Ingredients
The Essentials
- The foundation of any good sponge cake recipe lies in its ingredients, carefully selected to ensure the perfect balance of texture and flavor.
- Sponge cakes are known for their light and airy texture, achieved by using eggs as the primary leavening agent.
- For this reason, it’s essential to have high-quality eggs that are rich in protein and moisture.
- A standard recipe typically calls for three large eggs at room temperature, ensuring they’re fully incorporated into the batter.
- The butter or oil used in sponge cake recipes serves as a neutral-tasting fat that helps to enrich the flavor of the cake without overpowering it.
- For this recipe, you can use either unsalted butter, melted and cooled, or a neutral-tasting oil like canola or grapeseed.
- Sugar is another crucial ingredient in sponge cakes, providing sweetness and helping to balance out the flavors.
- You’ll need granulated sugar for this recipe, but be sure not to overdo it, as too much sugar can lead to a dense cake.
- Self-raising flour is often used in sponge cake recipes due to its high protein content and fine texture, which helps create a light and airy crumb.
- However, you can also use all-purpose flour or cake flour if that’s what you have on hand.
- A pinch of salt helps to enhance the flavors of the other ingredients and balance out any bitterness from the eggs.
- Finally, a teaspoon of pure vanilla extract adds an extra layer of flavor and aroma to the cake, making it even more delicious.
- With these essential ingredients in place, you’re ready to begin mixing your Mom’s Sponge Cake Recipe, creating a light and flavorful dessert that’s sure to impress.
1 cup all purpose flour
All-purpose flour, also known as AP flour or plain flour, is a versatile type of wheat flour that can be used to make a wide variety of baked goods. In the context of Mom’s Sponge Cake Recipe, 1 cup of all-purpose flour is an essential ingredient.
The flour used in baking is typically made from wheat grains that have been processed and refined to create a fine powder. All-purpose flour has undergone significant processing to remove bran and germ, resulting in a smooth, white texture that is ideal for baking cakes, cookies, pastries, and other sweet treats.
All-purpose flour contains two main components: starch and protein. Starch is responsible for providing structure and texture to baked goods, while proteins help to strengthen the gluten network, which gives dough its elasticity and chewiness. The type of wheat used to make all-purpose flour can vary depending on factors such as climate, soil quality, and processing methods.
For Mom’s Sponge Cake Recipe, 1 cup of all-purpose flour is an essential component that helps to create a light, fluffy, and delicate cake. When combined with other ingredients like sugar, eggs, milk, and butter, the flour provides structure and texture to the finished product.
The key characteristics of all-purpose flour are its ability to retain moisture, provide structure, and absorb flavors. It is also relatively neutral in flavor, making it an excellent choice for baked goods where a delicate or subtle taste is desired. In the case of Mom’s Sponge Cake Recipe, the flour helps to create a tender crumb and a soft, airy texture that is characteristic of a traditional sponge cake.
When measuring 1 cup of all-purpose flour, it is essential to use a standard dry measuring cup to ensure accuracy. Spooning or scooping the flour into a measuring cup can result in inaccurate measurements, which can affect the final texture and flavor of the baked goods.
To achieve optimal results with Mom’s Sponge Cake Recipe, make sure to use fresh and high-quality all-purpose flour that has not been stored for an extended period. Old flour can become stale or develop off-flavors, affecting the overall quality of the finished product.
1 cup granulated sugar
Sugar is a fundamental ingredient in baking, and for this classic sponge cake recipe, you’ll need 1 cup granulated sugar. Granulated sugar, also known as white sugar or table sugar, is the most commonly used type of sugar in baking.
This type of sugar is composed of sucrose crystals that are fine and dry, making it ideal for dissolving easily into liquid ingredients. Its crystalline structure allows it to dissolve quickly, which is important for the even mixing of ingredients and the proper development of the cake’s texture.
