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]