I am sharing with you my foolproof way of making sponge cakes today. When I make my sponge cake, I love to separate the egg whites, whip it to a meringue then incorporated it into the batter at the very last stage. Warm milk is added to the yolks while beating to make the yolk mixture fluffy. I have modified the technique by adding the melted butter earlier in the mixing stage. Butter and flour mixture are added alternatively in several batches (as in making American-style butter cakes) to ensure better incorporation. These methods greatly reduce the chances of the cake batter being deflated or toughen. The appearance of flour pockets and butter sinking to the base of the cake is also minimized. The cake will be a lot fluffier compared to one made by the whole egg method. For the cake structure, the more flour you add, the firmer or sturdier the cake will be. To use as a cake base for buttercream or fondant cakes, I usually boost up the flour amount by approximately 20 to 30%. Replacing the flour with all purpose flour also gives the cake a sturdier texture. So you can play around with the amount or type of flour in this recipe according to your needs.
For sponge cakes that are moist and cotton-soft (which are good just to eat alone), try my Tang Mian method Sponge Cake.
Basic Sponge Cake
Makes a six inch cake
70 g cake and pastry flour
A pinch of salt
3 large eggs, separated
50 g sugar, divided
1/3 tsp cream of tartar
25 g butter, melted
30 g warm milk
1 tsp vanilla bean paste or pure vanilla extract
Notes: The eggs I use are about 50 g each without shells.
大蛋 (分開蛋白和蛋黃) 3隻
細砂糖 (分半) 50克
Preheat oven to 350ºF/180ºC. Separate the egg whites and egg yolks. Line bottom of pan with parchment paper. Sift together flour and salt in a bowl. Set aside.
In a clean mixing bowl, whip egg whites with an electric mixer until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Then slowly add half of the sugar in batches and continue beating until glossy and firm peaks form.
取清潔的鋼盆放入蛋白，用電動打蛋器將蛋白打至起泡, 加入他他粉繼續打至泡泡變細密, 分次加入一半糖打至乾性發泡。
With another mixing bowl immersed in warm water, beat egg yolks and the rest of the sugar with an electric mixer until slightly thickened. Add in warm milk and continue beating until mixture is fluffy, very pale in color and tripled in volume. Whisk in the flour mixture (in three additions) and melted butter (in two additions) alternately, beginning and ending with the flour. Fold in 1/3 of the meringue with a whisk or spatula to lighten. Pour batter into remaining meringue and fold until just incorporated.
Pour batter into pan and smooth top with a spatula. Tap cake pan against the kitchen counter several times to get rid of any large air bubbles. Bake for 30 to 35 minutes or until a toothpick inserted into the center of cake comes out clean. invert cake and cool on wire rack. Remove cake from pan, level and slice cake if necessary before frosting.
I sliced the cake into two layers that were one inch thick. The top part became my kids’ snack.
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