THE SUGAR LOUNGE
Chef Poojitha
Contact Mail: thesugarlounge.in@gmail.com
Contact Number: +919345 747189
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BASIC CAKE SPONGE- FGGLESS
VERSION:
INGREDIENTS: (FOR 1KG)
A. CLASSIC VANILLA SPONGE
1. OIL - ½ CUP
2. CURD - % CUP
3. SUGAR - 1CUP Separat
4. AP FLOUR - 1+1/2 CUP
5. B. POWDER - 1TSP
6. B. SODA - % TSP
7. VANILLA ESS -1 TBSP
8. MILK -1 CUP
PROCEDURE:
1. Start by addirig oil and curd to a mixing bowl and mix along with a whisk.
2. Until itsslight creamy, and the mixture is well collided add in the sugar and whisk it.
3. After the sugar getting incorporated well, mix in the vanilla essence and the left-over
dry ingredients as 3 parts.
4. Nowgradually add in the milk while u mix, make sure youdon't over mix the batter.
5. The batter is ready, you can transfer the batter into the desired lined tin.
TIPS:
1. Never over mix the batter and make it too frothy with bubbles.
2. Weigh and prepare the ingredients prior.
3. Grease the pan or tin properly
4. Usage of 7' or 8 yields a good shape. (depending on the tallness u need, u can minimise
the tin size).
5. Preheating the oven is must.
6. Once the sponge is done, skewer must come out clean without any crumbs stuck over.
B. CHOCOLATE SPONGE:
FOLLOW THE SAME PROCEDURE AS THE BASIC VANILLA SPONGE, ALONG WITHIT ADD
%-1TBSP OF COCOA POWDER BEFORE UADD IN THE MILK.
USAGE OFCHOCOLATE ESSENCE ENHANCES THE SPONGE EVEN MORE.
C. REDVELVET SPONGE:
FOLLOW THE SAME PROCEDURE AS THE BASICVANILLA SPONGE,
ALONG WITH IT ADD FEW
DROPS OF FAIL PROOF RED GEL COLOUR AND 2TBSP OF COCOA
POWDER.
USAGE OF REDVELVET ESSENCE ENHANCES THE SPONGE MUCH
BETTER.
USE DUTCH PROCESSED COCOA POWDER.
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D. RASAMALAI SPONGE:
FEW
roLLOW THESAME PROCEDURE AS THE BASIC VANILLA SPONGE, ALONG WITH IT ADD
DROPS OF FAIL PROOF YELLOW GEL COLOUR, RASAMALAI ESSENCE AND FEW CRUSHED
PISTACHIOS.
OVERALL USAGE:
BASICALLY, THE CAKE SPONGES PLAYS A MAJOR BACKBONE OF THE CAKE THAT WE MAKE.
VANILLA SPONGE CAN BE KEPT AS BASE FOR MULTIPLE FLAVOURS AND CAN BE SUBSTITUTED
WITH VARIETY OF FLAVOURS TO CHANGE ITS ROLE.
THIS CAN BE KEPT AS AN BASE FOR BLUEBERRY, STRAVWBERRY PINEAPPLE, MANGO, KIVW,
LITCHI, CHERRY, PISTACHIO AND MUCH MORE.
CLASSIC VANILLA SPONGE- With eggs
INGREDIENTS: 3eparat
1. Egg -3
2. Sugar - %cups l 2
3. Vanilla powder - 1.5tsp
4. Oil -½ cup
5. Vanilla essence - 1Tbsp
6. Ap flour - 1cup
7. Powder -1tsp
8. Boada - ½ tsp
9. Milk - ½ cup
PROCEDURE:
1. Start by adding in eggson at atime, beat it well together until it's creamy and white in
color.
2.. Add sugar and vanilla powder gradually as 3 parts until the mixture is white and creamy.
3. Add in the vanilla essence and oil and beat them again for a very short
span.
4. Stop using the beater and now fold in the remaining dry ingredients using a spatula.
5. At the last add milk and fold in properly.
6. The batter is now ready, grease the tin and transfer the batter.
Note:
Followthe same precautions and tips and the applicationsas the eggless
versions.
CAKE POPS, CAKESICKLE:
1. Crumble cooled cake into a large bowl.
2. Add frosting and stir with a wooden spoon until
is not smooth.
the mixture resembles wet sand but
3. Use a scoop to portion out the cake mixture.
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4. Roll the mixture into balls.
D. Place the rolled balls on a lined plate. Refrigerate for at least 4 hours or freeze for
30 minutes.
6. Melt candy. Dip the tip of a lollipop stick in the meltedchocolate and insert about 1
halfway into acake ball.
7. Dip the cake ball into the chocolate. Remove and gently tap on the side of the cup to
let excess coating drip off.
Eggless cupcakes:
Ingredients required
oil-- ---1/2 cup
Curd-- 1/2cup
Sugar 1cupVanilla
essence -- 1Tsp
All-purpose flour --1+ /2cup
Baking powder-----1 Tsp
baking soda -------1/2Tsp
Milk-- ---1 Cup
Procedure: THE SUGAR LOUNGE
To make the ultimate super soft cupcake, start with
mixing oil and curd in a
deep vessel.
