Sponge cake

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