how to make a very light sponge cake?

Question

how to make a very light sponge cake with some whipping cream that will catch a 10 year old kids?

Answer 1

White Sponge Cake

1 egg yolk
2 whole eggs
2 cups sugar
2 teaspoons salt
1 1/2 tablespoons baking powder
5 1/4 cups cake flour
1 cup oil
20 egg whites
1/2 cup granulated sugar
2 teaspoons cream of tartar

Preheat oven to 400 degrees F.
Grease 3- 12 inch cake pans, set aside.
In an electric mixing bowl with a wire whip attachment, add 1 Egg Yolk& 2 Whole Eggs.
Add, one ingredient at a time: Sugar, Salt, Baking Powder and Cake Flour.
Whip until smooth and appearance is light and yellow.
Add Oil.
Continue to mix 1 minute until fully incorporated.
In a separate clean, dry bowl, with wire whip, add Egg Whites.
Whip until stiff, but not dry peaks.
In a separate bowl, combine Granulated Sugar and Cream of Tartar Add to egg whites and mix quickly.
Remove egg white mixture to a large, dry mixing bowl.
Incorporate the first mix a little at a time by folding in and mixing by hand.
Be careful not to overmix (note:For a lemon flavored cake you can add 2 teaspoons lemon extract).
Spoon finished mixture into cake pans, spreading evenly.
Bake at 400 degrees for 35 to 40 minutes.
Cooking time may vary according to equipment and environment.
If using an alternate size pan, the heat should be adjusted.
The deeper and wider your cake pan, the lower you should have the heat.
Check for doneness by inserting a toothpick into cake, when it comes out clean, cake is done.
Cool cakes on rack before removing from pans.
Fill layers with desired filling and frost with lots of whiped cream.

Answer 2

1 cup cake flour or pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 teaspoon almond extract
3/4 cup sugar
1/4 cup coconut milk



50 minutes 20 mins prep
Line the bottom of a 10" cake pan with parchment paper.
Prepare a wok for steaming by putting a bit of water and a rack in the inside, and bring to a boil.
Place the flour in a medium bowl.
Sift the baking powder and salt into the fluor and set aside.
In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes).
Stir in the almond extract.
Gradually add the flour mix to the egg mixture, stirring.
Add the coconut milk.
Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan).
Add additional water to wok if water has reduced, and allow it to boil, and then reduce heat a bit.
Place cake pan on the rack or however you have rigged it, and cover.
Steam for 30 minutes or until a toothpick comes out clean.
Cool and remove from the pan, turning the cake over.
Cut the cake into squares or diamond shapes.