Mom's sponge cake recipe

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Karla Walsh is a Des Moines, Iowa-based freelance writer, editor, & former fitness instructor who balances her love of food & drink with her passion for fitness. (Or tries to, at least!) She holds a double major in magazine journalism và kinesiology from Iowa State University. She also passed her level one sommelier exam with the Court of Master Sommeliers, received her personal trainer certification through the National Academy of Sports Medicine (NASM) and group fitness instructor certification through the Athletics and Fitness Association of America (AFAA). She's covered health, food, fitness, psychology, beauty, and beyond for more than 12 years. In addition khổng lồ nhatroso.com, her writing has been published in AllRecipes, Runner's World, Shape & Fitness Magazines, as well as on EatingWell.com, Shape.com, ReadersDigest.com, TheHealthy.com, Prevention.com, WomensHealthMag.com, and more." data-inline-tooltip="true">Karla Walsh
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If greasing the pan is part of the plan, use a paper towel or pastry brush ($8, Amazon) lớn evenly spread shortening or butter on the bottom, corners, và 1 inch up the sides of the pan.

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Some sponge cake recipes điện thoại tư vấn for flouring the pan to ensure no crumb gets left behind. If that's the case for your sponge cake, sprinkle a little flour into the pan, then tap the pan so the flour covers all the greased surfaces. Tap out any extra flour into the sink.


If the directions call for lining the pan with waxed or parchment paper, place the pan on the paper and trace around its base with a pencil. Cut just inside the traced line; place the paper in the bottom of the lightly greased pan, smoothing out any wrinkles or bubbles.


Kritsada Panichgul

Before measuring flour for your favorite sponge cake recipe, stir the flour in the canister lớn aerate và loosen it. Spoon the flour into a dry measuring cup ($23 for a set, Williams-Sonoma). Level it off with the flat side of a knife. (If you skip this aeration step or shake the cup to level it off, you risk adding too much flour.) Next, phối the other dry ingredients specified in the sponge cake recipe, which may include baking powder or cream of tartar.


Kritsada Panichgul

If your recipe calls for beating the yolks separately from the whites, beat the egg yolks with an electric mixer ($40, Target) on high speed for about 5 minutes or until thick and lemon-color. After beating for 2 khổng lồ 3 minutes, the yolks will be the right color but probably not thick enough. When ready, they will hold a ribbon when the beaters are lifted from the bowl (see photo).


Some recipes điện thoại tư vấn for beating the egg whites and yolks together & adding sugar during the process. In this case, follow your sponge cake recipe's step-by-step instructions.


Scott Little

If your sponge cake recipe calls for you to lớn beat the egg whites separately from the yolks, thoroughly wash & dry the beaters. In a clean, dry mixing bowl, beat the egg whites on medium to high tốc độ until soft peaks form. At this stage, the tips of the egg whites will curl when the beaters are lifted.


Gradually địa chỉ the granulated sugar, beating on high tốc độ until stiff peaks form. At this stage, the tips of the whites will stand straight up when the beaters are lifted.


Andy Lyons

Step 6: Fold the ingredients together.

Some recipes điện thoại tư vấn for folding the egg yolk mixture into beaten egg whites, then folding in the flour mixture. Use a spatula ($8, Amazon) khổng lồ cut down vertically through the mixture. Move the spatula across the bottom of the bowl and bring it back up the other side, carrying some of the mixture from the bottom over the surface. Repeat, rotating the bowl until ingredients are combined. A key reminder for how lớn make sponge cake: Try not lớn overmix, as this can decrease the volume of the batter & result in a tough crumb.


Scott Little

Spread the batter evenly into the prepared pan. Bake as directed in the recipe, using the doneness test given in the recipe. For most sponge cakes, you can tell when the cake is done by touching the top lightly with your finger. If the đứng đầu springs back, the cake is done.


If the recipe specifies a toothpick test, insert a wooden toothpick near the center of the cake. If it comes out clean, the cake is ready.

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Cool cake as directed in the recipe. After the sponge cake is completely cooled (usually about 1 hour), frost if desired. These homemade frosting recipes can help take virtually any dessert to lớn the next level.


Mind the egg temp. Because it's such a vital part of how to lớn make sponge cake, we'll offer another reminder: Room-temperature eggs whip the best, so allow them khổng lồ sit out for about 30 minutes after you separate the yolks from the whites.Consider sifting the flour. If you notice any lumps in your flour as you scoop it into the measuring cup, try sifting it with a flour sifter before incorporating the flour with the wet ingredients.Add flour in portions. As you combine the flour with the egg mixture, try doing so in thirds. Doing a bit at a time will help you steer clear of overmixing or compromising the fluffiness of the beaten eggs.Check the bottom of the bowl. If it looks lượt thích no streaks of flour remain in the cake batter, gently swipe the spatula along the bottom of the bowl once or twice more to guarantee you haven't missed any pockets of flour.Cure a chocolate craving. lớn transform a vanilla sponge cake into a chocolate version, địa chỉ 3 tablespoons of unsweetened cocoa powder to the flour.Keep the door closed. Try your best not to lớn peek. If you mở cửa the oven door to kiểm tra on your sponge cake before it's done, it can collapse due to the quick temperature change.Bake immediately. Aim khổng lồ bake the cake as soon as you transfer the batter khổng lồ the pan(s).

Sponge cake is a terrific make-ahead dessert idea. Store it for up khổng lồ 3 days on the counter in an airtight container, or refrigerate the sponge cake recipe for up khổng lồ 1 week. If desired, you can freeze sponge cake for up to lớn 3 months. (In case you missed it, here"s how lớn freeze every kind of cake.)