how to bake a sponge cake?

Question

i want to have a recipe and guide in baking sponge cake so that i can make a chiffon cake!

Answer 1

Tropical Chiffon Cake

* 2 1/4 cups sifted cake flour
* 1 1/2 cups sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 cup vegetable oil
* 5 egg yolks
* 1 teaspoon finely grated orange peel
* 3/4 cup orange juice
* 1 cup egg whites, about 8 to 10 egg whites
* 1/2 teaspoon cream of tartar
* 1 1/3 cups coconut
Into a large bowl, sift together the sifted cake flour, sugar, baking powder, and salt. Make a well in the center and add oil, egg yolks, orange peel, and juice. Blend ingredients then beat until smooth.
Beat egg whites with cream of tartar until very stiff peaks form. Pour first mixture in a steady thin stream over egg whites. Sprinkle with coconut and gently fold to blend. Spoon batter into an ungreased 10-inch tube cake pan. Bake at 325° for about 55 minutes. Invert; cool completely. Loosen sides gently; remove cake from pan.

Frost with your favorite frosting.

Answer 2

I am not sure what a chiffon cake is, but for a basic sponge, you can't go wrong with this recipe........

8oz butter / margarine ( I always use stork)
8oz caster sugar
7oz self raising flour
3 medium eggs
dash of vanilla essence.

pre-heat oven to 160c (if fan asisted)

take your butter and cut into small cubes and melt in the microwave for approx 2 mins on defrost setting (this ensures you don't cook the butter)
While that is doing, mix your eggs and sugar with an electric whisk until light and fluffy.
Add your butter, then seive flower into mix and continue whisking for approx 3 mins until mixture reaches pouring consistancy.
Add a dash of vanilla essence ( to taste) and whisk again for a further minute.

Pour all of the mixture into a greased baking tin and pop in the oven for approx 20 - 25 mins.
Once removed from the oven, place on a wire rack to cool for a few minutes, then gently remove tin, using a spatula if it is stuck in places and then leave the cake to comletely cool for approx 1 hour.

A few tips!!

To grease a baking tin, just rub some butter all around it, paying special attention to the edges and the sides, then add some flour and pat it around so it completely covers the tin and then pat the remaining flour out.

To test if a sponge is thoroughly cooked after this time, get a clean knife and poke it through the centre of the cake. If the knife comes out clean of crumbs then your cake is done. If there are a few bits on it, keep checking every 5 mins.

Good luck with the baking

Answer 3

This is a very old recipe from my mom, hope you like it...
Fatless Sponge Cake

4 eggs
5oz (150g) Caster sugar
1/2 tsp vanilla essence
2oz (50g) plain flour
2oz (50g) potato flour
1 egg white

Preheat the oven to 350 deg F. (180 deg C. gas 4.)
Separate eggs. Whisk the yolks with the sugar and vanilla essence in a bowl over a pan of hot water till mixture leaves a trail lasting 20 seconds when the beaters are lifted. Remove from the heat. Add the sifted flours and fold in with a wooden spatula or metal spoon.
Whisk egg whites till stiff. Add about one quarter of the whites to the yolk mixture and stir in, then fold mixture into the remaining egg white with a metal spoon.
Turn mixture into greased and floured 9-inch (23 cm) fluted tin. Bake for 50 minutes to 1 hour or until top springs back when lightly pressed.

~ Enjoy baking! ~ Good luck! _;-)

Answer 4

German Chocolate Sponge Cake

4 lg. eggs, at room temperature
3/4 cup sugar
3 tbsp. milk
3 tbsp. vegetable oil
1/2 tsp. vanilla extract
2/3 cup cake flour, sifted
1/4 cup Dutch processed cocoa powder
1/8 tsp. salt
Sweetened Whipped Cream: Schlagsahne
1 cup heavy cream (36 to 40 % butterfat) well chilled
2 tbsp. confectioners’ sugar, (sometimes called icing sugar or powdered sugar)
1/2 tsp. vanilla extract.

Directions:
Sponge Cake:
Position a rack in the center of the oven and heat to 350°F. Butter a 9-inch springform pan, and line the bottom with a round of parchment or wax paper. Dust the inside of the pan with flour, tapping out the excess flour.

