Tea Cake or Sponge Cake

Sponge Cake or Tea cake is a deliciously moist, tender, spongy and a fluffy textured cake. Sponge Cake serves as the basis for many types of layered cake desserts. The only difference between a tea cake and sponge cake is that tea cakes have nuts (such a walnuts, cashewnuts, almonds or pecans) in it.  

I started baking cakes with a Tea cake. All credits goes to my Mother-in law who taught me how to bake cakes. She makes amazing cakes and my hubby is so crazy about her cakes. This recipe is my Mother-in-law’s traditional sponge cake / Tea cake recipe.

Things you need:

1.    1 1/2 cups (195 grams) all-purpose flour / Maida

2.    2 teaspoons baking powder

3.    1/4 teaspoon salt

4.    7 to 8 walnuts

5.    1/2 cup (113 grams) unsalted butter, at room temperature

6.    1 cup (200 grams) powdered white sugar

7.    1 teaspoon pure vanilla extract

8.    2 large eggs, separated

9.    1/2 cup (120 ml) milk

Preparation:

1.    In a large bowl, sift or whisk together the flour, baking powder, and salt

2.    Beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract

3.    Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl.

4.    Now add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients

5.    Add walnuts into the mix

6.    In a clean bowl, whisk the egg whites just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions

7.    Pour the batter into the cake pan, smoothing the top

8.    Bake in preheated oven for 45 -55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake will come out clean)

9.    Remove from oven and place on a wire rack to cool for about 10 minutes

10.  Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

11.  Serve with tea / coffee

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.

Note : while making the sponge cake, you could omit the walnuts.