Till today, I tried a number of sponge-cake recipes from different sources. I have now settled to this flavoured sponge-cake recipe, which gives me a soft, fluffy sponge cake each time I make it. This has a light pink hue at its base and tastes just right. I added strawberry syrup and a little rose syrup to the batter. But I didn’t overdo the addition, as I wanted to add just a hint of colour and flavour. As a cake is all about measurements and flavours, please adhere to the measurements and you’ll not be disappointed with what comes out from your oven.
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Flavoured Sponge Cake
Flavoured Sponge Cake
[This is a deliciously moist and light sponge cake with a hint of strawberry-rose flavour. You can bake this cake even when strawberries are out of season!]
- All-purpose flour: 1.75 cups
- Cornflour: ¼ cup
- Baking powder: 2 tsp
- Baking soda: ¼ tsp
- Salt: ¼ tsp
- Eggs: 6
- Demerara sugar: 1.75 cups
- Whole milk: ½ cup
- Salted butter (soft, but not liquid): ¼ cup
- Rose syrup: 1 tbsp
- Lemon juice: 1 tsp
- Strawberry syrup (I used Hershey’s): ½ cup
- Circular cake tin: 7 inch
Sprinkle 1 tsp lemon juice over the demerara sugar. Keep aside.
Beat the eggs for about 3 min. Add the sugar in four batches and continue to beat until light and fluffy.
Mix in the rose and the strawberry syrups and beat for a few seconds, until the mixture looks uniform. Add the butter and the whole milk and beat for around 4 min.
Mix all the dry ingredients in a separate bowl and sieve the dry mixture for best results. Add this in four batches to the egg mixture and beat only for a short time, until all the dry ingredients are incorporated.
Grease a seven-inch circular cake tin with vegetable oil. Line the cake tin with a piece of circular baking paper to fit the bottom and another rectangular piece to fit the circumference. Apply the shortening to the exposed sides of the papers too. Then, pour in the batter.
Place the rack in the middle of the oven, which was pre-heated for 10 min at 220⁰C. Cover the cake tin lightly with an aluminum foil and bake for another 50 min at 220⁰C. After 30 min of baking, you should remove the foil to promote browning of the top for the next 20 min.
Insert a toothpick or a cake-tester at the middle of the cake and take the toothpick or the cake-tester out. If it comes out clean, the cake needs no more baking. If not, bake for 10 min and check again.
Cool the cake completely (at room temperature) before removing it from the cake tin.