Recipe: Yummy *Sponge cake*

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*Sponge cake*. Victoria Sponge Cake Recipe - British Classic - Recipes by Warren Nash. Eggless Sponge Cake Recipes Eggless Sponge Cake Video (In Hindi By Sanjeev Kapoor (student)). I love this sponge cake recipe. It's easy and you can make hundreds of different cakes with this This is a classic European sponge cake (aka Genoise). Once you have this recipe down (you'll memorize.

*Sponge cake* Sponge cakes can be made using the creaming method, the whisking method or by adding the cake ingredients to the batter in stages. Flour, eggs, fat and sugar are combined and baked to form a light. Sponge cakes baked in cake pans easily lend themselves to filling between the layers. You can have *Sponge cake* using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of *Sponge cake*

  1. Prepare 100 g of flour.
  2. You need 50 g of oil.
  3. It's 100 g of sugar.
  4. Prepare 1 tsp of flavour.
  5. Prepare 4 of eggs.
  6. Prepare 40 g of milk.
  7. You need 1 tsp of vinegar/lemon juice.

Sponge cakes baked in sheet pans can be filled and rolled before being frosted on the outside. Bake a cake for an afternoon tea or coffee morning. We have recipes including a classic Victoria sandwich, chocolate sponge, Bakewell and lemon drizzle cake. No chemical leavener, just air that is beaten into the eggs.

*Sponge cake* step by step

  1. In a stand/ hand mixer, add egg whites and 1tsp vinegar/lemon juice and whisk for a few minutes until foamy. Add sugar a little at a time until exhausted. Whisk on high speed until stiff peaks form..
  2. Combine flour, egg yolks, oil, flavour and milk in a bowl. Gently** fold the flour mix into the egg whites using a spatula or whisk. You can alternatively, take a small portion of the whisked egg whites and combine with the flour mix to loosen it up before finally combining it together..
  3. Bake at 150 oC for 30-35 minutes or until a tooth pick comes out clean. Turn the cake upside down to cool immediately it comes out of the oven. This is to prevent shrinkage..
  4. Note: This cake batter doesn't contain a rising agent. Be careful not to deflate the egg whites while folding as that is what makes it airy and spongy..

There is no baking powder, no butter, no oil. Check my tips to make it perfect! The cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear it apart. I also add the cake batter to the dough of the chocolate Japanese milk bread. American Sponge Cake Recipe & Video.