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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]
コツ:単語をクリックしてすぐ意味を調べられます!

読み込み中…

Sponge Cake Recipe Fluffy Moist HOW TO COOK THAT Ann Reardon Victoria Sponge Chiffon Cake

292 タグ追加 保存
Tanya Chang 2018 年 7 月 24 日 に公開
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