Vanilla Sponge Cake
Global • Vegetarian
How to Make Vanilla Sponge Cake (Traditional & Healthy Version)
Vanilla Sponge Cake is a beloved snack across India, especially during festive occasions and family gatherings. While its origins are global, Indian households have embraced this soft, airy cake and given it a unique twist by using ingredients like atta (whole wheat flour) and paneer (Indian cottage cheese) to make it healthier and suitable for local tastes. The cake's delicate vanilla aroma and tender crumb make it a favorite for tea-time treats, birthday parties, and special celebrations like Diwali and Christmas. Indian home bakers often prepare this cake in a kadhai (deep pan) or OTG (oven toaster grill), making it accessible to all kitchens. Its versatile nature allows for regional adaptations, from using jaggery in place of refined sugar to flavoring with elaichi (cardamom) for a hint of warmth. As a vegetarian snack, Vanilla Sponge Cake fits well into the Indian dietary landscape, offering comfort and nostalgia with every bite. Whether enjoyed plain or dressed up with fresh fruits, this cake brings joy to all age groups and remains a staple during get-togethers and festival feasts.
Ingredients(for 1 thick slice (approx. 80g))
- 1 cup Atta (whole wheat flour) (healthier than maida)
- 1/2 cup Milk (full cream or toned)
- 2 tbsp Paneer (soft, grated)
- 1 tsp Vanilla essence (for authentic flavor)
- 1 tsp Baking powder (for fluffiness)
- 1/4 tsp Baking soda (for light texture)
- 1/2 cup Jaggery powder (gur for natural sweetness)
- 2 tbsp Sunflower oil (or ghee for richness)
- a pinch Salt (balances sweetness)
- 2 tbsp Curd (dahi) (for moisture)
Instructions
- 1
Preheat your oven or kadhai to 180°C. Grease a small cake tin with sunflower oil or ghee and dust lightly with atta.
5 minutes
Use parchment paper for easy demoulding.
- 2
In a mixing bowl, sift together atta, baking powder, baking soda, and salt.
2 minutes
Sifting helps achieve a lighter texture.
- 3
In another bowl, whisk jaggery powder with curd, milk, sunflower oil, and vanilla essence until smooth.
3 minutes
Ensure jaggery is fully dissolved for even sweetness.
- 4
Gradually add the dry ingredients to the wet mixture, folding gently. Add grated paneer for extra softness.
3 minutes
Do not overmix to keep the cake fluffy.
Why This Dish is Healthy
Choosing atta and jaggery over maida and white sugar significantly reduces the glycemic index, supporting stable blood sugar levels. Paneer and curd boost the protein content, making this snack more filling and nutritious. The use of sunflower oil limits unhealthy fats, and the absence of artificial additives keeps the recipe wholesome. This makes Vanilla Sponge Cake a smart choice for anyone seeking a healthy Indian dessert or snack option.
This Vanilla Sponge Cake uses atta (whole wheat flour) instead of maida, increasing its fiber and micronutrient content. Jaggery provides minerals like iron and calcium, making it a healthier alternative to refined sugar. Paneer and curd add protein and calcium, supporting bone health. Sunflower oil offers heart-friendly fats. Overall, this cake is lower in saturated fat and higher in protein and fiber compared to conventional recipes, making it suitable for calorie-conscious individuals.
Pro Tips
- 💡Tip 1: Use curd at room temperature to prevent curdling.
- 💡Tip 2: For extra flavor, add a pinch of elaichi (cardamom).
- 💡Tip 3: Do not overbake; check with a toothpick at 18 minutes.
Storage & Serving
Store in an airtight container at room temperature for up to 2 days. Refrigerate for longer shelf life (up to 5 days). Warm lightly before serving to restore softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
