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Sponge Cake Fritters Recipe

Sponge Cake Fritters is a popular American Dessert
Author :
 
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Dessert Recipe
Cuisine :
American Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Preparation Time :
30 minutes
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 cup - all - purpose flour
  • 1 tsp - baking powder
  • 1/4 tsp - salt
  • 2 tbsp - Butter
  • 1/2 cup - hot Milk
  • 2 - eggs
  • 1 cup - Sugar
  • 1 tsp - vanilla essence
  • 1 tsp - Honey
  • 1 tsp - finely grated Lemon
  • 8 - sponge cake slices
  • 100 gms - Maida
  • 90 to 110 ml - Milk
  • 1/4 tsp - salt
  • 1 - egg, beaten well
  • 200 ml - oil
  • 2 tsp - powdered Sugar
  • How to Make Sponge Cake Fritters:

    1. For sponge cake: Preheat oven at 180 degrees C.
    2. Grease baking dish with 2 tsp of butter and dust it with 1 tbsp of flour.
    3. Turn the pan upside down to tap out the excess flour or greased butter paper.
    4. Sieve the flour twice with baking powder and salt.
    5. Add butter to milk and keep it hot.
    6. Beat eggs until they are thick. Gradually add sugar and continue beating for 5 minutes at medium speed.
    7. Quickly stir in the sieved ingredients.
    8. Stir it till it is blended.
    9. Add the hot milk mixture, vanilla essence, honey and lemon rind to it.
    10. Blend it thoroughly and pour it into a paper-lined and greased pan.
    11. Bake for 25 - 30 minutes.
    12. Let it cool for a while before turning it out onto the wire rack.
    13. For sponge cake fritters:
    14. Make a smooth batter of all-purpose flour, milk, beaten egg and salt.
    15. Batter should be of pouring consistency. Keep it aside for half-an-hour.
    16. Heat oil in a frying pan. Reduce heat to medium.
    17. Dip each cake slice in flour batter and deep fry it on medium heat till it is golden in color on both sides.
    18. Drain and place it on a kitchen towel so it absorbs the extra oil.
    19. Sprinkle powdered sugar on top. Serve it hot.
    20. Recipe Courtesy: Niya Prakash's World



     

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