This recipe provides instructions for making a Blender Sponge Cake, a simplified version of a classic sponge cake where the batter is primarily mixed in a blender. This method aims to create a light, airy, and tender cake with minimal effort. Sponge cakes are known for their delicate texture, achieved by incorporating a significant amount of air into the batter, often through whipped eggs. This blender version streamlines the process, making it accessible for even novice bakers. The resulting cake is versatile and can be enjoyed plain, dusted with powdered sugar, or used as a base for other desserts like trifles or layered cakes. The image shows a collage illustrating the process. The top left image shows a pale yellow, relatively thin batter being poured from a blender into a round cake pan lined with parchment paper. The top right image shows the same batter in a blender, appearing smooth and slightly frothy. The bottom image displays a baked cake on a white plate. The cake has a golden-brown top and a light yellow, porous texture, characteristic of a sponge cake. It has a slightly domed top and appears soft and airy.
Based on the image and common recipes for blender sponge cake, the ingredients likely include:
- Sugar: For sweetness and to help create a light and airy texture by incorporating air during blending.
- Vegetable Oil: Adds moisture and tenderness to the cake.
- Eggs: Provide structure, richness, and leavening.
- All-Purpose Flour: The main structural component of the cake.
- Milk or Water: Adds moisture and helps to create a smooth batter.
- Baking Powder: A leavening agent that helps the cake rise and become light.
- Vanilla Extract: Enhances the flavor.
- Salt: Balances the sweetness and enhances other flavors.
The preparation involves blending the wet ingredients (sugar, vegetable oil, eggs, milk or water, vanilla extract) together until smooth and slightly frothy. The dry ingredients (flour, baking powder, and salt) are then typically added to the blender and mixed until just combined, forming a smooth batter. It’s important not to over-blend at this stage to avoid developing too much gluten, which can make the cake tough. The batter is then poured into a prepared cake pan (usually round) lined with parchment paper. The cake is baked in a preheated oven until it is golden brown and springs back lightly when touched. A toothpick inserted into the center should come out clean. Once baked, the cake is usually cooled in the pan for a short time before being inverted onto a wire rack to cool completely.
Blender Sponge Cake is best enjoyed at room temperature. It can be served plain, dusted with powdered sugar, topped with fresh fruit and whipped cream, or used as a base for other desserts.
The texture is light, airy, and tender, with a slightly porous crumb characteristic of a sponge cake.
The flavor is mildly sweet with a hint of vanilla, providing a neutral base that can be complemented by various toppings or fillings.
Blender Sponge Cake is a simplified sponge cake where the batter is primarily mixed in a blender, resulting in a light and airy cake.
The preparation involves blending wet ingredients, adding dry ingredients to the blender until just combined, pouring the batter into a prepared pan, and baking until golden brown and cooked through.
Ingredients (based on the image):
- 1 cup sugar
- ½ cup vegetable oil
- 3 eggs
- All-purpose flour (amount not specified in the initial list)
- Milk or water (amount not specified in the initial list)
- Baking powder (amount not specified in the initial list)
- Vanilla extract (amount not specified in the initial list)
- Salt (amount not specified in the initial list)
Equipment:
- Blender
- Round cake pan (size not specified)
- Parchment paper
- Measuring cups and spoons
- Mixing bowl (optional, for dry ingredients)
- Wire rack
Instructions ( अनुमानित based on common recipes and the image):
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan (e.g., 8 or 9 inches). For easier removal, line the bottom of the pan with parchment paper.
- Blend Wet Ingredients: In a blender, combine the sugar, vegetable oil, eggs, milk or water (start with about ½ cup), vanilla extract (about 1 teaspoon), and a pinch of salt (about ¼ teaspoon). Blend until the mixture is smooth and slightly frothy, about 1-2 minutes.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour (about 1 ½ cups) and baking powder (about 1 ½ teaspoons). Alternatively, you can add the flour and baking powder directly to the blender. If adding to the blender, do so gradually and blend on low speed until just combined and smooth. Be careful not to over-blend. If mixing in a separate bowl, gradually add the dry ingredients to the wet mixture, folding gently until just combined and smooth.
- Pour Batter into Pan: Pour the batter evenly into the prepared cake pan.
- Bake the Cake: Bake in the preheated oven for 25-35 minutes, or until the cake is golden brown and springs back lightly when touched. A toothpick inserted into the center should come out clean.
- Cool the Cake: Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- Serve: Once cooled, the blender sponge cake can be served plain, dusted with powdered sugar, or topped with your favorite frosting, fruit, or whipped cream.
Enjoy your simple and delicious Blender Sponge Cake! For the full recipe, you can visit the website mentioned in the image.