With these Tricks to make a sponge cake I hope to clarify several details so that you get a very spongy cake, that is tender and above all that it rises, let’s go in two words that it is edible because how many times has it happened to you that after spending time and money you have gotten a stone hard mazacote or that it has not been done inside and what a rage it gives, my mother.
So that this does not happen to you, I am going to give you some tips to make an easy and fluffy cake. All of them the result of practice and experience.
So to get a dough as it should follow the following tips that I give you in this post.
Tricks to make a sponge cake
24 Cm Non-slip Base Pastry Bowl
A large round bowl . It is important to have a bowl large enough to work comfortably and to make sure that all the ingredients will fit. It can be made of plastic, metal or glass.
Kitchen Scale 5 Kg Digital
A kitchen scale . To measure the exact amounts of each of the ingredients that you need to make the dough, it undoubtedly has to be a very precise scale.
A mixer mixer . They are essential in the kitchen because they help you beat, mix and add air to the mixture. It can be a plus since you save time and save energy. In the example photo I have put the model that I have because it is very handy, resistant and the rods clean very well. Kneading robot . If you are one of those who make a lot of pastries, it will undoubtedly be your best helper in the kitchen.
Moulinex Mixer mixer
Taurus mixer mixing chef 913516, 1200 w
Detachable Mold 23 Cm Ceramic Plate
A removable mold . There are many types of molds, but in my opinion the best and most practical is the removable one because it will serve you for any type of cake.
Flour Sieve 500 Gr
A flour sifter . It is essential to aerate the flour so that the cakes come out fluffy and the dough without lumps. I have also given you this type of sieve as an example because it is the one I use and with it you do not run the risk that no flour does not fall into the dough without sieving.
Set 2 Silicone Kitchen Utensils
A kitchen spatula . It has to be wide to work the dough well and comfortably, it must also be flexible to fit the bowl correctly and drag the dough off the walls.
There are so many pastry utensils that you will surely have more than one at home, from one cooling rack to a oven thermometer to know the correct temperature for the roast, or a roller for flattening dough, measuring spoons , cake cutting knife , a pastry bag … But I think that with these that I have specified above you have more than enough to prepare your sponge cake and with a height that will not fit in the kitchen.
The ingredients have to be at room temperature before you start making the dough so that you do not run the risk of it cutting. So that this does not happen you have to take them out of the fridge for a while before.
The size of the eggs. They must be M-size eggs weighing 55 to 60 grams per unit. If you do not have this size, you must weigh them to put the required amount and thus avoid adding more liquid.
Add a pinch of salt to enhance the flavor of the sweet ingredients. If the butter that you are going to put has salt, it is not necessary to add it because the butter already has it.
The type of flour. I almost always put common wheat flour, you know that there are many brands of flour with an impeller on the market so you do not have to add yeast to the mixture, but my recommendation is that you add them separately.
Boosters. I usually use one from a well-known brand but when I don’t have that use, others that I have at home and I don’t notice the difference.
Aromatize. It is convenient to give a touch of flavor and smell to your cakes. You can use vanilla essence or lemon or orange zest. I love to flavor my cakes because then they have that slight smell of the usual pastries.
The dough has to contain a lot of air so that it comes out spongy and this is achieved with a suitable shake and to achieve it you must make light and enveloping movements.
Sift the flour to incorporate more air into the dough and rise. You have to put the impeller together with the flour to sift them together.
Beat the eggs in a bowl before adding the flour so when you go to sift it you can do it in the same bowl, little by little, and thus lose less air. Stir from the bottom up and do not add more flour until the previous one has been mixed well so as not to make lumps.
So that the dough does not stick to the mold you can spread it with butter or with a mold release spray.
Transfer the dough from the bowl to the mold with a kitchen spatula or a wooden spoon. With the spatula you can scrape and take advantage of all the dough that sticks to the mold.
Have the mold prepared and the oven preheated to the right temperature so that once you have the dough ready, you can bake it immediately.
Usually the suitable temperature is 180ºC with heat up and down. If your oven has a fan, reduce the temperature by 10ºC. The best place to place the pan is in the center of the oven and on the tray instead of the rack, so the heat will reach all sides in the same way.
This is what I do in my oven. It is important that you try yours because as we all know, each oven is different.
If your cake rises only on the sides, it needs more heat and if, on the contrary, it rises through the center, it needs less.
Never open the oven while the cake is baking, at least for 2/3 of the cooking time. This is done so that the oven does not lose heat and the cake cooks well.
As for the baking time and so that it does not dry out excessively, there is a general rule that almost never fails and that is that you have to cook the cake for 7 minutes for each centimeter of thickness of the dough.
I trust that all these tricks to make a sponge cake will be very useful to you.
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