Flavored Sponge Cake

Contents
1) Vanilla Sponge (Oil & Curd) .............................................................................................. 2
2) Chocolate Sponge (Butter & condensed milk) .................................................................. 2
3) Eggless Red Velvet cake .................................................................................................. 3
4) Cardamon Wheat Sponge................................................................................................. 4
5) Kesar Pista Sponge .......................................................................................................... 5
6) Choco Orange Sponge ..................................................................................................... 6
7) Lemon Coconut Sponge ................................................................................................... 7
8) Rajbhog Rasmalai Cake Sponge ...................................................................................... 7
9) Coffee Sponge .................................................................................................................. 8
10) Almond Sponge ............................................................................................................... 9
11) Semolina Sponge .......................................................................................................... 10
12) Strawberry Marble Sponge ........................................................................................... 11
13) Poppy Seeds Orange Sponge ...................................................................................... 11
14) Mango Sponge .............................................................................................................. 12
15) Premix Sponge .............................................................................................................. 13
16) Pistachio Sponge .......................................................................................................... 13

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Pal Branch :- Bakery studio :- Bardoli Branch :-
413, Marvella Business Hub, 404, Marvella Business Hub, D-112 Sun city
Near Rajhans Multiplex, Near Rajhans Multiplex, Ten road,
Opp Pal RTO, Pal, Surat. Opp Pal RTO, Pal, Surat. Bardoli.
M:-9712307070 M:-9723250372

Flavored Sponge Cake

1) Vanilla Sponge (Oil & Curd)

Equipment = OTG
Utensil = Aluminum Mould
Size = 6” Round tin
Method = Baking
Preparation Time = 10 - 15 Minutes
Baking time = 30 – 35 minutes

Ingredients :-
125 gm maida
½ +1/4 tsp Baking powder
½ tsp baking soda
75 gm castor sugar
38 gm oil
110 gm curd
50 gm milk
1 tsp vanilla essence
Method:-
1) Preheat ovan at 160c for 10 minutes.
2) Grease and line 6” round tin with parchment paper.
3) In a bowl sieve all dry ingrediants (maida, baking powder, baking soda)
4) In another bowl add curd and sugar whisk it with whisker until sugar melts.
5) Now, add oil and whisk it.
6) Add dry ingredients into wet ingredients alternate with milk do not over mix.
7) Transfer it into prepare tin.
8) Bake it 160c for 30 to 35 minutes.
9) Cool it on a cooling rack.

2) Chocolate Sponge (Butter & condensed milk)

Equipment = OTG
Utensil = Aluminum Mould
Size = 6” Round tin
Method = Baking
Preparation Time = 15 Minutes
Baking time = 30 – 35 minutes
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Ingredients :-
115 gm maida
1 tsp Baking powder
½ tsp baking soda
55 gm butter
20 gm cocoa powder
25 gm castor sugar
175 gm condensed milk
100 gm water
2 -3 drops chocolate essence
Method:-
1) Preheat oven at 160c for 10 minutes.
2) Grease and line 6” round tin with parchment paper.
3) In a bowl sieve all dry ingredients (maida, cocoa powder, baking powder, baking soda)
4) In another bowl add butter and beat it with beater until light and fluffy.
5) Now, add sugar and condensed milk beat it until light and fluffy.
6) Add dry ingredients into two-part alternative with water. Now mix it with whisker.
7) Do not over mix.
8) Transfer it into prepare tin.
9) Bake it 160c for 30 to 35 minutes.
10) Cool it on a cooling rack.

3) Eggless Red Velvet cake

Equipment = OTG
Utensil = Aluminum Mould
Size = 7” Round tin
Method = Baking
Preparation Time = 15 Minutes
Baking time = 30 – 35 minutes

Ingredients :-
150 gm castor sugar
180gm + 1 tbsp Fresh milk + white vinegar
50 gm Yogurt
45 gm Vegetable oil
30 gm Unsalted butter
180 gm Cake flour
¼ tsp cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla extract
½ - 1 tsp red food colour
Method:-
1) Preheat oven at 180c for 10 minutes.
2) Grease 7” round tin.
3) In a large bowl, Add sugar.

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4) In another bowl, add milk, vinegar, oil, yogurt and butter. Give it a quick mix. Add these
wet Ingredients into the bowl of sugar. Mix well until combined.
5) Sieve in all the dry ingredients use with spetula to mix it.
6) Add all dry ingredients into wet ingredients mix it with spetula. Don’t over mix add vanilla
essense and mix it.
7) Add ½ or 1 tsp red food colour.
8) Bake it in preheated oven for 30-35 minutes.

