Easiest sponge cake recipe.

Hey guys, so last thursday I made a sponge cake for the first time in my life and surprisingly(because everyone says it's one of the most difficult cakes to get right) it turned out soo perfect. It was spongy and airy and perfectly flat on top :D (a bakers dream right?)

Here's the recipe and precautions that I used under my mother in law's guidance :D

Ingredients: (for the cake)

3 eggs
1/2cup granulated sugar
1/2 cup flour
1/3rd tea spoon baking powder

Recipe:

1. Preheat your oven to 350F.
2. Beat your eggs for one minute with an electric beater at high speed.
3. Add the granulated sugar and beat at high speed until the eggs are fluffy (You'l know it's done when you take out the whisk, the soft peak stays for atleast 10 seconds) This is really important because this is what makes your cake spongy.
4. Add your flour and fold it in using a spoon or spatula until its incorporated taking care that you don't knock out the air from the eggs.
5. Put the mixture in a 10 or a 9 inch pan and bake for 25 mins at 350F. (Don't put a knife in the centre to check if it's done, you'l know it's done when the top is level and golden and the sides are brown as shown in the picture below)
6. Take it out of the oven and let it cool in the cake pan for 10 mins then take a butter a knife and loosen the edges of the cake carefully. Take it out of the pan and let it cool to room temperature. 

For the perfect result:

• Beat the eggs to the right consistency. It took me 15 mins to get it right.
• Oven should be preheated to 350F.
• Place the cake in the centre of the oven.
• Don't open the oven up untill the end, the cake would be a nice gold on top.

The amazing thing about sponge cakes is that you can top them with anything you want, Yes anything, from ice cream to chocolate to simple glaze and nuts.
I choose to go for the classic fresh cream pineapple cake.

Dressing:

Ingredients: 

1 cup Whipping cream (refrigerated)
1/2 tea spoon vanilla essence
1/2 cup powdered sugar

PUT THE MIXING BOWL AND THE WHIP ATTATCHMENTS IN THE FREEZER BEFOREHAND.

1. Put the whipping cream and vanilla essence in the ice cold bowl and beat until fluffy on high speed. 
2. Now at a slower speed start adding your powdered sugar slowly so that it doesn't fluff everywhere. 
3. Once your sugar is roughly mixed increase your speed again and beat untill you reach soft peaks.

During this time your cake would have cooled down to room temperature. 

Now some people suggest cooling your cake in the fridge for 10-15 mins so that the heat of the cake doesn't melt the cream. I personally didn't do that but I was working in an air conditioned environment. 

Cut your cake into two layers. I wet the lower layer with the syrup from canned pineapples for a juicier cake. 

Spread a generous amount of whipped cream on top of the lower layer of the cake. 

Sprinkle some pineapple pieces. 

Put the upper layer on top. 

Spread cream on the top and sides of the cake using a plane edge knife. 

You can decorate it however you want, I personally put pieces of pineapples on top :)

I did try to give the sides of the cake a naked cake appearance but failed quite miserably, no worries i'l get it right next time inshaa ALLAH, I'm an amateur after all  ;)

I hope you guys try this reicpe out. I would love to see the results.
Much love xoxo

Live life, have fun, love anything and everything.