Hello.. Today you are welcome at GG's Platter.
Also welcoming my friend Monika. Hi Monika...
Hi Garima.. And she's such a fine baker and she makes such an amazing cakes.
So I have invited her here for you to teach us some lovely sponge cake.
Now over to Monika.
Firstly we'll measure all the ingredients.
Baking is a precision cooking.
So for this we definitely need this measuring scale.
We'll put a bowl on it & will measure 100 gm All Purpose Flour.
And as I said, because this is a precision cooking
So if you have small measuring spoons with you, that would be very good.
Adding 1 tsp Baking Powder in it
But when you are taking it, fill the spoon but then level it with your finger.
Add this into all purpose flour.
We'll keep this bowl aside, as in we don't require this right now.
I'll be doing something which is known as the creaming method
Here we'll take a bowl and will put 100 gm Butter
We'll keep little bit of butter aside, I'll tell you the reason later on but put rest of the butter in the bowl.
Now when we start with the baking, that time it is very important
That we should pre-heat our oven.
This cake will take about 25 mins to bake.
And in that 25 mins and before 20 mins.
See every oven is different.
Hence I gave 20 mins of pre heating timing to my oven.
But we all have different ovens, so read their instructions and do it accordingly.
Is their any temperature for pre heat?
Pre heat should be at 180 degree.
Always !!!!.. Always.. For Any Cake !!!! Not for any cake.. for this particular cake.
The cake we are making today is, does it have any particular name to call ?
What I'm teaching you today is, Plain Vanilla Sponge Cake.
Ok, so the flavour comed from the Vanilla Essence.
Here we have 100 gm Powdered Sugar
If the cake you are making that contains Coco Powder
Coco Powder is slightly bitter & if you want a sweet cake.
May be 10 gm more or in case you want less sugary then may be 10 gm less.
But don't do more than that as it will affect the sponge.
So this is 100 gm of Powdered sugar.
So we have mix Butter with powdered sugar
We don't need this anymore.
Now this is a cake tin.
You'll get them in different shapes in the market.
Inside this I've put in, what is known as a Butter Paper.
The reason why put this is, because the cake shouldn't stick.
But at the same time, you've to prepare your tin.
Preparing my tin means.
Remember that we've kept some butter, grease the sides , corners and the base of the tin with the butter.
Ok, so that is why we kept this butter separate. Yes.
And till the time she's prepareing the tin
We'll start which what is known as the creaming method. Creaming method is nothing but
You have mix well the sugar and the butter.
Yes, this is done perfectly. Now you please cream this well and till the time I'll tell you
Ahead that how to do this.
Take little bit of all purpose flour if you've
With the help of any spoon put a spoon full of all purpose flour in the butter greased tin.
And just coat the all purpose flour.
Why are we doing this?
With this process our cake will not stick to the tin.
Once its is baked, it shouldn't get stick.
So this is how you prepare your tin.
Once your tin is prepared
Cut out the butter paper according to the shape of the tin
Do this prior as it is always better
Because once your batter is ready
Then don't start with the preparation of the tin
Because the baking powder starts working
And we have to put it in the oven.
As I said that oven should be pre heated to 180 degrees.
So this is what is the creaming method, now you'll see
When we started the butter was little yellow
Now its become a nice, beautiful pale creamy.
So this is the creaming method.
Now we start with 2 free range Eggs
Normally 1 egg weight between 49-53 gm.
So if you have 100 gm all purpose flour, then 2 eggs are sufficient.
Once you put anything, you have to again mix it well.
So when I say mix it well, that means mix it well
None can see that it contains egg
So you have to really mix it well
Now we crack the second one & now we'll mix slowly slow.
This is a time to put the Vanilla Essence.
Now the mixture we measure of All Purpose Flour & Baking Powder
If you want you can another bowl, use the sieve & put it in it.
So we'll sieve this, the reason being the air will goes into the all purpose four.
And the mixture of All Purpose flour and baking powder will be mixed well.
Now we'll add all purpose flour to the creaming mixture.
Don't put the entire all purpose flour in one go rather put it into 3 parts.
So first and then now you just mix it lightly.
Don't mix it fast as it contains air hence you should mix it lightly.
Once it mixed well then the second time.
And then add the third and the last time.
So your batter is ready but as you can see that the batter is lightly on the thicker side.
If your batter is little thick then your sponge will be slightly dense
So the batter should be little bit flowly than this.
That is the reason why we have milk.
Here I've taken 1/2 Cup Milk.
Need not to put in all of it rather put it little bit of it and that too slowly-slowly.
To get the correct consistency.
And whenever you are folding the batter, make it an eight.
That means it goes like this and you cut it.
The reason being
The air which is trapped into the batter, if you'll mix it fast then that air will go off.
So, now we see again.
Its still not really very flowly...it is not flowing.. Its not into the dropping consistency.
Actually the word I'm looking for is drop consistency.
Its not dropping, So I'll put little bit more Milk.
Yes, so this is the drop consistency.
Don't make the batter too thin, this is the correct consistency.
As you can see, its dropping at its own.
Now what we do, is we just shift this batter into the prepare cake tin.
Now we've poured the batter in it & we have to spread it out.
Try to spread it into the level.
There should be proper level as in due to improper spread will make cake uncooked.
So we have level it and the last part is, slightly tap it on the base.
Air bubbles will comes out, if any.
Now this is done.
Its time to put it in the oven.
Keep it for definite 25 minutes.
And then check it out wit the help of a toothpick.
If your toothpick comes out neatly without any batter, it means your cake is ready.
If it comes out with a slight batter then bake it again for another 5 mins.
But give the gap of 5-5 mins only don't give gap of 10 mins.
Wow...
I want to test this with the toothpick because this is what i know how to do.
Yes, please test it.
Anywhere? In the middle would be the perfect place.
Wow...
Since nothing got stick to it, that means it is ready.
Once the cake is out of the oven, give it at least 10 mins in the cake tin.
And after 10 mins, flip it out in the plate.
So 10 mins has been passed & now take your serving plate.
Do we require to do anything to loosen up?
Actually when the cake is cooked it usually gets separated from its sides.
But if you want then take a butter knife
And roll it all over the cake to make it sure
And after that as I said 10 mins.
Tin is still very warm so please use the protection for your hands.
And just flip it up.
And then.. Wow...
The cake is done.
And remember to take the butter paper peel off gently.
And now you can any flat spatula
And turn the cake.
Can we eat it like that? Yes it can be eaten like that but
Its nice....
The heart shape with love..
Vanilla Sponge Cake, its so simple and amazing.
And thanks a lot for coming and teaching us.
And why I'm thanking you that once you are gone, the entire share of the cake is mine.
Because actually speaking, this is looking so beautiful.
So subscribe the channel and when you make this cake either heart shape or
Normal, square, round. Its going to be very nice.
So today Monika & Garima is with the heart on GG's Platter but
I think that was your first shoot, how was the experience?
Experience was very nice, it was real fun and
I would like to take the opportunity to tell you to please subscribe GG's Platter.
This is for my friends, family and see me for the first time on you tube.
To see her more often you have to subscribe, like share and subscribe....
Thank you....
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