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Never Fail Sponge Cake Recipe By Chef Tejasvi Chandela

Name: Never Fail Sponge Cake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: World Cuisine
Ingredients: 2 cups unsalted butter; 2 cups castor sugar; 3 eggs; 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp vanilla extract; orange zest as required; lemon zest as required; butter for greasing

Never Fail Sponge Cake Recipe

Tejasvi Chandela

Never Fail Sponge Cake is a simple but delicious version of the regular and popular sponge cake. Chef Tejasvi Chandela s ... Read More

Preparation Time

10-20 Min

Cooking Time

20 Min

Meal Type

dessert

Difficulty

MEDIUM

Ingredients For Never Fail Sponge Cake Recipe

For the sponge
- 2 cups unsalted butter
- 2 cups castor sugar
- 3 eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- orange zest as required
- lemon zest as required
- butter for greasing
For Strawberry Jam
- 2 cups strawberries
- 1 cup castor sugar
- 1 cup whipping cream
- strawberries for garnish
- icing sugar for garnish

How to make Never Fail Sponge Cake Recipe?

Cream the unsalted butter and castor sugar in a bowl using an electric beater.
Add 3 eggs, one at a time and mix it well in the butter mixture.
Add all-purpose flour and baking powder and fold them into the mixture.
Add vanilla extract and mix again.
Divide the egg batter into two equal parts. Add orange zest to one bowl of batter and mix well.
Add lemon zest to the other bowl of batter and mix well.
Grease the baking tins with butter and sprinkle some flour in them.
Transfer the cake batters to the tins and tap them to remove air pockets.
Bake them in a preheated oven at 180 Celsius for 20 minutes.
In a pan cook 2 cups of strawberries with castor sugar for 10-15 minutes.
Puree the strawberry mixture to make the jam.
Beat the chilled whipping cream till it forms soft peaks.
Once the cakes cool down, unmould them. Place the lemon sponge at the base and trim the top part.
Spread the whipping cream evenly followed by the strawberry jam.
Place the orange sponge on it and garnish it with strawberries and icing sugar.

View Step by Step Recipe

Cream the unsalted butter and castor sugar in a bowl using an electric beater.

Add 3 eggs, one at a time and mix it well in the butter mixture.

Add all-purpose flour and baking powder and fold them into the mixture.

Add vanilla extract and mix again.

Divide the egg batter into two equal parts. Add orange zest to one bowl of batter and mix well.

Add lemon zest to the other bowl of batter and mix well.

Grease the baking tins with butter and sprinkle some flour in them.

Transfer the cake batters to the tins and tap them to remove air pockets.

Bake them in a preheated oven at 180 Celsius for 20 minutes.

In a pan cook 2 cups of strawberries with castor sugar for 10-15 minutes.

Puree the strawberry mixture to make the jam.

Beat the chilled whipping cream till it forms soft peaks.

Once the cakes cool down, unmould them. Place the lemon sponge at the base and trim the top part.

Spread the whipping cream evenly followed by the strawberry jam.

Place the orange sponge on it and garnish it with strawberries and icing sugar.

Never Fail Sponge Cake, as the name suggests, is an easy to make recipe of a sponge cake that never fails. Traditionally, a sponge cake is made with just three basic ingredients - flour, sugar and eggs. Here Chef Tejasvi takes inspiration from her mother’s sponge cake recipe to make this awesome cake.

The chef also gives a twist to this recipe by adding a zest of orange and a zest of lemon to the batter.

Chef Tejasvi Chandela’s citrusy, strawberry jam filled and whipped cream loaded Never Fail Sponge Cake is light, fluffy, and yummy.

Never Fail Sponge Cake

Tejasvi Chandela

The Baker's Table

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