Foolproof Spongecake

Name: Foolproof Spongecake
Yield: 18 servings
Cuisine: American
Ingredients: 70 grams Plain flour; 20 grams Corn starch; 3 Eggs; 90 grams Granulated sugar; 20 grams Butter; 20 grams Vegetable oil (or milk); 20 grams Water; 10 grams Kirsch; 15 grams Granulated sugar

cookpad.japan @cookpad_jp

I devised a method to make a perfect spongecake without fail.

I used large eggs, but you can use medium sized ones too.
Instead of vegetable oil, you can use milk.
If you reduce the amount of sugar, the mixture is not going whipped well. Ensure that you use exact 90 g of granulated sugar. NO less.
From Step 8-10 stir the mixture gently. Recipe by ko-ko

I devised a method to make a perfect spongecake without fail.

cookpad.japan @cookpad_jp

I devised a method to make a perfect spongecake without fail.

Saved

Ingredients

18 servings

For the spongecake
70 gramsPlain flour
20 gramsCorn starch
3Eggs
90 gramsGranulated sugar
20 gramsButter
20 gramsVegetable oil (or milk)
For the syrup
20 gramsWater
10 gramsKirsch
15 gramsGranulated sugar

Saved

Steps

1

Line the bottom of a cake tin with baking paper and cover the side with a larger piece of paper (or baking paper).
2

Shift plain flour and corn flour together (preheat the oven to 355°F/180°C).
3

Combine butter and vegetable oil (or milk) in a bowl and place the bowl over a bain marie to melt the butter (keep the mixture warm over the bain marie even after melting the butter).
4

Put the eggs and granulated sugar in a bowl and whip well. Place the bowl over a bain marie and whip further.
5

After it is warm to the touch, remove the bowl from the bain marie (the batter should be thick enough to form ribbons).
6

Continue to whip until the stiff ribbon stage.
7

Stir the batter and whip for another 2 minutes to obtain an even smoothness.
8

Shift in the Step 2 dry ingredients and fold in the batter gently and slowly.
9

Add 2 ladles of Step 8 batter into the bowl of melted butter and oil at Step 3 and mix well. Return this batter into Step 8 bowl.
10

Combine the batter evenly (if the mixture is too fluffy at this point, you can stir a little more).
11

Hold the Step 10 bowl at chest height and pour the batter into the prepared cake tin. Drop the cake tin several times to expel excess air.
12

If the surface of the mixture is too fluffy, you didn't whip enough... Flatten the surface with a spatula (otherwise you will have a uneven surface).
13

Bake in a 355°F/180°C oven for 30-35 minutes (if the surface browns too much, cover with aluminum foil).
14

After baking, drop the cake onto a work surface and pull the paper to remove the sponge from the cake tin straight away.
15

Spray some water along the copy paper and leave to stand for 2 minutes (you'll be able to peel off the paper easily).
16

Cover the sponge with a moistened cloth and leave to cool (you could use a moistened paper towel).
17

After it has cooled, flip over and cover with cling film. Leave to rest for one day (slice the sponge horizontally into 3 layers the next day).
18

Make the syrup. Put the ingredients in a sauce pan and bring to a boil.
19

After the syrup has cooled, brush the spongecake with syrup. Decorate the sponge cake as you like.
20

Just cut the sponge and serve with cream. It is very tasty.
21

This is for this year's Christmas cake.
22

With 2 large eggs use 50 g plain flour, 10 g corn starch, 60 g granulated sugar, 10g butter and 10g vegetable oil.
23

The baking time is 340°F/170°C for 25 to 30 minutes.
24

When sliced, you can see the nice layers.