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ngredients

1 cup flour
2/3 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
3 tablespoons canola oil
Instructions
Prepare a sponge cake pan or 8" round cake pan by buttering it and coating it wi
th flour or coating it with cooking spray.
Sift the flour into a small bowl and set it aside. Preheat the oven to 350 degre
es Fahrenheit.
In a large bowl, whisk the granulated sugar with the eggs. Using an electric mix
er or stand mixer, beat the eggs and sugar until they become light and creamy, a
bout 12 to 15 minutes. If a ribbon forms on the surface of the egg mixture and s
tays for several seconds when you lift up a beater, you've mixed for long enough
. Otherwise, keep mixing.
Beat in the vanilla extract, mixing until fully incorporated.
Fold half the flour into the batter, lightly and quickly. Your object when foldi
ng is to retain as many air bubbles as possible.
Fold in the remaining flour and the oil. When fully mixed, pour the batter into
the prepared cake pan. Tap the pan once onto a counter or table to pop air bubbl
es on top of the batter.
Bake the can for 20 to 25 minutes or until it passes the toothpick test. Let the
cake sit for five minutes in the pan, then invert the pan onto a wire rack (lea
ve the cake in the pan) and let the cake cool completely before unmolding.

INGREDIENTS Nutrition
SERVINGS 8 UNITS US
6 eggs, separated
1 cup sugar
1 cup cake flour
DIRECTIONS
Cut wax paper to fit two 9" round cake pans.
Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.
Add 1/2 c sugar to whites and beat until very stiff.
Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.
Fold egg yolk mixture into egg whites.
Fold flour in using 1//3 c each time until well mixed.
Do not overmix.
Pour into prepared pans.
Bake at 350 degrees for approximately 30 minutes or until inserted toothpick com
es out dry.
Cool for a few minutes, remove from pan and remove waxpaper.
Cool completely.
Fill with a custard cream filling (See one I use posted on Recipezaar) and frost
all over with whipped topping or whipped cream.

Ingredients
Simple Sponge Cake
2 large eggs or 3 small
1 cup white sugar

1 cup all-purpose flour, sifted


1/4 cup cold water or milk
2 teaspoons of Baking powder
A bit of butter (optional)
Easy American Sponge Cake
6 large eggs, separated
1 cup sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated white sugar, divided
1 teaspoon pure vanilla extract
2 tablespoons water
Zest of a lemon or orange
3/4 teaspoon cream of tartar
Easy European Sponge Cake
1 cup self-rising flour, sifted
1 teaspoon baking powder
1/2 cup butter
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla extract
Method 1 of 3: Baking a Simple Sponge Cake
Make an Easy Sponge Cake Step 1 Version 3.jpg1
Have the ingredients ready. Before you start, have everything ready. Sponge cake
s are time sensitive cakes, so you don't want to measure ingredients or wait on
the oven to heat while you're in the middle of mixing.[2] Measure all the ingred
ients and have them nearby before you begin.
Sift the baking powder into the flour before you begin. Set aside until needed.
Preheat the oven to 375F.
Line the pan with butter before beginning. As an alternative to butter or cookin
g spray, use parchment paper. Parchment paper is a grease and moisture-resistant
paper. When using parchment paper, no butter or cooking sprays are needed becau
se cakes, cookies, or other baked goods won't stick. It also helps with clean up
, since you will have no leftover batter to wash.[3] If using parchment paper, c
ut a piece of paper into the shape and size of the bottom of the pan. You can al
so line the sides of the pan with paper, or you can use cooking spray or butter.
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Make an Easy Sponge Cake Step 2 Version 3.jpg2
Crack the eggs into a mixing bowl. Using an electric mixer, beat well. You can u
se a standard hand mixer or a standing mixer.
Make sure the eggs are at room temperature when you cook. Take the eggs out of t
he refrigerator 30 minutes before you begin to make sure they are room temperatu
re.[4] Do not leave them out of the refrigerator much longer than 30 minutes.
Make an Easy Sponge Cake Step 3 Version 3.jpg3
Add the sugar. Using the hand mixer, beat well until the mixture is a pale yello
w color and creamy in texture.[5]
You can also mix the sugar and eggs together with an electric whisk attachment.
Make an Easy Sponge Cake Step 4 Version 3.jpg4
Add the cold water. Beat into the mixture. Slowly sift the flour into the mixtur
e, beating the batter until smooth.
Sifting all-purpose flour creates an airy cake, which is what you want to do for
a sponge cake.[6] Sift the flour as you measure it when you begin, then sift th
e flour into the measure before you mix.
The baking powder is added when using all-purpose flour because this type of flo
ur has no leavening agent added to the flour, unlike self-rising flour.[7]
Make an Easy Sponge Cake Step 5 Version 3.jpg5
Pour in the cake pan. You can use a round pan, an angel food cake pan, or any ot
her type of pan. Bake at 375F for 30 to 35 minutes.

