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Baking a perfect sponge may be a real challenge to most of us first timers..You may have been through this a number of times, or even heard people tell you before...:“My cake did not rise at all..! It was one big mess,Dense,hard and tasteless. It rose well in the oven,it also smelled heavenly, only to fall flat as soon as it was out. I’ll feel i'll never succeed in this ever...i'm never gonna try to bake another sponge cake again, never ever!”
Well hope i sounded familiar to most...now that's how our hearts cry when we work really hard at something and the outcome is not what we anticipated... isn't it.?
For the Simple Classic Sponge Cake recipe:
Adapted from Essentials of Baking, Williams-Sonoma....The Original Recipe actually calls for 3/4th cup Flour and Sugar and 4 Eggs,I have increased the quantities to 1 Cup Flour and 5 Eggs since i would yield a higher cake,Plus as for my ever confused mind this seems a lot more easier to remember {5-1-1}what say...??
Notes*:How to make Cake Flour*:
This Cake flour needs just 2 Ingredients:
All-purpose flour & Cornstarch.
- Measure how much flour you’ll need. In this recipe, I have used 1 cup.
- Take out 2 Tbsps of All poupose flour & put back in your flour box.
- Now replace these 2 tablespoons of flour that you took out with 2 tablespoons of cornstarch, pretty simple isn't it..??.
- Now, stir the flour and the cornstarch together and sift at least 5 times. This will ensure the cornstarch mixes well with the flour.
- The more you sift the lighter and fluffier your cake will be.
- Tadaaa.......Your 1 cup cake flour is now ready to use.
Ингредиенты
- 1Cup:Cake Flour*.(check my notes below for how to make cake flour).
- 5 Nos:Eggs, separated at room temperature.
- 1 Cup:Sugar.
- 1 Tsp:Vanilla Extract.
Инструкции
- Preheat the oven to 350F (180C). Butter the bottom and sides of a 6-inch round cake pan or a pan of your choice.
- Dust the bottom and sides of the pan with flour,shake and tilt to remove the excess flour or (you may even conveniently use baking parchment if you have it).
- Sift the flour on a plate 3-4 times thoroughly and set aside.
- In a large bowl, combine the egg yolks with 1/2 cup of the sugar,using a sturdy wire whisk or a hand mixer, beat vigorously until the mixture is light in color and thick, say for approximately about 5 minutes.
- Now whisk in the vanilla extract & set this mixture aside.
- In a large bowl, using a stand mixer fitted with the whip attachment or a hand mixer, beat the egg whites on medium-high speed until they form soft peaks and have increased in volume.
- Slowly pour in the remaining 1/2 cup sugar and beat until the whites are stiff and glossy. Be careful not to over whip the whites, or they will be dry.
- Using a rubber spatula, gently but quickly fold one-third of the beaten egg whites into the yolk-sugar mixture. Fold in one-half of the flour. Fold in the another third of the whites, followed by the remaining flour. Finally, fold in the remaining whites until the batter is smooth. Be careful not to over fold, or the eggs will deflate and the batter will lose its volume.
- Now pour the readied batter into the baking pan and smooth-en the top,Bake until the top springs back, or the toothpick test in the center comes out clean, it should take about 20-30 minutes approx.
- Now take the cake out from the oven and run a small knife all round the pan to loosen the cake from the pan and will also avoid gouging, and then invert it slowly on a wire rack and set aside to cool.
- You can use the cake immediately or you can even choose to wrap the same appropriately and store it in the refrigerator , it should stay good for a minimum of 2 weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 109 | |
| Calories from Fat 51 | 47% |
| Total Fat 5.7g | 7% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 584mg | 24% |
| Potassium 307mg | 9% |
| Total Carbs 5.4g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.11g | 2% |
| Protein 9.43g | 15% |
