BAKERY STYLE BUTTER SPONGE CAKE

EDITED ON : 20.12.16 ( FOR INGREDIENT RATIO CORRECTION)
Hi All,

PERFECT VANILLA SPONGE CAKE!! I baked this cake so many times but every time I felt something was missing and I was not satisfied with the texture of cake , So I kept it without posting.

Though my family likes this cake , I was trying for perfect recipe to bring out the Bakery style texture.Finally I tried this perfect recipe .I adapted this recipe from Indianhelathyrecipes,

I tried it once and based on the results I altered according to my taste .

The cake was perfect , moist , soft .. soft and yummy.The taste of cake took me to my childhood days when I mum bake cake for us , those days she make cake in electric cooker not even in oven but the cake was the best one I ever had in my life.Now after long time I brought back the same taste and texture 😍And I proudly say this is the best cake I ever baked and it is very very soft just like what I get from bakeries ( Iyengar bakery cake).

The recipe is similar to basic cake recipe but few tricks and ingredients ratio makes your cake perfect.

RECIPE SOURCE : indianhealthyrecipes.com

The recipe is as below,

INGREDIENTS :

All purpose flour – 200 gms ( 1 1/2 cup).

Eggs - 4 nos.

Milk – 60 ml ( 1/4 cup ) or more as per requirement.

Baking powder – 2 tsp.

Vanilla essence – 1 1 /2 tsp.

Salt – 1/4 tsp

Butter – 230 gms ( 1 1/2 cup)

Sugar – 200 gms ( 1 cup).

NEEDCLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

METHOD :

1. Sieve all purpose flour , baking powder , salt twice ( sieving helps to avoid lumps and also even mixing).
   
   
   

   
2. Add sugar in your food processor and grind it to fine powder . Then add butter and beat in low speed until the butter blends with sugar powder well and forms soft and puffy mixture.
   
3. If the butter mixture is too thick to blend add milk here itself for smooth blending.
   
4. Now add one egg at a time and beat in low speed till foamy , like wise add all the eggs one by one and beat till foamy.
   

   
5. Remove the mixture from processor and add it to a wide bowl , add vanilla essence.
   
6. Add the flour mixture little by little ( may be in 3 batches) to the wet mixture along with little milk and mix well using spatula without any lumps.
   
7. After adding complete flour mix the batter gently for few more minutes in flip method to form ribbon consistency.
   
8. If the batter is too thick add milk little by little and mix till required consistency.
9. Pre-heat oven to 180”C- 45 mins.
10. Grease the cake tins with butter and dust with all purpose flour.
    

    
    

    
    
11. Pour the batter to half of the tins , tap the tins slightly for even spreading and bake for 45 mins.
    

    

    
    
    

    
12. Insert a tooth pick to see if it comes out clean.If done remove from oven and let the cake rest till it reaches room temperature.
13. Invert the cake to wide plate , cut and serve.
    

    

NOTES :

1. Milk quantity is as per your cake batter consistency , you can add either during butter blending or at the the final stage to loosen up the texture.But always add milk little by little.
2. As I don't have electric beater , I use food processor for beating egg and butter .You can use electric beater too.
3. The batter consistency is very important ,it must be ribbon consistency (ie) if you pour the batter from top it must flow like ribbon.
4. The flip method of mixing helps the cake to form even texture and avoid air pores ( the short video of flip method is here in my chocolate cake recipe).
5. Don't change the ratios for perfect soft cake.
6. Baking time may vary from oven to oven ,so after 30 mins of baking ,insert a tooth pick and check .
7. Don't use cold butter or cold egg , bring everything to room temperature before using.
   

   

TRY MY OTHER SPONGE CAKE TOO WITH THE BELOW RECIPE,

1)PINK SPONGE CAKE.