American Sponge Cake Recipe

American Sponge Cake Recipe

INGREDIENTS Sponge Cake:

• 6 large eggs, separated
• 1 cup (100 grams) sifted cake flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (200 grams) granulated white sugar, divided
• 1 teaspoon pure vanilla extract
• 2 tablespoons water
• Zest of a lemon  or orange (outer skin)
• 3/4 teaspoon cream of tartar

Method

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan. 

Separate the cold eggs, placing the yolks in one bowl and the whites in another bowl. Cover the bowls with plastic wrap and bring the eggs to room temperature (about 30 minutes).

Meanwhile sift or whisk the sifted flour with the baking powder and salt. Set aside.

Place the egg yolks and 2/3 cup (135 grams) of the sugar in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer). Beat on high speed until they are thick, fluffy and light colored (when you slowly raise the beater the batter will fall back into the bowl in a slow ribbon). Then beat in the vanilla extract, water, and lemon zest. Set aside while you beat the egg whites.

In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/3 cup (65 grams) of sugar and continue beating until the egg whites are shiny and just form stiff peaks. 

Next, sift the flour mixture over the beaten egg yolks (about one third of the flour mixture at a time) and gently but quickly fold (with a wire whisk or rubber spatula) the flour into the egg yolk batter. Then gently fold a little of the beaten egg whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. (Do not over mix the batter or it will deflate.) Pour the batter into the tube pan, smoothing the top.

Bake in preheated oven for 28 - 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately invert the pan  (turn upside down) and suspend it by placing the inner tube on the top of a flat topped glass or bowl. Allow the cake to cool completely before unmolding (about one hour). Run a flat metal spatula or sharp knife around the inside of the pan and then remove the center core of the pan. Run the spatula along the bottom and center core of the pan. Invert the cake onto a greased wire rack. The cake can be served plain with a dusting of powdered sugar or with fresh fruit and softly whipped cream. This cake can be covered and stored  for a few days, or it can be frozen. Enjoy it!

BASIC SPONGE RECIPES

BASIC SPONGE RECIPES

Ingredients 

•  1/3 cup (50g) cornflour
•  1/3 cup (50g) plain flour
•  1/3 cup (50g) self-raising flour
•  4 x 60g eggs, at room temperature
•  2/3 cup (150g) caster sugar

Method 
Step 1
Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.
Step 2
Preheat oven to 180C. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.
Step 3
Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level batter, gently spin tins on kitchen counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.
Step 4
Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool. Enjoy!

Vanilla Sponge Cake

Vanilla Sponge Cake
INGREDIENTS

• Unsalted butter, for pans
• 3/4 cup all-purpose flour, plus more for pans
• 3/4 cup cornstarch
• 6 large eggs, separated
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup plus 6 tablespoons sugar
• 1/4 teaspoon table salt

INSTRUCTION

Preheat the oven to 350 degrees. Butter the bottom and sides of an 11-by-17-inch rimmed baking sheet and a 9-inch-diameter round cake pan. Line the bottom of each pan with parchment paper, and butter again. Flour the pans, and set aside. In a small bowl, sift together the flour and cornstarch; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 3/4 cup sugar on high until thick and pale, about 3 minutes. Transfer egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment.

Combine the egg whites and salt in the mixer bowl, and beat on medium speed until soft peaks form, about 1 1/2 minutes. With the mixer running, slowly add the remaining 6 tablespoons sugar. Continue beating until stiff and glossy, about 1 minute.

Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into the egg mixture. Transfer two-thirds of the batter to the baking sheet, and smooth the top with an offset spatula. Transfer remaining batter to the round cake pan; smooth the top with the spatula. Bake until light golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer the pans to wire racks to cool; turn out the cakes, remove the parchment paper, and wrap in plastic wrap until ready to use.

Sponge Cake

Sponge Cake
INGREDIENTS

• 1/2 stick unsalted butter, melted and cooled, plus more for pans
• 1 1/2 cups cake flour, plus more for pans
• 9 large eggs, room temperature, separated
• 1 1/2 cups granulated sugar, divided
• 1 teaspoon pure vanilla extract
• Pinch of coarse salt
• Confectioner's sugar, for dusting

INSTRUCTION


Preheat oven to 350 degrees. Butter two 9-inch round cake pans or two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment; butter parchment and flour pans, tapping out excess flour. Whisk together egg yolks and 1 cup granulated sugar in a bowl set over a saucepan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself, 3 to 5 minutes. Beat in vanilla and salt; transfer to a large bowl.

Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes. Fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour over top and gently start to fold in. When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.

Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes for rounds, or 15 minutes for sheets, rotating and switching racks halfway through. If baking in round pans, immediately invert cake and remove parchment, then reinvert and cool right side up. If using baking sheets and making a rolled cake, immediately invert cake onto a kitchen towel dusted with confectioner's sugar. Dust top of cake with confectioner's sugar and roll up in towel. Let cool completely, about 1 hour, before unrolling and spreading with filling.