Welcome to How To Cook That
I am ANN REARDON Today we are making the perfect sponge cake.
After the ombre video there has been so many many requests for this recipe. And I’ve tested many vanilla cake recipes
over the years some look great but are dry others taste yummy but are heavy or crusty
on the outside and don’t look very good. I’ve used all of these taste tests to create my
favourite recipe. A sponge cake that is light and fluffy yet still moist and tastes delicious. Place your flour and your sugar and your baking
powder, salt and gelatin into a bowl and whisk it. Whisking it incorporates air just like
sifting does but it is quicker and easier. For all the recipe quantities that you need
for this sponge cake visit the website howtocookthat.net there is a link in the description below this
video. Make a hole or a well in the centre of the
flour mixture then pour in the oil first, then the egg yolks and finally the water.
And then just set that bowl to one side. Put your egg whties and cream of tare tar
into another bowl and whisk on high speed until you get soft peaks. You don’t want to
over mix your egg whites here because if you whisk them until they are stiff they will
be quite hard to incorporate into the rest of the cake batter. Using the same beaters mix together the flour
mixture for 30 seconds only, you just want to combine it you don’t want to ovemix it. Then use your spatula to fold in your egg
whites into your flour mixture in three batches. Folding it in a bit at a time like this rather
than adding it all at once helps lighten the mixture which makes it easier to fold in the
last lot of egg white without deflating it. You don’t want to stir, you want to fold which
means you scoop down to the bottom of the bowl and fold it over the top. Line but do not grease two cake tine and divide
the mixture evenly between the two. Bake in a slow oven for 55-60 minutes. And
when it is done take it out of the oven and this is the unusual bit, turn it upside down
to cool. What this does is it helps keep it fluffy and it helps keeps the moisture in
the cake because the steam that is rising is not escaping it’s staying in the cake. Once its completely cold which will take about
an hour, run a knife around the edge cake, remove it from the tin and peel off the baking
paper. You can decorate how you like, here I am using
cream with a little icing sugar and vanilla to give it a bit of sweetness and flavour.
Whip it until it is firm, you don’t want to over whip cream or it will go lumpy as its
starting to turn into butter. Take a punnet of strawberries and cut some
good looking slices from the centre of each strawberry and the sides on each side of the
strawberry chop those into little pieces. Place your sponge cake onto the cake platter,
spread with a small amount of jam to stop the moisture from the strawberries from making
the cake soggy. Sprinkle over the chopped pieces of strawberry
onto the cake. Place your whipped cream into a ziplock bag.
Fold the very corner of the bag in half and cut a decent amount off the end of the bag.
Holding the bag pointing down and slightly towards the outside edge of the cake and squeeze
out a good amount of cream until you’ve got a nice sized blob that spreads towards the
side. I like to leave a gap between blobs so that you can see the strawberries. And
finally put a blob of cream in the centre of the cake. Now add your top sponge and push it down slightly. Using your ziplock bag pipe a swirl of cream
onto the centre of the cake and use a palette knife to smooth it out. Now you don’t want
this cream to be all the way to the edge you wan tot keep about an inch clean all the way
around. Then pipe blobs of cream similar to what you
just did in the centre of the cake the whole way around the edge of the top of the cake.
Then take those nice strawberry slices that we took out of the centre of each strawberry
and place on of those between each blob of cream. And now you are ready to serve you light fluffy
delicious sponge cake to your guests. Thanks for watching and I will see you all
next week with a surprise chocolate mousse dessert.
And don’t forget to leave your requests in the comments below.
And congratulations to all the winners of the chocolate truffle giveaway the winners
names are listed on the website howtocookthat.net See you next week, Bye.
[music by setsailtv]