3 Simple and Delicious Sponge Cake Recipes to Serve as Inspiration for the Budding Baker. Plus Tips for Novice Bakers (2019)

Ingedients Used:

• All purpose flour (1 cup)
• Eggs (qty-2)
• Baking Powder & Vanilla Extract
• Softened Butter (1 Cup)
• Milk (Half cup at room temperature)
• Sugar

Procedure:

• Start by preheating the oven at 200 degree Celsius.
• Sift the all purpose flour and add baking powder to the flour and keep it aside.
• Now let’s start preparing the batter. Beat sugar with butter using an electric mixer.
• Then add eggs to the batter at room temperature. But make sure that you add one egg at a time so that the mixture blends smoothly.
• Then add the vanilla extract and the milk simultaneously to the mixture. Finally pour the batter to a greased pan.
• Then start the baking process in the already preheated oven.
• To check if the cake is properly baked, insert a toothpick in the center after 20 minutes of baking. If the toothpick is clean then you are good to go.
• Cool the pan for the next 10 minutes and then turn the cake upside down.
• You can serve it with a little dust of confectionary sugar or whipped cream on the top.
• Enjoy your noon tea with this classy piece of sweetness.

Ingredients Used:

• Granulated sugar
• Large eggs
• A pinch of salt
• Vanilla Extract or lemon zest
• Sifted flour

Procedure:

• Keep the eggs at room temperature or you can soak them in Luke warm water to balance the temperature.
• Before starting to prepare the batter, preheat the oven to 170 degrees and grease a pan with butter and flour.
• Then beat the eggs until a similar consistency and pale yellow color is noticed.
• Sift the flour on the top of the batter and fold it on together using a wooden spatula.
• Lastly pour the batter into the greased pan and bake it in the preheated oven. But like any other cake preparation don’t smoothen the top or bang the batter.
• Bake for around 40 minutes and ensure that the oven is not opened for the first 30 minutes.
• After you turn off the oven, let it sit there for another 10 minutes. After that remove the cake from the oven and let it cool further for another 10 minutes.
• Cut around the edges using a knife and flip it upside down.
• You can use different flavors like chocolate or strawberry to give it a little modern twist.
• Store the cake in the refrigerator for a couple of days wrapped in a thin film to prevent any moisture tingle with the cake.
• Using this process, the Italian sponge cake can be stored for months.

Ingredients Used:

• Eggs at room temperature
• 1/8 tsp salt
• 3/4 cup granulated sugar
• 2 Tbsp unsalted butter, melted
• 3/4 cup all-purpose flour, sifted (for white sponge cake, omit the cocoa powder below and increase the flour from 3/4 cup to 1 cup total)
• ¼ cup cocoa powder, sifted
• 1½ tsp baking powder
• One or two 8 inch round Cake Pans, 2-3 inches tall
• Foil & non-stick baking spray or Parchment Paper Liners for Round Cake Pans 8 inch diameter

Procedure:

• Gather all your ingredients and measure them before starting with the recipe.
• Mix the flour, cocoa powder and salt and then sift them and into a bowl.
• Then melt the butter to the mixture. Add a parchment paper to an 8 inch baking pan for easily removing the cake.
• Then add the eggs to the bowl and beat it using a electric beater.
• Slowly add sugar to it and whisk it continuously until foamy. The whisking should be about 15 minutes. You can also form a batter and if it does not disappear for about 3 seconds, you can remove the whisk.
• Then add the flour mixture to the eggs in two different parts.
• Further carefully fold the flour using a large spoon. But do not over mix the cake mix otherwise it will be dense.
• Then you add the butter and carefully fold it all to incorporate into the butter.
• Pour the batter into the greased pan and swirl the batter a couple of times to even the batter.
• Bake in a preheated oven at 350F in the middle rack for about 25 minutes. Try to avoid opening the door for 15 minutes during the baking process.
• Once the cake is baked, remove it from the oven and let it stand for another 10 minutes to cool down.
• Then invert your pan to the cooling rack and peel off the parchment paper.

How to split the cake into 2 layers:

• To split the cake into two even layers, put the palm of your left hand (if you’re right handed) on top of the cake
• With your right hand, score the side of the cake with a long serrated knife halfway up the height of the cake all around the side about ½ an inch deep into the cake
• Then keep rotating the cake with your left hand and cut about 1 inch into the cake
• Keep rotating and slowly cutting deeper inside the cake until your cake is split into two separate layers.