4) Cardamon Wheat Sponge

Equipment = OTG
Utensil = Aluminum Mould
Size = 6” Round tin
Method = Baking
Preparation Time = 15 Minutes
Baking time = 30 – 35 minutes

Ingredients :-
150 gm aata / wheat flour
45 gm cocoa powder
Pinch salt
225 gm curd
100 gm brown sugar
½ tsp baking soda
1+ ¼ tsp Baking powder
75 gm clarified butter (makhan)
25 gm ghee
1 tsp vanilla essence
1 tsp cardamom powder
Method:-
1) Preheat ovan at 160c for 10 minutes.
2) Grease and line 6” round tin with parchment paper.
3) Sift maida, salt, cocoa powder and mix well and keep it aside.
4) Beat sugar and curd with beater for 5 minutes on high speed. Add baking powder and
baking soda just beat it and allow to stand for 3 minutes, you will find bubbles appear.
5) Now add butter and ghee, cardamom powder
6) Slow add the flour in 3 portions.
7) Transfer it into prepare tin.
8) Bake it 160c for 30 to 35 minutes.
9) Cool it on a cooling rack.

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5) Kesar Pista Sponge
Equipment = OTG
Utensil = Aluminum Mould
Size = 6” tin
Method = Baking
Preparation Time = 10 - 15 Minutes
Baking time = 30 – 35 minutes

Ingredients :-
65 gm butter
160 gm condensed milk
25 gm powder sugar
Few drops pista essence
20 gm water + 4 – 5 kesar strands
140 gm maida
1 tsp baking powder
½ tsp baking soda
Few drop green colour
Few drops yellow colour
30 gm pista powder
100 gm milk
15 gm vinegar
Method:-
1) Preheat oven at 160c for 10 minutes.
2) Grease and line 6” round tin with parchment paper.
3) In a bowl add butter and beat it with beater untill light and fluffy.
4) Then add condensed milk and powder sugar and again beat it untill light and fluffy.
5) Add pista essence and kesar water, mix it.
6) Sieve dry ingredients maida, baking powder, baking soda, Pista powder.
7) Add dry ingredients into wet ingredients with cut and fold method. Then add milk and
mix well.
8) Add green colour and yellow colour, lastly add vinegar and mix it properly.
9) Transfer it into grease tin.
10) Bake the cake at preheated oven at 160c for 30 to 35 minutes.

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6) Choco Orange Sponge
Equipment = OTG
Utensil = Aluminum Mould
Size = 6” tin
Method = Baking
Preparation Time = 10 - 15 Minutes
Baking time = 30 – 35 minutes

Ingredients :-
140 gm curd
130 gm castor sugar
20 / 40 gm cocoa powder
65 gm refined oil
Few drop orange essence
½ tsp orange zest
160 gm maida
1 tsp baking powder
¼ + 1/8 tsp Baking soda
Method:-
1) Preheat oven at 160c for 10 minutes.
2) Grease and line 6” round tin with parchment paper.
3) In a bowl Add curd, castor sugar and tang powder then whisk it with whisker.
4) Add oil and mix it properly.
5) Then add orange essence and orange zest, mix well.
6) Sieve dry ingredients maida, baking powder, baking soda.
7) Add dry ingredients into wet ingredients with cut and fold method. Then add milk and
mix well.
8) Transfer it into grease tin.
9) Bake the cake at preheated oven at 160c for 30 to 35 minutes.

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7) Lemon Coconut Sponge
Equipment = OTG
Utensil = Aluminum Mould
Size = 6” tin
Method = Baking
Preparation Time = 10 - 15 Minutes
Baking time = 30 – 35 minutes

Ingredients :-
90 gm curd
45 gm water
60 gm refined oil
40 gm butter
110 gm castor sugar
150 gm maida
1-1/2 tsp baking powder
½ + ¼ tsp baking soda
15 gm custard powder
25 gm coconut flakes
1/8 tsp salt
Few drops coconut essence
1 tbsp lemon juice
Few drops yellow colour
30 gm milk
Method:-
1) Take butter and oil in a bowl and knead it.
2) Then take curd and water in another bowl and wash it.
3) Then add caster sugar and whisk till the caster sugar dissolves.
4) Mix the curd mixer in the mixer with butter and oil.
5) Now, add coconut essence to it.
6) Sieve dry ingredients maida, baking powder, baking soda, salt. Custared powder and
coconut flakes.
7) Add dry ingredients into wet ingredients with cut and fold method. Then add milk and
mix well.
8) Add lemon juice and Mix well.
9) Transfer it into grease tin.
10) Bake the cake at preheated oven at 160c for 30 to 35 minutes.

