Cake esfanji is one of the most delicious and simple Persian cakes. It is served as an evening dessert and breakfast with tea, and it is also a base cake for whipped cream cake.
The evening meal is one of the pleasant snacks during the day. This Fluffy Persian cake is a promise that can bring family and friends together and leave you with a simple and lasting memory.
Many times, you may feel the urge to cook a delicious evening meal like a cake, but you don’t have a variety of ingredients at home.
Do not be disappointed in this situation because, with the simplest ingredients available at home, you can prepare the most delicious Saffron sponge cake.
Iranian sponge cake is one of the simplest and most popular cakes, and it also has a simple and quick recipe. This soft and fluffy cake is used as the base of most ordinary cakes and birthday cakes.
Esfanji, or Persian love cake, is a very delicious Persian cake. It is served with Persian tea.
Easy Sponge Cake is one of the basic cake recipe everyone should master. It is made with basic pantry and fridge staple ingredients like flour, baking powder, eggs, sugar, oil and milk. This cake is so versatile and adaptable and can be served as snack cake or can be made as layer cakes.
Soyrced: yummytummyaarthi.com
Cake esfanji history
Cake esfanji became very popular in America in the 1920s and 1930s, but in 1615, a poet named Gervase Markham wrote a recipe for sponge cake.
But the Persian sponge cake recipe was more like a cookie, and with the passage of time and changes in the recipe of this cake, it became like the present day.
Making Persian sponge cake requires knowing the exact order of using the raw materials, mixing the ingredients, using a suitable mold, and cooking at a high temperature for a minute, which makes it a complicated cooking process.
You can get ready-made Persian sponge cake powder from stores; if you want to experience a better taste, we recommend making the cake yourself at home. This delicious cake can be used for breakfast, like all kinds of pancakes.
Persian Sponge cake is also known by the names sponge, chiffon, and angel food cake. Each is different from the other, but they are all part of the same family.
With the amount of ingredients included in this baking recipe, you can make sponge cake for four people.
If you want to prepare a smaller or larger amount of Light and airy cake, just multiply or divide the amount of ingredients. Stay with meals cook with the Persian sponge cake baking tutorial.
How to make cake esfanji?
Persian Sponge Cake recipe
For: 4 people
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients:
| Flour | 0.2 pound |
| Sugar | 0.2 pound |
| Eggs | Four pcs |
| Baking powder | 1/2 teaspoon |
| Boiling water | Two tablespoons |
| Vanilla | 1/4 teaspoon |
| Cream of tartar (optional) | 1/4 teaspoon |
| Grated lemon peel (optional) | One teaspoon |
Instruction:
To make this Middle Eastern dessert correctly, you must use a kitchen scale to measure the ingredients, set the oven temperature to 180 degrees before working, and use grease-proof paper for the bottom of the mold.
1. Start making Traditional Iranian cake by measuring the flour and sifting it into a bowl three times. Next, add the baking powder to the flour, mixing and sifting again.
2. The sponge cake puffs up well when you separate the egg yolk and egg white and pour them both into separate bowls, which improves the quality of the cake. However, when you mix the white with the yolk, the cake does not puff up well.
The eggs should reach room temperature, and then use them.
3. Now it’s time to use sugar; for this, you need fine granulated sugar but don’t worry, you can pour homemade sugar into a grinder or food processor after weighing it and eating it.
Do not add more than 2 pulses of sugar because it will turn into powdered sugar.
4. Pour sugar and egg yolk into a suitable bowl and mix well with a mixer, then add vanilla and mix for about 1 minute until it is completely uniform.
5. Continue baking this Iranian cake by adding the boiled water to the yolk mixture and mixing the ingredients at a high speed for 3 minutes.
Do not forget to gather the ingredients every 1 minute and mix again.
Gathering the ingredients must be done to mix the yolk so that the cake does not smell like egg yolk.
6. The mixture of yolk and sugar is ready when the volume has doubled, and the color is light and creamy. When the paddles of the mixer are removed from the bowl, the ingredients are poured into it.
The stirring time for ingredients depends on their temperature and the type and speed of the mixer. So, pay attention to the texture of the material.
7. Now it’s time for the egg white, for this, choose a large bowl, free of any oil, and pour the egg white into it, and if you want, add tartar sauce or the same amount of lemon juice to the egg white. (It is completely optional)
8. Next, to open the white texture, put the mixer in the bowl and stir for 2 minutes at medium speed to get a foam-like state; this is called foaming.
9. To make the cake softer, beat the egg whites again after foaming for about 3 minutes at high speed until they are white and snow-like. If you turn the bowl upside down, it will not fall at all, and this is called the soft peak stage.
Stir according to the mixer’s speed and for the specified time so that the egg white does not become stiff and lumpy.
