Simply Sponge

An hour.. that’s all you need for this light and soft sponge cake! This is my go to recipe when I’ve run short of resources and if I have completely exhausted myself. But please don’t get mislead by its simplicity, it’s definitely a keeper!

I have never interacted with “Raji chechi” but have heard plenty about her. She is the lady with the magic fingers and a heart of gold! Just like her recipe, she has a talent to weave amazing sustainable decor ideas with the available resources!

Note: This recipe can be used to make 12 cupcakes (approx.2.5 tbsp in a liner). Bake it at 180 degrees for 25 minutes. Turn it around midway during the baking, if you have a temperamental oven like mine!

Ingredients

Cake

Caster Sugar -1 cup*

Eggs -2nos

Plain Flour -1 Cup*

Baking Powder-1tsp

Lime -1 (medium sized )

Milk -1/2 cup

Unsalted Butter – 50 gms

(*1 cup = 200ml)

Caramel Sauce

Granulated Sugar -8 tbsp

Unsalted Butter -2tbsp

Hot milk – 4 to 6 tbsp

Chopped and Roasted nuts

Method

Cake

• Line and grease a 6 inch baking dish. Preheat the oven to 180 degrees.

• Beat the eggs till frothy and creamy ( almost like beating till it’s stiff).Add the sugar and beat again.

• Keep the milk for boiling in a saucepan and once it boils. Switch off the flame and add the butter. Let it melt in the saucepan.

• Sift the baking powder with flour. You could replace this with 1 cup* self raising flour .

• Alternately, fold the flour and lime juice to the egg-sugar mix. If you want to make the cake to taste more “citrusy”, you could add a little zest of lime.

• Now add the hot milk-melted butter mix to the batter. Fold in and pour it into the prepared baking dish .

• Bake in the oven at 180 degrees for 40 minutes. Once done, check with a skewer to see if it comes out clean. Take it out of the oven and let it cool.

Caramel Sauce

• Heat the sugar on a low-medium flame . Let it reach a very light brown colour.

• Now add the butter and blend it well.

• Add the hot milk to this mix and keep stirring till it reaches a pouring consistency. Now remove from flame.

• Pour over the cooled cake and decorate with nuts

  • I have used this caramel sauce to cover the whole cake , you could reduce it by half, if you want it to cover only the top.

To download the recipe, please click the link below.

simply sponge

How do I like my eggs??

Umm… in a cake !!

3 Comments Add yours

  1. VidyaC says:

    Tried the sponge caramel cake to surprise my husband on our baby’s 100th day.. it was easy to make (did it during her afternoon nap time ) and came out so spongy and yummy..Thank you Maya..

    Like

    1. Maya’s LAB says:

      Thank you Vidhya .. I’m do glad you liked it.. please keep trying out the recipes..

      Like

    2. Maya’s LAB says:

      Hey Vidhya … thank you for trying it out.. I’m glad it turned out well.. please try out the other recipes too.. more coming up..

      Like

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