Sponge Cake

Making a homemade sponge cake is very hard because a little mistake in the measurements of products can affect the texture of the cake. First of all start your work by mixing sugar and butter together. Whisk it well until light and fluffy texture by a whisker, a egg beater or a fork. When you are done with it, add the beaten eggs and blend well. Beat until the mixture turns into a white and creamy texture.

Sieve the all-purpose flour and baking soda together. This is done to evenly distribute the baking soda in flour. Then, slowly add this to the egg mixture and mix it well. If you notice that the batter is a little bit more thick you can add a little milk and mix till the batter is fluffy and soft. You should not add the entire milk if you notice that the consistency of your cake is fine and it pours down like canned condensed milk. Add vanilla essence and blend well. Vanilla essence is important to give it the good flavour and balance the smell of eggs.

Then, grease your container with oil or butter and sprinkle some all purpose flour on the greased baking tin. It will prevent sticking of the cake to the base. You can also line it with a butter paper it will also prevent sticking of cake with the base of the baking tin. Pour the prepared mixture into the tin. Now you can also bake your cake in a oven for about 30-35 minutes at 350 F. Or you can also bake it in the pressure cooker. Place it on a stand in a pressure cooker. Do not add water in the cooker and ensure that the tin does not touch the base of the cooker because if it will touch the base it will create a un pleasant smell inside a cooker. Increase the flame and cook for two minutes. Now remove the whistle and cook on low flame 35 to 40 minutes.

Insert a knife into the cake and if it comes out clean, then the cake is ready. Remove from the oven/cooker and allow to cool and then enjoy it.

1: Using the Wrong Pan
There are different sizes and shapes for the containers of cake. They all vary from each other. It depends on the type of cake you are baking for example if you are baking a chocolate cake you have to choose the right container instead of choosing the container which is according to the simple vanilla cake.
2: Baking in a Naked Pan
You should Grease your pan before pouring the batter of cake in it, it will prevent the sticking of the cake at the base of the pan.
3: Using Cold Ingredients
You should warm your ingredients to allow them to activate the yeast.
4: Scooping Flour from the Bag
You should scoop proper amount of all purpose floor from the bag because if you will scoop a wrong amount it would make the batter more thicker than the requirement
5: Under (or Over-) Beating the Batter.
Don’t under beat the batter and avoid over beating the batter because when you over beat the batter it will not allow it to rise properly.
7: Baking on the Wrong Rack.
The selection of rack should also b right.

8: Baking by Time Only
Don’t ever follow your timers. Baking times are guidelines only. In reality, humidity, air temperature, oven temperature and altitude will all impact how long it takes your cake to cook. It might be done earlier or later than the recipe suggests. You should check it by putting a knife inside the cake if it comes out clears the cake is ready.

9: Slicing into a Warm Cake
When your cake is ready, it smells so good, it’s almost impossible to resist slicing it but Stay strong! Let your cake cool down first so the final texture and volume will be at their best when it’s cool.
It’s best to cool cakes on a wire rack, it allows the cake to cool without being soggy. So you should be very patient and should choose right rack to cool your cake.

10- Don’t make your cake rubbery
The reason that makes the cake rubbery is the over-mixing of flour activates the gluten. … Apart from the Gluten, insufficient creaming of sugar and eggs will also make a tight texture because there isn’t enough air trapped in the mix to give it a lift.

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