Make an Easy Sponge Cake Step 6 Version 3.jpg6


Keep an eye on the cake. Every oven is different, so as the cake approaches 30 t
o 35 minutes, you need to begin watching it. Check to see if the cake is done by
gently touching with your finger. It will spring back if it is done. If you are
still unsure, insert a toothpick or fork into the center of the cake. If the ca
ke is clean, it is done.[8]
Make an Easy Sponge Cake Step 7 Version 3.jpg7
Let cool. After removing from the oven, let it cool for 15 to 20 minutes before
removing cake from the cake pan. If you used butter or spray on the pan, loosen
around the edges with a knife, then flip cake and place on a serving plate
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Method 2 of 3: Baking an Easy American Sponge Cake
Make an Easy Sponge Cake Step 8 Version 3.jpg1
Prepare the baking space. Before you can begin working on the batter, you must g
et all of your ingredients ready. Preheat the oven to 350F. Make sure your counte
r space is clear so you have room to work.
Grease your pan with butter or spray. If you don't want to use butter or spray,
line the pan with parchment paper.
Sponge cakes can be time sensitive, so you don't want to waste any time sifting
or preheating the oven.[9]
Make an Easy Sponge Cake Step 9 Version 2.jpg2
Separate the eggs. Prepare two bowls: one for the whites, and one for the yolks.
Break the egg open over your hand. Separate your fingers just enough so the whi
tes drip through, while the yolk remains in your hand. If the yolk starts to bre
ak, close your fingers to keep the yolk and whites separate.[10] Place the yolk
in the other bowl.
Try other egg separating methods here: 6 Ways To Separate An Egg.
This should be done half an hour before you begin mixing. The eggs are easier to
separate when they are cold because both parts seem to hold their shape better.
[11] Leave the eggs out for half an hour so they can warm to room temperature be
fore starting the recipe.
Make sure your hands are clean and all soap and oil have been removed. The small
est amount of grease, oil, or egg yolks can cause the whites not to stiffen.[12]
Make an Easy Sponge Cake Step 10.jpg3
Sift the dry ingredients. When measuring the flour, sift it into the measuring c
up. This aerates the flour, making it fluffier - a must for a sponge cake.[13] N
ext, sift the salt and the baking powder with the flour. You may also whisk the
salt and baking powder into the flour instead. Set aside for now.
Make an Easy Sponge Cake Step 11.jpg4
Mix the yolks. Place the egg yolks into a bowl and beat on high with an electric
mixer. Gradually, add 2/3 cup of sugar into the bowl as you mix. Beat until the
y are thick, fluffy, and lemon-colored - approximately 5 minutes. When they are
ready, the batter will fall into the bowl in a ribbon.[14]
Next, beat in the vanilla extract, water, and lemon zest.
Zest is the flavorful outer part of the rind of citrus fruit, such as lemons, or
anges, and limes. On a lemon, this is the yellow part; on an orange, this is the
orange part of the rind. To zest, use a lemon zester, lemon (or cheese) grater,
a vegetable peeler, or a small knife. Make sure to only remove the top layer. I
f you have removed the white skin, you have gone too deep.[15]
Make sure to beat the yolks in a bowl large enough to add the flour later.
Make an Easy Sponge Cake Step 12.jpg5
Whisk the whites. In a clean bowl, whip the egg whites on medium to high speed u
ntil the egg whites are foamy, then add the cream of tartar and continue whippin
g the whites until soft peaks form. Slowly, add 1/3 cup of sugar as you continue
whipping the egg whites. Whip until they are shiny and form stiff peaks.[16] Th
e peaks will stand up straight when the mixer is lifted.
Do not overbeat the eggs. If the egg whites start to divide and separate, or loo
k dull instead of shiny and glossy, they are over beaten.[17]

