Hello, I’m Joana. Today, I will show you a way to make foolproof spongecake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Foolproof Spongecake Recipe
Foolproof Spongecake is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Foolproof Spongecake is something that I have loved my whole life. They are fine and they look fantastic.
To be with this particular recipe, we must prepare a few ingredients. You can have foolproof spongecake using 11 ingredients and 24 steps. Here is how you can achieve that.
The ingredients needed to make Foolproof Spongecake:
- Get For the spongecake
- Get 70 grams Plain flour
- Get 20 grams Corn starch
- Make ready 3 Eggs
- Get 90 grams Granulated sugar
- Take 20 grams Butter
- Prepare 20 grams Vegetable oil (or milk)
- Prepare For the syrup
- Get 20 grams Water
- Make ready 10 grams Kirsch
- Make ready 15 grams Granulated sugar
Instructions to make Foolproof Spongecake:
- Line the bottom of a cake tin with baking paper and cover the side with a larger piece of paper (or baking paper).
- Shift plain flour and corn flour together (preheat the oven to 355°F/180°C).
- Combine butter and vegetable oil (or milk) in a bowl and place the bowl over a bain marie to melt the butter (keep the mixture warm over the bain marie even after melting the butter).
- Put the eggs and granulated sugar in a bowl and whip well. Place the bowl over a bain marie and whip further.
- After it is warm to the touch, remove the bowl from the bain marie (the batter should be thick enough to form ribbons).
- Continue to whip until the stiff ribbon stage.
- Stir the batter and whip for another 2 minutes to obtain an even smoothness.
- Shift in the Step 2 dry ingredients and fold in the batter gently and slowly.
- Add 2 ladles of Step 8 batter into the bowl of melted butter and oil at Step 3 and mix well. Return this batter into Step 8 bowl.
- Combine the batter evenly (if the mixture is too fluffy at this point, you can stir a little more).
- Hold the Step 10 bowl at chest height and pour the batter into the prepared cake tin. Drop the cake tin several times to expel excess air.
- If the surface of the mixture is too fluffy, you didn’t whip enough… Flatten the surface with a spatula (otherwise you will have a uneven surface).
- Bake in a 355°F/180°C oven for 30-35 minutes (if the surface browns too much, cover with aluminum foil).
- After baking, drop the cake onto a work surface and pull the paper to remove the sponge from the cake tin straight away.
- Spray some water along the copy paper and leave to stand for 2 minutes (you’ll be able to peel off the paper easily).
- Cover the sponge with a moistened cloth and leave to cool (you could use a moistened paper towel).
- After it has cooled, flip over and cover with cling film. Leave to rest for one day (slice the sponge horizontally into 3 layers the next day).
- Make the syrup. Put the ingredients in a sauce pan and bring to a boil.
- After the syrup has cooled, brush the spongecake with syrup. Decorate the sponge cake as you like.
- Just cut the sponge and serve with cream. It is very tasty.
- This is for this year’s cake.
- With 2 large eggs use 50 g plain flour, 10 g corn starch, 60 g granulated sugar, 10g butter and 10g vegetable oil.
- The baking time is 340°F/170°C for 25 to 30 minutes.
- When sliced, you can see the nice layers.
So that is going to wrap it up with this special dish foolproof spongecake recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
