Sponge Cake (Foolproof)
June 11, 2017
Sponge cake is relatively well-known to my family. It is a core cake in the Vietnamese community, and is often found in many grocery stores. Casually, sponge cake can be eaten alone over tea or hot coffee, and it can also be a refreshing breakfast when paired with milk. If you like a soft, fluffy cake with just the right amount of sweetness, you will enjoy eating this sponge cake.
The basic of this sponge cake is very similar to the savory sponge cake that I had posted previously. Here, we only replaced the cake flour to 1:1 ratio of corn starch and all-purpose flour, which I think gives this cake a better chance to rise and a little softer than the Savory Sponge Cake recipe. Either, you can try both recipes and decide for yourself which recipe best fits you.
In this posting, I have also included the recipe of strawberry champagne buttercream filling, as I have used this for the cake that I made recently, and the combination blended together wonderfully well. But, given what I said earlier, you do not have to eat sponge cake with any filling if you decide to do so.
The basic of this sponge cake is very similar to the savory sponge cake that I had posted previously. Here, we only replaced the cake flour to 1:1 ratio of corn starch and all-purpose flour, which I think gives this cake a better chance to rise and a little softer than the Savory Sponge Cake recipe. Either, you can try both recipes and decide for yourself which recipe best fits you.
In this posting, I have also included the recipe of strawberry champagne buttercream filling, as I have used this for the cake that I made recently, and the combination blended together wonderfully well. But, given what I said earlier, you do not have to eat sponge cake with any filling if you decide to do so.
PREPARING AND BAKING SPONGE CAKE
This is a no-failed sponge cake recipe I came across online and thought it was wonderful discovery for my recipe collection. I promise this is an easy recipe and you will a soft and fluffy cake every time. This recipe is slightly different than my previous Savory Sponge Cake, with the use of more corn starch to create a soft cake.
As usual, you will want to ensure your eggs and milk are at room temperature before you start baking. First, I turn the oven on at 320 degrees F and line the bottom of the baking pan with parchment paper. Then I start to prepare the dry ingredients by mixing all-purpose flour, corn starch and salt together and set aside. Moving on to the wet ingredients, I measure the vegetable oil, milk and vanilla extract, and whisk them together until they are combined.
In a clean mixing bowl, I beat the egg whites until foamy on medium speed with a whisk attachment. Without stopping the mixer, I add a pinch of tartar and continue to beat the egg whites at the same speed until soft peak forms. I add granulated sugar and continue to beat the egg whites at high speed just till before stiff peak forms. Slowly I add in each egg yolk and beat for 10-15 seconds the lowest speed, one at a time, until well combined. The batter should be thicker with a slight color of yellow. Keeping at the lowest speed, I add the wet mixture of milk, vegetable oil and vanilla extract in slowly and beat for another 20-30 seconds. Then, I sift the dry ingredients over the egg batter in 3 additions, beating for about 10-15 seconds in between each addition. As I remove the bowl from the stand mixer, I use a spatula to fold the batter to avoid deflating the white eggs further.
This is a no-failed sponge cake recipe I came across online and thought it was wonderful discovery for my recipe collection. I promise this is an easy recipe and you will a soft and fluffy cake every time. This recipe is slightly different than my previous Savory Sponge Cake, with the use of more corn starch to create a soft cake.
As usual, you will want to ensure your eggs and milk are at room temperature before you start baking. First, I turn the oven on at 320 degrees F and line the bottom of the baking pan with parchment paper. Then I start to prepare the dry ingredients by mixing all-purpose flour, corn starch and salt together and set aside. Moving on to the wet ingredients, I measure the vegetable oil, milk and vanilla extract, and whisk them together until they are combined.
In a clean mixing bowl, I beat the egg whites until foamy on medium speed with a whisk attachment. Without stopping the mixer, I add a pinch of tartar and continue to beat the egg whites at the same speed until soft peak forms. I add granulated sugar and continue to beat the egg whites at high speed just till before stiff peak forms. Slowly I add in each egg yolk and beat for 10-15 seconds the lowest speed, one at a time, until well combined. The batter should be thicker with a slight color of yellow. Keeping at the lowest speed, I add the wet mixture of milk, vegetable oil and vanilla extract in slowly and beat for another 20-30 seconds. Then, I sift the dry ingredients over the egg batter in 3 additions, beating for about 10-15 seconds in between each addition. As I remove the bowl from the stand mixer, I use a spatula to fold the batter to avoid deflating the white eggs further.
I pour the cake batter into the prepared 6-inch cake pan and bake this sponge cake on the lowest rack, at 320 degrees F for about 45-50 minutes. It is done when the cake springs back as you press on the top. I then remove the cake from the oven and invert it onto the cooling rack. I do this to avoid the cake from collapsing onto itself. After about 10 minutes of cooling, I remove the cake from the baking pan.
MAKING STRAWBERRY CHAMPAGNE BUTTERCREAM FILLING
First you will need reduced champagne for this recipe. I use 1 cup of Cook's sparkling champagne and heat it over medium high heat in a small saucepan for 10 minutes or until the liquid has reduced to about 1/4 cup of champagne. You can use any champagne brand here, and stronger the smell the, better you can infuse the flavor into your filling. While waiting for the reduced champagne to cool, I wash and chop the fresh strawberries and set aside.
