BEST SPONGE CAKE EVER | NO FAIL RECIPE| FLUFFY SPONGE CAKE| SIMPLE SPONGE CAKE RECIPE FOR BEGINNERS
Ingredients:
4 eggs
1 cup of powdered sugar
1 cup of flour
1/2 cup of butter
1 teaspoon of vanilla extract
1 pinch of salt
1 teaspoon of baking powder
RECIPE INSTRUCTION
Beat the eggs in a mixing bowl. Gradually add the sugar while continuing to beat with an electric beater until the mixture becomes fluffy.
Sift the baking powder, flour, and salt into the bowl. Mix well using a spatula.
Add the butter and vanilla extract to the mixture. Continue mixing until everything is well combined.
Preheat the oven to 200°C.
Grease a baking pan with butter or cooking spray.
Pour the mixture into the pan and spread it evenly using a spatula.
Bake in the preheated oven at 180°C for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let it cool for a few minutes.
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Sponge cake is a light cake made with egg whites, flour and sugar,sometimes leavened with baking powder.Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615).Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.
The earliest known recipe for sponge cake (or biscuit bread) from Gervase Markham's The English Huswife (1615) is prepared by mixing flour and sugar into eggs, then seasoning with anise and coriander seeds.19th century descriptions of avral vary from place to place but it sometimes described as sponge biscuits or a crisp sponge with a light dusting of sugar Traditional American sponge recipes diverged from earlier methods of preparation, adding ingredients like vinegar, baking powder, hot water or milk.The basic recipe is also used for madeleines, ladyfingers, and trifles, as well as some versions of strawberry shortcake.
Although sponge cake is usually made without butter, its flavor is often enhanced with buttercream, pastry cream or other types of fillings and frostings.[9] Sponge soaks up flavors from fresh fruits, fillings and custard sauces. Sponge cake covered in boiled icing was very popular in American cuisine during the 1920s and 1930s. The delicate texture of sponge and angel food cakes, and the difficulty of their preparation, meant these cakes were more expensive than daily staple pies. At the historic Frances Virginia Tea Room in Atlanta sponge cake with lemon filling and boiled icing was served, while New York City's Crumperie served not only crumpets but toasted sponge cake as well.
The basic whisked sponge cake does not contain any fat. It is made by whisking egg whites and caster sugar and gently folding in flour.The process of whisking egg whites incorporates air bubbles to create a foam by agitating the protein albumen to create a partially coagulated membrane, making the egg whites stiffer and increasing their volume.This type of cake, also called foam cake, depends on aeration of eggs and heat to rise Some types of sponge are baked in ungreased pans to improve the cake's rise by allowing the batter to adhere and climb the sides of the pan.To maintain the moisture of the cake it is sometimes made with potato flour.
Variations on the basic sponge sometimes add butter or egg yolks to make the cake more moist. For Genoise cake flour and melted butter are added to the egg mixture for a moister cake.The biscuit sponge from early American cuisine is made by beating egg yolks with sugar, then alternately folding in whisked egg whites and flour. Anne Willan says both types of sponge cake are represented in French cuisine. According to Willan sponge may have some butter added, but not much or it will not rise. Cream of tartar or baking soda are recommended by some turn of the century cookbooks to make Swiss rolls more pliable and easier to roll.
For some cakes, like the Victoria Sponge, fat and sugar are creamed before eggs and flour are incorporated into the batter, similar to pound cake.In British English layer cakes like the Victoria Sponge are called sandwich sponge. This type of buttery cake was not possible without baking powder, which was discovered by English food manufacturer Alfred Bird in 1843, allowing the sponge to rise higher.
In the Philippines, sponge cakes and chiffon cakes were introduced during the Spanish period. They are known collectively as mamón. They are typically baked
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How to make the Bes Chocolate Cake!
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This recipe is an easy chocolate cake recipe that is very moist . This is a quick recipe even beginners can do easily.
The Most Amazing Chocolate Cake is here
Ingredients:
NOTE: 1 CUP = 240 ML
Cake pan size = 6 inch* 3 inch.
All purpose flour - 1cup (120 grams )
Cocoa powder - ½cup (60 grams )
Sugar - 1cup (200 grams)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - 1/4tsp
Egg - 1
Oil or melted butter - ¼cup (60 ml)
Curd - ½cup
Vanilla essence - 1tsp
Warm water - ½cup (120 ml)
Method:-
1. Preheat oven to 350 degrees F or 180 C. Butter cake rounds.
2.Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl until combined.
3.Add eggs, curd, warm water, oil, and vanilla. Mix everything until combined.
4.Fill pan with cake batter.
5. Bake for 30-35 minutes at 350 F or 180 C , until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6. Cool for 15 minutes and then turn out the cakes and allow to cool completely.
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How to Make the PERFECT Sponge Cake!! EASY, No-Fail Recipe!
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In-depth video tutorial with step-by-step instructions for making the perfect sponge cake every single time! Sponge cakes are unique because they're made without any butter or oil! Just eggs, sugar, vanilla, flour and baking powder. Because sponge cake is drier than regular cakes, it's perfect for filling with jams, fruit or for soaking with syrup or wine!
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Never Fail Cake / Chocolate Cake
Simple chocolate cake with commonly available ingredients
Easy Never Fail Chocolate Icing/ 7 Layer Chocolate Cake
This Is A Easy Cook Icing For Any Cake Using Chocolate Icing.
Never Buy Icing In A Cup Again
2 Cups Sugar
3 Tbs Cocoa
1 Stick Butter
1/2 Cup Pet Milk
1 Tsp Vanilla Extract
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