Hi all,
I am REALLY not a baker... but I am looking for a foolproof recipe for a nice light, fluffy sponge cake and some tips on how to cook it for best results. So far all of my baking results have been failures - I seem to end up with dense cakes that haven'r risen, so to speak.
Any ideas on what I'm doing wrong?
From Cookery The Australia Way
Cooking utensils: Two 18cm greased and floured sandwhich pans.
- 2/3 cup (100g) plain flour
- 4 tabelspoons (40g) custard or corn flour
- 1 teaspoon baking powder
- 4 eggs (61g)
- 2/3 cup (160g) caster sugar
- 1 tablespoon of water, if required
Method
- Set oven at 190c
- Sift flour, custard or conrflour and baking powder
- Separate eggs, placing whites into clean metal metal mixing bow.
- Beat egg whites untill stiff, gradually adding sugar while continuing to beat. Add egg yolks and beat until mixture will form a figure 8 and resembles thick cream
- Using a tablespoon, folid into sifted flour very lightly. If very thick add water. Do not overmix.
- Pour into pans and bake at 190c for 20mins
- When cooked, turn onto cake cooler. Turn to cool with right side up. Ice
My Mum taught me the trick with sponges is less is more, not too much banging and crashing while cooking, and not too much mixing, eggs at room temperture.
HTH
CWA tips and recipe here:
How to bake a sponge cake
Can I just say, if you aren't a baker,a sponge cake is really not a great choice! I am a pretty great baker but have flop sponges on regular occurances they aren't easy.