HOW TO BAKE A SPONGE/FOAM CAKE
TODAY AM GOING TO SHOW YOU HOW TO BAKE A SPONGE/FOAM CAKE
Sponge cakes (or foam desserts) are made from whipped eggs, sugar, and flour. They rely mostly on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, now and again with a bit of baking powder or different chemical leaven added as insurance. Sponge/foam cakes are a concept to be the oldest desserts made without yeast.
Sponge cake recipe:
- 225g softened butter
- 225g golden caster sugar
- Four massive eggs
- ½ lemon, zested
- 1 tsp vanilla extract
- 225g self-elevating flour
- Splash of milk
- Optional fillings of lemon curd, jam, gently whipped cream
- Icing sugar for dusting
• Heat oven to 180C/160C fan/gas 4, butter and line the base of 20cm springform cake tins with baking parchment.
• Using an electric whisk beat the butter and sugar together till pale and fluffy. Crack the eggs in separately and whisk well, scraping down the sides of the bowl after every addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until simply combined then divide the aggregate between the two tins.
• Bake in the centre of the oven for 25-30 mins till a skewer inserted into the middle of every cake comes out clean. After 10 mins, remove the cakes from their tins and go away to cool completely on a cord rack. Fill the way you like. My non-public favourite is a good dollop of lemon curd and some sparkling cream, then dirt the pinnacle with icing sugar. Spong/Foam cake can last for three days.
YOU SHOULD KNOW THAT:
An angel food cake is a white sponge cake that uses best the whites of the eggs and is traditionally baked in a tube pan.
The French Genoise is a sponge cake that includes clarified butter. Highly embellished sponge desserts with lavish toppings are sometimes called gateau, the French phrase for cake.