ahaaafood
My mom makes sponge cake at home using no electrical appliances. She uses her hands to beat the sugar, flour, eggs and cooks the cake on a gas stove. Main ingredients used by my mom are flour, sugar, eggs, butter, essence and baking powder. Butter used in the cake is home made. There is no measurement but the cake comes out so tasty and delicious.
In this recipe I have added all the ingredients she has used and additionally I have used dry fruits, cinnamon powder, honey and cardamom. Instead of essence I added cardamom in cakes, which gives a good flavour and taste to the cake.
INGREDIENTS
All purpose flour/maida 2 1/2 teacup(250 gm)Sugar 1 1/2 tea cup(150 gm)
Butter 1 teacup(125 gm)
Eggs 4
Baking powder 1 tsp
Cinnamon powder 1 tsp
Cardamom 4
Almond 1 teacup (125 gm)
Cashew and raisin 1 teacup (125 gm)
Honey 1 tbsp
Pinch of salt
METHOD
Sift maida, baking powder and pinch of salt three times in a large bowl. keep it aside.
Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg whites till they are stiff, beat the yolks also.
Preheat the oven for 10 minutes.
Blend sugar, cinnamon powder and cardamom to a fine powder.
Blend the almonds coarsely in a blender.
Beat butter and powdered sugar in a bowl together till it becomes fluffy. Mix the egg whites and yolk. Beat it well.
Add little flour at a time and fold gently using a wooden ladle. Add the coarsely powdered almonds, cashew, raisins,honey and mix it well.
Grease the tray with butter, add little ( 1/4 tsp ) flour and spread it all over the tray. Pour the batter into the tray, sprinkle some cashew and raisins on top. Tap the greased tray and bake in a preheated oven at 180 deg c for 30 minutes.
Check with a tooth pick or knife, if it comes out clean the cake is done otherwise bake for some more time.
Take it out from the oven and let it cool in a wire rack.
Note:
- Beat Butter and sugar for at least 5 – 10 minutes. Starting on low speed then gradually increasing speed.
- Sieve baking powder and maida/all purpose flour three times.
- Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
- Preheat 10 minutes before you place the batter.
- To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
- While folding the flour work quickly but gently.
