Vanilla Sponge cake
Here is the recipe for the Ice Cream Tea Cake from the video:
Ingredients:
Maida – 1 cup (250ml)
Milk powder – 1 tbsp
baking powder – 1 tsp
egg – 2
powdered sugar – 1 cup
Ice cream essence – 1 tsp
Pineapple essence – 1/4 tsp
Milk – 1/2 cup (125 ml)
Unsalted butter – 50 gm
Preparation
Sieve together all-purpose flour, baking powder, and milk powder two to three times. Set aside. In a separate bowl, beat two medium-sized eggs until they are frothy. You can use a beater, whisk, or mixer grinder for this.Gradually add powdered sugar to the beaten eggs and mix well until combined. Incorporate pineapple essence (¼ tsp) and ice cream essence (1 tsp) into the egg mixture and mix thoroughly.In a separate pan, melt 50g of unsalted butter with ½ cup (125ml) of milk. Ensure they are well combined. Add the sieved dry ingredients to the egg batter and mix until just combined.While still hot, pour the melted butter and milk mixture into the cake batter and mix well until a smooth batter is formed. Grease a 7-inch baking tin, line it with butter paper, and pour the batter into the tin. Preheat your oven to 180°C (350°F) for 10 minutes. Then, bake the cake at 180°C (350°F) for 35-40 minutes. Once baked, let the cake cool completely. The best flavor is achieved a day or two after baking.
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