Fluffy Sponge Cake with White Ganache

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This delightful Fluffy Sponge Cake with White Ganache is a perfect dessert for any occasion. The sponge cake is light and airy, made moist with the combination of milk, vinegar, and condensed milk. Topped with a luscious white ganache, this cake is not only visually appealing but also deliciously satisfying. The white ganache adds a creamy texture that complements the fluffy sponge, making each bite melt in your mouth. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress!

Full Recipe:

Ingredients

For the Sponge Cake:

  • 200 ml Milk
  • 1 tbsp Vinegar or Lemon Juice
  • 1/3 cup Sugar
  • 1/3 cup Cooking Oil
  • 1/4 cup Condensed Milk
  • 1 cup Flour (maida)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Vanilla Extract

For the White Ganache:

  • 3 tbsp Flour (maida)
  • 2 tbsp Powdered Milk
  • 1/4 cup Sugar
  • 300 ml Milk
  • 1/4 tsp Vanilla Extract
  • 2 tbsp Unsalted Butter

Optional:

  • Grated Chocolate for garnish

Step-by-Step Instructions

Step 1: Prepare the Sponge Cake Batter

  1. Preheat the Oven:
    Preheat your oven to 180°C (350°F). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  2. Combine Milk and Vinegar:
    In a small bowl, mix 200 ml of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes to create buttermilk.
  3. Mix Wet Ingredients:
    In a large mixing bowl, whisk together the buttermilk mixture, 1/3 cup of sugar, 1/3 cup of cooking oil, and 1/4 cup of condensed milk until well combined.
  4. Add Dry Ingredients:
    In a separate bowl, sift together 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of vanilla extract. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Step 2: Bake the Cake

  1. Pour Batter into Pan:
    Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  2. Bake:
    Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool the Cake:
    Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 3: Prepare the White Ganache

  1. Mix Dry Ingredients:
    In a medium saucepan, combine 3 tablespoons of flour, 2 tablespoons of powdered milk, and 1/4 cup of sugar.
  2. Add Milk:
    Gradually whisk in 300 ml of milk until the mixture is smooth.
  3. Cook the Ganache:
    Place the saucepan over medium heat and cook while whisking continuously until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes.
  4. Add Vanilla and Butter:
    Remove from heat and stir in 1/4 teaspoon of vanilla extract and 2 tablespoons of unsalted butter. Mix until the butter is melted and the ganache is smooth.

Step 4: Assemble the Cake

  1. Top the Cake:
    Once the cake has completely cooled, pour the white ganache over the top, allowing it to drip down the sides.
  2. Garnish:
    If desired, sprinkle grated chocolate over the top for an elegant finish.

Cooking Tips

  • Check for Doneness: To ensure the cake is fully baked, use a toothpick; it should come out clean when inserted into the center.
  • Cooling Time: Allow the cake to cool completely before adding the ganache to prevent it from melting.
  • Flavor Variations: You can add different flavorings to the ganache, such as almond extract or citrus zest, for a unique twist.

Storage

  • Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The ganache may firm up in the fridge but will soften at room temperature.
  • Freezing: This cake can be frozen. Wrap slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

Nutritional Facts (Per Slice)

(Based on 12 servings)

  • Calories: Approximately 230 kcal
  • Protein: 4 g
  • Fat: 9 g
  • Carbohydrates: 34 g
  • Sugar: 12 g
  • Fiber: 1 g

(Nutritional values are estimates and may vary based on specific ingredients used.)

FAQs

  1. Can I substitute the condensed milk?
    Yes, you can use a milk substitute like coconut milk or almond milk, but it may change the flavor and texture slightly.
  2. What can I use instead of vinegar?
    If you don’t have vinegar, lemon juice works well to create the buttermilk effect.
  3. How do I know when the ganache is thick enough?
    The ganache should be thick enough to coat the back of a spoon. It will thicken further as it cools.
  4. Can I use a different type of flour?
    All-purpose flour is recommended for this recipe. Using gluten-free flour may alter the texture.
  5. Is it possible to make this cake dairy-free?
    Yes, substitute all dairy ingredients with plant-based alternatives, such as almond milk, coconut cream, and dairy-free butter.

Conclusion

This Fluffy Sponge Cake with White Ganache is a delightful treat that combines simplicity with elegance. The airy sponge paired with the creamy ganache creates a cake that’s perfect for any celebration or simply as an indulgent dessert at home. With easy-to-follow instructions and common ingredients, this recipe is sure to become a favorite. Enjoy a slice of sweetness and share it with family and friends!

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