Whisk both together well. then add the powdered
sugar and whiskit for a
minute more.
Now slowly, sift in the following dry
ingredients, all-purpose flour,
baking soda and baking powder.
Gently Whisk them together until the form a
To this now comes the important semi solid mass.
favoring vanilla essence and milk alongthe
batter.
Whisk the batter slowly so that the semi solid
mass and the milk gets alongthe
batter well.
Thoesnlanee
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Make sure you do not over mix the batter.
this delicious batter is now ready to be baked at one 180°c(360f) for12-15
minutes.
Cupcake lining:
It is very important to use aTeflon coated cupcake tray on your OTG.
Make sure you wear the oven gloves.
Make sure you use the 10cm cupcake liner on your Teflon coating tray.
Cover 3/4 of the liner with the cup cake batter and ready to be Baked.
Tips:
Use fresh curd only, for best results.
Donot do icing on hot cupcakes otherwise the icing will melt.
Insert the skewer in the center to check cupcakes are completely cooked.
Room Temperature Ingredients.
Don't Over-mix, Don't Under mix.High
Quality Cupcake Liners Allow to Cool
Completely
Whipped cream:
ESUGAR LOUNGE
Whipped cream is heavy cream, double cream, or other high-fat cream, that is
whipped by awhisk or mixer until it is light and fluffy and holds its shape, or bythe
expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically
with white sugar, and sometimes flayored with yanilla.
ProcesS:
1. Pour the cream into a chilled bowl and begin
to beat it on amedium speed,
you'll soon have a bowl of froth and bubbles which will
begin to thicken.
When you can make trails of cream on the surface that don't
sink in
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immediately,you'!! know you are nearly there.
2. Keep whisking until the cream forms peaks that flop over at the peaks (soft
peaks).
3. Once it starts to form soft peaks,whisk in any favoring, then keep whisking
on a slower speed until the cream starts to feel more solid and thepeaks don't
flop over any more. Stop at this point.
How to use whipped cream for...
Spreading: Cream willcontinue to stiffen while you spread it, so the more you
need to move it around after you have finished whipping it, the softer the
whipped peaks need to be at the start.
Piping: Youcan put softly whipped cream in apiping bag and chill it untilyou
need it, but be very careful that you don't over-whip it, otherwise the heat
from your hands might make it gograiny as you pipe it.
Decorating: If you're finishing desserts with whipped cream just before
serving, don't do it too early. If there is anything wet, fruit in syrup for example,on
top of it the cream will start to 'crack' and look messy.
TRESLECHES:
Leeches Cake has a soft and ultra-moist crumb. It is soaked with a 3-milkmixture
and topped with a lightly sweetened whipped cream. This is an
authentic Tres Leeches Cake recipe and the best we have tried.
Ingredients required
Oil 1/4cup
Curd--- -1/4cup
Sugar 3/4cup
Corresponding
essence 1Tsp
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All-purpose flour 1/4+ 1/2cup+1 Tbsp
Baking powder, 1/2 Tsp
baking soda, 1/4Tsp Milk
1/2cup.
Procedure:
To make the ultimate super soft cupcake, start with mixing oil and curd in a
deep vessel.
Whisk both of them together well. then add the powdered sugar and whiskit
for a minute more.
Now slowly,sift in the following dry ingredients,all-purpose flour,
baking soda and baking powder.
Gently Whisk them together untilthe form a semi solid mass.
To this now comes the important delicacy essence and milk along thebatter.
Whisk the batter slowly so that the semisolid mass and the milk gets alongthe
batterwell.
Make sure you do not over mix the batter.
This umbilicus batter is now ready to be baked at one 180°C (360F) for12-15
minutes.
BROWNIE:
THE SUGAR LOUNGE
"These brownies are a breeze to make with just one bowl! They boast achewy,
gooey
texture and a rich, fudge flavor that is simply irresistible. Topped with shiny, crackly
surfaces, they are the epitome of indulgence for chocolate loverseverywhere.
INGREDIENTS:
1. Unsalted butter- 100g
2. Dark chocolate - 170g
3 Vanilla essence -1Tbsp
4. Powdered sugar- %cup
Thee
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Egg-2
5
Ap flour -1/2+1/4
6.
7. Cocoa -
PROCEDURE:
microwave until it gets
1 Melt butter, chocolate chunks, vanilla essence in
mixed without any lumps.
2 Whisk it together without any lumps.
3. Nowtothis mixture add powdered sugar and whisk it.
little rise in the batter.
Add the eggs and mix the batter till u finda
5. To this add the remaining dry ingredients and mix it conmpletely.
be used if
6. Usage of hand beater at this stage is not necessary, but can
needed to mix properly.
