VANILLA SPONGE CAKE RECIPE
On this segment I’ll show you how to make an easy vanilla sponge cake recipe. The list of ingredients are included below this video:
Pan preparation for the sponge cake recipe is important. Coat the bottom and sides of the pan with butter or baking spray. Line the bottom and sides of the pan with parchment paper.
Sift the cake flour, salt, baking powder and 1/4 of the sugar. The remainder of the sugar will be used for the meringue.
**important** sift the dry ingredients twice to minimize the mixing time.
If you can’t push any of particles through the sieve discard it.
Place the egg whites in your mixing bowl and make sure the bowl is squeeky clean and free of oil.
Begin mixing at a low speed, once the color of the goes from translucent to opaque, add the remainder of the sugar, which is 3/4.
When the egg whites become a more solid color, add the cream of tartar. Once you have medium peaks- the meringue is ready.
In a separate bowl combine the water, egg yolk, vanilla extract and oil.Thoroughly mix before adding the dry ingredients. Mix using a whisk. The cornstarch in the cake flour prohibits the development of gluten to some extend, but as soon as your batter has a a smooth consistency, stop mixing.
The meringue will go into the batter in 3 parts.
**pay close attention to the folding technique**
If this is your first time making a sponge cake pay close attention to the folding technique. I’m rotating the bowl with one hand and using the scraper to cut right through the batter. Rotate, cut through and fold. Once the meringue is no longer visible add the second batch. Now add the last batch of meringue and fold.
Fill the pan a little more than half way, anything more and the cake will not bake evenly. Place the pan(s) in a preheated 350 degree oven for 30 minutes-checking 20 minutes in. Once the cake is done, tap the cake against a surface once and allow to cool in the pan for 20 minutes before inverting.