My mom’s Sponge Cake made with Common Fowl Eggs (Page 2 ) | February 16, 2024

Ingredients:

• 1.5 cups refined flour (maida)
• 1.5 teaspoons baking powder
• ¾ cup melted butter
• 1 cup powdered sugar
• 3 fresh eggs
• 1 teaspoon vanilla/chocolate/orange/strawberry essence (Use whichever you prefer)
• 5 tablespoons milk

Instructions:

1. Sift the flour and baking powder together into a large bowl and set aside.
2. Using a beater or mixer, beat the melted butter for about a minute.
3. Add the powdered sugar to the butter and beat again until well combined.
4. Break one egg into 1 tablespoon of the flour mixture and add it to the butter-sugar mixture. Beat until the egg is thoroughly mixed in. Be careful not to overbeat.
5. Repeat the process with the remaining eggs, adding one egg at a time.
6. Add the remaining ingredients (flour, essence, and milk) to the flour mixture. Carefully fold everything together using a spatula until the mixture is uniform.
7. Use an electric beater to beat the mixture for about half a minute until no flour is visible.
8. Line a cake tin with baking paper and grease it lightly with a drop of butter.
9. Preheat the oven to 180°C (350°F).
10. Pour the batter into the prepared tin and bake for 50 minutes.
11. Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
12. Carefully remove the cake from the tin and allow it to cool for a couple of minutes before slicing and serving.

Recipe Notes:

• Sifting the flour and beating the mixture are crucial steps for a successful cake.
• It’s a good idea to check the cake a few minutes before the specified baking time to prevent overcooking.
• Allowing the cake to cool before slicing will reduce crumbling.
• You can add frosting to the cake after it has cooled, if desired.
• A perfectly baked cake will have a golden-brown crust and rise well

 

Next: How To Make Amish White Bread

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