Sponge Cake Recipe
RECIPE VIDEO
RECIPE CARD
Sponge Cake Recipe
INGREDIENTS:
- Onion - 2 {finely chopped}
- Coconut - 1/4 cup
- Potato - 1/4 cup {roughly diced}
- Carrots - 1/4 cup {roughly diced}
- Cauliflower - 1/4 cup {small florets}
- Beans - 1/4 cup {chopped}
- Paneer - 50g {cubes}
- Oil - 2 tbsp + as required to shallow fry veggies
- Cumin Seeds - 1/2 tsp
- Asafoetida - 1/4 tsp
- Curry Leaves - 4-5
- Green Chilis - 2 {slit}
- Dry Red Chilis - 3 + 1
- Bay Leaf - 2
- Ginger Garlic Paste - 1/2 tbsp
- Blended Tomatoes - 6 Medium
- Salt - as per taste
- Kashmiri Red Chili Powder - 1 tsp
- Black Pepper - 1/4 tsp
- Amchoor Powder - 1 tsp
- Garam Masala - 1 tsp
- Sambhar Masala - 1 tsp
- Sugar - 1/4 tsp
- Coriander - handful [chopped]
- Corn Flour - 1/2 tsp
- Capsicum - 1/4 cup {roughly diced}
- Coconut Milk - 3 tbsp
- Tadka Garnish : Oil - 1 tsp
- Mustard Seeds - 1/2 tsp
- Split Bengal Gram / Chana Dal- 1/2 tsp - N/A
- Split Skinless Black Gram / Dhuli Urad Dal- 1/2 tsp - N/A
- Curry Leaves - 2-3
- Dry Red Chili - 1
- Coriander - 1 tsp {finely chopped}
RECIPE STEPS:
- Take a pressure cooker, The bigger cooker the better. Add in 2 cups of salt to it. Now place a wire stand and close it WITHOUT WHISTLE. And Heat in medium flame.
- Take the room temperature milk and mix in the lemon and keep aside.
- Sift the Baking Powder,Baking Soda, Flour, Salt, Sugar twice.
- After 4-5 mins the milk would have thickened, now pour in the oil, vanilla and mix really well.
- Combine the wet mix with the dry, and mix well.
- Take a 7" cake tin or any utensil of such diameter and grease well with oil/butter and line butter paper at the bottom.
- Add in the cake batter to the utensil and tap twice.
- Now bake the cake in our pressure cooker for 30 mins covered but without whistle in low-med flame.
- Garnish with chocolate and almonds or eat just like that and enjoy.
RECIPE NOTES :
N/A