Fig/ Anjeer Sponge Cake
Fig/ Anjeer Sponge Cake

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, fig/ anjeer sponge cake. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Fig/ Anjeer Sponge Cake is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Fig/ Anjeer Sponge Cake is something that I have loved my entire life.

Great recipe for Fig/ Anjeer Sponge Cake. Sponge Cake.perfect for birthday parties of kids. The sponginess of the cake comes from beaten egg whites and the baking powder added, plus some additional tricks to keep it spongy even after cooling. Here, I have added fig, a seasonal.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook fig/ anjeer sponge cake using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Fig/ Anjeer Sponge Cake:
  1. Prepare 1 cup fig Puree
  2. Get 1 cup flour
  3. Prepare 1/2 cup granulated sugar+2 tablespoon
  4. Prepare 1 tablespoon baking powder
  5. Prepare 1/4 teaspoon salt
  6. Take 1/4 cup vegetable oil
  7. Take 4 large egg yolks
  8. Make ready 7 large egg whites
  9. Take 1 teaspoon vanilla extract
  10. Take For garnish (optional)
  11. Take as needed Sour cream
  12. Make ready As needed Honey
  13. Get As needed Mango slices

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Instructions to make Fig/ Anjeer Sponge Cake:
  1. In a large mixing bowl combine the flour, salt, baking powder and mix properly to form an even mixture. Combine ½ cup sugar, egg yolks, oil, vanilla extract, fig puree and whisk vigorously to form a uniform mixture.
  2. Separate egg whites from egg yolks. Be careful that the yolk doe snot break else you will not be able to prepare the meringue.
  3. In a clean bowl, take the egg whites and beat them either with a whisk or electric beater to form soft peaks. Now, add 1 tablespoon of sugar and continue beating. Again add 1 tablespoon of sugar and beat till you see firm peaks. This is called meringue.
  4. Fold 1/3 of the meringue gently with the remaining cake mixture. Do not mix. Mixing will deflate the meringue, i.e. remove all the air that you have incorporated to the egg whites. Then fold the remaining meringue to the mixture gently.
  5. Preheat the oven to 250°F. Pour the mixture to a baking paper lined pan and bake till a tooth pick comes out clean (approximately 50 minutes depending on oven). You can also use a microwave with convection mode. This cake has a tendency to deflate while cooling. So, I invert the pan till it cools down which results in lesser sinking of the cake.
  6. Take some sour cream and beat it. Spread the sour cream on the slice of cake. Take a mango. Remove the skin and slice it. Take one slice and then slice it again to thin slices. Gradually, fold the slices in form of rose to make the mango rosette. Drizzle some honey. Enjoy your slice!
  7. Ready to serve and ENJOY!

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So that’s going to wrap it up with this exceptional food fig/ anjeer sponge cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!