Basic Sponge Cake
Basic Sponge Cake

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, basic sponge cake. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Browse For Yummy & Hassle-Free Cake & Cupcake Recipes From Kraft®. In a medium bowl, whip together the eggs and castor sugar until fluffy. Basic light and fluffy sponge cake.

Basic Sponge Cake is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Basic Sponge Cake is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have basic sponge cake using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Basic Sponge Cake:
  1. Prepare 3-4 Eggs *room temperature, separated Whites and Yolks
  2. Make ready *Note: You don't have to separate the Eggs. (See Step 4)
  3. Get 90 g (100 ml) Caster Sugar
  4. Make ready 90 g (150 ml) Plain Flour OR Self-Raising Flour
  5. Make ready *Note: For silky texture sponge, use 70g (120ml) Flour and 2 tablespoons Corn Starch Flour
  6. Get 20 g Butter *melted
  7. Make ready 1/2 teaspoon Vanilla *optional

We like it plain just as a sponge cake. I wonder if I double the recipe would it come higher. It filled have of my pan. The cake didn't rise much but it was light and spongy.

Instructions to make Basic Sponge Cake:
  1. Preheat oven to 170℃. Line the base and sides of a 20cm round cake tin with baking paper.
  2. If you use Corn Starch Flour, blend it with Wheat Flour.
  3. Using an electric mixer, whisk Egg Whites in a large bowl until soft peaks form. Add Sugar gradually and whisk until firm peaks form. Then add Egg Yolks and whisk until well combined.
  4. *Yolks & Whites Together: If you don’t want to seperate the Eggs, or you accidentally failed to separate, do not worry. You can whisk whole Eggs with Sugar. Make sure Eggs are NOT COLD. Whisk whole Eggs with Sugar until thick and pale.
  5. *Cold Eggs: To use cold Eggs straight away, place cracked whole Eggs in a bowl and place the bowl over warm to hot water. Once Eggs are warm, add Sugar and whisk until thick and pale. Make sure the mixture won’t get too warm as too much heat will cook the Eggs.
  6. Gradually sift Flour over the egg mixture while folding in with a large spoon, then add melted Butter and Vanilla (*optional), mix until just combined.
  7. Pour the mixture into the tin and gently drop it on the bench a few times to remove bubbles in the mixture. Bake for 30 to 35 minutes or until cakes springs back when gently touched.
  8. Turn out on a wire rack. Carefully peel away baking paper, then leave to cool.

Reply A Victoria Sponge is said to have been the favorite sponge cake of Queen Victoria. Layered with jam or custard, or dusted with confectioners' sugar, this unfussy sponge cake makes for a simple and elegant dessert. Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Cream the butter and the sugar together until pale.

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