How to make Sponge Cake - A very light, porous cake made of flour, sugar, beaten eggs, and flavoring and containing no shortening.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : refined Flour, Sugar (चीनी)

Cuisine : French

Course : Desserts

Sponge Cake Recipe Card

Sponge  Cake
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French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

For more recipes related to Sponge Cake checkout Microwave Chocolate Cake, Chandrakala, Very Low Fat Brownies, Farm House Fruit Cake . You can also find more Desserts recipes like Paneer tikka, Very Low Fat Brownies, Chocolate Gateau, Dark Chocolate Muffins.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sponge Cake Recipe

  • refined Flour 200 grams

  • Sugar 200 grams

  • Eggs 5 large

  • Fat 100 grams

  • Vanilla essence 1 teaspoon

Method

Step 1

Line a 8” cake tin and grease it well. Melt the fat and keep it aside. Preheat the oven to 180°C. Beat together eggs, sugar and vanilla essence in a deep pan kept over a pan of warm water till light and creamy.

Step 2

Gradually fold in the flour, stirring with a light hand only in one direction. Now add melted fat and mix evenly. Pour into the prepared tin and bake in the preheated oven at 180°C for 25 to 30 minutes.

Step 3

When done remove onto a wire rack and let it cool properly before icing it.