The use of granulated sugar in baking serves several purposes. It provides sweetness, of course, but it also helps to balance flavors, tenderize baked goods, and enhance browning reactions. The caramelization of sugar when exposed to heat contributes to the golden-brown color and crispy crust that many people love in a well-baked cake.
Granulated sugar can be easily substituted with other types of sugar, but keep in mind that different sugars have varying levels of sweetness and moisture content. Brown sugar, for example, has a richer flavor due to the presence of molasses and is generally softer than granulated sugar.
To ensure accurate measuring, it’s essential to level off the cup when scooping out 1 cup granulated sugar. This will prevent any spills or over- or under-measuring of the sugar. In a pinch, you can also use a digital kitchen scale for precise measurements, but in this recipe, the standard volume measurement should suffice.
Before incorporating the sugar into the batter, make sure it’s at room temperature and not lumpy. If using confectioner’s sugar or superfine sugar, note that they are more finely ground than granulated sugar and might affect the cake’s texture if used as a direct substitute.
The key to achieving the desired structure in this sponge cake is to use the right ratio of ingredients, including the precise amount of sugar. The moisture content from other ingredients will help balance out the sweetness, so be mindful of your measurements and aim for the perfect balance of flavors.
4 large eggs, at room temperature
The first crucial ingredient for making Mom’s signature sponge cake is 4 large eggs, which are an essential component of this classic dessert. To ensure that they are at room temperature, remove them from the refrigerator and let them sit on the counter for about 30 minutes to an hour before starting to mix. This step is vital because cold eggs can cause the butter to seize up when beaten with it, leading to a dense and tough cake instead of a light and airy one.
The eggs play a multifaceted role in this recipe – they not only contribute to the richness and moisture of the cake but also act as a leavening agent due to the air that gets incorporated into them during beating. Using room temperature eggs ensures that the mixture can be beaten to the right consistency, which is crucial for achieving the right texture in the finished sponge cake.
When choosing the eggs, it’s essential to select large ones as specified in the recipe. Smaller or medium-sized eggs would not provide enough leavening and moisture to the batter, resulting in a less desirable outcome. Make sure to gently wash the eggs under cold running water before letting them sit at room temperature.
Once you have your eggs ready, be gentle when handling them as excessive movement can introduce air into the whites, making it more challenging to achieve the right consistency when beating them with the sugar and butter mixture. By carefully selecting and preparing these essential ingredients, you’ll be well on your way to creating a delicious and authentic sponge cake just like Mom’s recipe.
1/2 teaspoon baking powder
Baking powder is a crucial ingredient in many baked goods, including Mom’s Sponge Cake Recipe. When we talk about 1/2 teaspoon baking powder, it’s essential to understand its role and the type of leavening it provides.
What is Baking Powder?
Baking powder is a mixture of baking soda (sodium bicarbonate) and an acid, usually cream of tartar. The acid helps to release gas bubbles more slowly over time, which is perfect for baked goods that don’t have an acidic ingredient like buttermilk or yogurt.
How Does Baking Powder Work?
When you add baking powder to a batter or dough, it releases carbon dioxide gas as soon as the ingredients come into contact with liquid. The CO2 bubbles get trapped in the mixture, causing it to rise. This is especially important for sponge cakes, which rely on a light and airy texture.
Types of Baking Powder
- There are two main types of baking powder: single-acting (fast-acting) and double-acting.
- Single-acting (fast-acting) baking powder releases gas quickly, usually within the first 10 minutes. This type is often used in recipes where yeast is also present.
Double-acting (slow-acting) baking powder releases two sets of gas bubbles
one when it comes into contact with liquid and another when exposed to heat. This type is ideal for sponge cakes and other baked goods that require a slow release of carbon dioxide.
The Role of 1/2 Teaspoon Baking Powder in Mom’s Sponge Cake Recipe
In this specific recipe, the 1/2 teaspoon baking powder plays a crucial role in providing the necessary leavening to create a light and airy sponge cake. The double-acting nature of this type of baking powder allows it to slowly release carbon dioxide as the batter bakes, resulting in a tender crumb and an even texture.