8) Rajbhog Rasmalai Cake Sponge

Equipment = OTG
Utensil = Aluminum Mould
Size = 6” tin
Method = Baking
Preparation Time = 10 - 15 Minutes
Baking time = 30 – 35 minutes

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Ingredients :-
30 gm butter
160 gm condensed milk
Few drops rajbhog essence
35 gm refined oil
25 gm powdered sugar
140 gm maida
1 tsp baking powder
½ tsp baking soda
15 gm badam powder
15 gm pista powder
½ tsp cardamom powder
100 gm milk
Few drops yellow colour
1 tbsp vinegar
Method:-
1) Preheat oven at 160c for 10 minutes.
2) Grease and dust line 6” round tin with parchment paper.
3) In a bowl add butter and beat it with beater untill light and fluffy.
4) Then add condensed milk and powder sugar and again beat it untill light and fluffy.
5) Add rajbhog essence and mix it.
6) Sieve dry ingredients maida, baking powder, baking soda, badam powder, Pista
powder, cardamom powder.
7) Add dry ingredients into wet ingredients with cut and fold method. Then add milk and
mix well.
8) Lastly add vinegar and mix it properly.
9) Transfer it into grease tin.
10) Bake the cake at preheated oven at 160c for 30 to 35 minutes.

9) Coffee Sponge

Equipment = OTG
Utensil = Aluminum Mould
Size = 6” Round tin
Method = Baking
Preparation Time = 15 Minutes
Baking time = 30 – 35 minutes

Ingredients :-
180gm curd
95 gm castor sugar
75 gm oil
1-1/2 tbsp coffee powder
¼ + 1/8 tsp baking soda
1 tsp baking powder
Pinch salt
150 gm maida

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Method:-
1) Preheat oven at 160c for 10 minutes.
2) Grease and line 6” round tin with parchment paper.
3) Sieve maida, baking powder, baking soda, salt and coffee powder.
4) In a bowl beat curd and sugar with beater until sugar melt.
5) Add oil and mix well.
6) Add dry ingredients in two parts, mix with spetula.
7) Do not over mix.
8) Transfer it into grease tin.
9) Bake it 160c for 30 to 35 minutes.
10) Cool it on a cooling rack.

10) Almond Sponge

Equipment = OTG
Utensil = Aluminum Mould
Size = 6” Round tin
Method = Baking
Preparation Time = 15 Minutes
Baking time = 30 – 35 minutes

Ingredients :-
270 gm curd
100 g caster sugar
½ tsp baking soda
1 tsp baking powder
Pinch salt
100 gm oil
150 gm maida
30 gm almond meal
1-2 drops almond essence
Method:-
1) Preheat oven at 160c for 10 minutes.
2) Grease and line 6” round tin with parchment paper.
3) Whisk together curd and sugar untill smooth then whisk in baking powder and baking
soda and salt stand for 5 minutes.
4) Whisk in oil and mix it.
5) Now add almond meal and essence.
6) Sift Over maida and whisk it properly.
7) Transfer it into grease tin.
8) Bake it 160c for 30 to 35 minutes.
9) Cool it on a cooling rack.

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11) Semolina Sponge
Equipment = OTG
Utensil = Aluminum Mould
Size = 6” Round tin
Method = Baking
Preparation Time = 15 Minutes
Baking time = 30 – 35 minutes

Ingredients :-
120 gm fine semolina
100 gm maida
1-1/2 tsp baking powder
½ tsp baking soda
150 ml milk
½ tsp salt
113 gm butter soft
150 gm caster sugar
1 tsp vanilla essence
Method:-
1) Preheat oven at 160c for 10 minutes.
2) Grease and line 6” round tin with parchment paper.
3) Soak semolina in the milk, while the time preparing for the next steps.
4) Sift the dry ingredients (maida, baking powder, baking soda, salt) keep it aside.
5) In another bowl, add butter and sugarbeat it until light and fluffy.
6) Add Vanilla essence mix well.
7) Add Semolina Mixture and mix it well.
8) Add dry Ingredients in two-part fold with spetula.
9) Do not over mix.
10) Transfer it into grease tin.
11) Bake it 160c for 30 to 35 minutes.
12) Cool it on a cooling rack.

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12) Strawberry Marble Sponge
Equipment = OTG
Utensil = Aluminum Mould
Size = 6” / 7” Round tin
Method = Baking
Preparation Time = 15 Minutes
Baking time = 30 – 35 minutes

Ingredients :-
205 gm milk
1 tbsp vinegar
205 gm maida
10 gm corn flour
1-1/2 tsp baking powder
½ tsp baking soda
130 gm castor sugar
96 gm oil
¼ tsp salt
1 tsp vanilla essence

Ingredients :- For Strawberry Sponge

pink colour as needed
2 – 3 drops strawberry essence
Method:-
1) Preheat ovan at 160c for 10 minutes.
2) Grease and line 6” round tin with parchment paper.
3) In a bowl add milk and vinegar. Mix it and set aside.
4) Sift dry ingredients (maida, corn flour, baking powder, baking soda, salt)
5) In a large bowl add sugar, oil and vanilla essence, mix it well.
6) Add dry ingredients in two-part alternative with milk mixture, mix it with whisker.
7) Divide the batter into half in the one part add pink colour and strawberry essence, you
can add maore milk to adjust consistency.
8) Use spoon to add in the white batter, then add pink batter, repeat this process
alternately.
9) Bake the cake at preheated oven at 160c for 30 to 35 minutes.
10) Cool it on a cooling rack.

