Mar 24

Light and Healthy Teatime Snack.

Hello Saumya , recently came along your website and was happy to see a lot of useful cooking stuff starting from mouth watering recipes to other useful kitchen information. Also came to see a lot of people posting on your website about different varieties of food from every different culture. That feels really excited and got help to find and prepare different varieties of food . So thought of posting a simple recipe  and assume you and others will like it.

Sponge cakes are very common tea time snacks. Less in sweet content and includes less ingredients and most importantly very easy to make. They do not require stuffed with heavy whipped cream and other caloric stuff, so makes it a really easy and light snack.

Here’s the simple procedure to make it,


Eggs                                                 : 6 Qty

All-purpose flour or cake flour   : 1 Cup

Baking powder                              : ¼ TSP

Salt                                                  : ¼ TSP

Sugar                                              : 1 cup

Vanilla extract                              : 1 TSP

Plain water                                   : 1 TBSP

Lemon Zest                                   : 1 TSP

Lemon juice                                  : 1 TSP


Start the sponge cake by placing the 6 eggs outside the refrigerator for about half an hour, separating the yolks and white in two separate bowls. Cover the bowls with a plastic wrap and put aside and let them come to room temperature. Then preheat the oven to 350 degree F.

Take a separate bowl and mix all the dry ingredients that are sifted cake flour or all-purpose plain flour, baking powder and salt. Sifted cake flour gives better moist texture and softness. Take the egg yolks and 2/3rd cup granulated sugar in a bowl and beat them using the electric stand mixture or a regular hand mixture. Beat them for 4 to 5 minutes until the content turn to a thick, light yellow liquid. Then mix the 1tsp of vanilla extract, 2tbsp of plain water and the 1tsp of lemon zest and beat them for more 2 minutes. You can see the liquid is again thick. Put this mixture aside.

Now take a separate bowl and mix the egg whites and remaining 1/3rd Cup sugar. Start beating with the hand mixture. When the mixture is full of foams, add the 1tsp of lemon juice to give the cake a tart flavor. Then keep on beating the mixture until it turns to thick light foam and put aside.

Now take the bowl which had our egg yolk and sugar mixture. Take a strainer and strain all the all-purpose flour mixture into that yolk mixture, batch by batch. Now take a spatula and mix the mixture very gently. Now take your egg white mixture and mix it to the yolk and all-purpose flour mixture with the same spatula.

Take 10 inch pan and don’t grease it. Because greasing the pan will not allow the cake to rise nicely. Pour the mixture into the pan and look there is no bubbles in between. Put the pan in the oven which we had already preheated for 30 minutes. After 30 minutes take out the pan and let it cool for 1 hour. Now using a knife you can slowly remove the cake from the pan. You can serve the cake with the light sugar sprinkled on the top as topping and some fresh fruits. You can have the soft, light texture sponge cake.

Try making some and post some comments so as to make any changes if you feel good about.

Thank you for reading.

Please feel free to comment and visit my blog,



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