4 best Sponge Cake Recipe|How To Make Sponge Cake At Home
Sponge Cake Recipe|-If you are looking for a really special and juicy sponge cake, this is your recipe. It is a real delight to be able to prepare sponge cake at home, With this list, you can learn how to make vanilla sponge cake, victoria sponge cake, chocolate sponge cake, and classic lemon sponge cake
How To Make Sponge Cake At Home
These sponge cakes are the most classic pastry recipes, for this reason, many of us learn to make it after having seen it cook from generation to generation. If you still do not know her, take paper and pencil!
- 5 Eggs
- 1 cup of Sugar (200 grams)
- 2½ cups of leavening flour
- 1 cup of liquid milk
- 5 teaspoons Vanilla Essence
- 150 grams of Butter
- 1 teaspoon baking powder
Separate the whites from the yolks and reserve in separate containers. Add the butter with the sugar in a bowl and mix well.
Trick: The butter must be at room temperature to work it better.
Then, add to the mixture of butter and sugar the previously reserved yolks and beat to continue with the preparation of the sponge cake.
We went to add half of the flour and half of the milk mentioned above. Beat until incorporating everything.
Tip: Before, mix the flour with the baking powder.
After everything has been incorporated, we add the rest of the milk and flour and the vanilla essence to the mixture. Mix until a smooth and homogeneous sponge cake is obtained.
we beat the egg whites until stiff and add them to the final mixture. The whites are beaten at the end with the aim of rapid integration into the mixture and provide the sponge cake with that spongy texture. Do not beat first and reserve them because they tend to lose volume and this would affect the cake.
Finally, add the mixture to a previously floured cake pan, give it a few taps to get the air out or bubbles appear and take it to the oven at approximately 200-250ºC, depending on your oven, for 40 minutes or until you enter a Stick this out completely dry. Then, let the vanilla cake rest for 15 minutes and proceed to unmold it. You can fill the soft and fluffy cake of what you like most, such as chocolate, strawberry jam … It is a delicious cake to accompany your cravings.
Victoria sponge cake recipe
This cake I want to taste”, therefore, it was already good luck, I had to do it and it was time for Victoria’s cake recipe.
- 175 grams of butter + extra to grease the mold
- 175 grams of sugar
- 3 eggs
- 1 cup vanilla extract
- 175 grams of rising flour + extra for the mold
- 1 little yeast powder
- Strawberries or strawberry jam for filling
- Whipping cream for filling
Preheat the oven to 180ºC and grease the mold with butter and flour. Now begin to prepare the Victoria cake by whisking the butter with the sugar for 2 minutes (it should be at room temperature) until it is spongy and whitish.
Next, add the eggs one by one slowly, beating in between, when it is fully integrated the first add the next one and so on. We add the vanilla extract and beat for 2 minutes.
Sieve the flour and the yeast on the mixture and with enveloping movements, incorporate the flour.
Finally, distribute the mixture in two 18 cm molds or in one of 17 cm extra high and smooth the surface with the help of a spatula. bake about 20/25 minutes in the case of the individual molds or 45 minutes if bake it in one.
Once baked leave it for five minutes that it is tempered a little and then unmold and let it cool completely on a grid.
When it is completely cold, fill it with strawberries and whipped cream.
Birthday sponge cake recipe
- 2 cups granulated sugar
- 2 bars of butter (at room temperature)
- 3 cups Flour for biscuits
- 6 units of Eggs (separate the yolks from the whites)
- ¾ Milk cup (at room temperature)
- 1 teaspoon vanilla or brandy essence
- To fill and decorate:
- 250 milliliters of Chantilly cream or homemade jam
- 250 grams of homemade cheese frosting or sugar-coated whipped cream
To start preparing this easy birthday cake, the first step is to cream the butter with the help of a manual stick or, if you want to save time, with a blender; Then add the sugar and continue beating until well combined and creamy.
Then add the essence of vanilla or brandy, depending on whether it is the birthday cake for children or for adults (in the first case do not use any type of alcohol). Then you have to add the yolks of the eggs one by one. You add one and hit, then the other and hit and so on. Then add the flour alternating with the milk little by little, and when all the mass of the birthday cake is well mixed, turn off the blender and proceed to beat the egg whites until stiff, then add them to the mixture in an enveloping way with a wooden spoon or pastry tongue.
Pour the mixture of the sponge cake for children’s birthday in a greased mold. Bake at 350 ºF or 180 º C for 45 to 50 minutes, and at the end, always check with an orange stick to see if the cake is already done or if it is missing a little more.
Once the birthday cake is well baked, let it cool to room temperature and then unmold it and cut it in half horizontally to fill it with homemade chantilly cream or a cherry jam for example, or another flavor you prefer.
The classic lemon sponge cake recipe
- 6 eggs
- 6 tablespoons of white sugar (90 gr)
- 1 spoon of dessert of baking powder (5 gr)
- 2 lemons
- 6 tablespoons of flour (90 gr)
- Powdered sugar
First, make sure the mold is suitable for the amount of dough you are going to make. You must, also, prepare it previously greasing it thoroughly with butter.
Preheat the oven to 180 degrees.
Separate the whites and beat them to the point of snow together with a few drops of lemon juice. Once the egg whites are raised, add the yolks and add the sugar, spoonful to spoonful, and the zest of the lemons. All this while stirring with the rods wrap so that the whites do not go down.
mix the flour with the yeast and sift with a strainer to incorporate them gently into the mixture. At this moment, we must also stir in an enveloping way so that everything mixes, but without ever beating!
Place the resulting dough in the mold already greased with the butter.
Transfer the mold to the oven to start cooking. Therefore, it is advisable not to open the door until after, at least, the first ten minutes. The average cooking time is around 20-25 minutes.
The classic trick to know you’re ready is to poke the cake with a needle, if it comes out clean, the dessert is ready!
Remove the cake from the oven and quickly unmold it. Place it on a grid so that, in this way, the air reaches everywhere. You will prevent the result from softening.
Let it cool. If desired, sprinkle with icing sugar.