Reference to Serving Perfect Foolproof Spongecake
Wishing to dine Foolproof Spongecake a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with useful instructions on cooking a Foolproof Spongecake like a famous chef made.
We hope you got insight from reading it, now let's go back to foolproof spongecake recipe. You can cook foolproof spongecake using 11 ingredients and 24 steps. Here is how you achieve that.
To make an unforgettable Foolproof Spongecake, below are the ingridients needed:
- Provide of For the spongecake.
- Take 70 grams of Plain flour.
- Use 20 grams of Corn starch.
- Prepare 3 of Eggs.
- Use 90 grams of Granulated sugar.
- Prepare 20 grams of Butter.
- Prepare 20 grams of Vegetable oil (or milk).
- You need of For the syrup.
- Prepare 20 grams of Water.
- Use 10 grams of Kirsch.
- Take 15 grams of Granulated sugar.
After preparing the components, next you are ready to prepare your 5-star Foolproof Spongecake by following the guidances on this section:
- 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 Christmas 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..
Easy with the right recipe, painfully frustrating with all of the rest. After testing many, many sponge cake recipes my kids got tired of taking sponge cake in their lunch boxes to school. So I gave them a break for a while. That's always the secret - equal amounts. I also find mixing the ingredients in a stages lets you incorporate enough air in the cake mix to give you that perfect rise.
Recipe : Foolproof Spongecake
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