Friday, July 18, 2014

A butter free, oil free and care free Sponge Cake to begin with

Today afternoon I attended a baking class where we baked with summer fruits like plums, cherries and mangoes. We learnt how to make lemon curd and plum preserve apart from interesting desserts like Mango Trifle cake, Cherry Clafoutis, and also a scottish shortbread. What stuck with me was a simple Sponge cake that was made to make the Mango Trifle cake. It was delicious, soft and airy and completely oil/butter free. Till I saw and ate it (a huge portion), I couldn't believe that there could be a Sponge cake so delicate and delicious and that too, without butter. So, I thought why not begin this blog with this amazing find.

A butter free, oil free and care free Sponge Cake
6 Ingredients needed:
4 eggs
1 cup sugar
1 cup flour
1 tsp baking powder
1 lemon’s juice
1 tsp vanilla essence

Preheat the oven to 180 degs. Grease and flour a 9” tin.  A baking parchment can also be used
Beat the eggs and sugar with a whipping tool till it is thick and pale
Add the lemon juice and vanilla essence
Sift the flour and baking powder and fold into the mixture
Gently stir it with a Spatula so that you don’t loose the air. Don’t whip the mixture.

Pour into the prepared tin and bake for 25-35 minutes, till golden and cooked in the center

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