1/2 teaspoon salt
The ingredients for Mom’s Sponge Cake Recipe are crucial to its success, and one of the most essential components is salt. A mere 1/2 teaspoon of salt is all that’s needed to bring out the flavors in this light and airy cake.
Salt serves several purposes in baking, including enhancing flavor, controlling yeast growth, and strengthening gluten structures. In the case of Mom’s Sponge Cake Recipe, the small amount of salt helps to balance the sweetness of the sugar and eggs while also allowing the other ingredients to shine.
Here are the steps for incorporating 1/2 teaspoon of salt into your Sponge Cake:
Add the salt to the dry ingredients
In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup granulated sugar, and 1/2 teaspoon kosher salt until well combined.
Ensure proper mixing
Use an electric mixer or a whisk to thoroughly combine the dry ingredients with the other wet ingredients in the recipe.
Bake according to the instructions
Proceed with baking the Sponge Cake as instructed in the recipe, paying close attention to temperature and timing for the perfect result.
When working with salt, it’s essential to remember that a little goes a long way. Too much salt can be overpowering and affect the overall taste of the cake. With this 1/2 teaspoon amount, you’ll achieve just the right balance of flavors in your Sponge Cake.
1/4 cup unsalted butter, softened
The first ingredient listed for making Mom’s Sponge Cake Recipe is a generous amount of unsalted butter. To be precise, one needs to measure out 1/4 cup of softened unsalted butter. This quantity may seem small, but it plays a crucial role in giving the sponge cake its characteristic light and airy texture.
The use of unsalted butter instead of regular salted butter is essential here. Unsalted butter allows the cook to control the amount of salt added to the recipe, which is particularly important when it comes to baking delicate desserts like sponge cakes. Additionally, unsalted butter has a milder flavor than salted butter, which complements the sweetness of the cake without overpowering it.
When measuring out 1/4 cup of softened unsalted butter, make sure to use a digital kitchen scale or a reliable measuring cup to get an accurate measurement. It’s also important to soften the butter before using it in the recipe, as this will help it mix more smoothly with the other ingredients.
Softened butter has a consistency that’s similar to mayonnaise – it should be pliable and easily spreadable. If your butter is too hard, you can try microwaving it for a few seconds or leaving it at room temperature for about 10-15 minutes before proceeding with the recipe.
Once you’ve measured out the softened unsalted butter, set it aside until it’s time to use it in Mom’s Sponge Cake Recipe. With this ingredient on hand, you’re one step closer to creating a moist and delicious sponge cake that’s sure to impress your family and friends!
2 teaspoons pure vanilla extract
The star ingredient that gives Mom’s Sponge Cake its distinct flavor and aroma is none other than pure vanilla extract.
This essential component of the recipe requires two teaspoons to achieve the perfect balance of sweetness and depth of taste.
Vanilla extract is a concentrated liquid made from the seed pods of the vanilla orchid, native to Mexico and Central America.
The process of extracting the flavor and aroma compounds from the vanilla beans is labor-intensive and time-consuming, which is why high-quality pure vanilla extract can be quite expensive.
However, the result is well worth the cost, as pure vanilla extract adds a rich, velvety texture and a subtle yet unmistakable sweetness to baked goods like Mom’s Sponge Cake.
Characteristics of High-Quality Vanilla Extract
- Rich, deep flavor
- Velvety texture
- Natural ingredients only
- No artificial additives or preservatives
- Genuine vanilla bean-derived extract
In contrast, inferior quality vanilla extracts may contain added sugars, corn syrup, or artificial flavor enhancers that can alter the taste and aroma of your baked goods.
When selecting a pure vanilla extract for Mom’s Sponge Cake Recipe, look for the following:
Tips for Choosing the Best Vanilla Extract
- Opt for a reputable brand
- Choose an extract made from real vanilla beans
- Check the ingredient list for added sugars or artificial flavorings
- Select a dark glass bottle to preserve the aroma and flavor
- Avoid extracts with multiple warnings or cautions on the label
By following these guidelines, you’ll be able to choose the perfect pure vanilla extract for Mom’s Sponge Cake Recipe and experience its full depth of flavor and aroma.
