Step 1 Mix butter and sugar together, then add beaten eggs.
It’s never been easier to make a homemade sponge. Start by mixing butter and sugar together. Whip until fluffy and light using a whisker or fork. Add the beaten egg and mix well. Continue to beat until the mixture becomes white and creamy.
Step 2 Combine flour mix and beaten eggs
Mix the baking soda and all-purpose flour. This is to ensure that the baking soda is evenly distributed in the flour. Add this gradually to the egg mix. Add a small amount of milk if necessary and continue mixing until the batter is soft and fluffy. If you think the cake’s consistency is perfect and pours like condensed milk in a can, then it may not be necessary to add all the milk. Add vanilla essence and blend well. Vanilla essence helps to mask the egg smell and make the cake delicious.
Step 3 Bake the cake as per your convenience
Take a baking pan to bake the cake in and grease it with butter or cooking spray. Sprinkle maida (or all-purpose) flour over it. This will stop the cake from sticking. It can also be lined with butter paper to make it easier to remove the cake after it is baked. Pour the cake batter prepared into the prepared tin, and place it in the pressure cooker on a stand. The cooker should not be filled with water and the tin must not touch the bottom of the pressure cooker. The baking dish can be placed on an inverted plate. Pressure cook for 2 minutes at a higher flame. Remove the whistle, and continue to cook at low heat for 35-40 min. If you’re using an electric cooker, cook for 30 to 35 minutes at 180 degrees.
Step 4 Check with a knife or skewer if it is cooked and serve
If the knife or metal skewer comes out clean then the cake is done. Remove the cake from the oven/cooker, and let it cool on a rack. The cooling process ensures that the cake does not break down between layers and is a nice, clean result. Turn the cake tin on its side to remove it once the cake is cool enough. The butter paper can be used to remove the cake. However, you must be very careful to do it quickly or the cake may break. It’s best to flip the tin over for a better-looking cake. To avoid a ruined top, slice a piece of cake evenly from the top before decorating. This step should be done when the cake is warm, not cold. Take some whipping cream, and evenly line the cake. Scrape off any excess cream. You can decorate your cake with cherries or tutti frutti. Now the cake is done.
Step 5 How to make whipping cream
All you need to make whipping crème for a cake is an electric mixer, a bowl of heavy whipping, vanilla extract, powdered icing sugar and some heavy whipping. Add heavy whipping crème, powdered sugar, and vanilla extract to the mixing bowl. Whip all of them together on medium speed. It is important to not overdo it. The cream will look grainy or curdled if you’ve overwhipped it. It will only take a couple of minutes to whip the soft cream, about 2-3 minutes. Be sure to check the consistency between each step. When lifted, the perfect whipping cream should have a firm peak. It shouldn’t be curdled, heavy or too liquidy. You can also use a cone to decorate the cake once you’ve finished.
You can also check out our Tips
When making homemade cake, whisk the mix thoroughly. Use an electric mixer to mix all ingredients. This will make it light and frothy.
You can use clarified butter, ghee or even if you don’t have any butter. You can also use white butter to add extra flavour.