Basic Sponge Cake

Basic Sponge Cake

Basic sponge cake: presentation

In this recipe I hope to be able to clarify several details to get a sponge cake that is very fluffy, suffering and very high, to be very tender and not to open and deflate.

If you’ve gotten here it’s because you like simple cupcakes, but you’re looking for more than just a mass of eggs, sugar and baked flour. Welcome! I hope to clarify all your doubts. I will tell you all those details that I have taken into account from the moment I worked on getting a sponge cake more or less “perfect.”

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Ingredients:

  • 5 eggs
  • 250 g of sugar
  • 250 g flour
  • 50 ml of water
  • 25 ml of olive oil
  • 8 g chemical yeast or baking powder
  • 1 pinch of salt
  • 1 spoonful of vanilla aroma
  • Zest of 1 lemon
  • Spray mold or grease butter

Basic sponge cake: recipe preparation

Recipe:

A good recipe is the first thing you’ll need to get a spongy, high-grade biscuit. I had to do a lot of testing and, testing, I got my own recipe in terms of quantities and processing procedure. This recipe comes out, so this point you have solved from this very moment. I just want to tell you that you can make a more or less large cake keeping the proportion of 1 egg + 50 g sugar + 50 g flour + 15 ml liquid ingredient (oil, water, milk, butter …). Multiply each quantity by the number of eggs that you are going to use and you will get a cake as big as you want. The aromas you add are to your liking.

Mold:

The mold I use is a very light one, but I cannot pinpoint the material. They are sold in bazaars and hardware stores in lots of three sizes and are quite economical. It is not of the “good”, but in the oven does not reach excessive temperature and allows the cake to be made slowly. It is a very practical detachable mold. I have tried on silicone mold and it also looks great. When I have done it in one of those more expensive molds, I get a lot less and the result, although good, is not optimal. In this case, the mold used is 22 cm. If you use a larger mold, you will reduce the baking time and you will have a lower cake.

Basic Sponge CakeMold Release Spray or Butter:

I lean over the mold-release spray. I have tried it with butter, margarine and olive oil and the result is always that the cake starts to rise and stops before reaching the top edge of the mold. Then it begins to grow through the center and often ends up opening through the middle. Same as rich, but not so beautiful. Where can you buy the spray? In specialized stores in confectionery, in the confectionery section of some supermarkets and hypermarkets and in online stores. It is easy to get it.

Elaboration:

The way I make the sponge cake is very important to get it to go up a lot. That you can do it just like me and that’s why I recorded it on video. Assembling the whites with a part of the sugar will help fill the mass of small air bubbles and, once in the oven, that mass will continue to grow. Mixing dough with wrapping movements with a spoon or spatula will help you conserve all those air bubbles.

I never leave the cake inside the oven once I have punctured it and I have checked that it is well done inside. I always unmold it in hot. If it has risen well and is well done on the inside, lower it a little, but it will remain high and spongy. I always get off, so this is normal.

Type of flour:

It’s not too important. I have used ordinary wheat flour and the times I have used the strength flour or baking flour because I did not have the other, I have not noticed any difference. I am not in favor of using flour that carries the yeast incorporated because for my taste it takes too much and I do not like how the crumb remains. You can do it gluten-free with gluten-free baking flour or evenly mixing cornstarch with rice flour or potato starch. They look just as good.

Impellers:

Use chemical yeast or baking powder. I usually use a white mark from a supermarket, but I have used other brands and I do not notice difference. Just point out that if you prepare it without gluten, keep in mind that the gluten-free symbol is printed on the packaging. Some people use soda, but I’ve never tasted it, so I cannot tell you how it would look.

Fats:

You can see that the only fat on this cake is a little extra virgin olive oil. If you add more, the cake will be less spongy and with a texture more similar to muffins. Just as rich. You can replace all or part of the amount of liquid in this recipe with other ingredients: lemon juice or other juice, milk, liquor, butter or margarine.

The oven:

This is the only sponge cake trick. Each oven heats in a different way and, despite putting the temperature indicator just like me (in my oven 175º), sure that the temperature you reach is different. This point is the only one that you must follow. The only way to do this is by trying with your oven. I do not think you need more than three or four tests. If you are in the habit of baking at a temperature and you are made too soon, you must change that habit or your biscuits will continue to bake quickly, browning ahead of time and going up much less than you expect. To give you an idea, I usually have about 45 minutes in the oven and could leave them longer without being burned. The cake wants to go up slowly and has no hurry. If it is done to you in less time than to me, Using a mold of the same size, next time lower the temperature and try until you get it in the oven the same time that I grow slowly and without getting too brown. You should try until you get it and when you know what is the optimal temperature in your oven for the biscuits, you will not be able to resist any. Do not hesitate to leave a comment here or on my Facebook page Anna Easy Recipes. If I can, I’ll help you. Do not hesitate to leave a comment here or on my Facebook page Anna Easy Recipes. If I can, I’ll help you. Do not hesitate to leave a comment here or on my Facebook page Anna Easy Recipes. If I can, I’ll help you.

Bake time and oven temperature:

The baking time and a suitable temperature will cause your cake DOES NOT go down when removed from the oven. If in less than 55 minutes and a mold of 22 cm has browned and you decide that it is time to remove it from the oven, it may still remain raw inside. In that case, when removing it from the oven, it will inevitably be lowered. What can you do? If it has happened to you, it should be a lesson to be applied to your next cake. To save this, lower the temperature and leave only heat down.

Next time, you should bake at a lower temperature and follow the same steps as the recipe. If it happens again, lower the temperature again. You will have to try as many times as necessary until you get the same baking time as mine. For a 22 cm mold, a bake of 55 minutes corresponds to these quantities. If the thickness of the dough is smaller because you use a larger mold, the temperature will be the same and the time can be reduced. With these tests, the important thing is to know what temperature you should bake a cake, the time will vary according to the amount of dough you bake and the mold you use.

After all these indications, I’ll explain how to make this basic sponge cake:

  •  Turn the oven to 175º C. Line the base of a mold 22 cm in diameter and grease it with molding spray or butter.
  •  Separate egg whites and egg yolks in two pockets.
  • Beat the egg whites with a pinch of salt. When they are white, add half the sugar and continue beating until obtaining a firm meringue.
  •  In the bowl of the yolks, pour the water and the oil, add the rest of the sugar, lemon zest and a teaspoon of vanilla essence. Beat well. Mix the yeast or baking powder with the flour and sieve over the bowl of the yolks. Beat everything until obtaining very thick dough.

 Incorporates gradually the egg whites to the mixture of yolks and flour, making wrapping movements with the spoon, in order that the air that we have managed to introduce when assembling the whites does not escape. Once the dough is completely homogeneous, pour it into the greased mold.

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