This Friday we celebrate Sponge cake day ! But what is this classic English cake ?
Sponge cake is a cake based on flour (usually wheat flour), sugar, butter and eggs, and is sometimes leavened with baking powder. … In the United Kingdom a sponge cake is produced using the batter method, while in the US cakes made using the batter method are known as butter or pound cakes.
The Victoria sponge cake was named after Queen Victoria, who ate a slice of sponge cake with her afternoon tea. It is usually called simply sponge cake. … The jam and cream are between two sponge cakes; the top of the cake is not iced or decorated.
How does yellow cake differ? Yellow cake uses butter as the fat and calls for whole eggs. The combination of the two creates the batter’s signature yellow color, while maintaining a neutral flavor. Also, because of the butter and the egg yolks, yellow cake tastes richer than white cake
- 4 eggs
- 1.5 cup powdered sugar 1 1/2 cups powdered sugar = 1 cup granulated sugar
- 1 cup AP flour
- 1 tsp baking powder
- 3 Tbsp melted butter
- 2 Tbsp hot water
- 1 Tbsp vanilla extract
- Whip 4 egg in a stand mixer on high speed for about 1 minute, then add 1.5 cups powdered sugar (or 1 cup of granulated sugar) in thirds while continuing to whip.
- Preheat oven to 350F with the rack in the middle. Line an 8 inch round cake pan (at least 2 inches tall) lined with foil and sprayed with nonstick spray. Alternatively, you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick.
- Fasten the wet baking strips around the baking pan for an evenly risen cake (optional).
- While the eggs are whipping sift the 1 cup all-purpose flour and 1 tsp baking powder, twice.
- Combine the melted butter and hot water in a cup and whisk together to mix.
- Whip the eggs and sugar for about 15-20 minutes or until the batter ribbon falling off the whisk doesn’t disappear for about 2-3 seconds. You want to make sure the eggs are properly whipped before continuing with the next steps for successful rise of the cake in the oven.
- Add 1 Tbsp of vanilla extract.
- Now add the flour into the whipped eggs in halves, carefully folding with a spatula forming the number 8 with each stroke. Do not overfold or the cake will be tough. Just fold enough to incorporate the flour.
- Add the melted butter mixture into the batter and carefully fold with a spatula until no streaks of liquid are seen.
- Pour the batter into an 8 inch round cake pan (at least 2 inches tall).
- Bake the cake for about 30 minutes on the middle rack of preheated to 350F oven. Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven. Remove it to a cooling rack and allow to sit undisturbed for 5-10 minutes. Then invert it onto a cooling rack and remove the foil. Allow to completely cool before using.
