Basic Sponge Cake

ByPremalatha Aravindhan

I want to post basic cake recipe for a long time as one of my friend was asking for basic cake recipe for a very long time.And here is the secret of soft, spongy cake What we get in bakeries, the secret is they use A Grade eggs for cakes, each A grade egg weights 60g.  If you are not using A grade eggs then use more of egg yolk, below pic gives details about A grade eggs. 




Emulsifier Ovalett (or Ovalette) is a cake stabiliser/emulsifier used predominantly in the baking of sponge cakes or steam cakes. It gives the cakes a super fine texture.



Ingredients:


130g Plain Flour
4 Egg Whites
6 Egg Yolks
200g Sugar
3g Salt
10g Emulsifier
30ml Milk
1tsp Vanilla Essence
30ml Oilve oil/Cooking oil


Method:


 Pour the Egg whites,yolks in a mixing bowl.In that add sugar,salt and Emulsifier.

Mix them well and double boil it,till 40-42 degree Celsius.


Whip them till light and fluffy.



Fold in the Plain Flour gradually.


Add Vanilla Essence and Milk with the mix.


Add Oil and mix it well.


Grease the  tin with oil at the sides and Wax paper on the bottom.


Drop the mix into the greased tin.


Pre heat the oven and Bake it at 180 degree Celsius for 35 minutes.


Once baked,insert a tooth pick in the middle.if it is comes out clean then it is baked well.If not bake it for few more minutes.


Invert the cake onto wire rack for 5 minutes and turn over.This is to prevent the surface of cake from sinking.


Let it cool for sometime and takeout the Wax Paper.



                                     Here is the Soft and Spongy cake is ready.


Here I layered the cake,looks so soft is it? Please do Check out my next post What am going do with this layered Sponge cake:)

Hi, welcome to premascook.com! My name is Prema and I am the cook, baker, writer, photographer, and publisher of this site.Cooking and cuisine have always been at the heart of fine living, celebrating the community and its efforts. A meal has never been anything to take for granted in my life and this blog is a greater reflection of that simple idea.

Similar Posts

60 Comments

  34. I have been baking since 30 years. First time I have seen a perfect recipe. Thanks for introducing emulsifier. Do we get it in India?

    Enjoyed your blog.

    Reply

  36. hi prema….i’m requesting fellow bloggers to recommend me some simple n’ yummy baking recipe (sweet or savoury) from their blog… would you please leave me a comment when you get the time…:)…this recipe looks like a winner…:)

    Reply

  37. Hey Prema..your sponge cake is a real temptation.. gonna try my hands on it! I have few queries thou’..what is plain flour…do mean all-purpose flour (bleached/unbleached)? Do you have grams to cup conversion for this recipe. It will be really helpful.

    Reply

  38. Hey prema,your cake is a real temptation..gonna try my hands on it.I have few queries…what is plain flour?? Is it all purpose flour (bleached/unbleached)? Do you have grams to cup conversion for this recipe. Your feedback would be really helpful.

    Reply

  39. Hey prema,your cake is a real temptation..gonna try my hands on it.I have few queries…what is plain flour?? Is it all purpose flour (bleached/unbleached)? Do you have grams to cup conversion for this recipe. Your feedback would be really helpful.

    Reply

  45. Hi Prema, can you please share more info on emulsifier? What will be the difference if I omit it? Will the overall volume be less?

    Reply

  47. Hi prema, Tks for sharing sponge cake recipe, will definitely try it . What is the purpose of double boiling the eggs mixture? Will it work if I do not do this step?
    Have been searching for a soft sponge cake where I can layer with fresh cream b fruits for a birthday.
    Angela

    Reply

Leave a Reply

Your email address will not be published.