Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, foolproof spongecake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
This is a perfect cake for celebrations which need to be made ahead of time. It is a stiff cake with a moist texture so perfect for carving for novelty cakes. Thomas Joseph shares a sponge cake recipe that produces a light cake with a springy yet delicate texture that's perfect for custard fillings and fresh berry. #spongeCake #WithoutButter #WithoutOil.
Foolproof Spongecake is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Foolproof Spongecake is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have foolproof spongecake using 11 ingredients and 24 steps. Here is how you can achieve it.
The ingredients needed to make Foolproof Spongecake:
- Get For the spongecake
- Make ready 70 grams Plain flour
- Make ready 20 grams Corn starch
- Prepare 3 Eggs
- Prepare 90 grams Granulated sugar
- Make ready 20 grams Butter
- Take 20 grams Vegetable oil (or milk)
- Take For the syrup
- Make ready 20 grams Water
- Prepare 10 grams Kirsch
- Make ready 15 grams Granulated sugar
Q: Does anyone have a relatively foolproof Passover sponge cake recipe? The last sponge cake I made ended in disaster although my gallant son insisted that it was. Now, this chocolate sponge cake is a little different from most in that it does not contain flour which makes for a very light and moist cake. Deliciously fluffy sponge cakes make for a perfect light dessert or a treat with an afternoon coffee or tea.
Steps to make Foolproof Spongecake:
- Line the bottom of a cake tin with baking paper and cover the side with a larger piece of paper (or baking paper).
- Shift plain flour and corn flour together (preheat the oven to 355°F/180°C).
- Combine butter and vegetable oil (or milk) in a bowl and place the bowl over a bain marie to melt the butter (keep the mixture warm over the bain marie even after melting the butter).
- Put the eggs and granulated sugar in a bowl and whip well. Place the bowl over a bain marie and whip further.
- After it is warm to the touch, remove the bowl from the bain marie (the batter should be thick enough to form ribbons).
- Continue to whip until the stiff ribbon stage.
- Stir the batter and whip for another 2 minutes to obtain an even smoothness.
- Shift in the Step 2 dry ingredients and fold in the batter gently and slowly.
- Add 2 ladles of Step 8 batter into the bowl of melted butter and oil at Step 3 and mix well. Return this batter into Step 8 bowl.
- Combine the batter evenly (if the mixture is too fluffy at this point, you can stir a little more).
- Hold the Step 10 bowl at chest height and pour the batter into the prepared cake tin. Drop the cake tin several times to expel excess air.
- If the surface of the mixture is too fluffy, you didn't whip enough… Flatten the surface with a spatula (otherwise you will have a uneven surface).
- Bake in a 355°F/180°C oven for 30-35 minutes (if the surface browns too much, cover with aluminum foil).
- After baking, drop the cake onto a work surface and pull the paper to remove the sponge from the cake tin straight away.
- Spray some water along the copy paper and leave to stand for 2 minutes (you'll be able to peel off the paper easily).
- Cover the sponge with a moistened cloth and leave to cool (you could use a moistened paper towel).
- After it has cooled, flip over and cover with cling film. Leave to rest for one day (slice the sponge horizontally into 3 layers the next day).
- Make the syrup. Put the ingredients in a sauce pan and bring to a boil.
- After the syrup has cooled, brush the spongecake with syrup. Decorate the sponge cake as you like.
- Just cut the sponge and serve with cream. It is very tasty.
- This is for this year's Christmas cake.
- With 2 large eggs use 50 g plain flour, 10 g corn starch, 60 g granulated sugar, 10g butter and 10g vegetable oil.
- The baking time is 340°F/170°C for 25 to 30 minutes.
- When sliced, you can see the nice layers.
Eggless sponge cake recipe: this is an easy and foolproof recipe for an eggless sponge vanilla cake that can form a base to pretty much any party cake or birthday cake you. Eggless Sponge Cake Recipe by Nags The Cook, via Flickr - a one bowl and fuss free Check out Caroline's version of our Foolproof Berry Sponge Cake! Sift the flour with any other dry ingredients (such as cocoa or spice). The eggs, which may or may not be separated, are beaten with sugar to the highest peaks. Sprinkle pan with bread crumbs or flour.
So that is going to wrap it up with this exceptional food foolproof spongecake recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
