Saturday, October 25, 2014

100th Post!!! Hot Milk Sponge Cake

This entry marks a special occasion - 100th blog post which is an important milestone and an opportunity to look back and see how things have changed since I started Poorni's Easy Cookbook. Thank you all for joining me on this cooking journey and I hope you all continue to enjoy my blog.

It has been 100 posts of journey into making/modifying calorie-rich dishes into low-calorie and healthy recipes. Whats more, I made many blogger friends along the way through this blog and learnt a lot from them. I am grateful to have had an opportunity to connect with so many of you through this blog.

Moving on to the dish for this day, I made this Hot Milk Sponge cake to celebrate my 100th post. I had saved this recipe from an old half torn cookbook without cover in the city library. What is better than a hot pound of basic Sponge cake that melts in your mouth? Furthermore, this recipe does not have butter in it. You may be wondering what kind of Sponge cake can be made without butter? Well, I made it without butter and after tasting it, I had no words to describe how spongy and crumbly the cake was so I let out the excitement by punching into the air.

This is the easiest, tasty and most spongy Sponge cake you can imagine. This recipe (by the look of that cookbook!!) seems to be one of the oldest recipes that were followed probably in 50's for Sponge cake.
The cake can be refrigerated for more than 2 weeks. That is the reason I made it as a loaf. You can make it in a cake pan if you like. It tastes best with a hot cup of coffee or tea. Tastes incredible if microwaved for 30 seconds before serving.

Nutritional Information  (Approx) (per serving)
Energy  145 Calories
Fat 3 %
Carbohydrates 9 %
Dietary Fiber 1 %
Sodium 1 %
Vitamin A 2 %
Vitamin C 1 %
Calcium  1 %
Iron  2 %
Protein 2.7 Grams
Sugar 16.7 Grams

Eggs 2
Sugar 1 cup
Wheat flour 1 cup
Salt 1/2 teaspoon
Baking powder 1 teaspoon
Olive oil 1 tablespoon
Milk 1/2 cup

  • Sieve and combine the dry ingredients. 
  • Beat eggs until light. Add sugar slowly and beat for 5 more minutes so that the ingredients are well-blended.
  • Add the egg mixture to the dry ingredients and mix.
  • Heat milk and add olive oil. Heat till the milk is hotter but does not start to boil..
  • Add milk-oil mixture to the batter and fold-in quickly. Make sure there are no lumps.
  • Pour the batter into greased cake pan. Bake for 30 minutes or until done at 350 deg. F.
  • Let the cake cool in the pan for 10 minutes before running the knife in the sides of the pan and flipping it on a wire rack to cool the cake completely.

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