Today is National Sponge Cake Day. What makes Sponge cake more spongy than other cakes? The eggs are whipped into a foam and then added to the cake. Here is a great recipe to try.
Sponge Cake
Ingredients
- 1/2 cup milk
- 2 teaspoons plus 2 tablespoons unsalted butter
- 8 large eggs
- 1 cup plus 2 tablespoons sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer
fitted with a wire whip, beat the eggs and 1 cup of the sugar on
medium-high speed in a large mixing bowl until the mixture is pale
yellow, thick, and tripled in volume, about 8 minutes. With the mixer on
low speed, beat in the warm milk mixture. Sift the flour, baking
powder, and salt into a small mixing bowl. Add half the flour mixture
to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter
into the pan, spreading it evenly. Bake until the cake springs back
when touched, about 15 minutes. Cool for about 2 minutes, then gently
flip it out onto a large sheet of parchment paper. Let cool completely.
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