Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos

Saturday, 2 January 2016

Cherry Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Cherry Cake Recipe Biography

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I have very fond memories of cherry chip cake, I really do. (You know, as opposed to all of those very unpleasing memories of other cake varieties.) But it does seem that I hold a special place in my heart for the irresistibly sweet and old-fashioned cherry chip cake. The idea of it triggers not only childhood memories for me, but grown-up memories that make me smile.

I remember the very first birthday I celebrated with my husband’s mom and family, I was turning 29. Grant and I had been together for only 5 months at the time, and we spent my birthday weekend at their cottage in Gananoque. Grant’s mom, Mary Lou, had asked Grant what kind of cake I would like her to make. He assured her that if it was cherry chip and iced in pink, it would be the perfect birthday cake for me (who knew?). I remember that cake so well. It was a perfect cherry chip heart-shaped cake (my favourite cake-shape from childhood) smothered in glorious waves of glossy pale pink marshmallow frosting–she even adorned it with some perfect marshmallow flowers! If I didn’t already know in my heart that I was going to marry Grant at that point, that cake would have likely convinced me. ♥

Sweetapolita

You might remember my reflecting on another cherry chip cake memory, a rather monumental one, from our relationship, here in this post. You can see me sneaking a few bites of the one above, on our wedding day, after Grant (my non-baker man) surprised me by making it the day before our wedding and having the staff at the Inn put it in our room that night while we were at our wedding rehearsal. Cherry chip cake with pink icing holds a place in our hearts (you learn why here). I couldn’t resist eating it that day–wedding dress and all–mostly because it meant the world to me, and also because it’s simply the yummiest.

Cherry Delight Cake via Sweetapolita

So if cherry chip cake means so much to me, and us, why have I never made it from scratch before? I have no idea. And I think we can add that to the wonders of the world. Sometimes life just doesn’t make sense. But, here’s what: I made this cake 4 times last week! Well, different variations of it, but I made it. Then made it again. And again. And again. See, it was my birthday and it’s all I could think about–tender vanilla cake with a hint of sweet cherry flavour and little bits of maraschino cherries throughout and smothered in a marshmallow frosting. Since the cherry chip cakes I’ve eaten in my life, and that are so cozily tucked away in my memory, were all baked from cake mixes, I decided to visit some websites to find a good scratch version. Strangely, there really aren’t many out there, but I did come across Deborah’s over at Taste and Tell–hers looks amazing!

Cherry Delight Cake via Sweetapolita

Deborah had modified a fabulous party cake recipe (Perfect Party Cake) from baking genius Dorie Greenspan to create her Cherry Chip version, and since I’ve been eager to try that recipe from Dorie’s book Baking: From My Home to Yours, I ended up slightly adapting Deborah’s recipe for what is now in my top 3 best-loved cake recipes. I did make this cake 4 times, as I said, and the first two attempts I used different cake recipe bases, but I just didn’t love them. I then went ahead and tried Deborah’s and loved it! I increased the recipe to create a 3 layer 8-inch round cake, and made only a few other small changes, such as adding almond extract, using vanilla sugar (I keep a vanilla pod in my sugar jar at all times, so when I bake the sugar enhances recipes to a super vanilla-ness), and adding a few drops of a very concentrated cherry flavour oil. Dorie’s cake layer recipe yields cake that is so light and tender that I’m eager to make an all-vanilla version soon. She is amazing.

I think I may have cherry-chipped my Instagram friends to death last week, but since I was eating, sleeping and breathing it, I couldn’t seem to help it. Here’s one of the first versions I made, and as delightfully cherry vanilla as it was, the layers were just a bit dense in the end. Because my memories are based on the cake mix variety, it was super important to me that the scratch version was a light and fluffy as possible.

Here’s a shot of the third version of the cake I made (mid-frost), with its light and tender cake layers and filled and frosted with Grant’s mom’s old-fashioned frosting (also known as 7 minute frosting, marshmallow frosting, boiled frosting, etc.) that she used for my birthday cake those years ago. The cake tasted incredible with its tender layers filled with sweet and juicy bits of maraschino cherry, hints of almond and vanilla, and covered in billowy marshmallow frosting. I tinted a small amount of the frosting pink for a pastel ombre effect (a subtle version of the pastel swirl technique from this post) and slathered it on generously. Even though the frosting is sweet, with no butter (or any fat for that matter) it’s best enjoyed in bounteous swirls.

