Sponge cake (with dry fruits & chocolate bits)

Freshly baked...straight from the stove top!
Freshly baked…straight from the stove top!

It was quite sometime that I was craving for simple homemade cakes. The market is flooded with its richer varieties- loaded with cream, ganache, fondant & frostings. No doubt they are absolutely lip-smacking & worth indulging on cheat days but for me nothing is as comforting as a warm slice of the humble homemade sponge cake. So I decided to bake one.

But there was a small hurdle to be dealt with at first 😀 I had no oven! & my microwave didn’t have convection mode but I badly wanted to have some cake :/ I quickly flipped through the pages of my recipe diary, hoping to find at least one cake recipe baked in a cooker/ pan & voila!! I had actually noted down a very simple sponge cake recipe by celebrity Indian chef Rakesh Sethi long back & it came to my rescue today 🙂 He baked it in a cooker but I baked mine in a deep bottomed pan. My cooker wasn’t wide enough to place the cake tin inside. Worked perfectly fine, just that took double the time. One thing I can assure you that there couldn’t possibly be any simpler sponge cake recipe that is fantastic to taste as well. Do try it at your home. I slightly modified the recipe to suit my taste & diet needs 😉

So soft and fluffy!
So soft and fluffy!

Ingredients:

  • 1/4 cup powdered sugar (I used brown)
  • 1/4 cup butter (I used salted butter)
  • 1/2 cup condensed milk (preferably made from whole milk)
  • 1 cup maida/ all purpose flour (I used wholewheat cake flour)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Milk for batter
  • Almonds, raisins, dark chocolate bits & shavings

Method:

Take a deep bottomed pan & place it on the stove top on low heat. Pour 1 cup salt into the pan. It will act as the base. This is necessary so that your pan doesn’t get burnt & neither does your cake. Now cover with a lid. Make sure there is a small vent/ opening on the lid. If using a cooker, don’t forget to remove the whistle while closing the lid for preheating.

For the batter, take a big bowl. Add sugar, butter & the condensed milk. Mix well using a balloon whisk. Now slowly add in the flour, baking powder & baking soda. Add milk in desired quantity to make the perfect thick batter.

Throw in some chopped almonds, raisins &  chocolate bits & mix well. Grate 2 pieces of dark chocolate (chocolate shavings) and add in the batter.

Now line the cake tin with butter and pour the batter into it. (That rhymed 😀 butter & batter!) Make sure the batter is evenly spread. Now remove the lid from the pan & carefully place the tin inside it as the pan is very hot. Cover with the lid once again. On low heat it will take you around 50 minutes. On a pressure cooker it takes 25-30 minutes as per the chef. Keep checking with a tooth pick or knife after 40 minutes and when it comes out clean your cake is ready!

Enjoy with a cup of freshly brewed tea like I did or as it is. A slice of happiness, a slice of life 🙂

Note: ALWAYS use the same cup for all measurements (whether 1/2, 1/3 or 1)

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Published by Paramita Bhattacharya

There's no sincerer love than the love of food ~George Bernard Shaw. Some people eat to live while others live to eat. I fall in the second category. As long as I can remember, my life always revolved around food. From celebrations to heartbreaks, food was the constant source of comfort. As much as I love to eat, I also love cooking and feeding people :) I honestly feel there's no other better way to spread love and bring happiness in people's lives. I am an ardent lover of Indian food and this blog is my space to share my passion with people at large. From sharing grandma's secret recipes to restaurant reviews, food tales from my travel days to discussing all things food! We all love good stories. Come, lets create some scrumptious food stories :)

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