Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, foolproof spongecake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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. This is the foolproof version of the sponge cake recipe.
Foolproof Spongecake is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Foolproof Spongecake is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook foolproof spongecake using 11 ingredients and 24 steps. Here is how you cook that.
The ingredients needed to make Foolproof Spongecake:
- Prepare For the spongecake
- Prepare 70 grams Plain flour
- Make ready 20 grams Corn starch
- Prepare 3 Eggs
- Get 90 grams Granulated sugar
- Make ready 20 grams Butter
- Prepare 20 grams Vegetable oil (or milk)
- Take For the syrup
- Make ready 20 grams Water
- Prepare 10 grams Kirsch
- Take 15 grams Granulated sugar
Thomas Joseph shares a sponge cake recipe that produces a light cake with a springy yet delicate texture that's. So, today, I shared another very much loved and used recipes: Hong Kong Style Sponge Cake, a.k.a. my (almost) Foolproof Sponge Cake. Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat. Light Fluffy Moist Sponge Cake Recipe this cake has it all, after much research I finally made a sponge cake recipe Perfect Sponge Cake Recipe: Light Fluffy Moist and Tall.
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.
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. I like the texture as it reminds me of the. See more ideas about Sponge cake, Cake, Sponge cake recipes. Butter Sponge Cake Recipe adapted from Ennety's Butter Chiffon Cake Embosser can be purchased from. Sprinkle pan with bread crumbs or flour.
So that’s going to wrap it up with this special food foolproof spongecake recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
