Fluffy Sponge Cake Recipe
After my brand new Kitchenaid Mixer arrived, I really wanted to test its abilities by making a fluffy sponge cake. You can read
my first thoughts of this incredible mixer here.
The number of recipes and methods for sponge-making is -: some have no fat, others have no eggs, some are gluten-free…
Every recipe has one main aim; to incorporate as much air as possible into the mixture, giving the light and airy texture we all want in a sponge.
Here is one of the recipes I use for a simple sponge sandwich, filled and garnished in this case with home-made lemon curd and Chantilly cream:
Ingredients List:
- 250gm free-range eggs (at room temperature)
- 120gm caster sugar
- 100gm plain flour (gluten free flour can be used)
- 50gm cornflour (gluten free cornflour can be used)
Preheat the oven to 175c fan forced
Prepare 2 x 20cm cake tins by buttering the sides and base of the tins, then lining the base with baking paper.
Butter the sides of the tins and shake out the excess (this gives the mixture something to ‘cling’ to as it rises.
Instructions:
Place the eggs and sugar into the bowl of your mixer and,using the whisk, beat on high speed until the mixture is well aerated and pale in colour. Once the volume in the bowl has tripled, reduce the speed to low and continue to mix for another 2-3 minutes.
Pour the mixture into a large mixing bowl; mix the flour and cornflour together in a separate bowl and sift 3 times – incorporating as much air as possible into the mixture.
Fold the sifted flours into the egg mixture
very gently – having just made the effort to incorporate as much air as possible into the mixture, you don’t want to knock it all out now!
Gently pour the mixture into your prepared tins and bake at 175 degrees for 20 – 30 minutes until golden brown – test with a skewer to make sure they’re cooked through, but don’t open the oven until after the 20 minute mark as you don’t want to risk deflation!
Turning Out And Filling:
Turn onto a cooling rack covered with a sheet of baking paper to avoid patterns from the rack being impressed into the sponge and sticking.
Fill with your favourite combination of cream (whipped into feather-light pillows with your Kitchen Aid) and jam, curd or whatever your heart desires…
Author:
Melanie Hall
www.lovesetsthetable.com
