Saturday, March 4, 2017

Basic cake recipe

Hello All,

This is a very basic cake recipe (Eggless will be later) that I follow, to make plain sponges. This has been optimized for my oven and my tastes. Please feel free to fiddle about a bit to find your sweet spot :)


2 large eggs
110 g powdered sugar (I'll work on the brown sugar next), separated into two lots, roughly divided equally
120 g multi-grain flour 
80 ml cooking oil
1 tsp pineapple essence (or replace with 50 g pureed pineapple)
100 ml milk
1 tsp cinnamon powder
Chocolate chips (optional)
1.5 tsp baking powder
1/2 tsp baking soda

Baking temperature: 200 deg. C for first 10 minutes
180 deg. C afterwards
8" baking tin
Butter paper (cut to the dimension of the base of the tin)
Oil for greasing
Aluminium foil (for covering and avoiding burning of the top crust)

Images of the steps.......

1. Two eggs, yolks and whites separated

2. Whip the egg whites till soft peaks form 

3. Add half of the powdered sugar and beat till stiff peaks form

4. Add the remaining sugar to the egg yolks

5. Add the cooking oil and 1 tsp of pineapple essence (replace it with whichever flavour essence you wish to use)

6. And 1 tsp of cinnamon powder (yet again, I was making a pineapple cinnamon cake, hence the pineapple essence and cinnamon powder)

7. Beat it all well and add half of the milk (it'll be too stiff a mixture otherwise). Add the flour (in small lots and beat)

8. Add the remaining milk and baking powder and soda.

9. Mix everything well till sugar grains are no longer visible

10. Add the beaten egg whites (meringue) in small portions and fold in. Do not beat with a blender

11. Once homogenous, pour into a pre-greased 9" baking tin

12. Sprinkle chocolate chips on top

13. Bake for 10 minutes at 200 deg. C. Then, reduce the temperature to 180 deg. C and cover loosely with alminium foil. Bake till a skewer comes out clean from the centre......Let cool outside the oven. Once cooled, take out from the tin and it's ready to serve

14. Softness: