Foolproof Spongecake
Foolproof Spongecake

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, foolproof spongecake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Foolproof Spongecake is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Foolproof Spongecake is something that I’ve loved my whole life.

Hand-made Sponge Cakes: Whole Sponge Cakes, Baby Sponge Cakes, Birthday Sponge Cakes. Access to exclusive Sponge Cake Flavours, Discounts, Perks and much more. This is a perfect cake for celebrations which need to be made ahead of time. It is a stiff cake with a moist texture so perfect for carving for novelty cakes.

To begin with this recipe, we have to first prepare a few ingredients. You can have foolproof spongecake using 11 ingredients and 24 steps. Here is how you can achieve it.

The ingredients needed to make Foolproof Spongecake:
  1. Get For the spongecake
  2. Make ready 70 grams Plain flour
  3. Prepare 20 grams Corn starch
  4. Take 3 Eggs
  5. Make ready 90 grams Granulated sugar
  6. Make ready 20 grams Butter
  7. Get 20 grams Vegetable oil (or milk)
  8. Get For the syrup
  9. Take 20 grams Water
  10. Take 10 grams Kirsch
  11. Make ready 15 grams Granulated sugar

In a large mixing bowl, mix the sugar and butter together until light and fluffy. In a separate bowl beat the eggs until evenly coloured. Next add the egg, flour and baking powder to the butter mix, and mix until smooth. The Perfect sponge cake should be light, fluffy, moist, tall, soft on the edges and of course beautiful.

Instructions to make Foolproof Spongecake:
  1. Line the bottom of a cake tin with baking paper and cover the side with a larger piece of paper (or baking paper).
  2. Shift plain flour and corn flour together (preheat the oven to 355°F/180°C).
  3. Combine butter and vegetable oil (or milk) in a bowl and place the bowl over a bain marie to melt the butter (keep the mixture warm over the bain marie even after melting the butter).
  4. Put the eggs and granulated sugar in a bowl and whip well. Place the bowl over a bain marie and whip further.
  5. After it is warm to the touch, remove the bowl from the bain marie (the batter should be thick enough to form ribbons).
  6. Continue to whip until the stiff ribbon stage.
  7. Stir the batter and whip for another 2 minutes to obtain an even smoothness.
  8. Shift in the Step 2 dry ingredients and fold in the batter gently and slowly.
  9. Add 2 ladles of Step 8 batter into the bowl of melted butter and oil at Step 3 and mix well. Return this batter into Step 8 bowl.
  10. Combine the batter evenly (if the mixture is too fluffy at this point, you can stir a little more).
  11. Hold the Step 10 bowl at chest height and pour the batter into the prepared cake tin. Drop the cake tin several times to expel excess air.
  12. If the surface of the mixture is too fluffy, you didn't whip enough… Flatten the surface with a spatula (otherwise you will have a uneven surface).
  13. Bake in a 355°F/180°C oven for 30-35 minutes (if the surface browns too much, cover with aluminum foil).
  14. After baking, drop the cake onto a work surface and pull the paper to remove the sponge from the cake tin straight away.
  15. Spray some water along the copy paper and leave to stand for 2 minutes (you'll be able to peel off the paper easily).
  16. Cover the sponge with a moistened cloth and leave to cool (you could use a moistened paper towel).
  17. After it has cooled, flip over and cover with cling film. Leave to rest for one day (slice the sponge horizontally into 3 layers the next day).
  18. Make the syrup. Put the ingredients in a sauce pan and bring to a boil.
  19. After the syrup has cooled, brush the spongecake with syrup. Decorate the sponge cake as you like.
  20. Just cut the sponge and serve with cream. It is very tasty.
  21. This is for this year's Christmas cake.
  22. With 2 large eggs use 50 g plain flour, 10 g corn starch, 60 g granulated sugar, 10g butter and 10g vegetable oil.
  23. The baking time is 340°F/170°C for 25 to 30 minutes.
  24. When sliced, you can see the nice layers.

Next add the egg, flour and baking powder to the butter mix, and mix until smooth. The Perfect sponge cake should be light, fluffy, moist, tall, soft on the edges and of course beautiful. Easy with the right recipe, painfully frustrating with all of the rest. After testing many, many sponge cake recipes my kids got tired of taking sponge cake in their lunch boxes to school. So I gave them a break for a while.

So that is going to wrap it up with this special food foolproof spongecake recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!