Homemade Sponge Cake

Homemade Sponge Cake
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Homemade Sponge Cake

Homemade Sponge Cake

Homemade Sponge Cake

WELCOME
I AM STELLA FROM SRILANKA

Sponge Cake is easy and fun to make.This cake is one of my favorite types of cakes. Try this recipe.

Step by Step Recipe
 

* 200 grams Cake Flour, Sifted
* 2 teaspoons Baking Powder
* 100 grams Butter
* 8 whole Eggs (separated)
* 300 grams Sugar
* 2 teaspoons Vanilla

Preparation Instructions
Sift the flour and baking powder three times.
Melt the butter in a small pan over low heat. Let cool.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.
Next add the egg yolks and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
Pour the sponge cake batter into an 11-inch round pan that has been greased with butter and floured.
Preheat oven to 180 C degrees and bake the cake for 30 minutes.
The cake is ready when you can lightly press on it with your finger and it bounces back. (and also when a toothpick inserted in the center of the cake comes out clean.)
Remove the cake from the oven and let cool.
Serve and enjoy.

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,