Friday, August 14, 2015

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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