Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, sponge cake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Victoria Sponge Cake Recipe - British Classic - Recipes by Warren Nash. Eggless Sponge Cake Recipes Eggless Sponge Cake Video (In Hindi By Sanjeev Kapoor (student)). Sponge cakes baked in cake pans easily lend themselves to filling between the layers.
Sponge cake is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Sponge cake is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook sponge cake using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sponge cake:
- Take 100 g flour
- Take 50 g oil
- Get 100 g sugar
- Get 1 tsp flavour
- Get 4 eggs
- Take 40 g milk
- Prepare 1 tsp vinegar/lemon juice
And it only needs five ingredients! Add your favourite icing and you're sorted. Browse our fabulously light sponge cake recipes, including the classic Victoria sponge, foolproof chocolate sponge and more. Deliciously fluffy sponge cakes make for a perfect light dessert or a treat with an afternoon coffee or tea.
Instructions to make Sponge cake:
- In a stand/ hand mixer, add egg whites and 1tsp vinegar/lemon juice and whisk for a few minutes until foamy. Add sugar a little at a time until exhausted. Whisk on high speed until stiff peaks form.
- Combine flour, egg yolks, oil, flavour and milk in a bowl. Gently** fold the flour mix into the egg whites using a spatula or whisk. You can alternatively, take a small portion of the whisked egg whites and combine with the flour mix to loosen it up before finally combining it together.
- Bake at 150 oC for 30-35 minutes or until a tooth pick comes out clean. Turn the cake upside down to cool immediately it comes out of the oven. This is to prevent shrinkage.
- Note: This cake batter doesn't contain a rising agent. Be careful not to deflate the egg whites while folding as that is what makes it airy and spongy.
Sponge cake is one of the oldest known sweet goods. Along with angel food cake, it belongs to the category of "foam cakes." It's very popular around the world, probably because of their short list of. I hate making sponge cakes with something near of a vengeance. For me it is the epitome of finesse - getting the egg mixture beaten to the right volume and going through the trouble of actually sifting. It is a very important component for Japanese Western-style sweets.
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