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Sponge cake is that cake which has ingredients like flour, eggs and sugar. A little times it is leavened with well aerated baking powder and cooking soda. This dish is produced by foam method or batter method.
Cake made with batter procedure is named as pound or butter cake in U.S. In U.K it is named as Victoria Sponge Cake or Madeira cake. Cake made with foam procedure is named as sponge cake. In U.K it is named as whisked sponge. The above mentioned cake forms are most commonly found in Europe, especially in French patisserie.
Basic sponge cake has its derivatives which has its inclusion of Latin American Tres Ieches and American Chiffon cake. Victoria Sponge Cake is named after Queen Victoria. This cake consists of vanilla cream and raspberry jam. The cream and jam is sandwiched between 2 sponge cakes. Top of cake is not decorated or iced except for the dusting process of icing sugar.
Facts about nutrition-
Amount per 100 g
- Calories- 297
- Total fat-4.3 g -6 %
- Saturated fat- 1.3 g-6%
- Polyunsaturated fat- 0.6 g
- Monounsaturated fat-1.6 g
- Cholesterol – 170 mg- 56%
- Sodium- 228 mg- 9%
- Potassium- 141 mg- 4%
- Total carbohydrate- 58 g-19%
- Protein- 7 g-14%
- Vitamin A-5%
- Vitamin B6- 5%
- Vitamin B12- 6%
- Calcium- 4%
- Iron- 8%
- Magnesium- 2%
This dish is airy and light recipe. The sponge cake serves as the key point for many cake desserts types which are layered like angel food cake. Remember conducting light-handedness when you go to make this dish. Work in an easy and quick manner.
Sponge cake is a scratch recipe. Secret reason to its fluffy and light texture is conducting egg beating. The dish will be prepared best if a stand mixer is used while making it.
Sponge cake is a wonderful dish. It has a spongy texture and moist recipe. It has sweet flavour. You can relish it plainly or with fruits that is fresh and dollop of cream.
- Separated large eggs 6 in number
- Cake flour 1 cup (100 g), sifted.
- Baking powder ¼ teaspoon
- Salt ¼ teaspoon
- White sugar granulated and divided 1 cup (200 g)
- Pure vanilla extract 1 teaspoon
- Water 2 tablespoons
- Lemon zest
- Cream of tartar ¾ teaspoon
- Oven is preheated to 180 C. Rack is placed on the oven’s centre. Ungreased tube pan two-piece 25 cm is made ready.
- Cold eggs are separated. Place whites in a bowl and yolks in other bowl. The bowls are covered with a plastic wrap. Eggs are brought to room temperature which takes 30 minutes.
- Sifted flour is whisked with salt and baking powder. Keep aside.
- Place egg yolks and 135 g of sugar in bowl of electric mixer that is fitted with paddle attachment. On high speed it is beat till it becomes fluffy, light-coloured and thick. Beat water, lemon zest and vanilla extract. Keep aside when egg whites are beat.
- In clean bowl, together with whisk attachment whip whites of eggs till foamy. Cream of tartar is added; beat it till formation of soft peaks. Add 1/3 cups of sugar. Beat it until egg whites form stiff peaks and are shiny.
- Flour mixture is sifted over beaten egg yolks. Quickly and gently fold flour into batter of egg yolk. Then fold gently little of egg whites that are beaten into batter so as to lighten it. Add rest of whites, folding just till incorporation. Deflation occurs if batter is over-mixed. Batter is poured into tube pan, thereby smoothing the top.
- Baking is done in preheated oven for about 35 minutes or till the time when toothpick inserted to centre of cake comes out dry and clean. From oven it is removed. Invert the pan upside down. Cake is allowed for complete cooling before unmolding. Cake is inserted into a wire rack that is greased. It is served plainly with sugar powdered or with fruits and soft cream.