Sponge Cake

Tags

Birthday Cake, Butter Cream Frosting, Cake, Mint Sugar Syrup, Mint Sugar Syrup for Cake moistening, Simple Birthday Cake recipe, Simple Sponge Cake recipe, Sponge Cake, Sponge Cake recipe

It is my hubby’s birthday today 😀 For the first time I tried a birthday cake and with All Purpose Flour (weird 😛 ) My usual cakes would be with either whole wheat flour or oats flour. But my hubby loves sponge cake specially the vanilla flavor 😀 Once in a while it is always good to have what we like rather than health aspects 😛

I was a little confused of which recipe to use, finally my dear friend Radhika came to rescue 🙂 She was in a very busy schedule when I asked her recipe for the Birthday cake. She was so very sweet to give me links of which she would follow in her tight schedule. Thank you very much dear 🙂 That worked perfect 🙂 Here is the link which I followed for the sponge cake

As I don’t have 2 baking trays, made one by one 🙂

Ingredients (for 1 cake)

Eggs : 2
Sugar : 1 cup
Vanilla Extract : 1/2 teaspoon
Skim Milk : 1/2 cup
Unsalted Butter : 2 tablespoons
All Purpose Flour : 1 cup
Baking Powder : 1 teaspoon
Salt : 1/4 teaspoon

Method:

1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes.  Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy.  Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients.  Add to eggs and sugar on low speed until just combined.

4. In a saucepan, heat milk and butter on low heat just until butter is melted.  Add to batter, beat just until combined.

5. Pour into two greased and floured 8″ round cake pans.

6. Bake at 350 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

I made 2 cakes and made a mint sugar syrup to moisturize the cakes

Mint Sugar Syrup:

Sugar : 5 teaspoon

Water : 5 teaspoon

Mint Leaves : few

Bring water and sugar to boil, add mint leaves , when the mint leaves essence gets blended with the sugar syrup, stop and apply on the top layer of both the cakes.

For Filling:

I made butter cream filling.

Butter : 5 tablespoons

Confectioners Sugar : 1 cup

Vanilla Extract : 1 teaspoon

Milk : 1 tablespoon

Beat butter to soft and then add sugar slowly. Then add vanilla extract and beat well. Milk as well slowly. Beat until fluffy.

Place it between cakes and cover the top, sides with this and refrigerate for an hour.

As I don’t have a mixer, by hands it was really difficult to make the complete frosting, so went straight and got the Betty crockers Vanilla frosting for the final touch 🙂

Here is the final outcome 🙂

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Whole Wheat flour Blueberry, Chocolate chip cake

Tags

Blueberry cake, Blueberry Chocolate chip cake, Cake, Chocolate Chip Cake, Fiesta Friday, low fat cake, Wheat cake, Whole Wheat Flour cake

I have once tried to bake a brownie with the ready made packets available in the market. I somehow couldn’t get the desired output, the brownie got burnt 🙂 I guess I didn’t follow the correct instructions. I lost interest in baking and for pastry I always go to the bakery and buy. But when I see so many people giving such lovely cakes, muffins, pies, etc I totally wanted to do it myself from scratch.

As this is my first baking experience from scratch , was a little confused whether to use All purpose flour or Wheat flour. I have heard and read that All purpose flour consumption must be reduced in our daily routine. So I did not want to make the cake with All purpose flour, to give a bit of change as I usually do 😛 I tried every ingredient with low fat items. At the same time I got reviews that whole wheat flour might give hard cakes. Then I finally decided, let give it a try with wheat flour Guess what it turned out so Yummy! I couldn’t stop eating the cake 😀 Here I am getting into Fiesta Friday #20

This does have eggs 🙂 I have used brown eggs.

Ingredients:

Whole Wheat flour : 1 1/2 cup

Dark Brown Sugar:3/4 cup

Baking Powder : 2 teaspoons

Salt : 1 teaspoon

Brown Eggs : 2

Vanilla Extract : 1 tablespoon

Fat Free Milk : 1 cup

Butter : 1/2 cup

Fresh Blueberries : 1 cup

Chocolate Chip : 1/2 cup

For topping:

Chocolate Chip : 1/4 cup

Butter : 1 tablespoon

Method:

First mix all dry ingredients in a medium bowl. Whole wheat flour, dark brown sugar, baking powder, salt. Mix well using fork.

Next Mix all wet ingredients together. Milk, butter, eggs, vanilla extract, chocolate chip, 1/2 cup blueberry put all these in a blender and blend for 3 to 4 mins until all of them mix well.

Now mix the dry and wet ingredients together slowly. Preheat oven at 375 F

Grease baking tray generously with butter. Pour the 3/4 cake mix. Next put the remaining blueberries over this. Then cover it with the remaining 1/4 cup cake mix.

Now bake it for 35 mins. I first tried 30 mins, but when I checked with tooth pick, I couldnt get it clear. So baked for 5 more mins. This time the toothpick came out clear 😀 Yay!

Cool it down for 30 mins. After cooling transfer cake to a tray.

For the topping, heat a pan and put the chocolate chips, butter and heat it together. Once they get melted cover the cake with this topping. Cake is done 😀 Yay! I could get such a lovely cake specially with wheat flour. It was not at all hard. May be not too soft as all purpose flour. But this was yummy 🙂