Sponge Cake
A traditional Kerala sweet that balances richness with restraint. Made with jaggery, coconut, and a careful hand, the sweetness is warm rather than overwhelming — the kind of flavour that lingers.
Ingredientsfor 8 servings
- 31/2 cup All purpose flour Maida
- 4 nos Egg egg yolks and whites separated
- 2 tsp Baking powder
- 21/2 cup Sugar — powdered
- 1 tsp Almond and lemon essence
- 2 tsp Vanilla essence
- 11/2 cup Water
- Salt, to taste
Preparation
Step 1
For preparing sponge cake, first sift maida flour with baking powder and set aside.
Step 2
Beat the egg yolks with 1 1/2 cup water till frothy.
Step 3
Add sugar little by little and continue beating until smooth.
Step 4
Add essence and maida flour and mix gently.
Step 5
Meanwhile, whisk the egg whites with a pinch of salt and fold gently into the flour mixture.
Step 6
Grease a baking tray and pour the cake mixture. Bake at 350 degrees until the top turns golden.
Step 7
Sponge cake is ready.
Tip
Hard-boil the eggs first, then make shallow cuts on the surface before adding them to the gravy — this lets the masala flavour penetrate inside.
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