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How To Make Sponge Cake

Sponge Cake Recipe. This light and airy recipe for sponge cake serves as the basis for many types of layered cake desserts like angel food cake. Enjoy our Sponge Cake recipe.

Weights & Measures:
Metric US Imperial UK Imperial

Serves:
6 to 8

Preparation Time:
10 minutes

Cooking Time:
1 hour 40 minutes

Oven Temperature:
180° c - 360° f

Step 1 You will need
8 eggs, separated to whites and yolks
190 g sugar
95 g flour
55 g corn starch
45 g butter, melted
1 tsp vanilla extract
1 mixer with whisk attachment
1 rubber spatula
1 spring-formed pan, 26cm diameter, lined with parchment
1 bowl
1 sieve
1 wooden skewer

Step 2 Preheat the oven
The first thing that you need to do in preparing your sponge cake is to set your oven to 180°C, 350°F or gas mark 4.

Step 3 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.
You can now 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.
Wash your mixing bowl and the attachment well in preparation for whipping the egg whites.

TIP!
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 affect the whipping of the egg whites. Make sure your things are spotless!

Step 4 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.

Step 5 Combine yolks and whites
Now you can 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.

Step 6 Complete the batter
Next, we need to introduce the flour and corn starch to the eggs. Start by combining the flour and the corn starch in the sieve and using your hands, slowly sift it into the mixture. Sifting the flour will increase the amount of air in the cake, helping to make it even lighter.
Fold it all together remembering again not to over-mix and then add the melted butter to the batter, combining it in briefly.

Step 7 Bake
Using your rubber spatula, you can now 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.
Now put the cake into the oven and allow it to bake.

Step 8 Remove the cake
After around 30 minutes, test the cake to see it is ready. Insert a wooden skewer into the centre of the cake. The cake is ready when the skewer comes out free of batter. Now 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. Now remove the spring-form pan and there you have it, your sponge cake.

Step 9 Serving Suggestions
Although sponge cake can be eaten as it is, it can be used as the base for many different layered cakes.





HOW TO MAKE A CHOCOLATE CAKE


If you are seeking a recipe for a scrumptious, delicate, moist, made from scratch chocolate cake like Grandma used to make, this is it!


Ingredients

2 cups sugar
1 3/4 cups of all purpose flour
3/4 cup powdered cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla flavoring

Steps

[1] Preheat oven to 350 degrees F

[2] Grease and flour a 9" x 13" cake pan

[3]In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

[4]Add eggs, milk, vegetable oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes or by hand.

[5]Pour into prepared pan. With a spatula distribute batter evenly in the pan.

[6]Bake for 35 to 40 minutes.

[7]Cool completely and frost with your favorite frosting.



Tips
This is a very delicate cake. If you opt to remove it from the pan, do so after a 10 minute cooling period.

If you plan on placing the cake on a cake board or foil lined ****************** sheet, place the board or ****************** sheet on top of the cake pan. Hold your hand on the center of the board or ****************** sheet and slide your other hand under the cake pan and in one motion, flip the cake pan upside down, so the cake is gently placed on the board and not flipped and dropped from the pan.



Warnings
Flipping from the pan without cake board or foil lined ****************** sheet support may cause large cracks in the cake.
Cooking spray comes in handy for oiling and flouring cake pans.

Fairy Cakes

Makes 24 mini cakes or 12 larger ones.

For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice.

For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture.

125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-raising flour
2 tbsp milk


[1] Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.

[2] Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.

[3] Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.

[4] Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.

Ideas for Toppings

Lemon or Orange Glacé Icing with Cherries

100g / 4 oz icing sugar
2 tbsp freshly squeezed lemon or orange juice
12 glacé cherries, cut in half (these work best when making the mini cakes)

Mix the juice into the icing sugar and stir until well blended. Drizzle over the cakes when cooled. Top with the cherries, cut side down, while the icing is still soft.

Chocolate Ganache Glaze

150g / 5 1/2 oz good quality dark chocolate
150ml / 5 fl oz double cream

Break the chocolate into pieces and heat gently with the cream in a bowl set over a pan of simmering water. Stir until the chocolate is melted and the mixture well blended. Allow to cool slightly to thicken then pour over the cakes. It will harden on cooling.

[B]

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