Recipe: Perfect Fig/ Anjeer Sponge Cake

Fig/ Anjeer Sponge Cake. #figcake #cake #recipe Fig Cake Recipe Light and airy sponge cake with whipped cream and figs. This cake is not only delicious but also looks amazing! Fig dessert or anjeer ka halwa also known as anjeer ka meetha is a tasty and quick dessert. It is healthy too as it doesn't require Ghee. Eggless sponge cake is one such cake which is a boon to them and can equally enjoy eating.

Fig or Anjeer as it is known in India is a small pear or bell-shaped flowering plant that belongs to the It is made into delectable jams and halwas as well as added into pies, pudding, cakes, baked goods Fig Ayurvedic Benefits. Anjeer is a densely sweet and an astringent fruit which is hard to digest and. Fatless Sponge Cake recipe - How to make Fatless Sponge Cake. You can cook Fig/ Anjeer Sponge Cake using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fig/ Anjeer Sponge Cake

1. Prepare 1 cup of fig Puree.
2. It's 1 cup of flour.
3. You need 1/2 cup of granulated sugar+2 tablespoon.
4. You need 1 tablespoon of baking powder.
5. It's 1/4 teaspoon of salt.
6. You need 1/4 cup of vegetable oil.
7. You need 4 of large egg yolks.
8. You need 7 of large egg whites.
9. Prepare 1 teaspoon of vanilla extract.
10. Prepare of For garnish (optional).
11. You need as needed of Sour cream.
12. It's As needed of Honey.
13. Prepare As needed of Mango slices.

Cakes Basic Indian Dessert Recipes Cakes with Eggs Baked Oven. Benefits Of Fresh Figs Fresh Anjeer. Dates figs burfi is very easy to make and is very nutritious. It is very healthy as it has no added sugar and is loaded with dry fruits and nuts.

Fig/ Anjeer Sponge Cake instructions

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!.

Remove from water and chop it finely. (otherwise you will have trouble grinding it). Then grind the dates along with figs to a. The cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear it apart. I also add the cake batter to the dough of The most common reason when the sponge cake is still uncooked after baking one hour is due to low temperature. The distance between the baking rack.