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

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