Just the other day I was going through my mother’s old diary of recipes.1993 mind you. That’s when I tumbled upon the Sponge cake recipe. I thought I’d add a little twist to it by making a chocolate frosting to go with it. Common, who’d say no to chocolate. So let’s get on with it.
250 gm maida
250 gm sugar
200 gm unsalted butter
1 tspn baking powder
1 tblspn vanilla essence
Separate the egg whites and the yolks. Beat the egg whites to an almost stiff frothy consistency. Beat the yolks separately and fold it into the whites.
In a separate bowl mix the butter (soft) and sugar till it turns a little fluffy. Add the egg mix into it and fold gently. Don’t panic (like I did) if it looks like they don’t blend well together.
Now sift the maida and baking powder and add it to the wet mixture slowly folding it in little by little. What I did was, use a small sieve and added a heaped spoon of maida at a time and folded it into the wet mix. Then you’ll see how after adding the flour the batter slowly takes shape and all the ingredients blend into one harmonious body.
Now add the vanilla essence.
Grease a big square piece of aluminium foil with some butter. Place it in your baking tin.
Pour in half of the batter and pop it into your pre-heated oven for 40 mins when in medium heat. Do check the cake after the first half hour just to be safe. Pierce a tooth pick or just a fork deep into the cake in the center. If it comes out clean, great! you’re done then.
Wait, it gets better..
Butter, icing sugar, cocoa powder.
Blend in these ingredients to a thick consistency. Let the cake completely cool down and only then slather it with the chocolate frosting you just made.