Tuesday, 20 August 2019

Sponge Cake (Egg less)

When I first started baking more than 25 years ago, I used to follow the traditional recipes. However, overtime I have been experimenting to bake healthier versions of cakes and cookies with less sugar and fat, and managed to get the right outcome. Today, let me share with you the basic egg less sponge cake recipe. In this recipe, I have used bananas as egg substitute. Here we go...

All purpose flour or maida - 240 ml measure
Sugar (powdered) - 120 ml
Plain butter - 6 tablespoons or 90 grams
Banana - large, 1½ no
Cold milk - 120 ml
Vanilla essence - 1½ teaspoon
Baking soda - ½ teaspoon
Baking powder - 1 teaspoon

Method: Sieve all purpose flour, baking soda and baking powder together 2-3 times. Keep aside. Mash the bananas very well into a smooth paste. Leave the butter to soften at room temperature for 20-30 minutes. Add vanilla essence and sugar to butter and mix together using a large spoon till the mixture becomes smooth and frothy. Now alternatively add small quantities of flour mixture, milk and mashed banana to the butter mixture, while beating continuously till the entire contents are added to the cake batter. At this stage, the batter will be smooth and creamy. Grease a cake mould of your choice and fill the mould with cake batter up to half. Preheat the oven at 400o C and bake the batter in hot oven for 20-25 minutes.

Note: You may check the cake using a stick and if the cake is baked fully, the batter will not stick to the stick.

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