Thursday, May 7, 2009

"Vanilla Sponge Cake"

Vanilla sponge cake is a basic cake prepared in almost all the bakeries.It is then used to make pastries or can be eaten the way it is.It is so fluffy and sponge as the name suggest.Its very simple and easy to bake too.


Makes one 8-inch-square cake

Unsalted butter, for pan
1/2 cup All-purpose flour, plus more for pan
1/2 cup Cornstarch
4 large Eggs, separated
1 teaspoon Pure vanilla extract
3/4 cup Sugar
Pinch of salt


Heat oven to 350 degrees.Butter a 9-inch-square baking pan. Line pan with parchment paper, and butter again.Flour the pan, and set aside. In a small bowl, sift together flour and cornstarch; set aside.In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla and 1/2 cup sugar on high speed until thick and pale, about 5 minutes. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.Combine egg whites and salt in the mixer bowl, and beat on medium speed until whites hold soft peaks, about
1 1/2 minutes. With mixer running, slowly add the remaining 1/4 cup sugar. Continue beating until stiff and glossy, about 1 minute.Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture. Transfer the batter to prepared pan, and smooth the top with an offset spatula. Bake until a cake tester inserted into middle comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool; turn out cake
and wrap it in plastic wrap until ready to use.

Note: when mixing the flour mixture into the egg mixture do not fold too many times otherwise the cake will not turn out to be fluffy/sponge.Do not break the peaks of the egg whites.

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