I filled and frosted in the old-fashioned frosting, which was fluffy and glorious, but when I made it the final time I actually filled it with a sweet cherry buttercream (I made from my favourite party frosting, Whipped Vanilla Frosting). I just found that it allowed the cake to set nicely without and slipping and sliding, and then I covered the entire cake in copious amounts of the old-fashioned frosting.

Cherry Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easy Red Velvet Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easy Red Velvet Cake Recipe Biography

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Red velvet cake — also known as “red Waldorf cake,” “Waldorf red cake,” “Waldorf Astoria red cake,” “red carpet cake,” “red mystery cake,” “flame cake,” and “$300 cake” (or a range of other dollar amounts) — is a layer cake with a subtle chocolate flavor and a distinctive bright red hue produced by a considerable amount of red food coloring. It is most typically dramatically contrasted with a rich, soft, and fluffy white frosting that provides much of the cake’s flavor punch and color contrast. The first verifiable record of this artificially-colored cake was in 1959 and of the term “red velvet cake” in the following year.

On the other hand, “velvet cake” — without the adjective red and not connoting our subject — dates back to the post-Civil War period, referring to a tender, moist, and smooth texture. In this vein, the “Velvet Cake” in the August 1871 issue of The New Dominion Monthly (Montreal) and identical recipe in the November 1871 issue of Ballou’s Monthly Magazine (Boston) was a lemon extract-flavored butter cake loaf. A “Brown Velvet Chocolate Cake” –- without a drop of food coloring — was popularized in the 1940s.

The unrelated addition of “red” to a chocolate cake’s name initially arose due to the chemical reaction of acid in unsweetened bar chocolate and natural (non-alkalized) cocoa powder in conjunction with an acidic liquid (generally buttermilk or sour milk) with an alkali (baking soda), which reveals the red anthocyanin, a water-soluble vacuolar pigment. (In contrast, chocolate cakes made with baking powder and a non-acidic liquid turn out blackish in color.) Near the beginning of the 20th century, these chocolate cakes became known as “red cake,” “red regal cake,” “red feather [as in light-as-a-feather] cake,” “feather devil’s food cake,” and “red devil’s food cake.” However, their slightly reddish-dark brown hue was quite different from and much duller than food coloring-enhanced red velvet.

A traditional recipe and history for Red Velvet Cake from food historian Gil Marks on The History Kitchen

The idea of artificially tinting a cake red (or more commonly pinkish) — without chocolate –- already appeared in American sources in the 1870s, such as a “Watermelon Cake” in Buckeye Cookery by Estelle Woods Wilcox (Minneapolis, 1877) consisting of two batters baked together in a tube pan. Near the beginning of the 1870s, Price Baking Powder Company of Chicago introduced Dr. Price’s Fruit Coloring — liquid commercial food colorings in small bottles for home use. Tinting foods became easier and eventually more commonplace. Unlike red velvet cakes, early 20th century cake recipes only called for a few drops to a teaspoonful to produce a pink color and it was not commonly used in red chocolate cakes.

The earliest cake incorporating a large amount of red food coloring was “Waldorf red cake” or “red Waldorf cake”, initially appearing in 1959. At that time, the Waldorf-Astoria Hotel had never served red velvet cake (or Waldorf red cake) or anything remotely like it. What first induced someone to dump an entire bottle or two of red food coloring into a cake batter? Some sources attribute the original “Red Velvet” to the Adams Extract & Spice Company of Gonzales, Texas attempting to increase sales in the 1940s –- this seems logical, as American corporations have long created dishes incorporating their products. However, the earliest verifiable record of the company’s association with the cake was circa 1962. Perhaps a 1950s housewife, dissatisfied with the brownish hue of her chocolate cakes, mixed in a lot of food coloring. Or maybe someone was careless in measuring. Or possibly a baker wanted a red cake for Valentine’s Day or another fitting occasion. Accidental or intended, the result is a flaming red cake — color playing an integral role in the way people perceive and enjoy food.

