My 50th Post!!!!!! And its a celebration :) :) Sponge cakes are almost everyone's favorite.... and so for my cute lil nephew's birthday I chose to make a vanilla sponge with a caramel filling and vanilla icing.... It tasted really well and the sponge with that caramel is its main attraction.... So here comes the recipe, it is a step by step procedure so be careful that you dont miss any of the steps as each of them are really important..... Try to read the full recipe twice and understand well before you start baking this.....
Preparation Time : 20 mins
Baking Time : 22 mins for each cakes
Serves : 10
Ingredients:
Method:
Cake:
1. Preheat the oven for 10 mins at 180⁰C.
2. Separate the egg whites and yolks in separate bowls and cover and bring them to room temperature. (it might take around 30 mins)
3. Meanwhile, sift the flour with baking powder,salt and keep aside.
4. Once the eggs reaches to the room temperature, place the egg yolks with 135gms of sugar and beat in an electric mixer or hand mixer until they are thick, fluffy and pale yellow in color.(when you raise the batter, it will fall in slow ribbons, this is the consistency)
5. At this point, add vanilla essence, water and lemon zest and beat again and beat until fully incorporated and keep this aside.
6. Now in another clean bowl, with the whisk attachment, beat the egg whites until foamy.
7. Now add 65 gms of sugar and beat until smooth, shiny and stiff peaks appears.
8. Next step is to mix the flour to the egg yolk mixture. Add the flour mixture into the egg yolk mixture slowly that is one third of the flour first and mix it with a spatula in large strokes(DONOT OVERDO). YOU HAVE TO BE VERY CAREFUL HERE. Now add slowly rest of the flour and mix just by big stroke and completely mixed.
9. Now slowly add the beaten egg whites in the similar way step by step and donot over do. Just large strokes and mix thats it.
10. Keep your pan lined with baking sheet and pour half of the batter and bake for about 20-22 mins or until a tooth pick inserted comes out clean.
11. Bake the second cake as well.
12. Let the cake cool for about 30 mins and take out from the pan. The upper portion might be sticky, but doesnt matter this is the way it will be.
Baking Time : 22 mins for each cakes
Serves : 10
Ingredients:
Cake:
|
|
Eggs
|
7 |
Flour
|
1 cup |
Vanilla Essence
|
1 tsp |
Baking powder
|
½ tsp |
Salt
|
¼ tsp |
Granulated white sugar
|
1 cup |
Water
|
2 tbsp |
Lemon zest
|
a pinch |
Caramel:
|
|
Brown Sugar
|
3 tbsp |
Cooking cream
|
¼ cup |
Icing:
|
|
Whipping powder
|
3 sachet |
Cold milk
|
1 - 1 ½ cup |
Blue color
|
few drops |
Sugar Balls
|
Cake:
1. Preheat the oven for 10 mins at 180⁰C.
2. Separate the egg whites and yolks in separate bowls and cover and bring them to room temperature. (it might take around 30 mins)
3. Meanwhile, sift the flour with baking powder,salt and keep aside.
4. Once the eggs reaches to the room temperature, place the egg yolks with 135gms of sugar and beat in an electric mixer or hand mixer until they are thick, fluffy and pale yellow in color.(when you raise the batter, it will fall in slow ribbons, this is the consistency)
5. At this point, add vanilla essence, water and lemon zest and beat again and beat until fully incorporated and keep this aside.
6. Now in another clean bowl, with the whisk attachment, beat the egg whites until foamy.
7. Now add 65 gms of sugar and beat until smooth, shiny and stiff peaks appears.
8. Next step is to mix the flour to the egg yolk mixture. Add the flour mixture into the egg yolk mixture slowly that is one third of the flour first and mix it with a spatula in large strokes(DONOT OVERDO). YOU HAVE TO BE VERY CAREFUL HERE. Now add slowly rest of the flour and mix just by big stroke and completely mixed.
9. Now slowly add the beaten egg whites in the similar way step by step and donot over do. Just large strokes and mix thats it.
10. Keep your pan lined with baking sheet and pour half of the batter and bake for about 20-22 mins or until a tooth pick inserted comes out clean.
11. Bake the second cake as well.
12. Let the cake cool for about 30 mins and take out from the pan. The upper portion might be sticky, but doesnt matter this is the way it will be.
Caramel and Icing:
1. Heat a pan and add 3 tbsp of brown sugar into it. Add 1/4 cup of cooking cream and mix well.
2. Boil this until it reaches the consistency of a caramel. Keep aside.
3. Now in a electrical mixer or hand mixer with a whisk attachment, add 3 sachets of whipping powder and 1 1/2 cup of milk and beat until stiff.
4. Now, keep the first cake layer on the tray and pour and spread half of the caramel over it.
5. Now spread some whipped cream over it.
6. Place the next layer of cake above it and pour rest of the caramel above it.
7. Spread the whipped cream over and cover the whole cake with it.
8. Now you can decorate your cake the way you like to. Add the color to the prepared whipped cream to create designs. :):)
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