Sponge Cake
Global • halal_safe
How to Make Sponge Cake (Traditional & Healthy Version)
Sponge Cake, known as 'Sponge Cake' in urban India and enjoyed across the country, is a light, fluffy, and moist treat that has made its way into Indian homes and bakeries alike. Traditionally, it is loved for its soft texture and subtle sweetness, making it a perfect pairing with masala chai or coffee. Indian families often prepare this simple cake for festive occasions like birthdays, anniversaries, and during festivals such as Christmas and Diwali, where it stands alongside classic mithai as a modern favourite. This healthy version of Sponge Cake uses whole wheat atta instead of refined maida, making it a more nutritious choice for health-conscious individuals. By incorporating dahi (curd) for moisture and lightness, and using cold-pressed sunflower oil instead of butter, this recipe offers a wholesome twist without compromising on the soft, airy texture that makes Sponge Cake so beloved. Whether you are celebrating a festival or seeking an easy homemade snack, this cake is an ideal guilt-free indulgence for all age groups.
Ingredients(for 1 generous wedge (approx. 100g))
- 1 cup Whole wheat atta (गेहूं का आटा)
- 1 tsp Baking powder (फूलने वाला पाउडर)
- 1/2 tsp Baking soda (खाने का सोडा)
- 1/2 cup Powdered jaggery (गुड़ पाउडर)
- 1/2 cup Dahi (curd) (Curd for moisture)
- 1/4 cup Cold-pressed sunflower oil (सूरजमुखी का तेल)
- 1/2 cup Milk (low-fat) (दूध)
- 1 tsp Vanilla essence (Optional for aroma) - optional
- a pinch Salt (नमक)
- 2 tbsp Chopped mixed nuts (बादाम, काजू (optional for topping)) - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small cake tin with oil and dust it lightly with atta.
5 minutes
Use parchment paper for easy removal.
- 2
In a large bowl, sieve together whole wheat atta, baking powder, baking soda, and salt to ensure even mixing and a lighter crumb.
3 minutes
Sifting makes the cake fluffier.
- 3
In a separate bowl, whisk dahi, oil, powdered jaggery, and vanilla essence (if using) until smooth and well combined.
3 minutes
Ensure the jaggery fully dissolves for a smooth batter.
- 4
Gradually mix the dry ingredients into the wet mixture. Add milk little by little and fold gently to avoid over-mixing.
4 minutes
Do not overmix; this keeps the cake soft.
Why This Dish is Healthy
Switching maida for atta and using jaggery instead of refined sugar makes this Sponge Cake a much healthier snack option. It supports digestive health, provides slow-release energy, and keeps you fuller for longer. The addition of curd and nuts further boosts protein, calcium, and micronutrient content, making it a wholesome choice for those tracking their calories or aiming for a balanced diet.
This Indian Sponge Cake is made using whole wheat atta, which adds dietary fiber, protein, and essential vitamins like B-complex. The use of dahi (curd) enhances the calcium and probiotic profile, supporting gut health. Cold-pressed sunflower oil provides healthy unsaturated fats, while jaggery is a source of iron and minerals compared to refined sugar. With moderate calories per serving, this cake offers balanced macros and is free from artificial additives.
Pro Tips
- 💡Tip 1: Let ingredients reach room temperature for a smoother batter.
- 💡Tip 2: For extra fluffiness, add a squeeze of lemon juice to the curd.
- 💡Tip 3: Avoid overbaking to keep the cake moist and soft.
Storage & Serving
Store the cooled Sponge Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slightly before serving for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
