould and use as required.
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Basic vanilla sponge cake is a light and airy cake recipe made using eggs in a pressure cooker, perfect for those without an oven.
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Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
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Allow the cake to cool completely before frosting or slicing. This prevents the cake from crumbling and ensures even frosting.
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When combining the dry ingredients with the whisked egg mixture, use a gentle folding motion. This preserves the air bubbles created during whisking, leading to a light and airy cake.
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Make sure all the ingredients are on room temperature.
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Accompaniments
Nutrient values (Abbrv) per slice
| Energy | 424 cal |
| Protein | 7.4 g |
| Carbohydrates | 49.4 g |
| Fiber | 0.1 g |
| Fat | 21.7 g |
| Cholesterol | 55.3 mg |
| Sodium | 287.6 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
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