Recipe For Sponge Cake Please
This easy sponge cake is soft, fluffy, and light as air! It's a simple recipe for basic sponge cake made with ingredients including cake flour, beaten eggs, and sugar for an easy, simple sponge cake that's moist and soft!
This easy sponge cake recipe is passed down from my mom, a retired pastry chef, which I've simplified to make it easy for the home baker. It's an incredibly fluffy, soft, moist, and light cake which can be used with any frosting and filling.
This cake can be sliced into layers and used as a base for any layered cake which makes it perfect for any occasion including birthdays, Christmas, Thanksgiving, Easter, and other holidays! I've used this recipe for Japanese Strawberry Shortcake and for Swiss Roll Cake.
Classic Sponge Cake Recipe
Sponge cake is a light and airy cake that's that's leavened with beaten eggs instead of yeast. Sometimes baking powder is added for more volume. The beaten eggs act as a rising agent, giving the cake a fluffy, light texture.
There are several types of sponge cakes: chiffon cake, Swiss roll cake, castella cake, angel food cake, genoise cake, and Victoria sponge cake. Though similar ingredients are used, they vary slightly by technique and filling.
The cake will increase in volume as it bakes and have a golden brown crust all over when done. Remove all the parchment paper and allow it to cool completely on a cooling rack.
Victoria Sponge Cake With Whipped Cream And Jam Recipe
This easy sponge cake is soft, fluffy, and light as air! It's a simple recipe for basic sponge cake made with ingredients including cake flour, beaten eggs, and sugar for an easy to make, moist sponge cake!
I highly recommend using a kitchen scale and the metric measurements provided for best results. Click on Metric under the ingredients list to access gram measurements.
Sponge cakes freeze amazingly well if frozen the same day. Wait until completely cool then store in an airtight, freezer-safe container to avoid frost. Thaw in the fridge overnight.
Basic Sponge Cake Base Recipe (video)
Calories: 195 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 123 mg | Sodium: 121 mg | Potassium: 119 mg | Fiber: 1 g | Sugar: 23 g | Vitamin A: 179 IU | Vitamin C: 1 mg | Calcium: 32 mg | Iron: 1 mg
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Yes you can make this sponge cake ahead of time and freeze. It thaws wonderfully and stays moist, fluffy, and soft. Be sure to store in an airtight, freezer safe container to avoid frost. Thaw in the fridge.
Traditional Sponge Cake Recipe: How To Make It
Sponge cakes can deflate due to several reasons. The most likely reason is due to improperly beating the egg whites. It's very easy to over or under beat egg whites. Over beaten egg whites will look grainy and lumpy.
Old or expired leaveners such as baking powder or baking soda can result in deflated sponge cakes. Check the dates on your ingredients.
Baking temperatures can also affect the rise of sponge cakes. It's important not to open the oven as the temperature drop can cause the sponge cake to collapse and deflate.
Lemon Sponge Cake
Regular cake is typically leavened with only baking powder or baking soda. However sponge cake uses whipped egg whites to create volume and rise, which makes sponge cake light and fluffy.Easy Vanilla Sponge Cake Recipe! If you have been on the hunt for a basic vanilla cake recipe then you are welcome, as I have just the right, easy and quick vanilla sponge cake for you. It is fluffy, light, moist and delicious!
I think everyone needs a classic sponge cake recipe in their lives that is foolproof and delicious. A cake that makes everyone believe that you are a star baker and you belong in the tent for GBBO (Great British Bake Off).
A perfect cake recipe for everyone’s birthday or an afternoon tea. This is the basic sponge cake recipe you can pull off and make everyone doff their hats to you.
Recipe: Sponge Cake With Vanilla Poached Apricots And Mascarpone Cream
This has been my go-to basic vanilla sponge cake recipe, it has become a staple now that I can make it with my eyes closed. Honestly, this cake is easy to make. It is light and fluffy and reliable.
I have had some few cakes fails in my life; this is not one of them. I tried making Mary Berry’s Gingerbread cake recently and I think it was a disaster, though my family endured and ate it, I knew it wasn’t right.
I want to learn how to make other types of cakes, but this easy vanilla cake recipe was the first cake I learnt to bake. Thanks, mum!!!
Butter Cake (sponge Cake)
Although I learnt the hard way as we had no stand mixer or hand mixer. If we wanted cake then which my mum would happily bake, we had to cream the sugar and butter by hand until light and fluffy and I mean proper light and fluffy. I do not miss those days at all!!!
Before we start experimenting with other types of cake, it is important to be able to nail the basic which is this vanilla sponge cake here. No, I won’t make you do it the hard way.
As mentioned above, this is my basic and easy vanilla sponge cake recipe which only calls for self-raising flour instead of cake flour. I will share my cake flour recipe at some point but today, let’s do the classic.
Butter Cake Recipe (moist Basic Cake)
You would need a hand mixer, in fact, it doesn’t have to be fancy. My hand trusted hand mixer was less than a tenner when I bought it and I have had it almost 9 years now. I would recommend using a hand mixer because of the quantity used in this recipe.
A mixing bowl, same as my hand mixer, my no fancy mixing bowl from ASDA (not sponsored by the way) has been serving me since forever. It is 8 years strong!
Kitchen timer, this is important as you don’t want to open that oven too quick or you will have sunken cake. Your phone timer would suffice too
The Perfect Sponge Cake + Video (only 3 Ingredients)
Cake tins: in whatever form they come but if you are starting out I would suggest you stick to the basic cake tins.
Spatula: to scrape every bit of your batter into the cake tin, no messing about here and yes we are saying no to food waste too.
Parchment paper or cake pan liner: use this to line the case of the cake pan for ease when removing the cake from the pan.
Inch Cake Recipe
Eggs (at room temperature): I hate eggy smell in cakes, so I always use one less egg than the recipe calls for. Eggs in cake recipes or any other baked goods are added to make the cake moist and to avoid it becoming too dry or chewy. I have used 3 large eggs for this sponge cake
Milk: this is almost optional but recommended if you have it on hand. Without going into the baking science of why it is essential, use it if it's available to you.
Baking powder: You don’t necessarily need this when using self-raising flour but I added about ½ teaspoon for good measure (I don’t have trust issues btw)
Basic Sponge Cake
Using a wooden spoon or spatula, fold the flour into the mixture until well combined. Lastly, add the milk and mix till well incorporated into the batter.
Divide the batter between the prepared tins and bake in the oven for between 25 to 30 minutes or until skewers/cake tester comes out clean.
Turn this cake to Victoria sponge cake by sandwiching two baked cakes with buttercream and jam. You can use store-bought or homemade strawberry or raspberry jam.
Thermomix Sponge Cake
Do you love this easy cake recipe, why not give this orange cake a go? you would love it. It is one bowl, quick and super easy to make. Also if you love coffee then this delicious coffee cake has your name written all over it.
This easy vanilla sponge cake would keep in the fridge for up to 5 days. Wrap in a cling film or airtight container. This prevents the cake from drying out especially from catching the smell of other foods in your fridge.
Calories: 304 kcal Carbohydrates: 31 g Protein: 4 g Fat: 18 g Saturated Fat: 11 g Cholesterol: 93 mg Sodium: 186 mg Potassium: 51 mg Fiber: 1 g Sugar: 17 g Vitamin A: 581 IU Calcium: 34 mg Iron: 1 mg
Italian Sponge Cake Recipe
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.
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