Soft and Fluffy Sponge Cake
Soft and Fluffy Sponge Cake

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, soft and fluffy sponge cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Soft and Fluffy Sponge Cake is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Soft and Fluffy Sponge Cake is something which I have loved my whole life. They’re nice and they look wonderful.

Place oven rack in the lowest position of the oven. Line the bottoms of the pans with parchment paper and set aside. Boil a kettle of water for the water bath. The qualify of sponge cake would decide the taste of the final cake in my opinion.

To get started with this recipe, we must first prepare a few components. You can cook soft and fluffy sponge cake using 7 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Soft and Fluffy Sponge Cake:
  1. Make ready 100 grams Cake flour
  2. Take 4 medium Egg
  3. Prepare 100 grams Soft light brown sugar
  4. Make ready 20 grams Butter
  5. Prepare 30 grams Milk
  6. Prepare 5 drops Vanilla oil
  7. Prepare 1 dash Water (for misting)

Light, soft, fluffy and with a wonderful fine texture, this Asian style sponge cake/海绵蛋糕, aka jiggly cake, cotton cake, Ogura cake, or Taiwanese old fashioned sponge cake, is one of my favorite cakes and I am super excited to share this foolproof recipe so that you can also. In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil. Whisk flour and baking powder in another bowl. Here's the recipe for my Soft Fluffy Sponge Cake: I'd recommend watching the video tutorial before attempting the recipe, as it explains it in a lot more detail than I can put in writing!

Instructions to make Soft and Fluffy Sponge Cake:
  1. Line the bottom of the mold with parchment paper. There's no need to line the sides unless you don't have a cake knife for easy removal. Preheat the oven to 180°C.
  2. Combine the butter and milk in a bowl, then place the bowl in hot water (hot water bath). Once the butter has melted, leave the mixture in the bowl as is. Sift the cake flour and set aside.
  3. Add the soft light brown sugar to the eggs, and then add to the mix in the hot water bath. Whisk until the batter is pale and thick (the photo is still in the progress).
  4. Remove the mix from the hot water bath halfway through and continue to whip. Continue until the batter reaches ribbon stage. In the final stage, mix at low speed to allow the batter to form the desired consistency.
  5. Next add in the vanilla oil, sift in the cake flour once more, and gently mix by scooping the batter up from the bottom and turning over.
  6. Add two ladles of the batter from Step 5 into the dissolved butter and milk from Step 2, blend together, and mix it back into the Step 5 mixture (this method is foolproof).
  7. Gently mix, and pour into the mold. Rap the pan against your work surface to remove any air bubbles, and lightly mist with water. Set the oven to 180°C for 25 minutes and bake.
  8. This is about 8 minutes into the baking. This is as much as it will rise up. Once it turns golden brown cover with aluminium foil, reduce to 170°C, and bake for the remaining 17 minutes.
  9. It is done once a wooden skewer inserted into the cake comes out clean. Drop the cake from small height to prevent shrinking.
  10. It is ok to remove it from the mold straight away. Cover in plastic wrap and let sit for a day to let the flavours meld. You can slice it into 3 layers.
  11. Use 3 eggs, 85 g cake flour, 80 g light brown sugar, 20 g butter, and 30 g milk to make an 18 cm version of this cake.
  12. This is a decorated version of the cake that I made for my eldest son's 15th birthday Bisque Cake. https://cookpad.com/us/recipes/143690-ladyfingers (see recipe)
  13. This is the cake I made for my second son's 13th birthday.
  14. Ready to serve and ENJOY!

Whisk flour and baking powder in another bowl. Here's the recipe for my Soft Fluffy Sponge Cake: I'd recommend watching the video tutorial before attempting the recipe, as it explains it in a lot more detail than I can put in writing! In order to make the cake spongy, the correct temperature of each ingredient plays an important role. Great recipe for Moist and Fluffy Sponge Cake (Genoise Sponge Cake). I had a long history of messing up sponge cakes.

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