Make an Easy Sponge Cake Step 13.jpg6


Sift the flour into the yolk. Sift about 1/3 of the flour into the yolk mixture,
and then gently and quickly fold the flour into the yolk. Add 1/3 more flour, f
old, and then sift the final 1/3 of the flour into the batter, and then fold.
To fold, start at the back of the bowl and cut into the batter with a spatula un
til it hits the bottom of the bowl. Lift the batter over the top of the top ingr
edient. Then, turn the bowl a quarter of a turn and repeat. Make sure to slide t
he spatula along the sides. This method will gently mix the ingredients together
.[18]
Make an Easy Sponge Cake Step 14.jpg7
Fold the egg whites into the batter. After the flour has been folded into the ba
tter, fold a little of the whites into the batter. This will lighten the batter.
Then, add the remaining whites, folding until everything is mixed together.
Do not over mix. This can deflate the cake and make it tough.
Make an Easy Sponge Cake Step 15.jpg8
Bake for 30 minutes. Place batter into a pan. Use a spatula to level the top of
the cake. Bake for approximately 30 minutes at 350 F (177 C) in the center rack. W
atch the cake carefully when it is approaching the 30 minute mark since every ov
en is different. Test to see if the cake is done by placing a toothpick or fork
into the center. If it comes out clean, it is done.
Make an Easy Sponge Cake Step 16.jpg9
Let cake cool. After removing the cake from the oven, let it cool for almost an
hour. Then use a spatula or a knife to separate the cake from the sides of the p
an, and then remove onto a serving platter.[19]
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Method 3 of 3: Baking an Easy European Sponge Cake
Make an Easy Sponge Cake Step 17.jpg1
Preheat the oven to 350 F (177 C). Grease a pan and set aside. If you don't want t
o use grease or spray, line the pan with parchment paper.
Make an Easy Sponge Cake Step 18.jpg2
Sift flour and baking powder together. Sift the dry ingredients into a large mix
ing bowl. This aerates the flour. Lift the sifter up high to make sure the flour
is extremely airy.[20]
Make an Easy Sponge Cake Step 19.jpg3
Cream the butter and sugar. In a separate mixing bowl, combine the butter and su
gar. Creaming butter and sugar is a type of mixing method. Start with room tempe
rature butter. Using an electric mixer, beat the butter on low until it is cream
y. Add the sugar, and mix on high.[21] Cream until the color is pale, and the mi
xture is fluffy. Don't forget to scrape the sides of the bowl while mixing.
To make your butter room temperature, take out of the refrigerator 30 minutes be
fore you begin. Room temperature butter should be soft, but not melted.[22]
Make an Easy Sponge Cake Step 20.jpg4
Beat in the eggs. Gradually beat the eggs into the butter and sugar mixture. Add
the vanilla extract. Continue mixing until the batter is thick and voluminous.[
23]
Make an Easy Sponge Cake Step 21.jpg5
Add the flour. Sift the flour onto the batter, and using an electric hand whisk,
combine the flour and batter for about a minute, until the mixture is smooth an
d creamy.
If you do not have an electric hand whisk, you can fold in the flour. Cut the sp
atula into the mixture, and then lift the batter over the top. Turn the bowl a q
uarter of a turn and repeat. This method gently mixes in the flour without losin
g the air.
Make an Easy Sponge Cake Step 22.jpg6
Pour batter into a cake pan. Bake for 25-30 minutes. Check to see if the cake is
done by inserting a toothpick or fork into the middle. If it comes out clean, t
he cake is done.
If you want to add a layer of fruit, jam, or frosting, divide the recipe into tw

o identical pans to make a layered cake.


