Cakes, as a kid whenever I came across the word, I would automatically think about Birthdays or Christmas.  As a kid I always felt cakes are always frosted using butter cream, but growing up my perception changed. I started baking since a very young age, but then it remained confined to baking only, no icing.

Cakes are often consumed as desserts, which is often baked. Cakes in many instances are served to mark the celebration of special events such as birthdays & anniversaries. The word ‘Cake’ comes from the ‘Old Norse’ word ‘Kaka’.

Cakes can be consumed with or without any frosting in it. The sponge is one of the most essential part of a decorated cake. As it’s the base on which the decoration or the icing or frosting stands.  It should not only be well cooked but also have the ingredients measured and baked in the right quantity. A half baked or an over baked caked might be made beautiful in appearance by the baker with some icing on it , but ones its in your mouth one will know that there is something wrong with the cake.


Vanilla sponge (2 pounds)

Ingredient: (eggless)

  • Mithaimaid 200gms
  • Butter 50 gm (melted)
  • Flour 120 gm
  • Baking powder 1 table spoon
  • Baking soda ½ table spoon
  • Water 120 ml
  • Icing sugar 3 table spoon



Sieve in the flour , baking powder , baking soda & icing sugar . Thereafter add the rest of the ingredients one after another and beat well.

  • Grease a mould with butter & sprinkle some flour in it , then pour the mixture into it.

OTG : Preheat the OTG for 5 minutes . Then bake for 25-35 minutes in 160 degree.

Microwave : preheat for 5 minutes . then bake for 30-35 minutes in 180 degree.



Check if the cake is done by inserting a toothpick in the center of the bake, if the toothpick come out clean it is done, if not continue baking it for some more timing . Keep checking the cake at regular intervals.

Invert the sponge at once on a cooling rack

Chocolate cake: Same as the vanilla sponge, just add 3 table spoon of cocoa powder & reduce the flour to 100 gm.




  1. 50 GM SUGAR
  2. 2 EGGS
  3. 50 GM FLOUR
  4. 50 GM BUTTER

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