Haniela's: ~Haniela's Easy Sponge Cake~

Tuesday, April 12, 2011

~Haniela's Easy Sponge Cake~


One of my all time favorites is a simple sponge cake, growing up this cake was part of my family's Sunday tradition. It is super easy and extremely versatile. I use it for variety of desserts. It is favorite with kids, excellent with fruit, whipped cream or alone.



Haniela's Easy Sponge Cake
(for 9inch or 8 inch cake pan-it will be taller)

4egg whites
4egg yolks
200 grams all purpose flour
200 grams sugar
4tbl oil
4tbl warm water
1tsp baking powder
1/2tsp salt
1/2tsp vanilla extract


Preheat oven 350F
Butter and flour your baking pan.
In a medium bowl sift together flour salt and baking powder, set aside.

In a clean bowl, whip egg whites with a pinch of salt, once soft peaks are formed, gradually add 1/2 of  the sugar, whip until shiny and stiff peaks are formed. Don't whip it too long though, you want the egg whites to retain moisture, turn the mixer off at once when stiff peaks are formed.

Scrape the whipped egg white into another bowl. Set aside. Put all the egg yolk into the mixing bowl you just used for making the meringue. It is okay, it doesn't have to be spotless. Add remaining sugar to the egg yolks, using same wire whip attachment, mix the egg yolks, first at medium speed and then at high speed, once your egg yolks have doubled in volume and became pale in color, add oil, by tablespoon, mixing well after each addition, then add warm water, by tablespoon, mixing well after each addition.Add vanilla extract and beat until combined. Turn of the mixer.

FOLDING

The most important part about making the sponge cake is the process of combining, egg yolk mixture, egg whites and flour.

Using fine mesh strainer  sift about 1/3 of flour into the egg yolk mixture and carefully fold the flour in with a spatula, then add about 1/3 of whipped egg white mixture and fold in. Continue with rest of the flour and whipped egg whites, until no streaks are visible. Be gentle and don't over mix. You are looking for a light and airy batter.

Fill your buttered and floured pan and bake until tooth pick inserted in the center comes out clean.25-30 minutes.
 
I trimmed the top of the cake off to level it before using
Let the cake cool before trimming and filling
You can now fill your cake with jam, buttercream, cream cheese, fruit, whipped cream etc.
Unfilled Sponge cake also be frozen.

Tips: Adding pinch of salt to egg white when making meringue helps to stabilize the egg whites, this is an old trick my grandmother taught me, you can also use 1/2 tsp of cream of tartar for the same purpose.



3 comments:

  1. Is love to have this with fruit and cream. This is my all time favorite way to eat cake :-) beautiful, Hani!

    ReplyDelete
  2. I always have such a hard time getting my cakes this tall. I have to try using cream of tartar next time.

    ReplyDelete
  3. Hanka, I do the same... it was my very first cake I made as a child, it was the first cake I made here in Greece (and everybody was excited about the softness of this cake).
    It is really really wonderful and very versatile sponge cake..
    I do it half-half (white and cocoa added and folded to create a 2 color-cake), I use sometimes orange juice instead of water (fantastic orange sponge cake) or even a bit of strawberry jam added works fantastic.
    Really lovely cake! and super easy to make!

    ReplyDelete

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