My mom’s Sponge Cake made with Common Fowl Eggs (Page 2 ) | February 16, 2024

Annonce:

1.5 cups refined flour (maida)
1.5 teaspoons baking powder
¾ cup melted butter
1 cup powdered sugar
3 fresh eggs
1 teaspoon vanilla/chocolate/orange/strawberry essence (Use whichever you prefer)
5 tablespoons milk

Sift the flour and baking powder together into a large bowl and set aside.
Using a beater or mixer, beat the melted butter for about a minute.
Add the powdered sugar to the butter and beat again until well combined.
Break one egg into 1 tablespoon of the flour mixture and add it to the butter-sugar mixture. Beat until the egg is thoroughly mixed in. Be careful not to overbeat.
Repeat the process with the remaining eggs, adding one egg at a time.
Add the remaining ingredients (flour, essence, and milk) to the flour mixture. Carefully fold everything together using a spatula until the mixture is uniform.
Use an electric beater to beat the mixture for about half a minute until no flour is visible.
Line a cake tin with baking paper and grease it lightly with a drop of butter.
Preheat the oven to 180°C (350°F).
Pour the batter into the prepared tin and bake for 50 minutes.
Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
Carefully remove the cake from the tin and allow it to cool for a couple of minutes before slicing and serving.

Sifting the flour and beating the mixture are crucial steps for a successful cake.
It’s a good idea to check the cake a few minutes before the specified baking time to prevent overcooking.
Allowing the cake to cool before slicing will reduce crumbling.
You can add frosting to the cake after it has cooled, if desired.
A perfectly baked cake will have a golden-brown crust and rise well