Jaggery Coconut Sponge Cake Recipe/ Moist & Wholesome Indian Dessert

 

Baking can be done with a few simple ingredients, so it's about simplicity and nostalgia - people are reminded of their childhood. Baking is both an art and a science. Enjoy..

Ingredients -:

               1.      Egg- 4

2.       Flour- 1 cup

3.       Jaggery powder - ½ cup

4.       Grated Coconut- 1 cup

5.      Brown sugar powder- ½ cup

6.      Cashew nut- ½ cup

7.      Raisins and other dry fruits over night soaked in orange juice - ½ cup

8.      Ghee- 2 teaspoon

9.      Melted Butter -1/2 cup

10.   Salt - I pinch/ ¼ teaspoon

11.   Vanila essence- ½ teaspoon

12.   Baking Powder- 2 teaspoon

13.   Cinnamon Powder- 1 teaspoon

 

 Process-

1.      Take a pan add ghee and when it becomes hot add grated coconuts and cashew nuts, slightly fry it. Then put off the gas and keep the fried coconut and cashew in freeze to cool it down completely.

2.      Preheat the Oven for 10 minutes at 180 degree centigrade.

3.      Whisk the eggs until foamy, then gradually add powdered brown sugar, jiggery powder and melted butter and continue whipping until eggs fall off the whisk in a thick ribbon ( 20 minutes approximately)  

4.      Sift the dry ingredients and mix well with the batter.

5.      Combine all wet ingredients and fold well with the batter.

6.      Now add the fried coconut and cashew nuts in the mixture and mix it properly

7.      Lastly add vanilla essence and mix with cut and fold.

8.      Line an 8 inch round cake pan lined with butter (brush butter inside the pan) and after that dust with flour. Shake out the excess.

9.      Pour the batter into the prepared pan.

10.   Bake the cake at 165 degree centigrade for 30 to 35 minutes or until a toothpick inserted into the middle comes out clean.

11.  Remove from the over, let cool for 5 minutes, then invert onto a cooling rack and cool completely.