Perfect Sponge Cake

How-To Make Perfect Sponge Cake - Как Приготовить Бисквит

Описание:

Learn how to make the perfect sponge cake every single time with my step-by-step tutorial! It's easier than you think and you can frost and fill the layers with anything! SUBSCRIBE to get updates!

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Sponge cake ingredients:
6 large eggs
3/4 cup white granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder

1. Preheat oven to 350F. Line 2, 8-inch round cake pans with parchment paper without greasing the sides. Place eggs and sugar into mixer bowl and whisk on high speed until thick and pale, almost white in color.
2. Combine flour and baking powder. Sift flour into egg batter in small batches, folding very gently until all flour is added. Immediately pour batter into prepared pans.
3. Bake in preheated oven until golden brown. Remove from pans immediately onto cooling racks and remove parchment paper. Let cool completely before slicing in half.

You'll Need:

1 1/4 cups sifted cake flour
1/4 teaspoon baking powder
6 eggs
3/4 teaspoon cream of tartar
1 1/2 cups granulated sugar
1/3 cup cold orange juice
1/4 teaspoon salt
1 teaspoon vanilla extract

Procedures : Preheat oven to 325 degrees F. Use a 12-inch tube pan.

Sift flour with baking powder.

Separate eggs, putting whites in large bowl of electric mixer, yolks in next size bowl. Beat whites at high speed until frothy, then sprinkle in the cream of tartar and continue beating until whites stand in peaks but still cling to the side of the bowl (takes about 3 minutes). Add 1/2 cup sugar very gradually, still beating at high speed, until you have a smooth, satiny meringue. Set aside.

Beat yolks at high speed for 2 minutes. Pour in the orange juice, beating for 1 more minute, still at high speed. Add remaining sugar very gradually to yolks; add salt and vanilla extract and continue beating until mixture looks light and smooth. Remove from mixer and fold flour into egg yolks until batter is smooth. Do not beat. Pour this batter into the meringue and fold batter very gently again until all patches of egg white disappear. Pour into ungreased tube pan and bake 1 1/4 hours. Cool, upside down on a rack, for one hour, then pull cake carefully away from pan with your hands. When cool, cover with confectioners' sugar or Pineapple Glaze.

Pineapple Glaze
2 tablespoons butter
Rind of 1/2 small lemon, grated
1 egg yolk
3 tablespoons crushed pineapple, drained
2 tablespoons pineapple juice
1 1/4 cups confectioners' sugar

Melt butter. Beat egg yolk for 1 minute at high speed of electric mixer. At low speed, pour in melted butter, crushed pineapple, pineapple juice, lemon rind and confectioners' sugar. Beat 2 minutes. Spoon this thin glaze over top of cake allowing some of it to trickle over the cake sides