Sponge Cake
A fundamental guide to making sponge cake, detailing the complete process from preparing the batter to baking and unmolding.
Story
Sponge cake is a timeless baking staple, beloved for its light, airy texture and versatile flavor. This classic dessert provides a wonderful foundation for both novice and experienced bakers alike, capturing the comforting and nostalgic essence of traditional homemade pastries.
Ingredients
Eggs (cracked into a bowl and beaten)
As needed (specific gram weight not given in the original document)
Fine sugar (added to the eggs and whipped together)
As needed (specific gram weight not given in the original document)
Cake flour (sifted before use)
As needed (specific gram weight not given in the original document)
Butter (melted and added in small amounts multiple times)
As needed (specific gram weight not given in the original document)
Instructions
1
Beat Eggs and Sugar to Ribbon Stage (Figure-8)
- Crack the eggs into a bowl. Beat with a hand whisk or an electric mixer on low speed. Place a damp towel under the bowl to prevent it from sliding. 2. Add all the sugar and gently stir with a hand whisk to combine. 3. Heat over a 60°C hot water bath. While pressing the whisk against the edge of the bowl, stir in circular motions to mix. 4. Once the mixture in the bowl warms to normal human body temperature, stop the hot water bath heating. Tilt the bowl and beat with an electric mixer on high speed. 5. Rotate the bowl while keeping the mixer in the same position, beating until the mixture turns pale. 6. When scooped up, the mixture should flow down slowly; it is done when it drips thick enough that it looks like it could be used to write. Turn the mixer to low speed to adjust the bubbles. 7. The standard for the batter's thickness is that a toothpick inserted about 1cm can stand vertically without falling. Butterfly-like foaming state: Scooping up the batter allows you to draw a figure-8, and the shape remains slightly visible.
2
Add Cake Flour
- Pour all the sifted cake flour into the bowl. 2. While rotating the bowl, scoop up the mixture with a rubber spatula, folding the mixture from the bottom and stirring in large motions. 3. Fold the mixture scooped from the bottom towards yourself. Repeat until the flour is completely mixed in. Scrape and stir from the sides and bottom of the bowl to mix in any residual flour.
3
Add Butter
- After stirring until the flour is completely absorbed, add the melted butter. Drizzle it in small amounts over the rubber spatula and then fold it into the batter. Do not pour it directly into the batter. 2. Fold the butter into the batter. Mix just until everything is evenly incorporated. Do not mix for a long time to prevent the bubbles from disappearing.
4
Bake
- Place the mold on a baking sheet. Pour in the batter and smooth the surface with a rubber spatula. 2. Tap the baking sheet evenly on a cloth towel. Place into a 180°C oven and bake for about 25 minutes. 3. Once the surface is browned, gently press the surface; if it springs back, it is done. Alternatively, insert a metal skewer into the center; if it becomes hot after 3 seconds, the baking is complete.
5
Unmold
- Invert the cake onto a wire cooling rack. For the first 1-2 minutes, change its position occasionally to let it cool. 2. Gently peel off the paper starting from the sides. Once the sides are completely peeled, tear it off along the bottom. 3. Insert an offset spatula between the cake and the side of the mold. Rotate the mold to cut a gap between the cake and the mold. 4. Lift the mold vertically and slowly upward to unmold. You must be gentle and careful to prevent the cake from collapsing.
