Old fashion sponge cake. The Best Old Fashioned Sponge Cake – A basic yet versatile sponge cake recipe that become the basis for many different desserts, trifles or dessert cakes. It's back to basics time on the blog this morning as we feature a very simple but very versatile recipe for a simple old fashioned sponge cake. Was expecting the cheese to sink a bit, but it didn't!
Grandma's old fashioned sponge cake recipes can make versatile light-textured cakes that you can easily layer for special occasions. They are great for making sponge cupcakes too. Fold the flour and whites – do not beat – into the mixture. You can have Old fashion sponge cake using 11 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Old fashion sponge cake
- It’s 75 g of vegetable oil.
- Prepare 110 g of flour.
- It’s 2 tbs of cocoa powder.
- Prepare 75 g of Orange Juice.
- It’s 15 g of golden syrup.
- It’s 6 of yolks.
- Prepare 1/4 tsp of salt.
- Prepare 6 of egg whites.
- You need 120 g of -150g sugar (I use 100g and decorated with icing sugar).
- You need 1/8 tsp of cream of tartar (optional).
- It’s of Line the base of an 8″ round pan and grease the sides (can use spring form pan).
Bake in a moderate oven for twenty minutes. This sponge cake should be eaten with hot coffee or chocolate. How To Make A Lemon Drizzle Cake. Food Cakes, Cupcake Cakes, Cake Merchant, Patisserie Fine, Yummy Treats, Sweet Treats, Cake Recipes, Dessert Recipes, Köstliche Desserts.
Old fashion sponge cake step by step
- 1. Heat oil in a saucepan on low fire until just simmering. If you have a thermometer it’s around 65oC ~70oC..
- Remove and immediately add the flour and stir with a whisk until smooth. Add syrup, orange juice, salt. Stir to combine. Add egg one by one and mix until smooth and runny. Set aside..
- Beat egg white with cream of tartar until foamy then gradually add sugar to beat until firm peak form..
- Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Pour this mixture to the meringue again and whisk quickly. At last, using a spatula to fold up the batter until no more yolk batter can be seen..
- Devide the batter in 2. Mix with 2 tbs of cocoa powder. Pour in 2 different measuring cups. Pour equally white batter and cocoa batter in to the pan at the same time..
- Use a tooth skewer to draw marble pattern..
- Preheat the oven with only the upper heating coil at 170oC. Put a tray of hot water at the lowest rack of the oven. Put the baking pan on to the 2nd rack of the oven. Bake steam bath about 40’. After 40 minutes, reduce the temperature to 150 degree with both the upper and lower heating, for another 30’ minutes..
- Remove the cake with the pan from oven and drop them to the table top from a height of about 8 cm. This is to prevent the cake from excessive shrinkage during cooling. Run a spatula round the edge of the warm cake to dislodge it from the mould. Allow the cake to cool down completely before cutting..
- Best served after 2 hours of refrigeration!.
- Cut in to slices!.
- So moist!.
- Love the soft texture!.
Jon Philpott Photography / Getty Images. Cake making and baking are intrinsic to British and Irish Food. Sponge cake is not defined by the type of flour or particulate: My book Flavor Flours is filled with all kinds of sponge cakes made from other flours. The fact that structure comes from eggs rather than gluten is actually a great help in gluten-free baking because it allows us to make endless nice cakes. a. One of them was this old fashioned steamed egg sponge cake, I was so glad to see this smiling cake, so perfect to chop with 福 (Fu- blessing) stamp.
