Bake a Sponge cake with Caramelized sugar

Cakes are universally popular during birthdays and special occasions at home. We have a practice of baking cake additionally from the home made butter. The butter is fresh and ideal for making soft and spongy cakes.

Cake baking is no great skill. The secret of baking cake successfully lies with the proportions of the ingredients. Any mismatch will make the cake become a disaster. Therefore recommend you to go by weight and not measures for basic ingredients.

Cake baking process is no rocket science but basic awareness of the role for each of the ingredients during the basic process needs understanding for the users.

You can bake cakes in various different ways by experimenting with different fruits and flavors. Today we shall go thru the recipe of baking a sponge cake with caramelized sugar.

Ingredients for Sponge cake with Caramelized Sugar:

• All-purpose flour /Maida: 200 gm
• Butter (home made or saltless variety): 200 gm
• Sugar:175 gm+ 25 gm for caramelization
• Eggs: 200 gm
• Cardamom / Elaichi: 6 nos
• Patta : 1 inch piece
• Vanilla essence: 1.5 tsp
• Cashewnut / Kaaju: 10 nos
• Raisins / Kismis: 10 nos
• Baking powder: 1+1/2 tsp

Procedure for preparing Sponge cake with Caramelized Sugar :

Method:

• Sieve maida and baking powder together for 2 times, this will ensure uniform mixing. Powder sugar in a mixer. Transfer in a mixing bowl.
• Eggs also needs to be weighed, you can only use the white of the egg to balance the weight. Beat eggs in the same mixer.
• Add butter ( kept at room temperature) to the powdered sugar in the mixing bowl. Mix well with a plastic ladle or with your hand. After 3 to 4 mins of constant mixing add beaten eggs. Mix all the ingredients again for 3 to 4 mins.
• To this base add maida and mix vigorously to remove any lumps of unmixed flour. Add the caramelized sugar and thoroughly mix the batter.
• After 5 mins add cashew,raisins and vanilla essence. It is ready to transfer into the baking oven.Retain a few for decorating the cake.
• Meanwhile grease the baking pan with butter. Sprinkle some dry maida onto the baking pan to form a thin layer of maida. Now pour the cake batter into the pan.Decorate with cashew and raisin on top.
• If you are using the micro oven, preheat oven to 200 deg C for 10mins. Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and bake it for 30-35 mins.
• Take a tooth pick and prick the cake till the base to check whether it comes out clean or not. If the mixture is still sticky, then bake it for another 10 minutes. Check it again and turn off the oven.
• Remove pan from the oven and cool for about 5 minutes before flipping it over onto a platter. Use a butter knife to lightly run along the edges of the cake; make sure that the edges are all loose before you flip it.
• I use the cake oven with a sand tray accessory at the bottom. I heat the sand tray for 4 to 5 mins and then decrease the flame of the gas stove. I place the cake pan above the sand tray. The oven has to be kept at low flame for 25 mins.
• Sponge Cake with caramelized sugar is ready. Let it cool down for a while and then separate it from the pan with the help of a knife. Cut the cake in the shapes you desire and serve it.
• Pre-work: You need to caramelize sugar on the pan. Heat sugar on a thick bottomed pan. When it melts and become liquid keep stirring. It will start changing color and when it becomes dark brown you can add a few spoons of water and put off the flame. The other option will be to cool caramelized sugar on a tray of ice.

You will receive a lot of appreciation for the baked cake. The aroma of fresh cake baking will be all over your house and out in the open air too.

My kids will visit the kitchen often mainly because of the aroma and the curiosity to know what other varieties I’m actually attempting that day.

Try this recipe and enjoy healthy cooking. For more tasty recipes visit our Facebook page and Google+ page.