The Magic Additions
The world of baking is full of secrets and magic tricks that can elevate even the most mundane recipes into culinary masterpieces. And it all starts with the ingredients, those seemingly ordinary components that come together to create a symphony of flavors and textures. In the case of Mom’s Sponge Cake Recipe, the ingredients are where the magic begins.
The first key player in this recipe is butter. Softened to a creamy consistency, it serves not only as a flavor enhancer but also as a tenderizer, giving the cake its signature lightness and fluffiness. The quality of the butter matters greatly, so opt for high-quality, European-style butter that’s rich in flavor and has a higher fat content.
Next up is sugar. Granulated white sugar provides sweetness, while brown sugar adds depth and richness to the cake. Using both types of sugar ensures a perfectly balanced taste that’s neither too sweet nor too bland. Don’t skimp on the quality here either; choose an organic or high-quality sugar that’s free from additives.
Eggs are another essential ingredient in this recipe, providing moisture, richness, and structure to the cake. Fresh eggs are a must, as they’ll yield better results than older eggs. If you’re concerned about using raw eggs, consider pasteurizing them or substituting with egg replacers.
Flour is where things get really interesting. All-purpose flour works well in sponge cakes, but you can also experiment with cake flour for a more tender crumb. Avoid over-mixing the flour, as it can lead to a dense cake. Use the right ratio of butter to flour – too much flour and you’ll end up with a heavy cake.
Now we get to the magic additions: vanilla extract and lemon zest. These two ingredients add an incredible depth of flavor and aroma that elevates the cake from ordinary to extraordinary. Freshly grated lemon zest is essential, as it provides a burst of citrus freshness that complements the sweetness of the sugar perfectly.
Last but not least, we have baking powder – the unsung hero of this recipe. This leavening agent helps the cake rise and gives it a light, airy texture. Use the right type of baking powder (aluminum-free is best) and make sure to sift it into the dry ingredients to avoid lumps.
1/2 cup whole milk, at room temperature
The first ingredient required for Mom’s Sponge Cake Recipe is 1/2 cup of whole milk that has been left to come to room temperature.
This specific type of milk is crucial because it contributes a rich flavor and moist texture to the cake, which are essential characteristics of sponge cake.
Whole milk contains both fat and nonfat components, giving it a higher calorie count compared to lower-fat or skimmed milk alternatives. The presence of fat in whole milk also helps to enhance the overall tenderness and flakiness of the cake.
It’s worth noting that using cold milk straight from the refrigerator may result in a denser final product due to the slower yeast fermentation process, whereas room-temperature milk facilitates faster fermentation, yielding a lighter sponge cake texture.
The choice of whole milk over other types of milk or dairy alternatives is largely based on traditional recipe preferences and personal taste. Some bakers may opt for low-fat or skimmed milk to reduce calorie content without compromising the overall quality of the sponge cake.
1 tablespoon white vinegar or lemon juice
The first step to creating Mom’s sponge cake recipe involves selecting the right ingredients for optimal flavor and texture. One of these essential ingredients is the acidic component, which serves multiple purposes.
For this purpose, we can use either white vinegar or lemon juice. Both options provide an acidic reaction that will react with the baking soda and other leavening agents to produce carbon dioxide gas bubbles in the batter.
The acidity also acts as a tenderizer by breaking down some of the starch molecules into simpler sugars, thereby making the cake more delicate and soft-textured.
When choosing between white vinegar and lemon juice, consider your personal taste preferences. White vinegar has an almost neutral flavor but a distinct pungency that pairs well with sweet baked goods.
Lemon juice, on the other hand, adds a bright citrus flavor to the cake, enhancing its overall flavor profile. Its acidity is also less pronounced compared to white vinegar, making it an excellent choice for those who prefer a subtle tanginess in their sponge cake.
