Real Sponge Cake
Here is a really good recipe for authentic sponge cake...the kind you soak with a flavored syrup before filling etc:
Vanilla Sponge cake
Makes 4- 8 or 9" rounds
Eggs 11.5 oz (7 each)
Egg yolks 4.2 oz (8 each)
Granulated Sugar 10 oz
Vanilla 1.5 fl oz (3 tbsp)
Cake flour sifted 5.5 oz
Egg whites 7 oz (7 each left over from the yolks)
Powdered sugar 2 oz
Preheat your oven to 425 degrees F (not a misprint)
Place parchment circles on bottoms of the pans or the cake will stick . Spray cooking spray on the parchment and the sides of the pan.
Whip eggs, yolks, granulated sugar and vanilla until thick ribbons drop from the paddle. This will take a while. Delicately fold in the cake flour. Set aside. Clean workbowl making sure there is no fat on it at all. Whip egg whites and powdered sugar with the wire whip attachment until medium stiff peaks form. Do not over whip the whites. This only takes a few minutes. Mix 1/3 of the whites gently into the yolk mixture to lighten it up. Then fold in the whites 1/3 at a time being very careful not to deflate the air bubbles. Spread gently in prepared pans and bake immediately 7-8 minutes or until the top springs back when touched lightly. Cool completely. Remove from pans. Wrap tightly if not using right away.
Replies to This Discussion
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Permalink Reply by Karen Marie on
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To make the soaking syrup combine equal amounts granulated sugar and water, for instance 1/2 cup each. Place in a saucepan and heat on medium heat until all the sugar has dissolved. Do not boil. Remove from heat and cool. Add flavorings of your choice. This will keep indefinitely in your refrigerator.
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Permalink Reply by Stampinsher on
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Karen,
If I don't want to use the sugar and water for syrup, can I use just brandy or a cherry (any flavor) liquor? Or do I need to also use the sugar and water in addition to my brandy or liquor?
I need to purchase a second 5 quart bowl for my kitchen aid! Next thing on my list so I can make terrific cakes and things!
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Sher you dont want to use straight liquor it would be too strong and the idea of the syrup is to moisten the cake pretty much through,...if you do that with the liquor you will have to carry your guests home or confiscate their keys :D Just add some to the syrup to flavor it then brush on the cake. You can also dilute the liquor with water if it is the sugar you are objecting to...just be careful how much you brush on the cake....not too soggy...
Stampinsher said:Karen,
If I don't want to use the sugar and water for syrup, can I use just brandy or a cherry (any flavor) liquor? Or do I need to also use the sugar and water in addition to my brandy or liquor?
I need to purchase a second 5 quart bowl for my kitchen aid! Next thing on my list so I can make terrific cakes and things!
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