Curd sponge cake | How to make Curd sponge cake

By Durgesh Srivastava  |  22nd Apr 2017  |  
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  • Curd sponge cake, How to make Curd sponge cake
Curd sponge cakeby Durgesh Srivastava
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About Curd sponge cake Recipe

Awesome taste

Curd sponge cake is an authentic dish which is perfect to serve on all occasions. The Curd sponge cake is delicious and has an amazing aroma. Curd sponge cake by Durgesh Srivastava will help you to prepare the perfect Curd sponge cake in your kitchen at home. Curd sponge cake needs 15 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Curd sponge cake. This makes it easy to learn how to make the delicious Curd sponge cake. In case you have any questions on how to make the Curd sponge cake you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Durgesh Srivastava. Curd sponge cake will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Curd sponge cake

Ingredients to make Curd sponge cake

  • curd fresh 1 cup (200) ml
  • Castor sugar 3/4 cup (1/2+ 1/4 cup)
  • Vanilla essence 2 tsp
  • butter or oil 1/2 cup
  • maida 1+ 1/2 cup
  • oil for greasing
  • Caramelized dry fruits chopped 1/2 cup
  • Baking powder 1 tsp
  • baking soda 1/2 tsp
  • For caramelized dry fruits......
  • sugar 2 tbsp
  • butter 1 tsp
  • Chopped dry fruits 1/2 cup

How to make Curd sponge cake

  1. Sieve maida and baking powder.
  2. Keep aside .
  3. Heat sugar in a pan .
  4. When it begins to golden, add dry fruits.
  5. Stirring and off the gas .
  6. It will become hard when cool.
  7. Break in tiny pieces. Keep aside.
  8. Blend curd and sugar till creamy .
  9. Add vanilla essence and butter .
  10. Mix well again.
  11. Mix maida in sugar mixture little by little.
  12. Blend with hand blender in one direction .
  13. Add broken caramelized dry fruits.
  14. Mix again.
  15. Preheat the oven for 10 mnts at 180 c.
  16. Grease baking tin or use butter paper with greasing .
  17. Pour the batter in tin .
  18. Tap the tin twice.
  19. Bake for 25 to 30 mnts on 160 or 170 C
  20. Cool on wire rack.

My Tip:

Bake again 5 mnts to make top layer golden.

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