Every patissier has a soft spot for the sponge cake. After all, it is only the most important part of any cake.
Talking about this classic sponge, baking queen Pooja Dhingra says, “You can do so many things with it – such as eating it as a tea cake or experiment with pairings like lemon, orange and cinnamon. There are numerous options today!”
But did you know that this cake dates back all the way to the Renaissance era? It was made as a cookie-sized treat called biscuit bread or sweet bread and was popular in Italy, Portugal and Spain. The recipe eventually found a fondness among the English by the 17th century, and was officially called the ‘sponge cake’ because of its sponge-like openness of crumbs. And thus, began our fascination with it.
So, go ahead and treat your palate to the light and fluffy goodness of Pooja Dhingra’s favourite vanilla sponge cake today as it happens to be a day dedicated to the sponge. Happy Sponge Cake Day, ya’ll!
Vanilla Sponge Cake
200g castor sugar
1tsp vanilla essence
1tsp baking powder
Preheat the oven to 175C.
In a bowl, beat the butter, castor sugar and vanilla essence till light and fluffy.
Add the eggs one at a time, whisking after each addition until mixed well.
Sift together the flour and baking powder.
Add the milk and mix with a spatula. Then fold in the flour.
Line a cake mould with parchment paper and pour the batter into it.
Bake for 15 minutes or till a skewer when inserted in the centre of the cake comes out clean.
Pooja’s secret to getting the fluffiest sponge
Always make sure to whisk the butter and sugar together till it’s fluffy, and till the butter changes colour. Sieving the flour before using it helps in removing impurities and makes the cake fluffy. Make sure to have all ingredients at room temperature.
And lastly, don’t forget to have fun and bake with love!
Also Read: Bake Your Fruitcake in An Air Fryer
Cover Image Courtesy: Shutterstock.com