Basic sponge cake. I love this sponge cake recipe. It's easy and you can make hundreds of different cakes with this base. Do you have any basic cupcake recipe in your blog?
An exceptional, yet simple Vanilla Sponge Cake. Adapted from a master Cook's Illustrated recipe, this is This is a classic, simple Vanilla Sponge Cake that is made with basic ingredients – eggs, milk. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own. You can have Basic sponge cake using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Basic sponge cake
- Prepare 2 of whole egg + 3 egg yolk.
- You need 100 gr of sugar.
- You need 50 gr of cake flour.
- You need 10 gr of corn starch.
- You need 15 gr of milk powder.
- You need 1/2 tsp of salt.
- Prepare 30 gr of vegetable oil.
- Prepare 45 gr of melted butter.
- You need 1/2 tsp of vanilla extract.
This sponge cake can be jazzed up with whipped cream and seasonal fruit. The Basic Sponge Cake recipe out of our category Sponge Cake! This basic light and fluffy sponge cake recipe helps you create a number of delicious desserts. It's easy and you can make hundreds of different cakes with this base.
Basic sponge cake instructions
- Preheate oven to 175c. Line 18cm square pan with baking paper. Combine and sift dry ingredients..
- Beat eggs, sugar, and salt with electric mixer, high speed until ribbon stage. About 10-15mins..
- Stop mixer, use spatula, fold in sifted flour in 4 batches. Gently. Dont over mix..
- Fold in melted butter 3 spoonful at a time. And vanilla extract. Gently and swiftly. Careful not to deflate the batter. Tap 3x on kitchen counter to remove air bubbles..
- Pour in prepared pan. Bake 175c for 30mins..
- Unmould from pan and invert on cooling rack. Cake height should be about 6/6,3cm. Garnish as desired..
Basic sponge cake is one of the. Sponge cake is a versatile fluffy cake leavened primarily by eggs. The egg whites and yolks are whipped up to incorporate air before baking Basic Sponge Cake. Sponge cakes are one of my favorite desserts. I don't have a huge sweet tooth, so the plain variation is perfectly sweet without being too sweet.
