Basic Sponge Cake - Vanilla Flavoured

My husband is a huge fan of cakes but I kept postponing telling lame excuses and blaming busy office work. this Christmas I got a gift from my husband with a beautiful electric hand blender and inspired me to try my hands on it. 

This cake is dedicated to my husband and I must admit I became huge fan of it too. I am 100% inspired to make many more pastries from this sponge cake. 

Soft Spongy Cake

This is the basic sponge and can magically be turned into hundreds of Pastries

Preparation time
15 minutes

Cooking time
45 minutes

Ingredients
1. 4 whole eggs ( Separated into whites and yolks)
2. 1 cup plain flour (approx 100 gm)
3. 1 cup castor sugar (approx 100 gm)
4. 1 tea spoon of Vanilla essence
5. 2 table spoon of melted butter

Cooking Method
1.   Add 4 separated egg whites in a bowl and whisk till fluffy and semi peak
2.   Using wooden spoon mix separated 4 egg yolk and one cup of sugar. Add a tea spoon of vanilla essence and 2 table spoon of melted butter to the mixture
3.   Add yolk sugar mixture to peak egg white and mix gently without breaking air in egg white. Mix using wooden spoon and don't use machine or blender
4.   Add flour little by little to the mixture and mix gently with wooden spoon. Success of cake depends on fluffy egg white, so ensure not to break air while mixing
5.    Grease cake tin with very little butter and fill cake tin about half way through. Shake cake tin gently to ensure the mixture is even without peaks

Baking In Oven
While preparing the mixture preheat oven for 15 minutes at 195' Celsius. 
Bake the cake mixture in the middle of oven at 195' Celsius for 25 minutes
Resist opening oven door in the middle of  baking
After 25 minutes insert a tooth pick in the middle of cake. Cake is cooked if the tooth pick comes out clearly
Allow cake to cool clearly for one hour by placing it on a  cooling rack.

Soft spongy and fluffy cake is ready to be served.

Serve a slice of cake with a dollop of whisked cream and tea spoon of Strawberry jam. Cake is good plainly as well.

Storage Life
Slice the cake and serve the pieces in air tight container.
Storage Life --- 2 days

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Orundai Kolambu

Orundai Kulambu

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Yummy Hot Pav Bhajji

Hot Pav Bhajji - Perfect for Sunday Evening!!!

Ingrdients:
Vegetables: 2 Large Potato + Any Vegetables (I used 1 Carrot, 5 Beans, 1/2 Capsicum, Green Peas)
For the Gravy:
tea spoon of fennel seed and Jeera, 1/2 Onion, 3 Tomato, Ginger, Garlic, Chilli Powder, Corriander powder, Amachir powder, Salt
Oil, 3 tea spoon butter

Method:
1. Slice the vegetables in cube size and presurre cook them until soft. Mash them into a coarse paste using back of the spoon
2. Take a flat pan, add some oil and one tea spoon of butter. When the oil is hot add a tea spoon of fennel seed and jeera. when the spices are brown add ginger and garlic and fry them. Add the thinely sliced tomato and fry them.
Add sliced tomatoes and allow them to cook until it becomes a paste. To this mixture add chilli powder, corriander powder and a pinch of turmeric powder. Let the dry ingrdients cook and add the mashed vegetables. Add little water and 1 tea spoon of butter and allow the mixture to cook. The misture is ready when vegetables are all cooked well with the spices and come together, to finsh off add a knob a butter...
3. In a frying pan, cut the pav into half and heat them with a tea spoon of butter.

Time to eat: serve the hot pav with Bhaji with freshely cut corriander and sliced Lemon and freshly chopped Onion

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