180C
7. Pour the batter to a 7*7 lined tin, and bake in a preheated oven at
8. After 25-35 mins, take it out and let it cool down
9. You will obtain 9 serves out of this, use a clean sharp knife to cut.
PRECAUTIONS:
THE SUGAR LOUNGE
Do not over mix the batter. If you over mix the brownies will turn out cakes, and
theywill not have a nice crackly top.
Do not over bake. This one is Important. If you over bake, your brownies wil! not
be fudge and moist. They will keep baking in the pan while they are cooling so
take them out when are just set. Use a toothpick totest for doneness. For fudge
brownies,you want there to be some crumbs stuck to the tooth pick. Check at
25 minutes to be safe.
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GANACHE:
cream made primarily of chocolate-whether it is dark, milk, or
luxurious
Itis a cream or double cream
wbite--and cream. For the cream component, whipping
texture and flavor.
works best, ensuring a decadent
Top of Form
RATIO: 2;1
2PARTS OF CHOCOLATE
1 PARTSOF CREAM
MELT THE CHOCOLATE AND POUR IN THE CREAM, UNTILL
UFIND NOLUMPS MIX IT
WELL.
MIX.
MAKE SURE YOUWORK FAST, ELSE WILL BE DIFFICULT TO
Bottom of Form
IMPORTANT:
Cake Layers: These are the baked strata within a cake. Most layer cakes typically
consist of anywhere between 2 to 6 layers. These layers can also undergo slicing in
half to yield thinner layers, which are subsequently filled and frosted.
Dome: Adome forms when the outer edges of a cake bake faster than the center,
causing the middle of the cake to rise into a dome shape. These domes are usually
trimmed off before the cake is stacked. I provide tips on preventing cakes from
doming excessively, as well as techniques for trimming them to ensure level layers.
Torting: Torting involves cutting a cake layer in half to produce additional layers. It
also encompasses leveling off the domed top of each cake layer to promote even
stacking.
Filling: Filling refers to the substance placed between cake layers. Cakes can be filled
with various materials, including frosting (as demonstrated in this tutorial), mousse,
ganache, whipped cream, fruit preserves, custard, and more.
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Frosting:
addition to serving asa filling,buttercream frosting is used to adorn the
sides of cakes. Frosting can be applied in various ways, such as spreading,
top and
smoothing, piping, and more.
HOW TOLAYER AND FROST:
Ready to build a picture-perfect layer cake? Let us start with the bottom cake layer:
Prep. First, place adollop of frosting in the center of the cake board or plate you're
using. This keeps the cake from sliding aroundwhile you work. Then, place the first
cake layer over the frosting.
Frost.Using aPIPING-BAG fitted with a large open piping tip (or a bag with the corner
snipped off), pipe frosting in an even layer from the outside edge of the cake into the
middle.
Afterward,you will add your remaining layers over top.
Stack. Gentlyplace your second ca ke layer over the first. If you are making a three
layer cake, repeat piping and smoothing frosting in between.
Repeat. Once you reach the last layer, Irecommend inverting the final cake layer so
that the top of the cake is the flattest it can be.
Filling Gaps and Applying a Crumb Coat
THE SUGAR LOUNGE
Step back and admire your progress; your layer cake is starting to come together! It is
completely normal to notice some gaps or spaces between the layers at this point.
Now, let us address these gaps and prepare the cake for frosting by applying a crumb
coat.
But first,what exactly is a crumb coat?
Acrumb coat is a thin layer of frosting applied to the cake before the final
frosting
layer. This initial coat serves to catch any loose crumbs, preventing them
from mixing
into the final layer of frosting. While optional, I always recommend it for a
finish. Here is how to do it: smoother
Fill: Use a piping tip to fill any remaining gaps between the cake
layers with frosting.
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Take an
angled spatula and gently scrape a thin layer of eYcess frosting around
Coat:
of the ccake to create
the crumb coat. Do not worry too much about
the sides frosting layer.
perfection here; think of this step as laying the groundwork for the final
minutes to allow the crumb coat to
Chill: Place the cake in the refrigerator for 20-30
set.
the sides
Apply frosting to the sides: Spread or pipe a thick, even layer of frosting over
of the cake.
Smooth: Using a cake scraper or angled spatula, gently scrape the frosting at a 90
degree angle to the cake's surface. If you have a turntable, it can be helpful for
rotating the cake while keeping the scraper steady. However, if you don't have one, a
spatula and a bit of effort will work just fine.
Frost the top: Use the remaining frosting to cover the top of the cake. Agaih, use the
scraper or spatula to remove any excess frosting and achieve a smooth surface. Apply
gentle pressure and make multiple passes as needed to ensure an even finish.
DREAM CAKE:
Consists of 5 layers of different chocolate indulgences and thus also called Sin1 layer
/torte ca ke.
Layer1: Chocolate / desired sponge soaked in syrup or milk.
Layer2: whipping cream in a sugared manner.
Layer3: chocolate mousse.
Layer4: dark chocolate ganache.
Layer5: melted chocolate with cocoa dust.
TIPS: Set the cakewell before u transit, has high chances
of getting mixed up. Use
couvertures for ultimate results. (RECOMMENED).
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