Lemongrass sponge cake

Sunday, most hectic day than rest of the week.  It's 1100 hrs and still not decided what to prepare for lunch. Suddenly a 'JLT' thought of baking a cake before anything else hits the so called “wanderer”, my mind. Weather is just apt for a warm slice of cake to enjoy with adrak wali chai . It's raining heavily here. What I am missing most is the bright sunshine ... to get that perfect click.

rain rain go away......at least for an hour

Baking is a real stress buster for me....it's so therapeutic. I have been baking since 2005 and realised that this is one thing which i can do anytime. While trying new recipe of cake, my eyes constantly peeps through glass door of oven to check.... Real happiness to see that beauty rise!!!  

smiling away to glory !!!

My kids are diehard fan of cakes. Meethe mein rab dikhta hai types........ My four legged praani, scooby, is my saccha admirer. He loves all baked goodies and manages to get his share.

I just can’t resist trying new recipes .... So many recipes in my to do basket but this hot milk cake grabbed my attention. This is a moist cake with soft, springy texture and just the right amount of sweetness. The fresh lemony aroma of lemongrass fills every nook and corner of home. Perfect sponge for any kind of frosting...  be it ganache or buttercream or whipped cream.You can have it plain too or try lemon drizzle on top to get that tangy flavour to awaken your senses ...


  

Thanks to Akshatha Manjunath for such a simple, no fuss recipe of hot milk cake. Original recipe calls for one cup sugar but I reduced the amount to 3/4 cup .Adding lemongrass just took it to another level.......

 Original recipe link:  www.floursandfrostings.com

             

Ingredients 

All purpose flour         1 cup

Sugar                             3/4 cup

Milk                                1/2 cup

Butter                            2 Tbsp

Lemongrass                3" sprig

Baking Powder          1 Tsp

Eggs                              2

Temperature            180∘ C

Time required         30 mins

I used two 5” round baking tin....

Procedure

• Preheat oven to 180∘ C.
•  Grease two 5" inch or one 7" round pan. Line the bottom of pan with parchment paper.
• Sieve together the flour, baking powder.
• Heat milk and butter until the butter melts. Add lemongrass to it and do not forget to take it out before adding the milk to flour mixture.
• Beat eggs until light and fluffy, at least for 5 min.
• Add sugar to it and beat until it 
• Add the flour mixture gradually to avoid lumps.
• Whisk in the hot milk-butter mixture in batches. 
• Pour batter into prepared pans, tap to avoid air bubbles and bake for 30 minutes at 180∘ C until cake springs back when touched on top. Check for the doneness with toothpick. If it comes out clean, the cake is done.
• Cool in pan for 5-10 minutes and then gently take it out, remove parchment and allow it to cool completely to get perfect slice.

Pan size                  baking time 

  6"                             35-40 min

  7"                             30-35 min

 8"                             25-30 min

 9"                            20-25 min