6 ways to make sponge cake

Sponge cake is the use of egg white foaming properties, so that the egg mixture is filled with a lot of air, add flour baked from a class of puffy snacks. Here are 6 sponge cake practices that I have organized for your reference!

Sponge cake practice a

Ingredients:

Sponge cake embryo materials: fresh eggs 3 (180g), 90g of sugar, 90g of flour, 40g of butter, vanilla 1/4 teaspoon

Whipped cream materials: liquid whipped cream 1.5 cups (400ml), 3 tablespoons of granulated sugar, a large spoonful of liquor ( rum). rum) a large spoon, milk 1-2 small spoons, some fruit

Liquor flavored syrup: sugar 50g + hot water 100g + rum 1 teaspoon (wait until the sugar and hot water completely cooled, before adding the liquor, otherwise the alcohol will evaporate )

Production steps:

1. egg yolks beaten with half the amount of sugar and mix well,

2. egg white beaten, add the remaining sugar (add sugar), add the remaining sugar, and then add the egg white, add the remaining sugar, add the sugar to the egg yolks. Add the rest of the sugar (in 3 times) each must be whipped evenly. Beat until neutral foams, that is, the pan upside down, the egg whites will not fall

3. 1/4 of the (2) added to (1), stirring well with a whisk

4. (3) poured into the remaining egg whites, stirring with a rubber spatula until you can not see the white lines (egg whites) can be

5. sifted gluten-free flour and cornstarch in two additions (4), stirring well with a rubber spatula until you can not see the powder. Mix with a spatula until no powder is visible

6. Pour the batter into a greased baking paper-lined mold, and gently pause it on the table to remove any air bubbles. Bake for 40 minutes at 175 degrees Celsius. When baking, place the baking sheet in the center of the oven or in the middle or lower part of the oven if the oven fire is on the top.

7. Pierce a bamboo skewer into the center of the cake, and if it doesn't come out clean, the cake is done

8. Place the cake on a cooling rack and let it cool down

9. Once the cake has cooled down, slice off the top and bottom of the cake, and then cut it into 3 slices

10. Peel the kiwifruit, then cut the slices into small pieces, and arrange on a piece of paper towel

11. p> 11. Beat the whipping cream with the sugar, then add the wine and mix well

12. Use a slice of cake as the base layer, brush with the wine-flavored syrup, then spread a thin layer of whipped cream and arrange the kiwis

13. Then spread a layer of whipped cream, and repeat steps (13 & 14). Finally, smear whipped cream on the cake as a whole, and then you can decorate the cake as one prefers

Sponge cake recipe two

Ingredients:

A. Milk=50G, Sugar=40G, Vegetable oil=40G.

B. All-purpose Flour 60G (that is gluten-free), baking powder 2 tsp (for the cake), baking powder 2 tsp (for the cake), baking powder 2 tsp (for the cake), baking powder 2 tsp (for the cake), baking powder 2 tsp (for the cake). baking powder 2 tsp (similar to baking soda, used to hair bread)

C. egg yolks 4, a little rum

D. egg whites 4, sugar 40G, tartar sauce 1/4 teaspoon

Steps

1. put A things together, hand whisk stirred on the right, be sure to mix the oil and milk

2. put B and B and milk, and the oil and milk to mix

2.

2. put B and C into the manual mixing, the color will be a soft yellow ~ very thick look

3. put D with a machine mixer to whip, that is, turn it over will not fall down the hardness.

4. Mix D and yolk paste together with a rubber knife, the process can not be delayed for too long, otherwise the egg white will be foamy, affecting the taste.

5. In the baking pan lined with wax paper (wax paper) so that the bottom will not brown, but remember to lift the paper after baking, otherwise it will appear wrinkles in the cooling

6. Finally, bake at a low temperature of 375 degrees (Fahrenheit) for 15 minutes on the good, rolled up, wrapped in the wax paper cake with the previous, and then touch the whipped cream after the interior cooled down

Sponge cake recipe three

This is a good idea, because it's not the only thing that you can do. strong> Sponge cake recipe three

1, preheat the oven to 170 degrees Celsius / 325 degrees Fahrenheit / GAS 3.

2, 4 eggs, the whites and yolks in 2 large bowls.

3. Beat 4 egg whites on high speed until stiff peaks form (penguin).

4, 4 egg yolks plus 125 grams / 0.5CUP CASTER SUGAR with high speed beat until well mixed solution becomes lighter.

5, with a large spoon (wooden metal can be almost 1TABLESPOON size) scoop 2 tablespoons of beaten egg white into the yolk solution mix cloud.

6, put 3/4 cup of plain flour a spoonful of egg yolks into the solution, every time you add a large spoon to gently turn the flour into the solution, until you can not see the dry flour before adding the next spoonful.

7: Melt 1/3 cup of the UNSALTED BUTTER over simmering water, pour the butter solution into the yolk-flour mixture along the sides of the bowl, and toss with a large spoon to combine.

8. Pour in all the remaining egg whites, gently `tipping them into the mixture. (This is key, don't mix it fully, just see the yellow and white jaggedly, you and me, me and you).

9, pour into the mold lined with WAXING PAPER, into the oven. (Should be put into the test box as soon as possible, but before you should but recognize the oven temperature has reached the required).

10, bake 25-35 minutes, (between should be 20 minutes to check the cake baking situation, especially the surface color, if necessary can be in the upper and lower 5-10 degrees or so properly adjust the temperature.) .

