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Cover: Make your cake…and eat it

26Jun 12

Basic Sponge Cake

Basic Sponge cakeThis is a basic sponge cake recipe which can be eaten on its own with a cup of tea or topped with fresh fruit. It freezes very well, so I like to have some around to take out as a quick base for any sponge cake recipe when time is of the essence.

As it’s just a plain sponge cake, it really goes well with just about any topping or frosting you can think of, so use your imagination and get creative!  Drizzle some dark chocolate ganache over the top, smother it in whipped cream, or pour a cappuccino on it. The possibilities are endless!

If you decide to freeze it, wrap it in aluminium foil and then clingfilm for best results.

Ingredients:

  • 7 egg whites at room temperature
  • 7 egg yolks
  • 300g granulated sugar
  • 145g cake flour
  • 1tsp vanilla extract
  • 1/2tsp cream of tartar
  • 1/2tsp salt
  • 65ml cold water

 

Instructions:

  1. Preheat the oven to 165ºC.
  2. In an electric mixer with a wire whisk attachment, beat the egg whites, 50g of the granulated sugar, the cream of tartar and the salt. Start on medium speed, then use high speed until very stiff peaks form, around 3 to 4 minutes.
  3. In a separate bowl, beat the egg yolks, 250g of the sugar and the vanilla extract with an electric mixer on medium speed. Beat until light in colour, around 2 to 3 minutes.
  4. Add the cake flour and water to the egg mixture alternately, starting and ending with the flour. Mix just until blended.
  5. Fold the egg yolk mixture into the egg whites with a rubber spatula and blend well.
  6. Spoon the batter into an ungreased 25cm circular cake pan. Make sure you spread the batter evenly.
  7. Bake in the preheated oven for 60 to 65 minutes, or until the top is golden brown.
  8. Remove pan from the oven and invert to cool the cake for about 1 hour.
  9. When the sponge is cool, carefully remove it from the pan. Use a sharp knife to loosen the outside of the cake from the sides of the pan.

 

Prep Time:  25 minutes

Cooking Time:  65 minutes

Serves:  15

Difficulty:  Medium

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One comment

  1. […] you have a really sweet tooth, you could pair it with this basic sponge cake recipe. Eat them separately, or pour over the cocktail on the soft sponge for a moist […]

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