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IMPORTANT POINTS :

1) Always preheat the kadhai/oven/OTG/cooker for 10-15 min before u start making your cake batter.
2) Oil grease the pan and insert butter or parchment paper and keep aside. After that now start making the cake batter.
3) Your all the raw materials should always be kept ready before starting making the batter, as if we take more than 4-5 min in total making the batter then the maximum chances are that the sponge may sink or not bake well or any other issue may arrive on the sponge.
4) There are different oil and water measurements in each and every premix brand, so read the measurements first which is mentioned on the packaging.
5) Premix sponge is the most recommended one to be used commercially for making cream cakes. Its also very economic.
6) Can add any colour in the batter if you need a colourful sponge. Can add both gel as well as water based colours.

How to choose tin size: 4 inch – 250gm cake
6 inch – 500gm cake
8 inch – 1kg cake

Pre-Heat timing is as given below :
For kadhai/cooker : High flame 10 min or low flame 15 min
For OTG : 160 degrees for 15 min( with both top & bottom roads on)
For Microwave : 180 degrees for 15 min or in automatic pre-heat mode.

 

TYPES OF SPONGE :-

BAKERY STYLE VANILLA SPONGE

 

 

 

 

 

 

 

 

 

Measurement given below are approx and suitable for ½ kg cake. You can half the quantity for a 250 gm cake or double the quantity for 1kg cake.
Method :- Vanilla Premix : 180 gm
Water : 90 ml
Oil : 20 ml

Mix everything well until fluffy. Keep a tin ready greased with oil and butter paper. Pour the batter in cake tin and tap for at least 4-5 times so that the air bubbles are gone from the batter. Bake in preheated kadhai or cooker for 30-45 min. Keep the flame high for first 7-10 min then keep on low flame for remaining time. Check after 30 min with a toothpick if it come clean then your cake is done or if the batter sticks then keep for another 10 min. Once perfectly baked, take out the pan and cover it with cloth and let it cool down to room temperature. Now our sponge is ready for icing.

 

BAKERY STYLE CHOCOLATE SPONGE

 

 

 

 

 

 

 

 

 

Method :- :- Vanilla Premix : 180 gm
Water : 90 ml
Oil : 20 ml

Mix everything well until fluffy. Keep a tin ready greased with oil and butter paper. Pour the batter in cake tin and tap for at least 4-5 times so that the air bubbles are gone from the batter. Bake in preheated kadhai or cooker for 30-45 min. Keep the flame high for first 7-10 min then keep on low flame for remaining time. Check after 30 min with a toothpick if it come clean then your cake is done or if the batter sticks then keep for another 10 min. Once perfectly baked, take out the pan and cover it with cloth and let it cool down to room temperature. Now our sponge is ready for icing.

Baking time is as given below :

For Kadhai/Cooker : 30-45 min
For OTG : 30-45 min at 160 degrees
For Microwave : 45 min at 180 degrees

Insert the pan inside the OTG/Oven and start Baking. If you are using old model OTG(without fan model) then turn off the upper element rod after 15 min else it would harden the upper sponge. In Microwave or OTG with fan model you don’t need turn off the upper rod.
THE PRE HEAT TIME , BAKING TIME AND CAKE TIN/PAN SIZES WILL REMAIN THE SAME FOR ALL SPONGE. WHEATHER IT IS HOMEMADE OR PREMIX, CHOCOLATE OR VANILLA.

 

HOMEMADE VANILLA SPONGE

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:-

Pan size 7-8 inches
Maida 1 cup
Milk at room temp. ½ cup
Oil ¼ cup
Baking powder 1tsp
Baking Soda ½ tsp
Powdered sugar 1/2 cup
Thick curd 2tbsp
Vanilla essence ¼ tsp
Vinegar/lemon Juice 1/2tbsp
Salt 2 pinch

Method :
First assemble all the required raw material on your table.
Oil grease the pan and insert butter or parchment paper and keep aside.
Pre-heat the kadhai/cooker/oven/otg as given above.
Now take a bowl and sieve Maida twice, add baking powder and baking soda then keep this dry material bowl aside.
Take another bowl, take curd sieve powdered sugar in this, now mix curd and sugar well so that no lumps are remained. Add oil and mix until creamy. Now add vanilla essence and salt and mix well.
Now Start adding dry material in the wet mixture. You have to add the dry material in three parts along with the milk. Keep in mind to mix the batter lightly don’t overmix it. Make a smooth lump free batter at last add vinegar/lemon juice and mix very gently with cut & fold method and immediately transfer the batter to cake tin/pan. Tap for 4-5 times to remove air bubble. Place the pan in pre-heated cooker/oven/otg and bake for 30-45 min.

 

HOMEMADE CHOCOLATE SPONGE

 

 

 

 

 

 

 

 

 

INGREDIENTS :-
Pan size 7-8 inches
Maida 1 cup
Warm Milk ½ cup
Oil ¼ cup
Baking powder 1tsp
Baking Soda 1/4 tsp
Powdered sugar 1/2 cup
Thick curd 3 tbsp
Cocoa powder 2 tbsp
Vanilla essence ¼ tsp (optional)
Vinegar/lemon Juice 1/2tbsp
Salt 2 pinch

Method :
First assemble all the required raw material on your table.
Oil grease the pan and insert butter or parchment paper and keep aside.
Pre-heat the kadhai/cooker/oven/otg as given above.
Now take a bowl and sieve Maida twice, add cocoa powder, baking powder and baking soda and salt then keep this dry material bowl aside.
Take another bowl, take curd sieve powdered sugar in this, now mix curd and sugar well so that no lumps are remained. Add oil and mix until creamy. Now add vanilla essence and salt and mix well.
Now Start adding dry material in the wet mixture. You have to add the dry material in three parts along with the milk. Keep in mind to mix the batter lightly don’t overmix it. Make a smooth lump free batter at last add vinegar/lemon juice and mix very gently with cut & fold method and immediately transfer the batter to cake tin/pan. Tap for 4-5 times to remove air bubble. Place the pan in pre-heated cooker/oven/otg and bake for 30-45 min.

 

WHOLE WHEAT RASMALAI SPONGE

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:-

Atta 200gm
Baking powder ½ tsp
Baking Soda 1/2 tsp
Milk powder 180 gm
Sugar 180 gm
Oil 100 ml
Vanilla essence 1 tsp
Boiled milk 200 ml
Cardamom powder 1-2 tsp

Method :

First assemble all the required raw material on your table.
Oil grease the pan and insert butter or parchment paper and keep aside.
Pre-heat the kadhai/cooker/oven/otg as given above.
First sieve your atta twice, mix baking powder and baking soda then keep the bowl aside. (dry material mix)
Take another bowl add milk powder, sugar, oil, essence and mix them with 2-3 tbsp of milk with hand mixer for few seconds on high speed.
Now add the dry material mixture in 3 different parts along with the milk. Mix at high speed for few seconds and add cardamom powder and mix again.
Now immediately transfer the batter to cake tin/pan. Tap for 4-5 times to remove air bubbles. Place the pan in pre-heated cooker/oven/otg and bake for 30-45 min.

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