I always wanted to make sponge cake which is simple, light and airy, that could be used as a base for frosting cakes. I have tried many recipes, all of them was good on its own but didn’t give a satisfactory result when layered. At last I zeroed on this recipe. I got it the same way I wanted it to be. So happy with the result. Also it is butter free so that you will be fee from extra calories. Since the recipe doesn’t call for any raising agent, success of the cake completely lies on the beating of eggs. So make sure the eggs are beaten well for 10 minutes. Here goes the recipe.
1. Eggs- 3large or 4 medium
2. Flour-3/4 cup
3. Sugar-1/2 cup
4. Vanilla essence- 1 tsp
Method of preparation
1. Preheat an oven at 180 degrees Celsius for 10 minutes. Prepare an 8” inch round cake tin.
2. Take a wide and deep bowl. Preferably a glass bowl. Break open all eggs into this. Beat for 5 minutes till it turns frothy. Add sugar and vanilla essence. Beat again for 5 minutes until sugar dissolves and egg mix tripled in volume.
3. Add in flour little by little. Fold in gently using a spatula.
4. Pour in to prepared cake tin and bake for 25 minutes or until inserted knife comes out clean