Waldorf red cake is not the same as the preexisting intensely chocolate, black-colored “Waldorf cake” and “Waldorf Astoria cake.” The chocolate Waldorf Astoria cake/Waldorf cake was the object of an urban legend. Just as folktales arose throughout history and were assumed by many to be true, the 20th century abounded with numerous urban legends, such as the woman who tried to dry her rain-drenched poodle in a microwave or giant alligators inhabiting the New York City sewer system. Like earlier tales, urban legends reflect a community’s anxieties and insecurities. Waldorf Astoria cake bears the distinction of being one of the earliest American foods to develop a widespread and enduring urban legend. A story circulated that a guest at the upscale Waldorf-Astoria Hotel on Park Avenue in New York City, dining at the hotel’s eminent restaurant, ordered a slice of fudge cake for dessert. The woman enjoyed it so much that she asked the waiter for the recipe, with which he complied. Upon receiving her hotel bill in the mail, however, there was a hefty charge for the recipe. To obtain revenge, she began to widely distribute the specifications for making the cake. This legend was later confused with red Waldorf cake/red velvet cake.

A traditional recipe and history for Red Velvet Cake from food historian Gil Marks on The History Kitchen

The epicenter of early Waldorf red cake mania was Ohio. The Friday May 22, 1959 issue of the Hillsboro Press-Gazette (Hillsboro, Ohio) noted about a hotel in a different city, Chicago, but with the name Waldorf: “This is a $300.00 recipe!” The paper’s recipe contained the archetypical batter but no frosting. Three days later, the Monday May 25, 1959 issue of the News-Journal (Mansfield, OH) published a recipe for “Waldorf (Red) Cake” including the standard white whipped roux frosting.

The first record in print of the modern name was in 1960. In that year, Foodland supermarkets in Seattle WA advertized “Waldorf Red Velvet Cake” in store bakeries. “Red Velvet Cake” appeared in the Thursday June 16, 1960 issue of the Denton Record-Chronicle (TX) as “Recipe of the Week.”

First prize at the 1960 Maryland State Fair was awarded to William Baker’s “Red Velvet Cake.” Eaton’s department stores in Canada, identified with this cake before going out of business in 1989, first mentioned it in a June 21, 1961 newspaper ad announcing: “Eaton’s new Red Velvet Cake.” “Red Velvet Cake” was included in the 1972 edition of Friedland Cook Book: Past and Present compiled by Woman’s Auxiliary, Friedland Moravian Church (Winston-Salem, NC), although it was not found in the original 1951 edition. The South became the hub of red velvet cake’s popularity.

Then in 1976, after several years of increasing controversy, the FDA de-listed Red Dye No. 2, the most widely used type, in the face of mounting public pressure (mostly based on suspect research and a belief by some that all coal-tar dyes should be banned). Many housewives stopped making red-dyed foods in general and the red velvet cake waned.

A traditional recipe and history for Red Velvet Cake from food historian Gil Marks on The History Kitchen

Subsequently, after a red velvet cake showed up in the 1989 Southern-based movie Steel Magnolias as an armadillo-shaped groom’s cake with the unmistakable red interior, but gray frosting, this lesser-known treat suddenly garnered wider interest. Also at that time, cream cheese frosting increasingly supplanted the original roux frosting. Within a few years, red velvet cake emerged as one of America’s favorites.

A proper red velvet cake is moist and soft, with a slight tang, and not overly sweet. The flavor of cocoa is vaguely present, but not pronounced. The original red velvet was made from vegetable shortening, which produces a tender crumb and light texture. Variations developed using butter for more flavor, which turns out rather dry, or oil for extra moistness. The common denominators in all authentic versions are buttermilk or sour milk, baking soda mixed with vinegar, and, of course, red food coloring. The vinegar and buttermilk react with the cocoa to produce a brighter red hue in tangent with the dye. The cocoa is dissolved in the food coloring to produce a uniform color. Skimping on the food coloring only results in a pink tint. The more cocoa, the browner the tint. Although some well-intentioned cooks use beet juice or cooked beets for coloring, these do not provide the intensive tone. (It is a myth that beets were originally used to dye red velvet cakes — the result is simply a chocolate cake with beets and an earthy flavor –- and sugar beets are white in color). Sorry, but a bona fide crimson hue requires food coloring and a lot of it. If you don’t want coloring in your food, then make a classic red devil’s food cake or brown velvet cake, which will lack the bright red color and mild flavor.