Combine the eggs and sugar in a bowl of a heavy duty electric mixer. Place the bowl over a medium saucepan of simmering water over medium heat (the water should not touch the bowl.). Whisk until the eggs are very warm to the touch and the sugar is dissolved (rub a bit of the egg mixture between your fingers to check for grains of sugar). Attach to the mixer and fit with the whisk. Beat on medium high speed until the mixture is tripled in volume and very light and fluffy, about 3 minutes.

Meanwhile, in a small saucepan, heat the milk and vegetable oil until hot to the touch (about 120°F). Pour into a medium bowl and stir in the vanilla.

Sift the cake flour, cocoa, and salt together. Sift HALF of the cocoa mixture over the egg mixture. Using a large balloon whisk, fold it in. Sift the remaining cocoa mixture over the batter and fold it in. Whisk a large dollop of the batter into the milk mixture. Fold this mixture back into the batter. Pour into the pan and smooth the top.

Bake until the top springs back when pressed in the center and the sides are barely beginning to shrink from the pan, about 30 minutes. Cool on a wire rack for 5 minutes. Remove the sides of the pan, invert onto the rack, and remove the bottom of the pan and the paper. Reinvert the cake onto another rack, right side up. Cool completely.

Make ahead: The cake can be prepared up to 2 days ahead, covered tightly in plastic wrap and refrigerated, or frozen for up to 1 month.

Sweetened Whipped Cream:
Pour the cream into a well chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces in the cream and stand in firm peaks when the beaters are lifted.

To Make Ahead:
The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
Comments from olga :
Milk and vegetable oil add moisture to this sponge cake gently flavored with cocoa. I like to serve this cake with whipped cream. For the whipped cream, Confectioners’ sugar is preferred to granulated sugar because the small amount of cornstarch in the former discourages the weeping that occurs when whipped cream stands for longer than a few hours. A hint of vanilla is imperative. Learn to distinguish between the stages of whipped cream; it doesn’t always have to be stiff. As a garnish for a dessert, the goal is softly beaten Schlagsahne that barely mounds. When used for piping, cream should be whipped to the stiff stage. Of course there is an in between stage, too, used for when the cream is the base for a torte filling. Take care not to over whip the cream, at which point it has a coarse, grainy texture and is well on its way to becoming butter.

Answer 5

Chiffon Cake, 2 cups all-purpose flour or 2 1/4 cups cake flour, 1 1/2 cups sugar, 3 teaspoons baking powder, 1 teaspoon salt, 1/2 cup vegetable oil, 7 egg yolks (with all-purpose flour) or 5 egg yolks (cake flou), 3/4 cups cold water, 2 tablespoons grated orange peel, 1 cup egg whites (about 8 eggs), 1/2 teaspoon cream of tartar, Heat over to 325 degrees. Mix flour, sugar, baking powder and salt. Beat in oil, egg yorks, water and orange peel with spoon until smooth. Beat egg whites ang cream of tartar in large mixer bowl until stiff peaks form. Pour egg york mixture gradually over beaten egg whites, folding with rubber spatula just blended. Pour into ungreased tube pan 10 x4 inches. Bake until top springs back when touched lightly, about 1 1/4 hours. Invert pan on funnel; let hang until cake is cold. Remove from pan. Frost with Orange or Lemon Butter Frosting.

Answer 6

hope this easy recipe helps.

INGREDIENTS:
1 1/2 cups egg whites (from about 12 large eggs)
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/3 cup sugar
1 1/3 cups sifted flour
2/3 cup egg yolks (about 8 to 9 large eggs)
grated rind of 1 orange or 1 teaspoon grated lemon zest
confectioners' sugar
PREPARATION:
Beat egg whites until foamy. Add cream of tartar and the salt; beat until whites begin to hold their shape. Gradually add sugar; beat until mixture is stiff and glossy. Carefully fold sifted flour into egg white mixture.
Combine yolks and orange rind; beat until thick and lemon colored. Gradually fold yolk mixture into egg white mixture. Pour into an ungreased 10-inch tube pan and bake at 325° for 1 1/4 hours. Invert on rack until cool. Remove and dust with confectioners; sugar.

Answer 7

I prefer epicurious.com. They have a nice amount of well-done recipes easily organized. And they're done correctly, for the most part! Which is a big plus.

Answer 8

put a sponge in the oven with icing on it XD

Answer 9

visit www.baking911.com

I found this link recently, lots of information on baking goods. have fun!

Answer 10

Jump on this site and scroll down. I love the CWA