Basic Sponge Cake
Basic Sponge Cake

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, basic sponge cake. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Basic Sponge Cake is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Basic Sponge Cake is something that I’ve loved my entire life. They are fine and they look fantastic.

This is a tutorial on how to make a basic plain sponge cake. If you are looking for some extra flavor, simply use a few drops of vanilla essence or any. Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance.

To begin with this particular recipe, we have to first prepare a few components. You can cook basic sponge cake using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Basic Sponge Cake:
  1. Take 3-4 Eggs *room temperature, separated Whites and Yolks
  2. Take *Note: You don't have to separate the Eggs. (See Step 4)
  3. Make ready 90 g (100 ml) Caster Sugar
  4. Take 90 g (150 ml) Plain Flour OR Self-Raising Flour
  5. Make ready *Note: For silky texture sponge, use 70g (120ml) Flour and 2 tablespoons Corn Starch Flour
  6. Make ready 20 g Butter *melted
  7. Take 1/2 teaspoon Vanilla *optional

This is a classic, simple Vanilla Sponge Cake that is made with basic. Sponge cake is a versatile fluffy cake leavened primarily by eggs. The egg whites and yolks are whipped up to incorporate air before baking Basic Sponge Cake. If I Can Make a Basic Sponge Cake, You Can Too!

Instructions to make Basic Sponge Cake:
  1. Preheat oven to 170℃. Line the base and sides of a 18-20cm round cake tin with baking paper.
  2. If you use Corn Starch Flour, blend it with Wheat Flour.
  3. Using an electric mixer, whisk Egg Whites in a large bowl until soft peaks form. Add Sugar gradually and whisk until firm peaks form. Then add Egg Yolks and whisk until well combined.
  4. *Yolks & Whites Together: If you don’t want to seperate the Eggs, or you accidentally failed to separate, do not worry. You can whisk whole Eggs with Sugar. Make sure Eggs are NOT COLD. Whisk whole Eggs with Sugar until thick and pale.
  5. Cold Eggs: To use cold Eggs straight away, leave them in warm water for a while, then dry them before use, as water shouldn't mix with Egg Whites.
  6. Gradually sift Flour over the egg mixture while folding in with a large spoon, then add melted Butter and Vanilla (*optional), mix until just combined.
  7. Pour the mixture into the tin and gently drop it on the bench a few times to remove bubbles in the mixture. Bake for 30 to 35 minutes or until cakes springs back when gently touched.
  8. Turn out on a wire rack. Carefully peel away baking paper, then leave to cool.
  9. Ready to serve and ENJOY!

The egg whites and yolks are whipped up to incorporate air before baking Basic Sponge Cake. If I Can Make a Basic Sponge Cake, You Can Too! I love eating plain sponge cake with no filling, frosting, or powdered sugar. If made correctly, sponge cakes are light, airy, and incredibly delicious! This is a simple sponge cake recipe - you can serve it plain sandwiched with jam to make a Victoria sponge cake, or fill with buttercream for a birthday cake.

So that is going to wrap this up for this special food basic sponge cake recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!