13) Poppy Seeds Orange Sponge

Equipment = OTG
Utensil = Aluminum Mould
Size = 6” tin
Method = Baking
Preparation Time = 10 - 15 Minutes
Baking time = 30 – 35 minutes

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Ingredients :-
20 gm butter
40 gm refined oil
150 gm curd
100 gm caster sugar
Few drops orange essence
Few drops orange colour
140 gm maida
1 tsp baking powder
½ tsp baking soda
10 gm poppy seeds
50 gm milk
Method:-
1) Preheat ovan at 160c for 10 minutes.
2) Grease and dust line 6” round tin with parchment paper.
3) In a bowl add butter and oil to beat it.
4) In another bowl add curd and castor sugar whisk it.
5) butter and oil mixture add into curd mixture and mix it.
6) Add orange essence and orange colour, mix it.
6) Sieve dry ingredients maida, baking powder, baking soda.
7) Add dry ingredients into wet ingredients with cut and fold method. Then add milk and
mix well.
8) Add poppy seeds and Mix well.
9) Transfer it into grease tin.
10) Bake the cake at preheated oven at 160c for 30 to 35 minutes.

14) Mango Sponge

Equipment = OTG
Utensil = Aluminum Mould
Size = 6” Round tin
Method = Baking
Preparation Time = 15 Minutes
Baking time = 30 – 35 minutes
Ingredients :-
90 gm buttermilk
45 gm oil
110 gm sugar
135 gm mango puree
½ + ¼ tsp baking powder
¼ + 1/8 Tsp baking soda
½ + ¼ Tsp vinegar
135 gm maida
Pinch salt

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Method:-
1) Preheat ovan at 160c for 10 minutes.
2) Grease and line 6” round tin with parchment paper.
3) In a Bowl add buttermilk and add vinegar.
4) Add oil and sugar whisk it properly.
5) Add mango puree and whisk it.
6) Add baking Powder and baking soda mix it stand it for 5 minutes until fluffy.
7) Then add maida and whisk it with whisker.
8) Transfer it into grease tin.
9) Bake it 160c for 30 to 35 minutes.
10) Cool it on a cooling rack.

15) Premix Sponge

Ingredients :-
400 gm (2 cups) Pillsbery premix chocolate/ vanilla
200 ml (1 cup) water
50 ml (1/4 cup) Oil
Method :-
1) Take a bowl add premix and water whisk for 3 minutes.
2) Add oil and again whisk it for 2minutes.
3) Pour it in two 7 inches or 6-inch cake tin (your requirement)
4) Bake it at 1800 for 30 – 35 minutes.
5) Check it and cool for one hour and use it.

Tin Size

1 Kg 1-1/2 kg 2 kg

Two 280 gm Two 420 gm Two 560 gm

6” tin premix 7” Tin premix 8” Tin premix

16) Pistachio Sponge

Equipment = OTG
Utensil = Aluminum Mould
Size = 7” Round tin
Method = Baking
Preparation Time = 15 Minutes
Baking time = 30 – 35 minutes

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Ingredients :-
165 gm maida
50 gm pistachio powder
1 tsp Baking powder
½ tsp baking soda
55 gm butter melted
120 ml Buttermilk (60 gm curd + 60 ml water)
1 tsp Vanilla
1/2 tsp Vinegar
150 gm castor sugar
¼ cup hot water
2 – 3 drop mint green colour
Method:-
1) Preheat ovan at 160c for 10 minutes.
2) Grease and line 6” round tin with parchment paper.
3) In a bowl first mix curd with water and stir it properly.
4) Then add vinegar and mx it properly.
5) Add sugar mix ir with whisker
6) Add vanilla essence mix it keep it aside.
7) Grind Pistachio with some maida and mix it with remaining maida, add baking powder
and baking soda sift it properly.
8) Add wet ingredients into dry ingredients mix it with whisker.
9) Now add melted butter whisk it.
10) Add hot water into mix it properly. Do not ver mix.
11) Add mint green colour1 to 2 drops.
12) Transfer it into grease tin and bake it at 160c for 30 to 35 minutes.
13) Cool it on Cooling reck.

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