Mango Sponge Cake Recipe
Written by admin on December 7th, 2009
Ingredients:
-4 medium eggs
-1 1/4 C sugar
-2 tsp mango essence
-2 C flour
-2 tsp baking pwd
-1/2 tsp salt
-3/4 C hot water and
-3 tbsp full cream milk pwd mixed
-2 heaped tbsp olive spread made of olive oil
Directions:
Pre heat the oven at 180 deg C and line a 22 cm pan .
Beat the eggs , sugar and essence until it reaches the mayo consistency .
Add the olive spread to the milk and microwave for 2 mins .
Fold in the dry ings along with the milk and bake for 40 mins .
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Raspberry Sponge Cake Recipe
Written by admin on November 21st, 2009
Sponge Cake Ingredients:
-1/3 cup (33 grams) sifted cake flour
-3 tablespoons (25 grams) cornstarch (corn flour)
-4 large eggs
-1 large egg yolk
-1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar
-1 teaspoon pure vanilla extract
-1/4 teaspoon cream of tartar
Raspberry Whipped Cream:
-1 cup (240 ml) heavy whipping cream
-1/2 teaspoon pure vanilla extract
-1 tablespoon (15 grams) granulated white sugar
-1/2 cup (120 ml) lightly sweetened raspberry pur? (recipe follows) or 1/3 cup (80 ml) raspberry jam
Raspberry Puree:
-1 – 12 ounce bags (340 grams) of frozen raspberries (unsweetened)
-1/4 cup (50 grams) granulated white sugar, or to taste
-1/2 teaspoon of freshly squeezed lemon juice (optional)
Garnish:
-Fresh Raspberries
Method:
For Sponge Cake: Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) x 12 inch (30 cm) baking pan, line it with parchment paper, and then butter and flour the parchment paper (or spray with Baker’s Joy). Set aside.
While eggs are still cold separate two of the eggs, placing the yolks in one large mixing bowl and the whites in another bowl. To the two yolks, add the additional yolk, and the two remaining eggs. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
Meanwhile, in a small bowl whisk together the sifted cake flour and cornstarch. Set aside.
Once the eggs are at room temperature, place the egg yolks, along with 1/2 cup (100 grams) of granulated white sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract.
Sift half the flour mixture over the egg yolk mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon (13 grams) granulated white sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites folding just until incorporated. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or knife.
Bake for about 7 minutes or until golden brown. A toothpick inserted in the center will come out clean and the cake, when lightly pressed, will spring back.
Immediately upon removing the cake from the oven invert the sponge cake onto a clean dish towel that has been sprinkled with confectioners sugar. Carefully remove the parchment paper, sprinkle lightly with confectioners (powdered or icing) sugar, and roll up the sponge, with the towel, while it is still hot and pliable. Place on a wire rack to cool.
Meanwhile for the Raspberry Puree (if using): Thaw the unsweetened frozen raspberries in a large fine meshed strainer suspended over a large bowl. (This may take a few hours.) Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a large spoon. All that should remain in the strainer is the raspberry seeds. Throw away the raspberry seeds and, to the strained juice, stir in the lemon juice (if using) and 1/4 cup (50 grams) of white sugar (add more if needed). The puree can be stored in the refrigerator for a week or frozen for up to a year.
For Raspberry Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until soft peaks form. Then add the sweetened raspberry pur? or raspberry jam, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if needed.
To Assemble: Remove about 1/2 cup of the raspberry whipped cream to use as garnish. Then unroll the sponge, spread with the remaining whipped cream filling, and reroll. Transfer to your serving platter. Place the remaining whipped cream in a pastry bag fitted with a decorative tip and pipe rosettes down the center of the sponge. Place fresh raspberries on the rosettes, if desired. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners (powdered or icing) sugar.
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American Sponge Cake Recipe
Written by admin on November 21st, 2009
Sponge Cake Ingredients:
-6 large eggs, separated
-1 cup (200 grams) granulated white sugar, divided
-1 teaspoon pure vanilla extract
-1 tablespoon water
-Zest of 1 medium lemon
-1 cup (100 grams) sifted cake flour
-3/4 teaspoon cream of tartar
Whipped Cream:
-1 cup (240 ml) heavy whipping cream
-1/2 teaspoon pure vanilla extract
-1 tablespoon (15 grams) granulated white sugar
-Fresh Berries
Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites drying out.
Method:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan.
For Sponge Cake: Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.
Meanwhile sift and measure the cake flour and then whisk the flour with 1/4 cup (50 grams) of granulated white sugar. Measure another 1/4 cup (50 grams) of granulated white sugar and set aside for beating with the egg whites.
Place the final 1/2 cup (100 grams) of granulated white sugar in your electric mixer fitted with the paddle attachment (or use a hand mixer). Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract, water, and lemon zest. Sift the flour/sugar mixture over the batter but do not fold in. (You will fold the flour mixture into the batter along with the beaten egg whites.)
In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/4 cup (50 grams) of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. Do not over mix or you will deflate the batter. Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.
Bake in the preheated oven for 30 – 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and immediately invert. If your tube pan does not have feet then place on top of a bottle or bowl. Cool for at least one hour before unmolding. Run a spatula or sharp knife around the inside of the pan and then remove the center core of the pan. Then run the spatula or knife along the bottom and center core of the pan. Invert the cake onto a greased wire rack.
At this point the cake can be served plain with a dusting of confectioners (powdered or icing) sugar or with fresh fruit and softly whipped cream.
For Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
The cake can be stored in the refrigerator in an airtight container for a few days. This cake is best the day it is made.
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