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Friday, April 29, 2016

Sponge Cake

How to make Sponge Cake Recipe - Light and absorbent, sponge cake was said to be a favorite because "it holds more coffee than the rest." Although it is traditionally baked in a pan with a thick tube in the center, it can be baked in three layers, or in an angel food cake pan.

Makes 1 (10-inch) cake or 3 (8- or 9-inch) layers

4 eggs, separated
2/3 cup cold water
1 cup sugar
1-1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon lemon extract
1 teaspoon cream of tartar

Preheat oven to 325F (165C).

In a large bowl, combine egg yolks and water. Beat at high speed 5 minutes or by hand until mixture is very fluffy and pale yellow. Gradually add sugar and beat 4 minutes longer at high speed or by hand until mixture is very light and fluffy.

Sift flour and salt together into a medium-sized bowl. Add to egg-yolk mixture with mixer at low speed. Blend in lemon extract. In another large bowl with clean mixer
blades, beat egg whites until frothy.

Add cream of tartar; beat until whites are stiff but not dry. Using a spatula, gently fold egg whites into egg-yolk mixture. Turn batter into an ungreased 10-inch tube pan or 3 round, 8- or 9-inch, cake pans.

Bake 60 to 65 minutes for a tube pan or 25 to 30 minutes for layer pans or until golden and top springs back when lightly touched. Immediately invert tube pan over a funnel or bottle; let hang until completely cool.

Cool layer cakes in pans on racks. Remove cooled cakes from pans.
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