Vanilla Sponge Cake

Name: Vanilla Sponge Cake
Total time: 50 min
Yield: Makes 1 round cake (20 cm)
Cuisine: Pakistani
Ingredients: 4 eggs, at room temperature; ¾ cup (150 g) sugar; 1 tsp vanilla; 1 cup (125 g) plain flour (maida); 1 tsp baking powder; A pinch of salt; 3 tbsp milk; 3 tbsp butter, melted

Home-style, with every amount and step. Tick things off as you go.

Time: 50 min
Makes: 1 round cake (20 cm)

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Desserts

Ingredients

Missing something?

No plain flour (maida)? Use atta, sifted (the result is denser).
No eggs? Use paneer or firm tofu in curries and rice dishes.
No sugar? Use jaggery (gur) or honey, added gradually.
No baking powder? Use a pinch of baking soda with a squeeze of lemon, or skip it (the result will be denser).
No butter? Use ghee or oil.
No milk? Use milk powder mixed with water, or diluted tinned milk.

Method

Heat the oven to 175°C. Grease a 20 cm round tin and line the bottom with paper.
Beat the eggs and sugar with an electric beater for 7–8 minutes, until thick, pale and tripled in size; a ribbon of batter should sit on top for a few seconds.
Beat in the vanilla. Sift the maida, baking powder and salt over the top in two batches and fold in gently with a spatula.
Warm the milk and butter together, mix a spoon of batter into it, then fold it back into the rest.
Pour into the tin and bake for 25–30 minutes, until golden and springy and a toothpick comes out clean. Don't open the oven for the first 20 minutes.
Cool in the tin for 10 minutes, then on a rack.

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