Make an Easy Sponge Cake Step 23.jpg7
Let cool. After you remove the cake from the oven, let it stand for a few minute
s. Use a knife to loosen the edges of the cake from the sides of the pan. Then,
place on a wire rack to cool completely.

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MINI CHEESECAKE BRULEE


yield: MAKES 20 MINI CHEESECAKES
INGREDIENTS:
12 full graham crackers, about 1 1/2 cup ground
1/3 cup pecans, lightly toasted, ground
1/3 cup unsalted butter, melted, slightly cooled
16 oz cream cheese, softened, room temperature
1/4 cup sour cream, room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
1 large yolk, room temperature
2 tsp vanilla paste, or vanilla extract
1/4 tsp fine sea salt
granulated sugar, as needed to brle tops
DIRECTIONS:
In a food processor, pulse together graham crackers and pecans until finely grou
nd. Transfer to a medium bowl and add melted butter. Fold to combine. Divide amo
ng mini cheesecake molds. I used a rounded tablespoon of crust for each cheeseca
ke. Use a spoon or tamper to pack crust into mold. Set aside.
Preheat oven to 325 degrees F.
In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese a
nd sour cream. Beat on low speed until smooth. Slowly add sugar while the machin
e is still on low. Add eggs and yolk, one at a time. Scrape down bowl as needed
to ensure throughout mixing. Add vanilla paste and sea salt and mix until combin
ed. Evenly divide cheesecake filling among molds.
Bake for 15-18 minutes. Cheesecake may puff up slightly, but will flatten out on
ce cooled. Let baked cheesecake cool to room temperature, then transfer to fridg
e to chill. Let cheesecake chill for at least 30 minutes.
Remove from molds and sprinkle tops generously with granulated sugar. Using a ki
tchen torch, gently burn the sugar. Serve and enjoy!

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For Cheesecake Filling:
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
cup sour cream
1 teaspoon vanilla
For The crust:
1 cups crushed oreos
cup sugar

5 tablespoons melted butter


For Strawberry Curd:
1 cup sliced strawberries
Juice of lemon
2 Tablespoons cold water
2 Tablespoons sugar
2 Tablespoons cornstarch
INSTRUCTIONS
Strawberry Filling:
Blend the strawberries, water and sugar in a blender until smooth. In a small bo
wl, whisk together lemon juice and cornstarch for 1 minute; add to the strawberr
y mixture and continue whisking for 30 secs. Strain the mixture into a medium sa
ucepan. Simmer over medium heat until the mixture starts to boil. Stir frequentl
y and cook a few more minutes or until it thickens. Strain again and let cool to
room temperature.
For the crust:
Crush Oreos in a ziplock bag. Mix with the melted butter and sugar. Spoon about
1 tablespoon of the mixture into a lined cupcakes pans. Be sure to line the pan
with cupcake liners or lightly grease the pans. Press gently with the button of
the scooper or spoon to form even layers. This layer should occupy less than of
the cupcake molds.
For the Cheesecake
Heat oven to 350 degrees. In the large bowl, beat together cream cheese and suga
r until light and fluffy. Please do not skip this step because if the cream-chee
se and sugar are not creamed they will clump up with the eggs. Reduce speed to l
ow and beat in eggs, one at a time until they are fully blended in. Beat in sour
cream and vanilla until well combined.
Pour the batter into the cupcakes molds until they are about 90% full. Spoon tea
spoon of the strawberry mixture onto each cheesecake and swirl around with a the
tip on a knife.
Bake in center of oven for 30-35 minutes, until set (center may still jiggle a b
it, it will firm up). After about 20-25 minutes insert a toothpick into the cent
er of a cheesecake; if it comes out sticky they are still raw, if it comes out c
rumby and dry they are done. Remove from oven and allow to cool for at least 30
minutes before attempting to remove the cupcake liners. These cheesecakes taste
best after they have been refrigerated.