Basic Sponge Cake For Fresh Cream Cakes
A ingredients:
6 oz /180g fine cake flour (eg Softasilk)
1 t double-action baking powder
6 egg yolks
3 fl oz/90 ml veg oil
2 oz/60g fine sugar
4 1/2 fl.oz/140 ml milk or low-fat milk
B ingredients:
6 egg whites (for an even airier cake, use 8 whites)
2 oz/60g fine sugar
1/4 t cream of tartar
1. Oven at 160 C. Get ready a 10" or 11" round tin (no need to line or grease). Sieve flour and baking powder together.
2. Whisk A ingredients together with a hand whisk till well-mixed.
3. Beat B ingredients till stiff.
4. Pour A into B and, using your hand, fold to mix well quickly. Using your hands will ensure better mixing but it needs a bit of practice. Pour into cake tin, level the batter.
5. Bake in middle of oven for 45 min. or till wooden skewer tested in the middle of the cake comes out clean. Turn cake over upside down, with a board under, and leave it to cool. This 'hanging' method will ensure the cake will not sit on its own weight when it cools, so it'll remain light. If the cake is done well, it will not drop out of the tin.
5 comments:
Hello Terri. GREAT Blog. I love the recipes. I plan to try several as I am beginning to really appreciate good food and great recipes. I love to bake but just beginning despite my age. Visit me at my blog - travling tea pot.
Plan to try the pesto recipe this week.
hello! great to get a comment all d way fm Louisiana!this is d wonderful thing about blogging--i get to 'meet' ppl fm all around d world!do keep in touch n if i can help with ur cooking (i have a good scones recipe fm my friend), just ask me.
Hi Terri,
If i do not have a double acting baking powder can i use with normal baking power?
I've made 3 cakes So far, as I'm still a novice in cake baking and this cake came out the best. Even my husband appreciated this recipe. I dropped by your blog to thank you for sharing and let you know.
anon: how nice of you to tell me:) and i'm very happy tt you n your husband liked this recipe. why don't you make the old fashioned butter cake? it's very very good and many other sites have copied the recipe, i noticed.
Post a Comment