Sunday, January 8, 2012

Sponge Cake كـيــك إسفنجي

The sponge cake recipe is simple and quick to make.
The sponge cake is the basis for the realization of cakes filled with cream and many other preparations

The sponge cake recipe is one of the easiest and quickest basic preparations. Nevertheless, making the sponge cake requires some tricks in order to get the desired result. The sponge cake is the core ingredient to make cakes stuffed with cream and many other popular desserts like the trifle.
There are two ways to prepare the sponge cake: the first one consists in beating the whole eggs with the sugar without separating the whites from the yolks; this procedure is easier to follow if you have a planetary mixer because it takes more time.
Whereas the second method is to separate the whites from the yolks and beat them separately, then add half of the sugar to the first ones and the remaining sugar to the yolks, and finally add delicately one mixture to the other.

To prepare the sponge cake, separate the egg whites from the yolks and put them in 2 separate large bowls; beat the yolks with half of the sugar with a whisk, or a planetary mixer, until frothy, risen and light yellow.
Now clean the whisk well and beat also the egg whites and, after about 5 minutes, when they're already quite risen and white, add the remaining sugar and continue to beat for a few minutes more (the trick to test if egg whites are beaten until stiff is to tilt slightly the bowl you're using: if the mixture slides down, it means that it's not ready yet; , if it's stiff, on the contrary, it won't move inside the bowl).
Add the whisked egg whites to the whisked yolks (you can use a larger bowl) and at this point add the flour and the potato starch mixed together (if you want also the vanilla powder), pouring them through a sifter to remove lumps.
Stir everything with a wooden spoon until homogeneous, but be careful it doesn't go runny.
Butter) and flour well a 9-inch (24 cm) round springform pan and pour the mixture into the centre of the mould, spreading it evenly.
Preheat the oven to 350°F (180°C) and bake your sponge cake for at least 35-40 minutes, never opening the oven door for the first half an hour of baking.
Take out the mould from the oven and let the sponge cake cool down inside before opening