SPONGE
CAKE
INGREDIENTS:
Eggs 8 separated into
whites & yolks
Sugar 190g/6-7
Flour 95g
Corn-starch 55g
Margarine 45g melted
Vanilla extract
Method:
§ Preheat the oven
§ Measure and keep
all ingredients in different containers/bowls
§ Mix the egg yolks;
place the egg yolks into the mixer and mix the yolk on a high speed until
creamy. After a minute, add sugar about 2tbsp continue to mix for a few minutes
more until the mixture become thicker
§ Add the vanilla
extract Keep mixing until the mixture
becomes double of the original volume, now turn off the machine and transfer
the egg yolks to a separate bowl.
§ Wash your mixing
bowl and the attachment well if using the same for egg white and make sure that
it is extremely clean at this point. If not, any fat that remain on these
utensils will negatively affect the whipping of the egg whites. Keep the
utensils spotlessly clean
§ Whip the egg white:
place whites into the clean mixer bowl. Beat them on high speed with the
balloon whisk 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 attachment but dies nit drip. Once the mixture is nice and stiff,
turn off your mixer
§ Combine yolks and
whites: Now introduce the egg yolks to the egg whites mixture - add the whipped
yolks into the eggs whites and fold them in with a rubber spatula. Make sure
you did not over-mix.
§ Complete the
batter: Next, introduce the flour and corn starch in the eggs. Start by
combining the flour and corn starch with a sieve. 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 margarine/butter combining it BRIEFLY.
§ Bake using the
rubber spatula, transfer to transfer the batter into the already grease tin/pan
§ Spread batter
evenly in the pan with the rubber spatula and tap the tin once or twice to
dissolve any air pocket
NOTE/TIPS
FOR SPONGE CAKE
Although sponge cake can be eaten as it is,
it can also be used as the base doe many different layered cakes.
A fail-safe method for cleaning mixing bowl
and attachment well before whisking the egg white is to cut fresh lemon into
two and rub one part of the lemon into the bowl and on the attachment to ensure
fat-free whisking bowl.
Make two or more cakes for a layered sponge
cake: double or triple the recipe ingredient if you are quick at mixing
quickly, otherwise make the additional cake separate so that each cake can
remain light and fluffy.
Add cocoa powder if you want to have a
chocolate cake
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