Showing posts with label Sponge. Show all posts
Showing posts with label Sponge. Show all posts

Step by Step Guidelines - Sponge Cake is from other source and this blog just to republish with same information about Step by Step Guidelines - Sponge Cake , if you are the owner from this article feel free to cantact me



Most definitely, sponge cakes are easy to bake.. If baked properly, the cake's texture will be light. This article will give you the step by step procedure in preparing sponge cake.

Sponge cake is a delicious dessert that can be eaten with icing and fruits. Certainly, this delicious and mouth watering cake will make a great addition to the center piece during birthdays and other celebrations. Make sure that you follow the simple guidelines in making yummy sponge cake.

How to make a Sponge Cake


1.  Pre heat the oven to 350 degrees Fahrenheit.
2.  Using a medium - sized saucepan, melt 2 teaspoons of butter and mix with milk. Use medium low heat until is steams.
3.  Get a small bowl and mix the baking powder, flour and the salt.
4.  Get the half of the flour mixture and add the egg mixture, beat them until it looks smooth.

 
5.  Put the remaining half of the flour mixture and beat them well.
6.  Mix the vanilla extract using a low setting of heat.
7.  Grab the remaining part of butter and then use it to grease the pan.
8.  After greasing the pan, get the mixture and pour it into the pan. Make sure you spread it evenly.
9.  Bake for 15 minutes. The cake is done when it springs back to shape after pressing or putting pressure. You can also use a toothpick to check if the cake is cooked. It is cooked when the toothpick comes back clean after insertion.
10.   Put the cake into a pan for 10 minutes to let it cool.
11.  Take the cake out of the pan by flipping it. Use a wire rack or a sheet of parchment paper to let it cool.
12.   Frost the cake and decorate.

Things To Remember in Baking Sponge Cake


1.

 Pre - heat the oven to 350 degrees Fahrenheit.
2.  The pan must be greased with butter.
3.  To mix the ingredients, use an electric mixer.
4.  The sponge cake is done if it goes back to its original shape or springs back after .
5.  Use a pan in cooling the cake; give a minimum of 10 minutes before transferring the cake to a wire rack or parchment paper for cooling it completely.

Things to be needed:
Ingredients


·  1/2 Cup of milk
·  2 Teaspoons of butter and 2 tablespoons of unsalted butter
·  8 Eggs (the bigger the better)
·  1 Cup of sugar
·  1 Cup of all-purpose flour
·  1 Teaspoon of baking powder
·  1/8  Teaspoon of salt
·  1 Teaspoon of pure vanilla extract
·  Butter for greasing the pan


Equipment


·  Electric mixer
·  Small saucepan
·  Large bowl
·  Small bowl
·  Wire rack or Parchment paper


Surely, by following the simple step by step guidelines, you'll be able to come up with a mouth - watering sponge cake. You can add it in one of your birthday cake decoration ideas. Make your cake more attractive by adding cake decorating flowers, candy sprinkles and chocolates. Good luck!



Understand birthday cake decoration. Learn tips and precautions in making cake decorating flowers by isiting our site today.

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Plain Sponge Cake The Traditional Way is from other source and this blog just to republish with same information about Plain Sponge Cake The Traditional Way , if you are the owner from this article feel free to cantact me


When it comes to sponge cake making, there are a lot of methods which we can use; some are good, some not so good.
But nowadays many bakeries and cake shops are using the familiar premix,
which is very handy indeed and just a little faster, but not so much.

In my opinion I still think that when quality is our main concern, the traditional method is still the best. So please find below one very good traditional way to make plain sponge cake.

Here are the ingredients needed for around 2 to 3 pieces (6" to 8" diameter):

Egg whole: 510g (around 10 pieces)
Castor sugar: 305g
Plain cake flour: 215g
Corn flour: 65g
Unsalted butter: 15g

As usual we turn the oven on first, with the temperature dial set to 180C (356F).

After that, we can sieve the flour and corn flour together.

Then we melt the butter and keep it aside near the oven, so it does not set.

Now is the time to place the eggs and castor sugar together in a bowl which can be attached later on to the electric mixer.

Then we start whisking them with a hand whisk on a hot water bath.
We keep whisking all the way through to stop burning occurring on the bottom of the bowl.

When the egg mix starts to become a little hot, say around 45C to 50C (113F to 122F) we take the bowl off the heat, and we attach it to the mixer and turn the mixer on at top speed.

When the egg mix starts to become very light and fluffy, it could take 7 to 10 minutes, we turn down the mixer to the 2nd gear, and keep it mixing to let the sponge cake mix cool down nicely.

This is when we have plenty of time to prepare the sponge cake rings or tins. If we are using bottom less rings, we wrap a piece of grease proof paper on the bottom without greasing the rings.
If we are using full bottomed cake tins, we just place a round piece of grease proof paper on the bottom of each of them, without greasing them as well.

The reason we do not use grease is because this way the sponge cake mix will stick to the side of the container, keeping a very nice shape, otherwise it will shrink toward the middle. This is just a little trick.

By now the egg mixture should have cooled down enough, so we take the bowl off the mixer and fold in the dry flour mixture slowly, mixing with a long spatula. We keep mixing slowly until smooth,and last we add the melted butter and combine well.

Then, we fill all sponge cake tins or rings up to 2/3 of their height, and insert them into the hot oven straight away.

If the oven has a ventilation duct, we keep it shut during the 1st half of the baking, and then we keep it open for the 2nd half.

The normal baking time should be 30 minutes; this is the standard baking time for plain sponge cakes.

If the sponge cake is not properly baked after 30 minutes, it is because the oven is not hot enough, exception made for super sized rings, of course.

If you are not sure about the baking state, please insert a small knife blade into the sponge cake, and if the blade comes out clean, then it is baked.

