Ainy Cooks


This sponge recipe is a basic recipe for any layered cake.This recipe i have learned from my family friend and trust me this is very easy and successful recipe.
I am posting a video of another method of sponge recipe. My method is different but the method below is authentic one.






Eggs2 nos
Plain Flour1 cup
Sugar3/4 cup (grind it)
Baking powder1 tsp
Oil1/4 cup
Vanilla essence1/2 tsp
Milk2 tbsp



  • Preheat oven at 180c and grease baking pan.


  • Line pan with a paper.I highly recommend to do that.


  • Beat eggs and sugar till creamy for 10-15 minutes.


  • Add flour and baking powder , beat again.
  • Mix vanilla essence , oil and milk. Now mix and pour in pan.


  • Bake it for 30 minutes and when done, let it cool and then divide in halves.


  • Sponge is ready to treat….:) Cut the uneven surface and edges if required.


  • If you are not making cake on the same day then cover with cling wrap and keep in fridge.




These tips from John Barricelli will help you with all the baking basics.

  • Proper measuring equipment:

Measure liquids in a clear measuring cup, which allows you to read measurements at eye level. Measure dry and semi-solid ingredients in graduated dry measuring cups — they allow you to level ingredients with a straightedge.

  • Measuring flour:

Sift flour and other dry ingredients only when called for specifically in the recipe. Use the dip and sweep method to ensure you’ve measured the proper amount.

  • Unsalted butter:

Always use unsalted butter; this will allow you to control the amount of salt in the recipe.

  • Eggs:

To bring eggs to room temperature quickly, soak them in warm water for 15 minutes.

  • Rolling out pastry and dough:

Use only a small amount of bench flour when rolling out dough; too much flour will cause the pastry or dough to become dry and stiff.

  • Testing for doneness:

To test for doneness, use a toothpick or wooden skewer inserted into the center of the cake — it should come out clean. The cake should spring back when lightly touched, and should be just pulling away from the sides of the pan.

  • Proper cooling:

Cakes should be cooled for 15 minutes in the pan before un moulding and transferring to a wire rack to cool completely.

  • Preparing a cake pan or muffin tin:

When prepping a cake pan or muffin tin, a pastry brush can help with the hard-to-reach spots. Brushing the surface between cups will prevent muffin tops from sticking to the pan. Use softened butter rather than melted butter.

  • Creaming butter and sugar:

Creaming butter and sugar is necessary to achieve full volume; be sure to take the time indicated in the recipe.

  • Soft cookies:

If you prefer soft cookies, slightly under bake them. In most instances, simply substituting brown sugar for some or all of the granulated sugar in the recipe will produce softer cookies because it contains more moisture.

  • Crisp cookies:

If you prefer crisp cookies, try using egg whites in place of some of the whole eggs called for in the recipe. You can restore the crisp texture of a cookie that may have softened by heating at 300 degrees for about 10 minutes.



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