Kenyan sponge cake
My affinity towards African bakes continues further with this recipe. It also re-validates my belief that good bakes need not be laden with fats and dairy products.
This cake is made practically with 3 ingredients - but the tinee winee fourth ingredient is what makes the difference.
I stumbled upon this recipe here which I referred along with a few other videos before I made my own version.
This cake is mind you eggy, as there is no other leavening agent hence the role of cardamom is key. But the egginess settles after the cake cools down. This is a tea time cake but you may also dust it with some icing sugar or combine with a mango based icing.
The cakes sponginess leads me to believe that this will be a great cake for stacking up some carved cakes. I have a cross section view to show how much air is captured despite the attempt to release it before baking. The cake was still a lot sturdier than expected and also could hold it self well without crumbling down.
About the taste, it is slightly dry compared to the regular sponge cakes clearly asking for some butter but if you are having it with a cup of tea or coffee there is not much you would miss.
Ingredients
1/4 cup All Purpose Flour
1 egg
6 tspn sugar
1 tspn cardamom powder
Method
1) Mix the egg with sugar and beat using an electric whisk if possible
2) Add the flour mixture and gently mix it using a spatula until you get a smooth batter
3) Add the cardamom powder
4) Bake in a 4 inch greased cake tin for 15 min in preheated oven at 180c. Do not overbake as it may turn dry.
Let it cool down and serve
This cake is made practically with 3 ingredients - but the tinee winee fourth ingredient is what makes the difference.
I stumbled upon this recipe here which I referred along with a few other videos before I made my own version.
This cake is mind you eggy, as there is no other leavening agent hence the role of cardamom is key. But the egginess settles after the cake cools down. This is a tea time cake but you may also dust it with some icing sugar or combine with a mango based icing.
The cakes sponginess leads me to believe that this will be a great cake for stacking up some carved cakes. I have a cross section view to show how much air is captured despite the attempt to release it before baking. The cake was still a lot sturdier than expected and also could hold it self well without crumbling down.
About the taste, it is slightly dry compared to the regular sponge cakes clearly asking for some butter but if you are having it with a cup of tea or coffee there is not much you would miss.
Ingredients
1/4 cup All Purpose Flour
1 egg
6 tspn sugar
1 tspn cardamom powder
Method
1) Mix the egg with sugar and beat using an electric whisk if possible
2) Add the flour mixture and gently mix it using a spatula until you get a smooth batter
3) Add the cardamom powder
4) Bake in a 4 inch greased cake tin for 15 min in preheated oven at 180c. Do not overbake as it may turn dry.
Let it cool down and serve
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