A perfect sponge is what is tough to achieve. The soft spongy cake is the toughest to master. I can not say i have mastered it, but i am getting there slowly and steadily.
A perfect sponge cake should have the pores and should resemble a sponge. Should be so soft that it should melt in your mouth.
I can never get enough of a simple sponge cake.
2 nos – Eggs
1 cup – Sugar
1/2 tsp – Vanilla extract
11/8 cup – All-purpose flour
1 1/8 tsp – Baking powder
1/2 + 1/8 cups – Milk
5 tbsp – Butter
Line a 9″ cake pan with grease proof paper.
Seive all purpose flour, baking powder together.
Heat milk and add butter to it and let the butter melt.
Preheat the oven to 160° or 170°C depending on your oven. I heat it to 170°C
Take eggs in a large mixing bowl and start whisking it on low speed using a electric whisk. After 2 seconds gradually start adding sugar and kerp whisking. Whisk it for almost 4 to 5 mins till the mixture starts looking almost pale white and silky. This step is the secret to the almost perfect sponge.
Add vanilla extract and using a hand whisk (ballon whisk)mix it lightly. Add the flour and whisk it wellbut very lightly. At last add the hotmilk and whisk.
The whisking has to be well done but not hard. The mixing has to be very lightly handled. The batter should feel light and airy.
Pour the batter into the tin and bake it for 30 to 35 mins. When you press the cake it should spring back snd thats when you know its done. Or insert a toothpick in the center of the cake and remove. If the tooth bick comes out completely clean then the cake is done. Cover the pan very lightly with a thin cloth and cool it in the pan for 15 mins and then transfer it onto a cooling rack.
PS: Whisking is the most important part in getting the right texture.
Do not open the door of the oven to test atleast for the first fifteen minutes. This will ensure you get a perfect crust.
Seive the dry ingredients atleast a couple of times.