Wheat sponge cake

Wheat sponge cake is a super tasty and a best treat for your family. Beautiful simple cake with unique extra spongy texture. I have baked this cake umpteen times now but my family devour it as though it were their last day on earth. Super tasty and perfect recipe to share with your favourite gals and pals! You would definitely devour every single crumb. The basic sponge recipe which you would need for  a birthday party or any party occasion.

There is no greater joy to be had than when a family gathers and nothing brings a family together like food. This is something about bringing quality produce to the table. Made using every day ingredients and pretty healthy. You won’t spend hours in kitchen after all its not complicated.

PREP TIME : 25 minutes

BAKE TIME : 30 minutes

CUISINE : international

COURSE : dessert

YIELD : 7 servings

INGREDIENTS REQUIRED :

Milk – 265 ml + 2 tbsp

Vinegar – 1 tbsp

Oil – 100 ml

Vanilla extract – 1 tsp

Jaggery powder – 1 cup

Wheat flour – 200 gm (1& 1/2 cup)

Baking soda – 1/2 tsp

Baking powder – 1/2 tsp

Strawberries – 4 no.

METHOD :

Preheat the oven at 160 °c for 10 minutes.

Line 8 inches round baking pan  with parchment paper. Grease with oil, dust using wheat flour and keep it aside.

In a bowl add 265 ml milk, 2 tsp vinegar and whisk. let it sit for 5 minutes.

Later add 100 ml oil, 1 tsp vanilla extract and whisk.

Now add 125 gm powdered jaggery and mix well until jaggery dissolves.

Sift 1& 1/2 cup wheat flour, 1/2 tsp baking soda and 1/2 tsp baking powder into the bowl.

Whisk well without any lumps in the batter.

Add 2 tbsp milk and whisk again to a nice flowing consistency batter. (my batter was looking thick so added  2 tbsp milk. If your batter looks flowy then you can skip adding milk )

Pour the batter into the lined pan.

Tap the pan 5 to 6 times to remove air bubbles without fail.( very important step)

Top with nuts of your choice. I had strawberries so used them.

Bake it for 30 minutes at 160°c or until a toothpick comes out clean.

Once baked let it rest in wire mesh for sometime then transfer to a plate.

When it comes to room temperature, slice it and serve.

Note :

Each oven is different. You can bake at 180 °c too but it depends upon the oven. I bake my cakes and cookies at 160 °c to avoid dryness on top.

Make sure all the ingredients are in room temperature.

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