In a mixing bowl with a whisk attached, I beat butter and powdered sugar for approximately 3-4 minutes on medium speed (Speed 4). Then I add fresh strawberries and beat for about 1 minute, following by reduced sparkling champagne, vanilla extract and milk. I continue to beat for another 1-2 minutes at the same speed or until the desired consistency is achieved.
First you will need reduced champagne for this recipe. I use 1 cup of Cook's sparkling champagne and heat it over medium high heat in a small saucepan for 10 minutes or until the liquid has reduced to about 1/4 cup of champagne. You can use any champagne brand here, and stronger the smell the, better you can infuse the flavor into your filling. While waiting for the reduced champagne to cool, I wash and chop the fresh strawberries and set aside.
In a mixing bowl with a whisk attached, I beat butter and powdered sugar for approximately 3-4 minutes on medium speed (Speed 4). Then I add fresh strawberries and beat for about 1 minute, following by reduced sparkling champagne, vanilla extract and milk. I continue to beat for another 1-2 minutes at the same speed or until the desired consistency is achieved.
MAKING VANILLA WHIPPED BUTTERCREAM
As you have already noticed, I love using vanilla whipped buttercream to frost my entire cake. I find that this is easy and simple to make. In a clean mixing bowl, I beat the softened butter for about 2-3 minutes on medium high speed. I add powdered sugar, vanilla pudding powder and vanilla extract and beat on the same speed for another 2 minutes. To make the frosting more fluffy, I add milk slowly, one tablespoon at a time, until I achieve the desired consistency. See the bottom of my post on Vanilla Chiffon Cake for more details and recipe on how to make this buttercream.
As you have already noticed, I love using vanilla whipped buttercream to frost my entire cake. I find that this is easy and simple to make. In a clean mixing bowl, I beat the softened butter for about 2-3 minutes on medium high speed. I add powdered sugar, vanilla pudding powder and vanilla extract and beat on the same speed for another 2 minutes. To make the frosting more fluffy, I add milk slowly, one tablespoon at a time, until I achieve the desired consistency. See the bottom of my post on Vanilla Chiffon Cake for more details and recipe on how to make this buttercream.
Have fun baking this light and fluffy sponge cake!
xoxo,
Tristina
xoxo,
Tristina
Sponge Cake Recipe (Foolproof)
Make: 6-inch cake (about 1.75 inch tall)
Total time: 1.5 hours
Ingredients
Instructions
*This cake recipe is adapted by ChiChi Nguyen.
Total time: 1.5 hours
Ingredients
- 40 grams of all purpose flour
- 40 grams of corn starch
- 80 grams of granulated sugar
- 4 large eggs, at room temperature
- 30 ml of milk (or half and half)
- 15 ml of vegetable oil
- 1 teaspoon of vanilla extract
- A pinch of salt
- A pinch of cream of tartar
Instructions
- Preheat oven to 320 degrees F and prepare the 6-inch cake pan with parchment liner on the bottom. Do not grease the pan side.
- Sift together cake flour and salt until combined. Mix milk and vegetable oil together until combined. Set dry and wet ingredient mixtures aside.
- In a clean mixing bowl, whisk egg whites on medium speed (Speed 4) until foamy for about 30 seconds. Add cream of tartar and continue to whisk until soft peaks form for about 1 minute. Add granulated sugar and increase to high speed (Speed 8) and whisk until just stiff peaks form for another 1 minute.
- Add in egg yolks, one at a time, and beat on the lowest speed (Speed 2) for about 10-15 seconds per egg yolk. Continue on current speed, add wet ingredient mixture of milk, vegetable oil and vanilla extract, and beat just until combined for another 20-30 seconds.
- Sift dry ingredients over the egg yolks batter in 3 additions, and whisk on the lowest speed (Speed 2) until combined. Noted, you may fold the cake flour instead of beating on the stand mixer if desired.
- Using a rubber spatula to fold the mixture until the mixture is almost homogeneous.
- Pour batter in the prepared cake pan and bake for about 45-50 minutes on the lowest rack.
- Remove cake from the oven and invert onto wire rack immediately to prevent cake from collapsing on to itself. Cool completely before decorating.
*This cake recipe is adapted by ChiChi Nguyen.
Strawberry Champagne Buttercream Recipe
Ingredients
Instructions
*To make reduced sparkling champagne, heat 1 cup of your favorite champagne on the stove under medium heat for about 5-8 minutes, or until the liquid has reduced to 1/4 cup.
- 2 cups (4 sticks) of unsalted butter, softened
- 1/2 cup of powdered sugar
- 3-4 tablespoons of reduced sparkling champagne*
- 1/4 cup of fresh strawberries, hulled
- 2-3 tablespoons of milk/half and half
- 2 teaspoons of vanilla extract
Instructions
- In a mixing bowl with a whisk attached, beat butter and powdered sugar for approximately 3-4 minutes at medium speed (Speed 4).
- Add fresh strawberries and beat for about 1 minute.
- Add reduced sparkling champagne, vanilla extract and milk. Continue to beat for another 1-2 minutes at the same speed. More milk can be added to achieve the desired consistency.
- Fill about 2/3 inch of frosting between each cake layer.
*To make reduced sparkling champagne, heat 1 cup of your favorite champagne on the stove under medium heat for about 5-8 minutes, or until the liquid has reduced to 1/4 cup.
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