With Mom around, the kitchen is abuzz with her favorite recipes.
Here's a sponge cake recipe that I would like to share with you all that Mom usually made for us back when we were growing up in India. I just improvised the recipe by converting it to mini sponge cakes.
Makes about 12 mini cakes
2 Cups All purpose Flour
1 1/2 cups sugar
1/4 tsp salt
2 tsp baking powder
1/2 cup milk
4 tbsp melted butter
1/4 tsp vanilla essence
The HOW TO:
Pre heat oven to 350 def F. Use a cupcake mould for 12 cakes. Line cupcake moulds with cupcake wrapper of your choice.
Sift Flour, salt and baking powder and set aside.
Separate the white from the egg yolks. Using an electric mixer, whisk the egg whites until it is really foamy. Add sugar and mix until it is white and forms a peak.
Whisk the egg yolks in a separate bowl and then gently fold into the egg white mix.
Gently fold the egg mix into the Dry mix of flour salt and baking powder.
In a sauce pan, heat the milk, butter and vanilla essence until you see the butter has melted and slowly add into the batter.
Slowly pour the batter into each mould. Pour until it reaches 3/4 of the way for each mould.
Bake for about 25 minutes or until a toothpick comes out clean.