So now, we take the sponge cake rings out of the oven and let them cool down at room temperature.

When cold, we unmold each cake with the help of a small kitchen knife blade that we pass around slowly between the cake and the ring.

I will now let your imagination run for garnish and decoration.


I really hope you enjoyed this Plain Sponge Cake recipe.
For more interesting recipes please visite my Blog Here.


This article was originally published in "The Traditional Sponge Cake Recipe".

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Sponge cake for the people who are vegetarian is from other source and this blog just to republish with same information about Sponge cake for the people who are vegetarian , if you are the owner from this article feel free to cantact me


 


It is a well known fact that vegetarians too enjoy numerous types of dishes. But the fact remains that there are various dishes that a vegetarian person cannot enjoy. One such example is that of sponge cake. This cake is generally made from eggs, and thus people who consider that eggs are non vegetarian food in nature; they do not eat cakes made from eggs. They either have fruit cake or no cake at all. Now take a situation where your kids want to have this cake, whereas someone else in the house is a vegetarian. Though he or she is a vegetarian still they are close to us, and therefore it cannot be the fact, that we will enjoy the cake and they will not be included. Thus we need some solution where both the vegetarian family members as well as the non vegetarian candidates are able to enjoy the cake.

 The steps below will help you to make a vegetarian sponge cake in easy steps. You need to follow these instructions very carefully in order to make it sure, that every ingredient is in the right amount, and every step is followed as written. Do not change the sequence or else you will end up with another new version of may be not so tasty sponge cake.

Ingredients that you will need are:


Half tin (approximately 200 – 250 grams) of condensed tin packed milk


140 to 150 grams of self raising type of cake flour


One table spoon of baking powder


Half a table spoon of baking soda


55 - 60 milliliters of melted margarine or even butter will do.


1 table spoon of vanilla essence for vanilla flavor


 If you want you can have 1 table spoon of chocolate syrup for chocolate essence in the sponge cake too.


Steps involved in making the cake


Blend the cake flour, the baking powder and the sodium bicarbonate together.
Merge the cake flour combination, with the condensed milk, the 60 ml of melted butter or margarine, the chocolate or vanilla essence and approximately 75 ml water and mix it properly.
Empty the mixture inside a greased and dusted tin can of approximately 150 mm size.
Cook in a hot oven at around 200 degree Celsius (approximately 400 degree Fahrenheit) for 10 - 12 minutes. In the next step we decrease the temperature to around 150 degree Celsius (approximately 300 degree Fahrenheit) and cook in the oven for a further 8 - 10 minutes.

Leave the cake as such for few minutes and then serve the sponge cake hot.


This vegetarian sponge cake can be served to both the vegetarians as well as the non vegetarians. The fact is that they would not be able to understand the difference in between the two, since this cake has its own kind of taste. This cake has become quite famous in major parts of Europe and Asia. People have accepted its taste with overwhelming response. Thus you too can make this cake, to make your loved ones happy.    


I will suggest you to visit this site for more information and tips for sponge cake - sockerkaka is the term in Swedish.And in addition to that you can read more about chocolate cake - chokladkaka in Swedish.

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Australian Cream Sponge Recipe Made With An Electric Stand Mixer is from other source and this blog just to republish with same information about Australian Cream Sponge Recipe Made With An Electric Stand Mixer , if you are the owner from this article feel free to cantact me



Sometimes you really have to be amazed at what our grandmothers and mothers accomplished without electric stand mixers. They whipped up the most delectable cakes and desserts by only using a whisk or hand beater.


Fortunately for us, that is no longer necessary. We have all the tools to make delicious cakes and desserts without even breaking out into a sweat! All we need is one of the good electric stand mixers.


When you are looking for a mixer there are a few things you have to keep in mind. Most important is that it should be strong enough for your purposes. If you want to make lots of breads and pastries, you need a strong machine.


Another very important factor to keep in mind is that the bowl must be big enough; it must be easy to remove the bowl. As you will see in this recipe, it must also be able to buy extra bowls for your electric stand mixer if you have to beat egg whites separately.


OK, so now I have left you waiting long enough, here is the recipe for the Australian Cream Sponge.


Ingredients:


4 Eggs
1 Cup flour
½ Teaspoon salt
¼ Pint whipped cream
½ Cup sugar
11/2 Teaspoons baking powder
¼ Cup strawberry jam

Method:


Grease and line two 71/2" cake tins
Preheat the oven to 375 degrees Fahrenheit
Separate the eggs
Beat whites until they are stiff and stand in peaks
Beat yolks until light and lemon-colored
Gently fold into stiffly beaten whites
Slowly add sugar, beating all the time
Beat until mixture is thick and pale
Sift together flour, baking powder and salt.
Using a wire whisk or spatula, fold the dry ingredients into the egg mixture very gently and thoroughly
Spoon the batter into lined and greased cake tins
Bake in a preheated oven for 20 to 25 minutes.
Let the cakes stand in the tines for 10 minutes before turning it our on to cake cooler
When the cakes are cold, sandwich the layers together with strawberry jam.
Whip cream and place into an icing bag fitted with a large "rose" nozzle
Pipe cream in a lattice design over the top of the cake
Fill the spaces between the lattices with jam
Alternatively you can spread the whipped cream over the top of the cake and decorate with spoonfuls of jam.

As you can see, making this recipe without one of the electric stand mixers will really be hard.

So, if you are lucky enough to have one, try this tasty recipe.

Of course, when you think of electric stand mixers the KitchenAid Artisan 5-Quart Stand Mixers immediately comes to mind. Have a look at all the benefits of this mixer, go to: http://www.squidoo.com/KitchenAidArtisan5-QuartStandMixers

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