Tuesday, 3 February 2015

Crunchy-topped Sponge Cake -- Valentine's Day Tea Time Special


©      Flour - 1 ½ cup
©      Egg - 3 nos.
©      Baking Powder – 1 tsp.
©      Luke warm Water -4 tbsp.(if you required)
©      Lemon juice-1 no.
©      Lemon (flavored) zest – 1 no.
©      Yellow food colour – 2 drops.
©      Sugar powder -6 tbsp.
©      Brown sugar – little bit.
©      Butter-100 grams.( in room temperature)
©      Honey-3 tbsp.( leveled) – for topping
©      Red Tutti Fruity – 1 handful – for topping
©      Almond (chopped) – 10 nos. – for topping
©      Orange & Cherry peels (chopped in Julian) – little bit – for topping

©      Take a bowl sieve flour & baking powder and keep aside.
©      Take another bowl and beat together butter and sugar powder till it became fluffy.
©      Mix lemon juice and lemon zest in this mixture.
©      Mix egg one by one and beat well.
©      Finally fold flour-baking powder mixture in it.
©      Add little bit yellow food colour and mix a bit.
©      If the batter is being sticky, then add lukewarm water into it.
©      Set a parchment paper inside cake mould and pour the prepared batter and sprinkle little bit brown sugar over the batter.
©      Preheat oven at 180 C and bake for 45 minutes or until it gets golden brown. Check with a tooth pick. (Test as before I mentioned in my previous posts.)
©      Take out from the oven and rest it down for cool.

Method for topping:

©      To make the topping, melt honey with the mixed peel, tutti fruity and almonds.

©      Remove from the heat and stir briefly, and then spread the top the cake.

©      Cool before serving.
©      It is now ready to celebrate the Valentine’s day at tea time

Tip: for the cake to be crunchier on top I had used brown sugar though it is optional.

Crunchy-topped Sponge Cake is specially made for the ongoing Kolkata Food Bloggers event 

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