Related articles

Love for Sponge Cake - How Did It All Start ?

Source files.wordpress.com

Sponge Cake is one of the most popular desserts from the lands of Europe. Do you guys know that there is a special sponge cake based on the famous Queen Victoria? Popularly known as Victorian sponge cake, this is a great add on with afternoon tea in Europe. In different parts of the country, the preparation is differently followed.

Let’s take a look at the interesting history of this cake:

The era of 1420 to 1520 saw the initiation of the sponge cake which was then called as biscuits. The Renaissance period was quite famous for baking. During the year 1615, Gervase Makham recorded the first recipe of English Sponge Cake. But on the contrary, these cakes were different in outlook. They were thinner and crisper and very similar to the modern day cookies. By the 18th century, every baking recipe had yeast as an integral part. It is from these crazy recipes that our modern day sponge cakes have evolved.

Difference Between Sponge Cake and Regular Cake

Source search.chow.com

For starters, sponge cake is a foam cake while a pound cake is a butter cake. The major ingredients used to make a sponge cake include eggs, flour and sugar. They are lighter and fluffy because of the beaten eggs in sugar. Pound cakes on the other hand, use the same ingredients with a touch of butter and addition of yeast for better fluffiness.

Sponge cake is a popular dish from Europe which is served commonly with hot afternoon beverages. With alight texture and plain outlook, it is a popular teatime snack and has a reputation for being healthy. Pound cakes offer a heavy and rich flavor with a whole pack of fruits and nuts. The dense texture is due to heavy handed use of whole eggs and butter. It is not a option if you are looking for something healthy.

Best Sponge Cake Recipes for 2019

Victorian Sponge Cake

Source timeincuk.net

This is one of the most favored sponge cakes for an afternoon or evening snack time. They are usually stuffed with Jam and have plainer outlooks on the top. There are quite a few methods written down time and again. We have chosen a modern day recipe to help you cook the classy dessert for your family.

For reference: www.allrecipes.com

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.

Italian Sponge Cake

Source www.italianrecipebook.com

Mastering the trick of baking a sponge cake is an art. But with something like Italian Sponge Cake, you can never go wrong. It is easy and quick to prepare and is used in desserts like Cassata and Tiramisu. Pandi Spagna is a airy sponge cake which can be flavored with pinch of lemon zest or vanilla ** for exquisite flavors. This cake is made using the basic ingredients with fewer calories. You can try to innovate with it with layers of your favorite flavors.

For Reference: aseasyasapplepie.com

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.

Chocolate Sponge Cake

Source bbci.co.uk

Who does not love a sponge cake? With the dose of chocolate and fluffiness, it is a great dessert for kids and parties. This cake is easy to prepare with a cooking time of about 35 minutes. This is a rich form of sponge cake with succulent glazing of dark chocolate.

For Reference: www.bbc.com

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.

Tips for Baking a Perfect Sponge Cake

Source uberdreams.com

Baking a sponge cake is no rocket science, but it is better to take a few precautions than ending up with a disaster. Baking needs clear precision and techniques to hone your skills further. The basic procedures remain the same but technique does alter your end product.

Get Your Ingredients Ready First

Source www.thespruceeats.com

For any food to be cooked, it is better that you get the basic ingredients ready at the platform before starting.
• Preheating the oven is one of the main components of baking
• After you are done with the preheating, bring out the measuring cups, pan and the bowls in which you want to beat and pour your batter
• The next important thing is to maintain the right temperature. Temperature plays a key role in baking. For instance- the eggs you use should be at room temperature.
• Further see to it that butter is not greasy but it is softened to blend completely with the batter.

Beat It to Perfection

Source files.wordpress.com

The basic idea is to create a perfect consistency in the batter. Creaming is significant and therefore you should beat butter with sugar to be light and fluffy. Trapping air bubbles expands the batter, and the rising agents help the cake to rise.

Another important thing to note is the wooden spoons or other ladles can be used to beat the mixture. But electric mixture does the job better

Go Slow with the Eggs

Source www.snopes.com

When we beat eggs into the sugar, it raps more air into the batter. But take your time while doing the mix; otherwise it will end up in split. You definitely don’t want a less fluffy mixture. When all the eggs are added, the mix should be very fluffy and light. In case you notice a slim batter, add a tbsp of weighed flour and it will recover.

Folding the Flour

Source www.onceuponachef.com

When you want to fold the flour, use a large metal spoon or thin rubber spatula. Using a wooden spoon can break air bubbles. Always mix the flour, salt and raising agent before sifting it. Recipes can be different but following this process to start is a great help. Using a figure-of-eight motion in the batter cuts better and turns the flour through the batter until even. Take care not to stir or overwork it, or your cake will become tough.

Look for Consistency

Source johnecake.com

To avoid any dryness in the cake, we suggest a soft dropping consistency test. In an ideal situation, a spoonful of batter should drop easily into the batter with a gentle nudge. To get this consistency, add a little milk to be folded with the flour. Alternatively, if there is more liquid to be added, add flour and liquid simultaneously to prevent from splitting.

Check If It Is Baked or Not

Source www.tasteofsouthern.com

If you want to get some color on the cake, wait until the batter has risen and expanded evenly. You should normally do it around the first 15-20 minutes. Work faster to conserve the heat of the oven. Then dip a cocktail skewer or a toothpick in the middle of the cake to check if the cake is dried well.

Related articles

From our editorial team

Try These Delicious Sponge Cake Recipes in 2019 Handpicked for Budding Bakers and Housewives

Sponge cakes are a delicious way to enjoy your evening snack. With these mouth-watering sponge cake recipes, upgrade your baking skills and surprise your guests this year. These recipes are super-easy and suitable for amateur bakers also.