It’s essential to note that you can only use one of these two acidic components; mixing them could produce unpredictable results and potentially disrupt the chemical reactions within the batter.
For this recipe, Mom recommends using 1 tablespoon of white vinegar or lemon juice. This quantity will provide a delicate balance between acidity and sweetness without overpowering the other flavors in the cake.
Now that we have discussed the role and options for acidic ingredients in Mom’s sponge cake recipe, let’s move on to the next component: eggs.
Preparation
The Cake’s Texture and Flavor
The key to a successful Sponge Cake lies in proper preparation and understanding of its unique texture and flavor profile.
To begin, make sure you have all the necessary ingredients at room temperature, especially the eggs, which will be used to leaven the cake.
For this recipe, we’ll need:
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 3 large eggs, at room temperature
- 6 tablespoons of unsalted butter, softened
- 2 teaspoons of baking powder
- 1 teaspoon of pure vanilla extract
Now, let’s move on to the preparation process:
- Preheat your oven to 375°F (190°C), and grease two 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour and sugar until well combined.
- Using an electric mixer, beat in the eggs one at a time, followed by the softened butter, making sure to scrape down the sides of the bowl as needed.
- Add the baking powder and vanilla extract, mixing until just combined.
- The mixture should still be slightly lumpy – this is what gives our Sponge Cake its signature texture. Do not overmix, as this will result in a dense cake.
- Divide the batter evenly between the prepared pans, smoothing out the tops with a spatula.
- Bake for approximately 20-25 minutes, or until the cakes are lightly golden brown on top and spring back when touched.
- Remove from the oven, and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, you can frost and decorate your Sponge Cake as desired, but be sure to use a light hand – too much frosting or icing can overpower its delicate flavor.
The texture of our Sponge Cake should be:
- Light and airy
- Tender, yet resilient enough to hold its shape
- Slightly springy when touched, but not too dense
As for flavor, expect a subtle sweetness balanced by the richness of butter and vanilla.
This is what makes our Sponge Cake so beloved – it’s the perfect treat for any occasion, whether you’re looking to impress guests or simply satisfy your sweet tooth!
Preheat your oven to 325°F (165°C). Grease two 8inch round cake pans.
To start preparing for making Mom’s famous sponge cake, you need to begin by preheating your oven to 325°F (165°C). This step is crucial as it ensures that your oven is at the right temperature before you put in the cakes.
Next, you’ll want to grease two 8-inch round cake pans. You can use butter or cooking spray for this purpose. Make sure to evenly coat the bottom and sides of each pan with a thin layer of greasing agent.
To ensure that your cakes release smoothly from the pans after baking, you may also want to line the bottoms of the pans with parchment paper or silicone cake liners. This step helps prevent any sticking or tearing when removing the baked cakes from the pans.
Preheating Checklist
- Ensure that your oven is preheated to 325°F (165°C) for at least 10-15 minutes before baking.
- Verify that your oven racks are in the middle or upper third position, depending on your oven’s configuration and cake size.
With these simple yet crucial steps out of the way, you’re now ready to move on to mixing the cake batter. Remember to follow Mom’s Sponge Cake Recipe carefully for perfect results every time!
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
To ensure that your Sponge Cake turns out light and fluffy, it’s essential to prepare the ingredients properly. Start by gathering all the necessary components, including the flour, sugar, baking powder, and salt.
The first step in preparation is to whisk together the dry ingredients. In a medium bowl, combine 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1 teaspoon of salt.
Using a wire whisk or an electric mixer, thoroughly mix these dry ingredients until they are evenly combined. Be sure to scrape the sides of the bowl to ensure that everything is well incorporated.
The key to achieving the right consistency in your Sponge Cake is to get rid of any lumps and bumps in the batter. If there are any stubborn clumps, stop mixing immediately and use a rubber spatula to gently work them out.
Once you have a smooth, even mixture, set it aside for later use. This will allow you to focus on preparing the other ingredients that go into making your Sponge Cake.