10. We continue this step by adding flour to the yolk bowl. It is better to add the flour to the yolk little by little using a sifter so that it is easier to mix and does not form lumps.
Use a hand mixer for this step.
11. Now add the flour to the yolk in 2 steps and stir well each time with a hand mixer, whisk, or wooden spoon so that the ingredients are mixed together, and the flour does not become balls.
12. Bring the bowl of egg whites close to you. At first, mix some of the egg white foam with the dough with a spatula, and then add the egg whites to the dough in three rounds.
Add the white foam to the dough slowly and in a circular motion.
13. This step requires quick action, so place a 20 cm mold or two 18 cm molds next to the dough bowl and pour the cake liquid into the mold at a small distance.
If you divide the ingredients between 2 molds, be careful to pour the same amount so that they have the same cooking time.
14. To continue the Persian cake baking process, tap the mold two times on the work surface so that the dough fits. Now, put the molds in the preheated oven and do not open the oven door for 20 minutes.
25 to 30 minutes for one mold and 20 minutes for two molds.
15. Now that we are getting close to the delicious moments, try baking the cake with a toothpick after the specified time; if the cake liquid does not stick to the toothpick, it means that the cake is ready. It should be golden and springy on the cake.
If needed, put it in the oven for another 5 minutes.
16. When the Sponge cake is ready, take the mold out of the oven and place it upside down on a wire rack so that the cake reaches the ambient temperature.
Then, use a sharp knife to pull around the mold to remove the cake from the mold.
This is how to prepare sponge cake in a completely professional way. Do not forget that this cake is suitable for a base cake, and because it does not contain oil, it dries quickly. I hope you like it and enjoy it.
How to make vegan cake esfanji without dairy
If you are not interested in using eggs and dairy for baking and you have a vegetarian diet, don’t worry because you can make sponge cake without the need for dairy and eggs.
If you have dairy-free butter, hazelnut milk, apple cider vinegar, vanilla, flour, baking powder, and sugar, preparing this cake will be very simple.
Cake esfanji recipe with milk
If you want a more moist cake texture, you can also use low-fat milk in your ingredients. In this case, you should remove the boiling water from the ingredients and use 2 cups of flour and a cup of low-fat milk instead of 1/5 cup of flour.
This Persian sponge cake has a softer and moister texture than the sponge cake without milk, and it will be more pleasant for children.
Notes:
- There should not be any yolk inside the white. Otherwise, it will be hard to form.
- You can put the mixer blades in the freezer for 5 minutes before mixing the egg whites until it is completely cold.
- If you want to make a cocoa sponge cake, add cocoa powder to the yolk without mixing it with flour.
- Do not grease the walls of the mold for more than 1 cm. Otherwise, it will catch the puff cake.
- Be sure to use white flour to make this cake.
- One reason the cake esfanji does not puff up is that the egg is cold.
- Do not open the oven door when the baking time is not over, as this will cause the puff cake to fall asleep.
- Using a small mold will make the cake puff up well, so be sure to use the right size.
- If the oven temperature is high, the surface of the cake will crack. In fact, the top of the cake will close quickly due to the high temperature, while the cake has not yet puffed up; that’s why when the cake puffs up, it will crack the surface of the cake.
- To cook sponge cake, pour it into the pot, place the pot on the spreader flame, and let the cake cook for 45 minutes.
- You can milk instead of water.
FAQ:
1. What is the most important reason for cracks on cakes?
The most important reasons for cracks in cakes are mixing too much flour, using a cake mold that is too small, and filling the mold too much.
2. What things help sponge cake puff better?
Be sure to sift the dry cake ingredients before adding them to the eggs so that you have a light and puffy cake. Finally, be careful that leaving the cake in the oven too long will dry out its texture and cause it to lose its puffiness.
3. How long cake esfanji be kept?
This delicious cake can be stored both in the refrigerator and in the freezer. In the refrigerator, it can be kept in a closed container for up to three days. In the freezer, you need to wrap the layers of the cake separately in foil so that you can keep it in the freezer for a month.
Before serving your cake, put it in the refrigerator overnight. After it reaches room temperature, make the frosting.
4. What kind of cake is sponge cake?
Sponge cake is one of the simplest and most popular cakes. This cake has simple ingredients and is famous for its soft and fluffy texture.
5. How long does it take to cook a simple sponge cake?
The process of preparing the ingredients and baking the cake will take you about an hour.
Did you like the Saffron sponge cake recipe?
- If you have experience eating Persian sponge cake, please share your comments.
- If you are looking for vegetarian food, I don’t suggest this sweet to you.
- In the comments, you can ask me questions about the sponge cake recipe. I will answer your questions as soon as possible.
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