Easy Red Velvet Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Healthy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Healthy Cake Recipes Biography

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It’s a widely-held belief that sugar makes kids act crazy, but I’m not sure I believe it. Especially at birthday parties, with all the presents and balloons and ice cream and games… who wouldn’t get excited in such a revved-up atmosphere? And the experts are split: some swear childhood hyperactivity and sugar are linked, while others argue no solid evidence exists to back up the theory.
No matter the truth, there are still many other reasons to be wary of America’s favorite sweetener. Excess sugar consumption has been linked to gum disease and cavities, blood sugar spikes, mood swings, Diabetes, and obesity (which can lead to high cholesterol, heart disease, etc.).
One thing is certain: as a whole, we are consuming way too much sugar. According to a study conducted by Family Circle, the average teen is taking in roughly five times the AHA’s recommended daily sugar limit of 6-9 teaspoons. And eating sugar leads to craving more sugar: Penn State researchers found that the more sugar children consumed, the less they ate vegetables, fruits, and other healthy foods.
So what’s a sugar-craving, health-conscious dessert lover to do?
image: http://www.chocolatecoveredkatie.com/wp-content/uploads/How-to-make-a-Healthy-Cake_C012/healthy-cake_thumb_3.jpg?ea87a7
Healthy Cake Recipe - Chocolate-Covered Katie
Have a piece of cake!
That’s what.
With a light and fluffy texture, the following healthy cake recipe can hold its own against any boxed birthday cake mix. It’s been kid-tested and approved, so you know it must be good. Yet it offers you fiber, selenium, manganese, and protein… all while tasting like real, sugary birthday cake!
The cake above is frosted with my recipe for Healthy Strawberry Frosting.
(No, I don’t think it’s bad to have a slice of processed, sugary, white-flour birthday cake every now and then. But if you can make a healthy cake that tastes just as good, why not save your empty sugar calories for something else?)
image: http://www.chocolatecoveredkatie.com/wp-content/uploads/How-to-make-a-Healthy-Cake_C012/Healthy-Birthday-Cake_thumb.jpg?ea87a7
Healthy Birthday Cake
Kid-Approved Healthy Cake
Adapted from Homemade Donuts.
1 1/3 cups milk of choice (320g)
1 1/2 tbsp white or apple cider vinegar (23g)
1 tbsp pure vanilla extract (15g)
1/4 cup plus 1 tbsp veg or melted coconut oil (50g)
2 loosely-packed cups spelt or all-purpose flour (or Bob’s gf, plus 1 tsp xantham gum) (240g)
1 tbsp baking powder
1/2 tsp salt
2/3 cup xylitol or sugar of choice (140g)
1/8 tsp pure stevia, or 1/4 cup more sugar of choice
jam, frosting, sprinkles or Hannah’s Homemade Sprinkles

Healthy birthday cake recipe: Preheat oven to 350 F, and line two 8-in round pans (or one 13×9) with parchment paper. Combine first four ingredients in a small bowl, and whisk well. Set aside. In a large mixing bowl, combine remaining ingredients and stir very well. Pour wet into dry, stir until just evenly combined, pour into the pans and immediately put in the oven. Bake around 22 minutes, or until cakes have risen and no longer look undercooked. Allow to cool 10 minutes, then gently go around the sides with a knife and invert the pans onto large plates.

Healthy Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

White Cake Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

White Cake Recipes Biography

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White sugar cake sponge (also called white cake sugar and white pastry sugar) is a type of Chinese pastry. It is one of the most common pastries in Hong Kong. Overseas, however, it is much more rare in Chinatown bakery shops.