In a large mixing bowl, whisk the eggs until light and fluffy. Add the softened butter gradually, whisking until smooth.
To prepare this delicious Sponge Cake, it’s essential to start by preparing the ingredients and equipment needed for the recipe.
The first step in preparing this cake is to whisk the eggs until they become light and fluffy. To do this, crack 3-4 large eggs into a large mixing bowl. Add a pinch of salt to help loosen the egg whites and make them easier to whisk. Using an electric mixer or a manual whisk, beat the eggs on high speed until they turn pale yellow and have doubled in volume.
Next, soften the butter to room temperature. This will ensure that it blends smoothly with the eggs and other ingredients without leaving any lumps or grainy textures. If using salted butter, make sure to rinse it under cold water before adding it to the mixture.
Once the butter has softened, add it gradually to the mixing bowl while continuously whisking until smooth and well combined. This will help emulsify the butter with the eggs and create a creamy texture that’s crucial for sponge cakes.
Remember to scrape down the sides of the mixing bowl occasionally to ensure all ingredients are fully incorporated and there’s no risk of overmixing, which can result in a dense cake.
By following these steps carefully and whisking the eggs until light and fluffy, you’ll be on your way to creating a moist, airy, and utterly delicious Sponge Cake that’s sure to impress family and friends alike!
Whisk in the vanilla extract.
To ensure that your sponge cake turns out light and fluffy, it’s essential to prepare the ingredients properly before starting to mix.
In this step, we’re going to whisk in the vanilla extract. This may seem like a simple task, but it’s crucial to get it right for the best flavor and texture of your sponge cake.
Begin by measuring out the required amount of vanilla extract using an accurate measuring spoon or a digital scale.
Next, add the vanilla extract to the mixing bowl containing the other ingredients. Make sure to hold the measuring spoon or dropper above the mixture so that you don’t contaminate it with any residual vanilla extract on your hands or utensils.
Now, using an electric mixer or a whisk, gently whisk the mixture until the vanilla extract is fully incorporated and there are no visible lumps.
The key here is to be gentle when whisking in the vanilla extract. Over-whisking can cause air to escape from the mixture, leading to a dense sponge cake instead of a light and airy one.
Continue whisking until you notice that the mixture has become smooth and even. This should only take about 10-15 seconds with an electric mixer or a bit longer if using a manual whisk.
Once the vanilla extract is fully incorporated, you can move on to adding the eggs one at a time, followed by the remaining ingredients. The order in which you add each ingredient is crucial for the best results.
Remember to stop and scrape down the sides of the mixing bowl regularly as you continue mixing to ensure that all the ingredients are well incorporated.
The Cake’s Rise to Glory
The preparation of Mom’s Sponge Cake Recipe requires attention to detail and a gentle hand, as this delicate dessert demands precision to achieve its signature light and airy texture.
To begin, preheat your oven to the correct temperature – a crucial step that ensures your cake rises evenly. A hot oven will not only expedite baking but also guarantee an even browning of the sponge cake.
Next, sift together the dry ingredients: flour, baking powder, and salt. This process incorporates air into the mixture, allowing for a smoother batter that promotes uniform rise.
Mix your eggs one at a time in a separate bowl, incorporating each egg fully before adding the next. This slow creaming method ensures that the eggs are incorporated evenly, preventing lumps and resulting in an incredibly light texture.
Gradually pour the dry ingredients into the egg mixture while gently folding to avoid overmixing. Be cautious not to create a dense cake; instead, opt for a tender crumb with just a hint of airiness.
A key component of Sponge Cake Recipe is ensuring the eggs and butter are at room temperature before commencing preparation. This will guarantee a silky smooth batter that flows effortlessly into your cake pan.
To further enhance texture, don’t overmix; instead, stop once the ingredients just come together in a harmonious blend of flavors. The batter should resemble thick custard and still retain a gentle sheen.
Finally, gently pour the sponge cake batter into your prepared pan and smooth out the surface to create an evenly baked cake.
