Sponge cake

Course Dessert

Keyword sponge cake, vanilla sponge cake

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings slices

Calories 106kcal

Take butter in a pan. Add milk to the butter and melt the butter.
Add 3 tbsp sugar and heat it until you mix it properly in the milk. Transfer this mixture to a glass bowl.
Sieve and add maida to the milk and butter mixture. Mix it well using a whisk.
Add egg yolks, vanilla extract and mix them properly in the batter.
Now take the egg whites and add a pinch of salt to it. Beat it using a hand mixer.
Then slowly start adding ¼ cup sugar to the egg whites in batches. Beat the mixture until you see stiff peaks.
Mix the prepared cake batter and the egg whites mixture. Fold the ingredients slowly and gently using a spatula. Make sure not to over mix the batter.
Scrape the sides of the bowl with the spatula so that everything is mixed properly.
Line a cake tin with parchment paper and pour the batter into the cake tin. Give the cake tin a light tap to get rid of air bubbles.
Place the cake tin on a grill and mix the cake batter a little using a skewer.
Fill the base with hot water and bake the cake for 75 to 80 minutes at 150^oC/302^oF.
Take out the cake from the oven and let it cool down.
Scrape the sides using a knife and gently take out the cake from the tin.
Slice the cake into bite-sized pieces and so your soft sponge cake is ready. Serve and enjoy!