Name: IYENGAR BAKERY BUTTER SPONGE CAKE recipe by Saranya Manickam at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: All purpose flour – 200 gms ( 1 1/2 cup).; Eggs - 4 nos.; Milk – 60 ml (1/4 cup ) or more as per requirement.; Baking powder – 2 tsp.; Vanilla essence – 1 1 /2 tsp.; Salt – 1/4 tsp; Butter – 230 gms ( 1 1/2 cup); Sugar – 200 gms ( 1 cup).

Ingredients Serving: 10

All purpose flour – 200 gms ( 1 1/2 cup).
Eggs - 4 nos.
Milk – 60 ml (1/4 cup ) or more as per requirement.
Baking powder – 2 tsp.
Vanilla essence – 1 1 /2 tsp.
Salt – 1/4 tsp
Butter – 230 gms ( 1 1/2 cup)
Sugar – 200 gms ( 1 cup).

Instructions

Sieve all purpose flour, baking powder and salt twice ( sieving helps to avoid lumps and also even mixing).
Add sugar in your food processor and grind it to fine powder .
Then add butter and beat in low speed until the butter blends with sugar powder well and forms soft and puffy mixture.
If the butter mixture is too thick to blend add milk here itself for smooth blending.
Now add one egg at a time and beat in low speed till foamy, like wise add all the eggs one by one and beat till foamy.
Remove the mixture from processor and add it to a wide bowl, add vanilla essence.
Add the flour mixture little by little ( may be in 3 batches) to the wet mixture along with little milk and mix well using spatula without any lumps.
After adding complete flour mix the batter gently for few more minutes in flip method to form ribbon consistency.
If the batter is too thick add milk little by little and mix till required consistency.
Preheat oven to 180”C for 45 mins.
Grease the cake tins with butter and dust with all purpose flour.
Pour the batter to half of the tins , tap the tins slightly for even spreading and bake for 45 mins.
Insert a tooth pick to see if it comes out clean.If done remove from oven and let the cake rest till it reaches room temperature.
Invert the cake to wide plate , cut and serve.

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