What's a good relatively easy sponge cake recipe? (ingredients, powder, baking)
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I'm a fan of the Great British Baking Show. I'm amazed the the variety of sponge cakes they make. I'd like to try one that's fairly simple with basic ingredients and get away from using boxed cake mixes. Any ideas and recipes? Is cake flour important to use instead of regular flour?
I'm a fan of the Great British Baking Show. I'm amazed the the variety of sponge cakes they make. I'd like to try one that's fairly simple with basic ingredients and get away from using boxed cake mixes. Any ideas and recipes? Is cake flour important to use instead of regular flour?
Many of the very simple recipes are deceptively simple, because while there may only be 4 ingredients, you really have to nail the technique.
I really like this recipe, I’ve used it successfully several times. It does call for 1/2 teaspoon of baking powder so it’s not a traditional recipe, but it’s more forgiving without sacrificing the unique texture of a genoise. Sorry, it’s one of those where you have to scroll all the way down for the actual recipe, but I would read her technical guidance if you decide to make it and haven’t done one of these before.
Her recipe does call for AP flour and I’ve used both AP and cake flour for this one and it turned out perfect both times IMO. Just stay away from bread flour! My only modification to this recipe was to add 1tsp pure vanilla extract. Because of how many eggs sponges require, they can taste a bit like... eggs. The vanilla helps temper that. You wouldn’t necessarily need the vanilla if the recipe was for say a chocolate sponge or some other flavor.
My ex wife makes one of the best angel food cakes (and red velvet cakes) I've ever tasted. She only uses regular flour. Couldn't tell you her recipe. All I was allowed to do in helping was to sift the flour. One part that made her nervous was after she took it out of the oven. She keeps an old soft drink bottle that she'd stick in the top hole of the pan, flip it quickly, and leave the cake, still in the pan setting up side down. Said it helped it come loose from the pan easier.
One part that made her nervous was after she took it out of the oven. She keeps an old soft drink bottle that she'd stick in the top hole of the pan, flip it quickly, and leave the cake, still in the pan setting up side down. Said it helped it come loose from the pan easier.
Actually, the big reason why angel food needs to cool upside down is that if it doesn’t it will collapse in the middle giving it a sorta wonky appearance. It will still taste great though. I’m sure it does also make it easier to remove from the tin.
Actually, the big reason why angel food needs to cool upside down is that if it doesn’t it will collapse in the middle giving it a sorta wonky appearance. It will still taste great though. I’m sure it does also make it easier to remove from the tin.
Hey, I'm just a husband (well, ex in her case). What do I know?? lol
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