Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, foolproof spongecake. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
This is a perfect cake for celebrations which need to be made ahead of time. It is a stiff cake with a moist texture so perfect for carving for novelty cakes. Wonderful torted with jam and buttercream or just left and covered with marzipan/icing, this cake is so versatile you can pretty much do.
Foolproof Spongecake is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Foolproof Spongecake is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have foolproof spongecake using 11 ingredients and 24 steps. Here is how you can achieve that.
The ingredients needed to make Foolproof Spongecake:
- Make ready For the spongecake
- Take 70 grams Plain flour
- Take 20 grams Corn starch
- Make ready 3 Eggs
- Get 90 grams Granulated sugar
- Prepare 20 grams Butter
- Make ready 20 grams Vegetable oil (or milk)
- Prepare For the syrup
- Get 20 grams Water
- Make ready 10 grams Kirsch
- Take 15 grams Granulated sugar
Ferrero Raffaello Cake: Modeled after my favorite candy, this cake is a perfect combination of chocolate and hazelnuts.; Caramel Apple Cake: Every time I go to a fair, I have to get a caramel apple. This cake is the perfect fall treat. Strawberry Chocolate Cake: This is my Valentine's Day go-to. Just like a chocolate-dipped strawberry, but in cake form!
Steps to make Foolproof Spongecake:
- Line the bottom of a cake tin with baking paper and cover the side with a larger piece of paper (or baking paper).
- Shift plain flour and corn flour together (preheat the oven to 355°F/180°C).
- Combine butter and vegetable oil (or milk) in a bowl and place the bowl over a bain marie to melt the butter (keep the mixture warm over the bain marie even after melting the butter).
- Put the eggs and granulated sugar in a bowl and whip well. Place the bowl over a bain marie and whip further.
- After it is warm to the touch, remove the bowl from the bain marie (the batter should be thick enough to form ribbons).
- Continue to whip until the stiff ribbon stage.
- Stir the batter and whip for another 2 minutes to obtain an even smoothness.
- Shift in the Step 2 dry ingredients and fold in the batter gently and slowly.
- Add 2 ladles of Step 8 batter into the bowl of melted butter and oil at Step 3 and mix well. Return this batter into Step 8 bowl.
- Combine the batter evenly (if the mixture is too fluffy at this point, you can stir a little more).
- Hold the Step 10 bowl at chest height and pour the batter into the prepared cake tin. Drop the cake tin several times to expel excess air.
- If the surface of the mixture is too fluffy, you didn't whip enough… Flatten the surface with a spatula (otherwise you will have a uneven surface).
- Bake in a 355°F/180°C oven for 30-35 minutes (if the surface browns too much, cover with aluminum foil).
- After baking, drop the cake onto a work surface and pull the paper to remove the sponge from the cake tin straight away.
- Spray some water along the copy paper and leave to stand for 2 minutes (you'll be able to peel off the paper easily).
- Cover the sponge with a moistened cloth and leave to cool (you could use a moistened paper towel).
- After it has cooled, flip over and cover with cling film. Leave to rest for one day (slice the sponge horizontally into 3 layers the next day).
- Make the syrup. Put the ingredients in a sauce pan and bring to a boil.
- After the syrup has cooled, brush the spongecake with syrup. Decorate the sponge cake as you like.
- Just cut the sponge and serve with cream. It is very tasty.
- This is for this year's Christmas cake.
- With 2 large eggs use 50 g plain flour, 10 g corn starch, 60 g granulated sugar, 10g butter and 10g vegetable oil.
- The baking time is 340°F/170°C for 25 to 30 minutes.
- When sliced, you can see the nice layers.
We wanted a sponge cake recipe that gave us a fairly light cake, one with a springy but delicate texture that could stand up nicely to custard fillings. After fine-tuning a "classic" hot milk sponge cake recipe. The Perfect sponge cake should be light, fluffy, moist, tall, soft on the edges and of course beautiful. Easy with the right recipe, painfully frustrating with all of the rest. After testing many, many sponge cake recipes my kids got tired of taking sponge cake in their lunch boxes to school.
So that is going to wrap it up with this exceptional food foolproof spongecake recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
