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Discussion Topic: Sponge Cake
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 Dolphin |
02-17-2003 @ 8:45 PM
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I've a problem making a simple sponge cake. The cake is usually hard and not spongy enough to feel the softness. Anyone can help me?
Thanks in advance.
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| LONGRYDER |
02-18-2003 @ 8:09 AM
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HI DOLPHIN
SIMPLE RECIPE FOR SPONGE CAKE
TAKE 10 INCH SPRING VORM AND GREASE IT
5 EGGS
5 OZ SUGER
5 OZ FLOUR SIFT
WHIP UP THE EGGS AND THE SUGER UNTIL IT IS DOUBLED
WHIN THE LINES MADE BY WHIPPING STAY ON TOP
IT IS READY
GENTLY FOLD IN THE FLOUR WITH SPATULE
AND POUR IN THE SPRING VORM
BAKE IN PRE HEATID OVEN 350 DEGREES F OR 180 DEGREES C
BAKE FOR ABOUT 25-30 MIN
IT IS ESSENTIAL THAT THE EGGS ARE WHIPT ENOUG, THE FLOUR IS SIFT AND THE OVEN T° IS RIGHT TO COLD AND IT WILL FALL IN AND TO HOT IT WILL BE TO BLACK AND DRY
LET ME KNOW HOW IT WHENT
LONGRYDER
TextText
This message was edited by LONGRYDER on 2-18-03 @ 8:10 AM
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| Dolphin |
02-18-2003 @ 9:50 PM
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Hi LONGRYDER,
thanks for the recipe. Will give it a try and let you know. The recipe I had actually beat the egg white and egg yolk separately. Your recipe is rather different from mine and in some of the other recipe I come across. But I don't mind giving it a try to see how it goes.
Do you think I can add in some cocoa powder?
Thanks. 
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| LONGRYDER |
02-19-2003 @ 11:45 PM
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HI DOLPHIN
YES YOU CAN ADD CACAOPOWDER
FOR THIS RECIPE TAKE 1/2 OZ OF CACAOPOWDER
AND ONLY 4 1/2 OZ OF FLOUR
SO THE TOTAL AMOUND STAYS THESAME
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| rsueiman |
05-19-2003 @ 8:00 AM
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i love sponge cake too. just the 3 ingredient only to make a sponge cake?
sue
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| diana |
05-19-2003 @ 8:30 AM
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Hi LONGRYDER,
In your recipe for sponge cake, in the ingredients, you don't specify egg whites or egg yolks. You just say 5 eggs. Isn't it just the egg whites that are used, not the yolks?
Can you let us know?
By the way, it's good to hear from you again.
Sincerely, Diana
Diana's Desserts
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| Walty |
06-18-2003 @ 8:57 AM
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Hi there,
No replies yet to whether yolks or whites are used. Well, the asian style to that is to use the yolks. In fact, we have a spoonge that is similar and its a popular snack during festivals.
Still learning from my mum and aunty in law cos they're experts at it.
Walt
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| diana |
06-18-2003 @ 10:59 AM
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Hi All (Walty and Dolphin especially),
I've been doing some research into making a basic sponge cake and have concluded that in most cases, both egg yolks AND egg whites are used in making this type of cake.
If you are interested in a good recipe, and one that is quite easy, click below to bring you to the Sponge Cake recipe on this website.
Sponge Cake-Diana's Desserts:
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1659/Recipe.cfm
Good Luck,
Diana
Diana's Desserts
Email Address: diana@dianasdesserts.com
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| joannelsl |
06-19-2003 @ 1:31 AM
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Hi Diana,
Your sponge cake looks delicious. I will give it a try one of these days.
Sincerely,
Jo
http://jodelibakery.netfirms.com/
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| michelle |
08-11-2003 @ 8:24 AM
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In England although we use this recipie for making swiss roll we actually prefer victoria sponge mix for cakes.
4oz/100g castor sugar
4oz/100g butter
4oz/100g self raising flour
2 beaten eggs
Cream butter and sugar well together until pale and creamy in colour. Add in half of the egg and a tablespoon of flour. Mix well. Mix in remainder of egg and another spoon of flour. Continue adding flour and beating until mixture is used up. Divide mixture between 2 greased and floured sandwich tins(7 inch) Bake at 180C for 20 minutes. Mixture is ready when a skewer iserted into mix comes out clean. Remove from oven and allow to stand for 5 minutes then turn out onto a wire rack to cool. When cold sandwich cakes together with jam or lemon curd and/or butter cream. Dust top with icing sugar.
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