Had made Kasutera, the japanese sponge cake few months back. The cake was way too eggy for my taste or for my whole family’s taste. It was sooOooo dissapointing that i havent even made up my mind to write the recipe ….It was sooper soft and still i couldnt have it because of its smell. The particular recipe that i followed had wheat flour in it. And from then i have been working on this sponge cake. And i am proud today of the outcome. As you can all see in the picture that it is sooper soft and the texture is amazingly spongy…
Will try more flavour in fure but for now its simple vanilla sponge.
4 no – Eggs
2 cups – Granulated sugar
1 tsp – Vanilla extract
2-1/4 cups – Wheat flour
2-1/4 tsp – Baking powder
1-1/4 cups – Milk
10 tbsp – Unsalted butter
Seive the flour and baking powder together.
Heat milk and butter together just until the butter melts.
Crack the eggs into a mixing bowl.
Prepare a 9″ tin with baking paper.
Preheat the oven to 170°C.
In a large bowl, beat eggs for a minute. When little bubbles start forming Gradually start adding sugar, beating until mixture doubles into a thick foam. Beat in the vanilla extract. Gradually add the flour mixture to egg batter; beat at low speed until smooth.
Add the hot milk and butter in and beat until just combined.
Bake for 25 to 30 mins or until the toothpick comes out clean