American Sponge Cake
This was the cake i bake for my little son for his birthday which adapted from Joy of Baking. During the first trial, it did not turn out well as expected. Then after learned from mistakes, tend to bake better for following. The rising of its full volume solely depends on the beating of eggs. Besides, over folding would deflate the batter too much. The cake tin must not be greased to allow the cake batter cling to the sides of the pan and reach its full volume. Once the cake baked perfectly, make sure to invert the cake immediately to retain the full volume and prevent shrinking at the bottom once it cools. Using this simple recipe, able to bake perfect spongy, fluffy and lemonise flavored American Sponge Cake.
6 large eggs separate
1 cup granulated sugar divided
1 tsp pure vanilla extract
1 tbsp water
Zest of one medium lemon
1 cup sifted self raising flour
3/4 tsp cream of tartar
1 cup heavy whipping cream
1/2 tsp pure vanilla extract
1 tbsp granulated white sugar
Preheat oven to 200 degrees C.
Separate the egg whites and yolks in separate bowl. Its better to separate eggs while its cold. If you did so, please cover the bowls with cling wrap at room temperature. Let it stand for about 30 minutes.
Meanwhile, sift the flour and whisk together 1/4 cup (50 g) granulated white sugar together.
Measure another 1/4 cup granulated white sugar and reserve to beat with white eggs.
Place final 1/2 cup sugar in a electric cake mixture and whisk in high speed with egg yolks for about five minutes or until thick, fluffy and light colored. At this point please add vanilla extract, water and lemon zest. Sift the sugar flour mixture over the batter but do not fold in.
In another bowl, whip the egg whites until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add 1/4 cup sugar and continue beating.
Gently fold a little egg whites into the batter to lighten it. Then add rest of the whites, folding just to incorporate. Be careful not to over mix, or else it will end up flatten batter.
Pour the batter onto the ungreased cake tin. Spread evenly on top. Bake for 30 – 35 minutes.
Dust the cake with icing sugar on top, or decorate with whipped cream.
In a large bowl, place heavy whipping cream, vanilla extract, sugar and stir to combine. Cover and chill the mixture in fridge for at least 30 minutes. When chilled, beat the mixture, until stiff peaks form.