Hi, I am Elise. Today, I will show you a way to prepare light and moist sponge cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Light and Moist Sponge Cake Recipe
Light and Moist Sponge Cake is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Light and Moist Sponge Cake is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have light and moist sponge cake using 5 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Light and Moist Sponge Cake:
- Get Egg (whole), size M or L
- Get Sugar
- Prepare Cake flour
- Take Milk
- Take Unsalted butter
Steps to make Light and Moist Sponge Cake:
- Preliminaries: Sift the cake flour twice. Combine the milk and butter, and place the bowl a hot water bath (just enough to melt the butter).
1. After beating the (whole) eggs with a whisk to loosen them, add all of the sugar and mix lightly. - Beat with a handheld mixer while placing the bowl over a 70~80°C hot water bath. Remove from the hot water bath once the batter is warm to the touch. Keep beating at high speed until it turns white and thick.
- Tip: When scooping up the batter and dropping it back in, it is best if it falls down slowly like a ribbon and disappears gradually.
- Mix for an additional minute at low speed. (This will make the batter shiny and finely textured.)
- Add in the sifted cake flour and fold it in with a rubber spatula. (Scoop along the edges of the bowl up from the bottom using big stirring motions, then cut once through the middle of the batter.)
- When it’s still a little floury, stir in the milk and butter that have been melted in the hot water bath. Cut and fold until everything is blended well.
- Pour the batter into the mold that has been lined with kitchen parchment paper. (The last bit of batter left in the bowl and on the rubber spatula will not rise well, so add it to the edges of the cake.)
- Lightly tap the bottom of the cake tin to remove any excess air, bubbles. Bake in an oven preheated to 180°C for 20 minutes.
- After baking, lightly drop the whole mold from a height of about 20cm onto a countertop. Remove the cake from the mold, place the removed mold on top, and leave to cool.
- (Cooling it in this way will produce a moist sponge.).After it cools, remove the paper, and the cake is finished!
- The sponge cake itself is sweet, so decorate it with whipped cream that’s not so sweet!
So that’s going to wrap it up for this distinctive dish light and moist sponge cake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