It is made from rice flour, white sugar, water, and a leavening agent.
While it is called a "cake", it is not served as a circular round cake. It is usually purchased as an individual square piece or a mini triangle. The cake is white in color. The consistency is spongy and soft. The taste is sweet, and sometimes has a slightly sour taste due to fermentation of the batter prior to cooking. Like most Chinese cakes, it is steamed, giving it a moist, soft, and fluffy texture, as opposed to a dry and firm one. If left exposed to the air, it hardens quickly. It is usually kept under some cover to preserve moistness. It is typically served hot, because when it is cold it is not as soft and moist. The batter is either poured over a bowl in a steamer, a Chinese steamer cloth or aluminum foil. If made from brown rice flour and brown sugar it is called a brown sugar sponge cake.

A Vietnamese version of the cake, called bánh bò, differs from the Chinese version in that it often uses coconut milk as an ingredient, and does not have the sourness that often typifies the Chinese version.

During the Great Depression, there was a surplus of molasses and the need to provide easily made food to millions of economically depressed people in the US.One company patented a cake-bread mix in order to deal with this economic situation, and thereby established the first line of cake in a box. In so doing, cake as it is known today became a mass-produced good rather than a home- or bakery-made specialty.

Later, during the post-war boom, other American companies (notably General Mills) developed this idea further, marketing cake mix on the principle of convenience, especially to housewives. When sales dropped heavily in the 1950s, marketers discovered that the cake in a box rendered the cake-making function of housewives relatively dispiriting. This was a time when women, retired from the war-time labor force, and in a critical ideological period in American history, were confined to the domestic sphere and oriented towards the freshly blossoming consumerism in the US.In order to compensate for this situation, the marketing psychologist Ernest Dichter ushered in the solution to the cake mix problem: frosting.Deprived of the creativity involved in making their own cake, within consumerist culture, housewives and other in-home cake makers could compensate by cake decoration inspired by, among other things, photographs in magazines of elaborately decorated cakes.

Ever since, cake in a box has become a staple of supermarkets, and is complemented with frosting in a can

18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans
4 1/2 cups cake flour (not self-rising) plus more for pans
1 1/2 cups whole milk
9 large egg whites, lightly beaten
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/4 cups sugar
1 pint raspberries
5 to 6 cups Italian Meringue Buttercream for Perfect White Cake Italian Meringue Buttercream for Perfect White Cake
DIRECTIONS

Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.

Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.

White Cake Recipes Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Friday, 1 January 2016

Sponge Cake Recipe Easy Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Sponge Cake Recipe Easy Biography

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Sponge Cakes are cakes made with a light, airy texture.

No fat is used in their batters, consequently they tend to be drier cakes, and become stale more quickly, owing to the missing fat. Consequently, they are often served with syrups on them to moisten them, or iced to help prevent them drying out as quickly.

They use beaten whole eggs. The bubbles of air trapped by the beaten eggs expand when heated, causing the cake to rise. The whipping of air into the egg happens before the flour is added in. This allows more air to get into the egg, and prevents the flour from developing gluten as it might with all the beating necessary.
Warm Method: has you beat the egg with sugar over a double boiler. The theory is that when the egg is warmed, more air will be trapped. This results in a denser sponge;
Cold Method: Eggs are separated, yolks are whipped into the sugar, whites are beaten separately, then the other ingredients including the yolk and sugar mixture are carefully folded in. This results in a lighter sponge.
Sometimes both of the above methods are classed together as the "sugar batter method", because the batter starts with sugar and egg as the first step. Professionals may use commercial emulsifiers, which allow them to mix all the ingredients all together at once. This is sometimes referred to as "All-in-one-mixture method."
Some recipes cheat by sneaking in a little baking powder for additional leavening.
Angel Food Cakes are like sponge cakes, but use only egg whites, so they are airier than Sponge Cakes.

A Genoise, aka Butter Sponge Cake, is also a type of Sponge Cake, but it uses fat in the form of melted butter, so it is less airy than true Sponges.
American Style Sponges tend to use more eggs, and call for the egg whites to be beaten separately.
European Style Sponges often call for the addition of flavouring syrups, to help keep the cake moist, and to add flavour. European Sponges are also more likely to break the "no fat" rule of thumb.
You can tell a good sponge by pinching it: where you pinched should expand back out. If it doesn't, the Sponge is too dense.
A Sponge Cake is not the same as a Pound Cake.
Cooking Tips

If taking eggs out of the fridge, let them come to room temperature or warm them in a bowl of warm water for 10 minutes first before using.
To beat them, use an electric hand-mixer or stand mixer; but not a blender -- the blades in a blender are designed for chopping and aren't good at getting air into a cake batter. Though you can always do it by hand, if you want the exercise.
Get the oven heated in advance. Don't let the cake wait for it to come up to temperature.