11, from the oven out of the dry place in a non-ventilated cool 15-20 minutes to pour, put the cake on a wire rack until cool

sponge cake practice four

featured: lemon sponge cake, the name originated from the eastern part of the Samoa region of France, is characterized by the use of cornstarch instead of half of the flour.

Ingredients: 40 grams of low-flour, 40 grams of cornstarch, 1/4 tsp of baking powder, 1/4 tsp of vanilla powder, 3 eggs, 45 grams of granulated sugar (it is recommended to add 10-20 grams), 1 measure of grated lemon zest, 1 tsp of lemon juice, 20 grams of cream, 20 grams of sliced almonds.

Preparation:

1. Melt the cream into liquid by heating and preheat the oven at 170 degrees.

2, baking mold brush with cream (prepared separately), spread with sliced almonds standby.

3. Sift together low-flour, cornflour, baking powder and vanilla powder.

4, egg, sugar, into the mixing bowl and whip until the batter becomes white, the volume of the original double, into a thick, about between the degree of medium-hard foam.

5. Add 3 to 4 and mix well.

6. Add the lemon zest and lemon juice and mix well to increase the flavor.

7: Add the liquid cream in batches and mix well, pour into the baking mold of 2.

8, put into the preheated oven in the middle, bake 35-40 minutes, with a bamboo skewer pierced through the center, not sticky that is cooked

sponge cake practice five

new pattern: orange sponge cake

Ingredients: eggs 500g, sugar 300g, fine salt 5g, 200g of low-fat flour, 5g baking powder, skimmed milk suitable amount, orange juice 50g, lettuce oil 75g

utensils: mixing bucket, mixing bowl, sieve, paper liner, cake ring, cake plate

method:

(1) preheat the oven to 170 ℃ (or 175 ℃ on the top, 160 ℃ on the bottom), in the baking tray lined with a paper liner, and then put the cake ring and set aside.

(2) Separate the eggs into yolks and whites and set aside.

(3) In a mixing bowl, pour in the egg yolks, fine salt and half of the sugar, and beat with a mixer until thick and white, then add the low gluten flour and baking powder, skimmed milk, and clarified juice, and lettuce oil, and mix well.

(4) Put the egg whites and the other half of the sugar into a separate mixing bowl and beat with a mixer until soft peaks form, then add the egg yolk mixture and mix well.

(5) Bake for about 40 minutes until the cake is completely cooked through, cover with a cake board while it's still hot, and allow to cool.

Sponge cake recipe six

French sponge cake

Ingredients: 300g eggs (6), 200g gluten flour, 150g sugar, 50g vegetable oil or melted butter

Baking: middle oven, 180 degrees, 15-20 minutes (6-inch round) Reference temperature for the upper and lower heat 180 degrees, 35 minutes)

Production process:

1, prepare the materials, eggs from the refrigerator in advance to return to the temperature, flour sifted.

2, prepare a slightly larger pot, eggs into the pot.

3, and then the granulated sugar into a one-time.

4, take a pot, put hot water in the pot, sit the whisk bowl in the hot water to heat, and use a whisk to whip the eggs.

5-6, with constant whisking, the egg mixture will gradually produce thick foam and become more and more thick.

7-8: Whip the eggs until when you lift the whisk, the lowered batter doesn't disappear immediately and you can draw clear lines on the surface of the batter in the bowl. (The whole whipping process takes about 15 minutes.)

9. Pour in the low-gluten flour in three to four batches, and carefully toss with a rubber spatula from the bottom to the top to mix the egg batter and flour evenly. Do not stir in circles to avoid defoaming the eggs.

10, in the mixed cake batter pour vegetable oil or melted butter, continue to mix well.

11: Line a baking sheet with greaseproof paper and pour the cake batter into the baking sheet.

12. Smooth out the cake batter and shake it on the floor a few times to smooth out the surface and get rid of any large air bubbles. Send the baking tray into the preheated 180 degrees oven, bake for 15-20 minutes, insert a toothpick into the inside of the cake, pull out the toothpick after the toothpick did not stick to the cake, it means cooked. [1]

TIPS:

1, this cake needs to whip the whole egg, the whipping of the whole egg is much more difficult than just whipping the egg white, the time consumed is also longer. Whole eggs can not be whipped like egg whites to the extent of the emergence of sharp corners, but rather to step 8 of the picture on the way.

2. Whole eggs are easiest to whip at about 40 degrees Celsius, so when whipping whole eggs (especially in winter), you need to sit the bowl in hot water to warm it up and make it easier to whip.

3, in the whipped eggs when adding flour, must be divided into three to four times to add the flour, not all at once to pour the flour, otherwise it is difficult to mix evenly, easy to lead to egg foam. Moreover, the mixing must be from the bottom upward mixing, absolutely can not draw a circle mixing, otherwise the egg will certainly be defoamed.

4, if you use butter, the flavor of the cake will be more fragrant. After pouring in the grease, you need to be patient and careful to toss several times to make the grease and cake batter completely integrated, must not be too hasty, do not stir in circles.

5, the cake batter is ready, there must be a certain consistency, and try not to have big bubbles. If you mix the cake batter constantly produce a lot of large bubbles, it means that the egg whipping is not in place, or mixing time defoaming, need to try to avoid this situation.

6, successful sponge cake, after baking should be oily and puffy texture, only the correct whipping of the eggs and the correct mixing, you can get the best quality cake. A reference standard: using this portion of the cake made out of the cake, if you are using the Changdi CK25B baking tray, the thickness of the finished baked cake should be at least 1CM above the edge of the mold, to be considered a successful work.

7, sponge cake do not bake too long, otherwise it will lead to dry cake texture.