How to make a fantastic sponge cake?!


Question:

How to make a fantastic sponge cake?



Answers: How to Make a Sponge Cake (serve 8)

This light and airy recipe for sponge cake serves as the basis for many types of layered cake desserts, such as Angel Food cake. Always remember to keep a light hand when making a sponge and to work as quickly as you can.

Ingredients

* 8 eggs, separated into whites and yolks
* 190 g / 6.7 oz sugar
* 95 g / 3.3 oz flour
* 55 g / 2 oz corn starch
* 45 g / 1.6 oz butter, melted


1) Preheat the oven. Set the oven to 180°C, 350°F or gas mark 4.
2)Mix the egg yolks. Place the egg yolks into the mixer and mix them on a high speed until creamy. After a minute, add about 2 tbsp of sugar. Continue to mix for a few minutes more until the mixture becomes thicker.
3)Add the vanilla extract. Keep mixing until the mixture becomes double that of its original volume. Now turn off the machine and transfer the egg yolks to a separate bowl.
4)Wash your mixing bowl and the attachment well in preparation for whipping the egg whites. Make sure that the mixer attachment and bowl are washed extremely clean at this point. If not, any fat that remains on these utensils will negatively affect the whipping of the egg whites. Keep the items spotless or see "Tips" below for another solution.
5)Whip the egg whites. Place whites into the clean mixer bowl. Beat them on high and let them whip until they become white and frothy. Now slowly add the sugar a bit at a time. The whipped egg whites mixture is ready when it clings to the beater attachment but does not drip. Once the mixture is nice and stiff, turn off the mixer.
6)Combine yolks and whites. Now introduce the egg yolks to the egg whites mixture. Add the whipped egg yolks into the egg whites and fold them in with the rubber spatula. Make sure not to over-mix.
7)Complete the batter. Next, introduce the flour and corn
8) Bake. Using the rubber spatula, transfer the batter into the lined spring-form pan.
*
Spread the batter evenly with the rubber spatula and give the pan a few good shakes to remove any air pockets that might remain.
*
Put the cake into the oven and allow it to bake.
9) Remove the cake. After around 30 minutes, test the cake to see if it is ready. Insert a wooden skewer into the centre of the cake. The cake is ready when the skewer comes out free of any batter (cake mixture).
10)Set it aside to cool before removing it from the pan. Once the cake is totally cooled, take a sharp knife and run it around the outside of the cake.
11) Remove the cake from the spring-form pan. It is now ready for icing (frosting) or adding jam (jelly), cream and other fillings.

Tips

* Serving Suggestions: Although sponge cake can be eaten as it is, it can be used as the base for many different layered cakes.
* A fail-safe method for cleaning your mixing bowl well before whisking the egg whites is to cut a lemon in half and rub the bowl with the fleshy side of the fresh lemon as the citric acid ensures a fat-free whisking bowl.
* Make two or more cakes for a layered sponge. Double or triple the recipe ingredients if you are adept at mixing quickly; otherwise, make the the additional cakes separately so that each cake remains light and fluffy.
* Add cocoa powder if you want to have a chocolate sponge cake.


enjoy baking BUTTER SPONGE CAKE

4 eggs
2 c. sugar
1 c. sweet milk
1/4 c. butter (1/2 stick)
2 tsp. baking powder
2 c. flour

Beat eggs and sugar together until light. Bring milk and butter to a boil. Add flour and baking powder to egg and sugar. When mixed, add the hot milk and butter. Mix. Pour into pan and bake at 325 degrees about 45 minutes or until done. (Sponge cake pan or angel food cake pan, ungreased). It's not about the recipe, it's about the technique. Make sure that you are not whipping that sponge batter for less than 20 minutes. Don't worry, it can't be easily overwhipped.

*note: if you are using a cheap handheld mixer it may die while mixing a sponge. Try using a newer model or invest in a stand mixer. loook in what is known as a recipe book!!!!!!!!!!!!!!!!! hahahaha joke um ask ya mum here it is..

Sponge Cake
Serves: 12

Try topping this light sponge cake with fresh fruit and Low-Calorie, Fat-Free Whipped Cream, and you’ll have a delicious summer dessert!

I hope Sponge Cake is what you were looking for. While you're here, please take a moment and look at the Cook'n Recipe Organizer at www.dvo.com to see how you can organize your recipes and simplify meal planning.

4 large eggs, separated
3 tablespoons granulated sugar substitute
1/2 cup hot water
1-1/2 teaspoons vanilla extract
1-1/2 cups cake flour, sifted
1/4 teaspoon salt
1/4 teaspoon baking powder


Sponge Cake is from the Cook'n for Diabetes collection. Click here to get this CD or download the recipes right now!

1. Preheat the oven to 325 degrees. In a medium bowl, beat egg yolks and sugar substitute until thick and lemon-colored. Add the hot water and vanilla and continue beating for 3 more minutes.

2. In a sifter, combine flour, salt, and baking powder; add to the egg yolk mixture.

3. Beat the egg whites until stiff and fold into egg yolk mixture. Spoon batter into an ungreased 9-inch tube pan and bake for 50 to 60 minutes or until a toothpick inserted comes out clean.

4. Remove the cake from the oven and invert it onto a plate. Allow the cake to sit inverted in its pan for at least 1 hour. Remove the pan and let cake cool completely. Sponge Cake

This the cake we always made for small children's Birthdays. It was my favorite since I was a wee tiny girl. Another of My mum's recipes

3 eggs, separated
1/4 teaspoon salt
1 cup water, cold
1 cup sugar
1 1/2 cups flour
1 teaspoon baking powder

Beat Egg whites with salt until stiff.
Set aside.
Beat egg yolks with cold water until foamy.
Gradually beat sugar into yolks.
Sift Flour with baking powder.
Gradually add to yolks.
Fold in egg whites.
Bake in an lightly buttered & floured tube pan at 350 for 35 minutes.
Cool upside down. My mama say if you eat too much carrots you will turn orange!
XD Foundation Egg Sponge Beating Method
Oven Temp 180 `C (preheat oven)
Cooking Time 15-20 minutes
2@ 18 cm greased sandwhich tins.
Ingredients:
1 cup SR Flour sieved 3 Tblspn hot water
2/3 cup castor fine sugar 3 drops Vanilla
3 Eggs weighing 90gms 1/8 Tspn Salt pinch

Weigh measure all ingredients Separate whites from yolks -place whites in clean warm dry basin with salt Beat very stiff & shiny Add sugar slowly beat till smooth and stiff. Add egg yolks whisk till mixture resembles thick cream. Add water vanilla essence down the side of the bowl.
Using a tablespoon lightly fold in half the flour at a time.
Do not over mix remember -lightly does it!!
Pour mix into prepared tins and bake. 15-20 Minutes
When cooked turn on to cake cooler - reverse cake to cool right side up. Cake is cooked when sides come away from the tin.
Fill with jam and or Whipped cream sandwhich two layers
together.
Variations:- 3 tspns Cinnamon added to flour
3 tspns Chocolate " " "
2 tspns Ginger powder " " "
Icing sugar with lemon juice or butter or flavourings- decorate with glace` fruit or Chocolate or chopped Walnuts. I allways use duck eggs when I make a sponge cake.
And add vanilla extract ( just half a teaspoon).
It's sooo yummmy.



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