The simple yellow sponge cake is one of the most versatile baking recipes I feel. It is really easy, comes together pretty quickly and can be used to make so many different varieties of cakes.
I have had this recipe for a while now and this forms the base of a lot of my cakes. So it's been tried out a million times by me and the whole Dohful team and I can guarantee that this will come out perfect. Do give this a try and don't forget to tag us on Instagram when you do.
Yield - 325 g Sponge Cake, 2 layers (1.5 cm thick and weighing 102 g each)
Baking Time - 40 Min, Prep Time - 20 Min
Total Time - 1 Hr
6 inch round cake pan
- All-Purpose Flour - 140 gms
- Baking Powder - 1.5 tsp
- Baking Soda - 0.25 tsp
- Caster Sugar - 50 gms
- Amul Butter - 30 gms
- Milk - 140 ml
- Lemon Juice - 1 tbsp ~ 14 g
- Vanilla Essence - 1 tsp
STEP 1: The first step to many eggless baking recipes is to figure out the egg replacer. We will use buttermilk in this recipe as I feel it makes the sponge very light and gives a special tang to the overall cake. For this, we'll add lemon juice (~1 tbsp or 14 g) to the milk (140 ml or ~half a cup). Give this a stir & keep aside. The milk will get curdled and this is our homemade buttermilk. It would make your cake batter both smooth & airy in texture and mainly replace the eggs in your batter.
STEP 2: In a separate bowl mix the all-purpose flour (maida - 140 gms), baking soda (0.25 tsp) & baking powder (1.5 tsp).
STEP 3: In a large bowl, using a whisk, mix together the butter & sugar till they are homogenous. This method of starting a baking recipe is called Creaming in which butter & sugar are well combined until everything is light and fluffy.
STEP 4: Add the buttermilk to this bowl of creamed butter & sugar and whisk again. Add the vanilla essence and whisk again.
STEP 5: Add the dry ingredients to the wet and combine it all together using the cut & fold method. This is thick but you can see that it's very aerated because the baking soda has already started reacting with the buttermilk in the batter.
STEP 6: Just mix till you don't see any streaks of flour in the batter. Do not overmix. Transfer the batter immediately into the lined baking tin. Bake the cake at 350℉ or 175℃ for 40 minutes or till the skewer inserted in the center comes out clean.