Wheat Flour Sponge Cake!

Name: Wheat Flour Sponge Cake!
Total time: 1500 s
Yield: 10-piece
Cuisine: Indian
Ingredients: 3/4 cup wheat flour Multigrain; 1/4 cup Semolina Sooji /; 3/4 cup Sugar Powdered; 4 Eggs; 1 Tbsp Baking powder; 1/2 tbsp Vegetable oil (for greasing cake mould)

Darsh @cook_7808594

India

Well who doesn't like a basic sponge cake? I think most of us can associate delving into it since our childhood days. Well thanks to ageing and health consciousness, that we think twice before getting our hand on a butter and maida (all purpose flour) laden , yet highly tempting sponge cake. It's time to feed our sweet tooth with yummilicious, healthy and Butter free Sponge cake....

Saved

Ingredients

25 mins

10-piece

3/4 cupwheat flour Multigrain
1/4 cupSemolina Sooji /
3/4 cupSugar Powdered
4Eggs
1 TbspBaking powder
1/2 tbspVegetable oil (for greasing cake mould)

Saved

Steps

25 mins

1

Crack the eggs and separate the white part from yellow yolk.
2

Whisk the white of 4 eggs using paddle electric blender, till it becomes frothy and doubles in volume.
3

Add powdered sugar into this white portion and give it a nice whisk.
4

Remove the white portion from blender, and whisk the yellow of 4 eggs till it becomes smooth in consistency. Avoid over blending.
5

Take Wheat flour and mix it with Baking powder and sift both 3-4 times to ensure they mix together well and no lumps are there in this dry mixture. Add Semolina into this mixture.
6

Now mix both white and yellow parts of the egg and give it a quick whisk.
7

Add dry ingredients in the egg mixture in parts and keep mixing well with a spoon till a smooth, pourable consistency is a achieved.
8

Preheat the oven at 180°C / 350°F for 10 minutes.
9

Prepare the cake mould by applying a thin layer of oil on it followed by dusting some wheat flour. Keep tapping the mould till it is evenly covered with flour.
10

Pour the batter into the prepared cake mould. Tap the cake tin to ensure the batter levels out.
11

Put this into the pre-heated oven and bake at 180°C / 350°F for 20-25 minutes or bake until a toothpick inserted into the center of the cake comes out clean. The baking time may vary from oven to oven, so it is advisable to start keeping a tab after 15 minutes.
12

After the baking time, unmold by just inverting the cake tin upside down onto a plate.Let it cool completely on a wire rack.
13

Serve this cake just plain or you may top it with any syrup.