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Sponge Cake Recipe
Sponge cakes are basic cakes which are often used as a base for preparing other cakes. There can be various types of sponge cakes starting from the simple one which has only flour, eggs, sugar and baking powder, to the little more elaborate ones those are flavored with lemon. Nevertheless sponge cakes are one of the simplest cakes.
Sponge cakes were among the first cakes made without yeast and the cake has a long centuries old history. While there are slight variations in how sponge cakes are made, they are basically very simple and use only those ingredients those are absolutely necessary for preparing a cake. A recipe for a basic sponge cake does not include flavoring or other things such as nuts or fruits, but these can be added later if you want.
The following is a recipe for a sponge cake –
- One cup sifted flour
- 3 eggs, eggs whites and yolk separated
- ¼ cup of water
- 1 cup of sugar, divided
- White portion of 2 eggs
- 1 tsp of baking powder
- ¼ tsp of salt
- 2 tsp of vanilla
Firstly, you need to mix the flour for the cake, the salt and the baking powder in a bowl and set it aside. Next, beat three egg yolks with an electronic mixer or by hand till they are nice and uniform. Add a little sugar to the yolks, about ¾ cup and keep beating the mixture till the yolk becomes thick. Next, mix 2 tsp of vanilla and the ¼ cup water into the mixture of egg yolk till the ingredients become blended well. After all the ingredients have blended, add the flour and baking powder mixture that you had set aside to the egg yolk mixture. Keep beating the two mixtures till the flour blends with the egg mixture and set it aside.
Take the 3 egg whites which are left and beat them till they become foamy and start to form peaks. Then add the unused sugar to the egg whites till the peaks form perfectly and smoothly. Gently, put ¼ of this mixture of egg white into the flour and yolk mixture and fold it in. Add the remaining mixture of the egg white into the flour and yolk mixture folded it in slowly so that there is no trapped air.
Pour this mixture into a pan and bake it for about half an hour at 350 degrees Fahrenheit. You will see the cake spring a little when you touch it, when this happens, take the cake out from the oven. To see whether the cake is perfectly done, insert the edge of a knife into the cake. If the knife comes out clean, then your cake is ready. Let the cake cool down for at least 45 minutes.
Once the cake has cooled down to room temperature, you can either serve it with plain or with syrup and strawberries. If you want, then you can also refrigerate the cake and eat it later.