The result? A delicate and airy sponge cake that rises like a cloud from the oven. When done correctly, the cake should be golden brown and emit an inviting aroma that beckons you to take a bite…
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vinegar mixture.
To begin preparing this moist sponge cake recipe, you’ll need to ensure that all the ingredients are at room temperature and that your mixing bowls, whisks, and other equipment are clean and ready for use.
First, preheat your oven to 375°F (190°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. This will prevent the cakes from sticking to the pans during baking.
Next, in a medium bowl, whisk together the flour, sugar, baking powder, and salt. Make sure to use room-temperature ingredients for best results.
In another large mixing bowl, using an electric mixer, beat the eggs on high speed until they become light and fluffy, about 3-4 minutes. You’ll know the eggs are ready when they double in volume and have a pale yellow color.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vinegar mixture. To do this:
- Add half of the dry ingredients (flour mixture) to the egg mixture, beating on low speed until just combined.
- Add one-third of the milk and vinegar mixture, continuing to beat on low speed until well mixed.
Repeat steps 1 and 2 by adding the remaining dry ingredients and then the remaining milk and vinegar mixture. Be sure not to overmix at this point, as it can result in a dense cake.Use the rubber spatula or electric mixer with a low setting to gently fold the batter until all the ingredients are well combined. Stop mixing once you’ve achieved a smooth consistency without any streaks of unmixed flour. Be gentle and avoid overmixing!
Divide the prepared batter evenly between the two prepared pans and smooth out the tops.
Bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean. A clean toothpick indicates that the cakes are cooked through, and you can remove them from the oven.
Remove the cake from the oven and let it cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely.
Once the cakes have cooled, you can frost or decorate them as desired. Your delicious sponge cake is now ready to be enjoyed!
Beat well after each addition.
To begin preparing the sponge cake according to Mom’s recipe, start by preheating the oven to a moderate temperature of 325°F (160°C). This initial step helps create an environment for even baking.
Next, make sure you have all the necessary ingredients within reach. You’ll need 1 3/4 cups (210g) of cake flour, 1 cup (200g) of granulated sugar, 3 large eggs at room temperature, 2 teaspoons of pure vanilla extract, and 1/2 teaspoon of salt.
Now, sift the cake flour into a medium bowl to ensure it’s evenly aerated. You can use a fine-mesh sieve for this purpose. This step helps remove any lumps in the flour and incorporates air for lightness in the finished sponge.
In another larger mixing bowl, using an electric mixer at low speed, beat the eggs until they become frothy but not too foamy. The temperature of the eggs is crucial; use room-temperature eggs to get a better result.
Add the granulated sugar gradually while continuing to mix the eggs on low speed. Be patient and allow each addition to fully incorporate into the mixture before adding more. This step incorporates air and sweetness into the batter.
Divide the batter evenly between the prepared pans.
The final step in preparing this delightful sponge cake recipe from Mom involves dividing the batter evenly between the prepared pans.
To ensure that each pan receives an equal amount of batter, it is essential to use a digital kitchen scale or measuring cups for accuracy.
Here are some detailed steps to follow:
Pour the batter into a large bowl and give it a quick stir to redistribute the ingredients.
Using a digital kitchen scale or measuring cups, divide the total amount of batter by the number of prepared pans.
This will give you the exact volume of batter needed for each pan. For example, if you have 3 prepared pans and the total batter is approximately 2 pounds (900g), each pan should receive around 666.7 grams or 23 ounces of batter.
Once you have calculated the correct amount of batter for each pan, use a ladle or a measuring cup to pour it in.
Gently tilt the pan back and forth to ensure even distribution of the batter, then smooth out the top using a spatula or offset spatula.
This careful attention to detail will guarantee that your sponge cake is evenly baked and has a consistent texture throughout.
- Never-Fail Hard-Boiled Eggs Recipe - December 14, 2024
- Negroni Cocktail Recipe - December 14, 2024
- My Favorite Grilled Chicken Ever Recipe - December 14, 2024
