How do I bake a Cake?!
How do I bake a Cake?
PLEASE READ! I want to know how to bake a simple sponge cake with simple ingrediants. I don't want to have to go to Mexico to get Guam Leaf or Cherry-Grapes or whatnot. Chocolate, or Vannila prefered. I want it to be completley homeade, (icing i'll buy or make ;-) ). I also want it to look good, and taste good.
Answers: SPONGE CAKE
3 eggs
1 cup sugar
4 tbsp. warm water
1 cup flour
1 level teaspoon baking powder
1 teaspoon flavoring extract
In a medium sized bowl, add eggs and beat 1 minute at half speed. Add sugar and beat together 5 minutes more until thick and lemon colored. Add 4 Tablespoons warm water and mix again 1 minute. Sift together flour and baking powder and stir into wet ingredients. Do not overmix once the flour is added or cake will be tough. Add flavoring extract (vanilla, etc). Place in a shallow pan. Oven at 400 degrees for 5 minutes then at 375 degrees for 20 minutes. Source(s):
cooks.com INGREDIENTS
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup egg yolks
1 egg
1 1/2 cups white sugar
1 tablespoon orange zest
1 tablespoon orange juice, strained
1/2 teaspoon lemon extract
3/4 cup boiling water
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Sift together twice: flour, baking powder, and salt. Pour back into sifter.
In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. 1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup egg yolks
1 egg
1 1/2 cups white sugar
1 tablespoon orange zest
1 tablespoon orange juice, strained
1/2 teaspoon lemon extract
3/4 cup boiling water
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Sift together twice: flour, baking powder, and salt. Pour back into sifter.
In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
and bake it 345 and the add a icin of spray cream and chocolata with toffies at the side DUMBAZZ READ THE BACK OF THE CAKE BOX! I'll give you a very simple ratio which you can multiply if you want to make a larger quantity
For every 1 egg that you use, use 1 tablespoons each of self raising flour and caster sugar
that is
1 egg -1 tbsp caster sugar - 1 tbsp self raising flour
and obviously whatever flavouring you want to use.
With 4 eggs you can make a good sized cake, enough for 6-8 people.
Method for Chocolate Sponge: (4 eggs)
Preheat oven 180 C- gas mark 5
1. Seperate the yolks in your eggs from the whites. For a great sponge you must make sure that there is not a single drop of yolk in the whites.
2. Whip your whites till stiff and fluffy. Make sure they are all equally whipped and there is no liquidy stuff at the bottom of the bowl. (best use a transparent bowl for this). Put aside
3. In a seperate bowl, whip your yolks with the sugar until light and creamy. Yolks will turn more whitish than yellow.
4. Sift your flour through a seive twice. Add 1 tablespoon of cocoa powder to the dry flour and sift it all together. Keep aside
5. Now using a wire whisk or a fork (DO NOT use electric mixer for this stage) add yolk mixture one tablespoon at a time to the whites. Beat as less as possible.
6. Using the same process add the cocoa flour mixture. Mix slowly and gently making sure that there are no flour lumps in the batter but not so much that the air in the batter escapes.
7. Pour batter into a greased baking tin lined with butter paper and bake for 30-45 minutes. Do not open oven for the first 30 minutes or cake will not rise properly. Cake is done when a clean toothpich or butter knife inserted in the centre comes out clean.
8. Remove from Oven and let cake cool in tin for 10 minutes. Remove from tin and place on a wire rack to cool completely.
Ice as desired.