Dry Fruit Sponge Cake Recipe

Ingredients:

• 2 Cups All-Purpose Flour

• 5 Eggs (Room Temperature)

• 1 1/2 Block Butter (3/4 Cup Butter which is at Room Temperature)

• 1 Cup Sugar or (Powdered Sugar)

• 1 Tsp Cardamom Powder

• 1 Tsp Vanilla Extract

• 1 Tsp Baking Powder

• 1/8 Teaspoon Salt

• 1/4 Cup Chopped Cashews 

• 1/4 Cup Chopped Almonds

• 1/4 Cup Chopped Walnuts

• 1/4 Cup Chopped Pista

• 1/2 Cup Tooty Fruity

• 1/2 Cup Raisins

• 1/8 Teaspoon Nutmeg Powder

Procedure:

• Take a pan, dry roast chopped Cashews, Almonds, Walnuts until you get nice aroma and light golden brown colour. Allow them to cool down completely.

• Break the eggs, Separate egg whites in one bowl and egg yolks to other bowl. Make sure the eggs are at room temperature.

• Take All-Purpose Flour, Cardamom Powder, Baking powder, Salt, Nutmeg Powder, Roasted Nuts, dry Fruits and mix it well in a bowl. Set aside.

• Take Butter in Large mixer bowl and add sugar or (Powdered Sugar) and beat until creamy texture.

• While beating, add Egg Yolks one by one, vanilla Extract and beat for 5 minutes or until creamy texture.

• It is best to begin at a slow speed and gradually move up to high while beating.

• Slowly incorporate the Dry ingredients mixture and mix it in Cut & Fold method.

• Take Egg whites in a clean dry bowl, whip the egg whites until Firmy or Fluffy. Beat until it stabilizes and adds volume.

• When your egg whites get fluffy...STOP! If you overbeat them, they will liquify again.

• Use beaten egg whites right away. Do not let them sit.

• Then gently add beaten egg whites mixture into the batter, folding just until incorporated (Do not over mix the batter or it will deflate).

• Take cake pan, apply some butter, spread it and also dust with some flour.

• Pour the batter into the cake pan, smoothing on the top

• Preheat the oven, 350°F (180°C) and place it in the center of the oven.

• Now place the cake pan, bake in preheated oven for 15 to 20 minutes or until the toothpick inserted into the center of the cake comes out clean.

• Remove the cake from the oven and let it cool completely. Run a flat metal spatula or sharp knife around the inside of the pan and then invert the cake onto a greased wire rack.

• Cut the cake into desired shape and cake can be served. 

Here are some tips and hints for beating egg whites so your recipe works properly:

• For beating egg whites until stiff, use a small deep bowl with a rounded bottom for 4 to 5 egg whites or a large, deep bowl for more

• You will get more volume when beating egg whites if you first bring them to room temperature.

• You can bring egg whites to room temperature by setting the eggs out on your counter at least 30 minutes in advance of your preparation.

• For a quick method, place the eggs in a bowl of very warm, but not hot, water for 5 to 10 minutes. If the eggs are already separated, place the egg whites in a bowl, in a pan of warm water

• The bowl itself can make a very big difference when beating egg whites. A copper bowl is ideal, since it will react chemically with egg whites to form fluffy, high peaks.

• When using a stainless steel or glass bowl, add cream of tartar or lemon juice to achieve the same result as with a copper bowl.

• Egg whites beaten with sugar combined will not peak as firmly.

• It is best to begin at a slow speed and gradually move up to high when beating egg whites

• When your egg whites get fluffy...STOP! If you overbeat them, they will liquify again.

• Use beaten egg whites right away. Do not let them sit.

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