SPONGE CAKE: FLUFFY AND EASY
Do you want to get a light and fluffy sponge cake? Here is the recipe.
A soft sponge cake is actually very easy to make and you will only need 4 ingredients. There are of course some tricks to get fluffy, light and delicious sponge cakes, and here we give you some of these secret tricks.
Do you want to try our recipe?.
2 eggs M/L
60 g sugar
60 g wheat flour
2 g baking soda
2 g vanilla sugar (optional)
Tricks!
1.- To obtain a flat and evenly cooked cake we use the kitchen towel method. Put a damp kitchen towel around your shape inside the oven, adapt it to your shape by folding it as many times as you need. Follow the baking process indicated above. The result is a completely flat baked cake.
2.- Avoid opening the oven's door the first 20 minutes when baking (the air inside the bubbles of the mixture will be cooled down and the cake will collapse).
3.- We recommend to bake the cake the day before it wil be fylled, it will be easier to divide and you will get less crumbs
Ingredients (We have choosen the three sizes we use the most)
Directions:
Beat sugar and eggs until you get a fluffy and white mixture.Pisk sukker og egg hvit og luftig til tykk eggedosis. Then sift all dry ingredients carefully without moving more than necessary.
Baking process:
Grease a shape with butter and cover it with baking paper ( make sure that the paper sticks out above the edges since this sponge cake can become quite high. If your mould is lower than 5 cm, we recommend you to choose ingredients for the size inmediately under, distribute the mixture evenly in the mould. Your cake is ready to be set into the oven.
The oven must be pre-heated at 170 ˚C (use the convection mode), bake in the middle of the oven during the time indicated for the size you chose (see ingredients). Check if your cake is ready by using a skewer (if it comes out clean, the the cake is ready). Take the cake out from the oven and let it chill in the mould, turn it up/down on a rack. Let the cake become completely chilled before you start dividing it.
ø 16 cm (30 min oven)
ø 22 cm (35 min oven
4 eggs M/L
120 g sugar
120 g wheat flour
4 g baking soda
4 g vanilla sugar (optional)
ø 28 cm (40 min oven)
7 eggs M/L
210 g sugar
210 g wheat flour
6 g baking soda
6 g vanilla sugar (optional)
The recipes to make a sponge cake are usually quite similar, ther are only slight variations regarding ingredients and proportions. As we wrote in the introduction, a sponge cake can be made with only 4 ingredients (eggs, sugar, flour and baking soda), if you like vanilla flavor, add some vanilla sugar to the mixture.
The proportions of the ingredients we use are very easy to understand and will make easy for you to calculate proportions if you want to make a different size than the indicated. We use the same amount of sugar than flour, and this is 30 g of each pr. 1 egg. It's not necessary to use too much baking powder and you'll still get fluffy sponge cakes.
If you want to add flavors or color to the sponge cake, consider the following:
- When adding essences, just add some dropes and keep the amount of main ingredients (the 4 we talked about).
- If you want to add color to your sponge cake, use ALWAYS pasta color, do not use colours containing water, so you don't need to add a lot of color and the amount of main ingredients will not change.
- If you want to give your sponge cake chocolate flavor by adding cocoa powder, then have in mind the following change: replace some of the flour with the cocoa powder. We recommend to use not more than 30/70 (cocoa powder/flour) proportion [f. eks. considering a ø16 cm shape, you can use up to 18 g cocoa powder and 42 g flour].
Our experience is that the following tips are important to get a light and delicious sponge cake:
- The eggs must be at room temperature (this is quite important).
- Use an electric mixer to whip the eggs and sugar until light and fluffy, do not hurry up, take your time to get a very fluffy mixture.The time you should be whipping depends on the amount of eggs you are using, it can take from at least 6 minutes to 15 minutes when you have more eggs in your bowl.
- Sift all dry ingredients carefully, without moving too much (you don't want to loose the air from the mixture).
- Cover the shape you are using, both the bottom and the edges, and don't grease over the baking paper (if you do that you will risk to get a cake not equally baked, that means that the edges can get dry in comparison with the middle of the cake).
Following these tricks, the procedure is very easy.