Sponge Cake
Sponge Cake. A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. Taste of Home has the best sponge cake resources from real cooks, featuring reviews, ratings, how-to videos and tips. So have all of your ingredients measured and sifted and ready to go in separate bowls. Accuracy is key: use a scale if you have one. Cook Sponge Cake using 9 ingredients and 8 steps easily.
Ingredients
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Prepare 5 of egg yolks
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You need 1 of egg
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It’s 1/2 cup of melted butter
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Prepare 100 ml of milk
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It’s 1/2 cup of all purpose flour
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It’s 1/4 cup of corn flour
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You need 5 of egg whites
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It’s 1/4 tsp of salt
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It’s 1/2 cup of white sugar
Steps
- Melt butter and blend with milk.
- Add flour and corn flour.
- Whisk in the egg yolk one at a time and set aside..
- On a sepate bowl, whisk the white eggs together with salt.
- Slowly add the white sugar and whisk until it forms stiff peaks.
- Fold in approximately 1/3 egg whites to the batter.
- Fold in the batter to the egg whites.
- Transfer to the prepared pan and bake at 150° celcius for 90 minutes on a water bath.
An exceptional, yet simple Vanilla Butter Cake. Sponge cake and pound cake are cake cousins, their ingredients are similar but not the same: flour, eggs, and sugar for traditional sponge cakes, and add butter for pound cakes, A traditional sponge cake is made with separated eggs, with the whites whipped, so it has a lighter, 'spongier' texture. If your baking pan is not very deep, use parchment paper. Trace the bottom of the pan on a piece of parchment paper. Cut it out and line the bottom of the pan.
