Sponge Cake


  1. Flour – 1Cup
  2. Sugar – 1Cup
  3. Eggs – 3
  4. Vanilla Essence – 1 Teaspoon
  5. Baking Powder – 1 Large Pinch
  6. Cake Tin – 7 inches, oiled


Sift the baking powder with the flour. Beat the eggs and the sugar till light and fluffy. Add the vanilla essence and mix. Sift the flour on the egg mixture and fold in with a very light hand. Pour into a 7 inch cake tin. Bake in the centre of a moderate oven, Gas mark 4 (or 180*C or 360* F) till springy to the touch. To check that it is done insert a toothpick into the sponge and if it comes out clean it is ready. Remove from tin and cool on a wire rack.

Photo Source: https://www.japanesecooking101.com/

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

Leave a Reply

Your email address will not be published.