The sponge cakes They do not follow the same patterns as a normal cake, these are usually prepared no butter or oil, either without baking powder. Therefore we will need a good recipe to follow first to achieve the sponginess we are looking for.
Simple sponge cake recipe:
There is 2 types of sponge cakes What can we do, the normal lifetime and he American.
How do I make simple sponge cake?
For the normal one we will need:
- 2 large or 3 small eggs.
- 1 cup of white sugar.
- 1 cup of sifted flour.
- 1/4 cup of cold water or milk. (Milk is always more recommended)
- 2 teaspoons of baking powder.
- A little butter.
The steps to follow to make a good sponge cake are very simple.
The first thing is to have everything well prepared. Have the baking powder sifted (sifted) over the flour, preheat the oven to 190º, spread the mold with butter (optionally you can add greaseproof paper, it will make it stick less).
Break the eggs in a bowl and using a electric mixer beat them well. The eggs should not be cold or hot, they should be at room temperature. Once beaten, add the sugar and bat again until the mixture obtains a color pale yellow and a texture creamy.
Add cold water to the mixture and Slowly sift the flour into the mixture with the help of a fine sieve. Beat until smooth uniform.
Pour the dough into the mold to which we previously put butter or vegetable paper and Bake at 190 degrees for about 40 minutes.. After 30 minutes, stick a toothpick in and if it comes out dry, it's done. Turn off the oven and open the door so it doesn't cool suddenly and lower.
After removing it from the oven you will have to let it cool for about 20 minutes before unmolding.
How do I make American sponge cake?
For the American we will need:
- 6 large eggs, separated.
- 1 cup of pastry flour.
- 1/4 teaspoon baking powder.
- 1/4 teaspoon salt.
- 1 cup of white granulated sugar.
- 1 Teaspoon vanilla extract.
- 2 tablespoons of water.
- Lemon zest.
- 3/4 teaspoon cream of tartar or baking powder.
As in the previous recipe, we must have already prepared the mold well greased with butter or spray oil and preheated well the oven, in this case at 175º.
For the American sponge cake we will have to separate the eggs in yolk and white, for this we will prepare two bowls. One way to do it if you don't know how to decant them with the shells, is to break the egg on your hand, separate your fingers a little and let the white drain into a bowl. In this case the best is separate them while cold, they separate better.
We must sift all the dry ingredients when we are going to mix them, this will make it much fluffier. Sift if you want the flour, salt and baking powder, all together.
It's time for the mix, place the egg yolks in a bowl and beat them at maximum speed of the mixer, add 2/3 cup of sugar gradually when mixing. Beat up that the yolks are thick, fluffy and yellowish. Now you must incorporate the vanilla, he water and the lemon zest.
Now we must beat the egg whites in a bowl, in this case medium/high speed and until they are left montadas (sparkling). Now add the baking powder and continue beating until the egg whites form. soft peaks, Add 1/3 sugar gradually. Like this until the peaks are rigid.
Now sift the flour over the yolks., you must sift at least 1/3 flour about the mixture. Once the flour is already mixed with the yolks, you must add 1/3 more sugar and then again another 1/3 more.
To finish we will have to add the mixture to the whipped egg whites. The ideal is to use a tongue and make soft, enveloping movements from bottom to top, so that the egg whites do not lose their fluffiness.
First put a third and mix. and then the rest little by little, mixing everything well.
Time to add it to the mold and bake for about 40 minutes at 175 degrees. After 30 minutes, stick a toothpick in and if it comes out dry, it's done. Turn off the oven and open the door so it doesn't cool suddenly and lower.
After removing it from the oven you will have to let it cool for about 20 minutes before unmolding.
