Sponge Cake-like the name suggests is a cake as light as sponge. Delicious as is, or as a base for trifle, sponge cake is a simple cake with multiple uses. I have created a sandwich cake-using a strawberry jam center topped with fresh cream in honor of my little sister (Happy Birthday J). Similarly you can also decorate with butter cream icing or serve sponge cake plain.
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| © 2011 l www.foodlikeammausedtomakeit.blogspot.com |
Sponge Cake recipes differ from geographic locations as much as they do family recipes or the availability of ingredients. American sponge cakes tend to use corn flour as an additive to cake flour while the British version like the Victorian Sponge Cake uses self rising flour and butter. Though the butter does assist in giving the sponge cake a soft texture-it also makes it heavier and less spongy. One of the best recipes for sponge cake (I have used) is this one adapted from academiabarilla.com.
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   © 2011 l www.foodlikeammausedtomakeit.blogspot.com
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This recipe does not contain any baking powder but relies on the eggs to create the perfect sponge cake. It also uses equal amounts of cornflour-which reduces the gluten content in the cake—making the cake lighter.The results speak for themselves (as pictured above)
Some Notes
1. The eggs should be at room temperature. Take them out of the refrigerator a few hours before you intend baking. Whisked eggs replace the need for baking powder but take care not to whisk the eggs too long.
2. Never open the oven when making the cake.
3. Always place a cake in the center of the oven.
Ingredients:
- 100g cake flour
- 100g cornflour (Maizena)
- 75g sugar
- 1 Teaspoon vanilla essence
- 6 eggs
Method:
1. Preheat the oven to 180 degrees.
2. Sift the flour and cornflour. Set aside.
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| © 2011 l www.foodlikeammausedtomakeit.com |
3. Whisk the eggs with the sugar until it has doubled in volume. This should occur after 5 minutes (It is best to use an electric beater).
5. Combine with egg mixture with the flour mixture.Gently fold in the flour spcooping from the bottom of the bowl upward. You don’t want to over mix the cake batter-the eggs need to be aerated in order to help raise the cake.
6. Once combined place the batter in a lightly greased cake tin. Hold the cake tin with both hands then raise the tin about 3cm off the work surface-then gently drop the tin on the surface-this will help break some of the air bubbles on the top surface.Repeat this no more than 2 or 3 times.
7. Place in the oven for 20-25 minutes. Do not open the oven-until at least 20 minutes have passed.
8. Insert a toothpick to test if the cake is cooked. If it comes off clean then the sponge cake is ready.
9. Remove from the oven-then allow to cool before removing from the cake pan.
10. Decorate as desired.