Don't grease the cake pans: you want to allow the dough to grip the sides of the pan as it rises during baking.

Get the pan of cake batter into the heated oven as soon as the batter is finished. Some people advise, just before putting the cake in the oven, to drop the cake pan a few times on the counter to get large air bubbles out of the batter. Others say this is an old, wives' tale, and that this is the last thing you want to do.

Issues often encountered are soggy cakes, tough surfaces, and cracking in the centre. Some people bake their Sponges in a tube pan to solve problems such as soggy centres inside, or cracked centre tops.

Some people advocate letting the cake cool upside down when removed from the oven, and leaving it that way for about 1 1/2 hours. Some do this by inverting the pan in a colander, which allows lots of air to circulate to prevent condensation.
Cut a cooled Sponge Cake with a serrated knife.

INGREDIENTS
Serves a small cake
Total Preparation Time - 1 hour
The cup I have used here is not the standard one, so I have given the measurements in grams and ml too. The cup I use has a volume of 150 ml.
Maida / All purpose flour - 2 cups (200 grams)
Sugar - 1.5 cup (200 grams)
Milk - 150 ml (1 cup)
Unsalted Butter - 1/4 cup (50 grams)
Eggs - 2 (At room temperature)
Baking powder - 1 tsp
Vanilla essence - 1/4 tsp (or pineapple essence)
Salt - 1/8 tsp
Extras you will need:
Pressure cooker (Whistle or regulator not needed)
Whisk
Electric hand blender
Wooden ladle
6 inch wide cake pan

PREPARATION METHOD
Powder sugar and set aside. You can use granulated sugar too, but powdered sugar works best. Do not use icing sugar here.
To milk add butter an place on low flame and wait until the butter melts. Stir well and set this aside.

Sieve flour, salt and baking powder together 5 times and set aside.
Take a bowl and break open eggs and pour into it. Beat well until it turns light and fluffy. It takes just few minutes using an electric hand blender but if you are using a whisk it will take some time. This is the main step that makes the cake spongy. So do not skip, but beat well.

Now add the powdered sugar into the bowl and beat well using the hand blender or whisk. This is also another main step that makes the cake fluffy and spongy.

Then add the flour, mix slowly and don't beat now (if using a blender don't beat long, use slow speed), use a wooden ladle or a whisk and mix gently until the batter blends well and no lumps are found.
Then add the butter and milk mixture and mix well using a ladle.

Now add vanilla essence and stir well again.
Grease the inside of a small round cake pan that measures 6 Inch x 2 Inch with butter and dust some flour over it, tap off the excess. (Place parchment paper or butter paper optionally inside the pan) Pour the batter into this greased pan, do not pour upto the brim, stop when the pan is 3/4th full. (The batter we have prepared will be perfectly enough to fill 3/4th of the pan)
Take a pressure cooker and place the separator plate into it and close the cooker with its as shown in the pic. Place this set up on flame and preheat the cooker for about 10 minutes on high flame. Do not place the whistle / regulator, you will not need it.

Now open the cooker and place the cake pan with batter carefully on the separator plate and close the lid. (whistle or regulator is not needed throughout the procedure so keep it away)
Switch the flame to low mode and cook for 30 to 40 minutes on low flame. Check in between to see if your cake has got cooked.

When you smell the cake, it is ready, now remove from flame and set aside. Do not open the lid immediately. Open after 10 minutes.
You will find that the cake has puffed up well and would have browned nice and evenly too.

Let it cool down. Then just tap off and the cake would come out easily. But in case if you find difficulty in tapping the cake out, just run a knife through the sides of the cake and tap it out.
Leave aside on a wire rack until it cools down. Then cut into pieces and serve.

Sponge Cake Recipe Easy Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos