Whisked excel sponge cake
Cooking Instructions
- 1
Into a mixer bowl, measure Sugar, flavour, excel sponge and eggs. Using the balloon whisk of the mixer, whisk on high speed until mixture is well mixed, foamy and more than double in size.
- 2
Measure butter together and add to the mixture, continue whisking with the balloon whisk until well combined
- 3
Measure flour and sieve into a bowl, add baking powder and preservative to it, add the flour mixture into the mixture of eggs, Sugar, butter etc and allow it combine on low speed using the balloon whisk.
- 4
Measure required quantity of water, add Milk into it and using hand whisk mix together until Milk is well dissolved.
- 5
Add the milk mixture to the batter and continue whisking with the balloon whisk on low speed until well combined.
- 6
Rub a 6" pan with margarine, dust with flour and shake off any excess flour.
- 7
Pour the batter into already greased baking pan and bake in a moderately hot oven, medium gas mark or temperature, slightly hot for about 30-45mins or 1 hr, duration will depend on cake size.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Countdown Sponge Cake Countdown Sponge Cake
Made a super easy sponge cake, then some vanilla pudding mixed with whipped cream (crème patissière), added a layer of strawberries and then a glaze - okay, I did cheat a bit on the pudding and the glaze - they were packet powders from Germany.
-
Tips for Basic Sponge Cake Tips for Basic Sponge Cake
I finally came up with this recipe after trying so many times since I was 6 years old.These are the tips I found when I volunteered to bake 70 sponge cakes for a Christmas event.Let the syrup soak into the sponge. You will probably use most of the syrup.Even if you can't wait overnight, let it rest at least for 3 hours. Recipe by Otometeo
-
Sponge Cake Sponge Cake
Nice tasting sponge cake you can leave plain. Great served with coffee or tea, or ice cream.
-
-
-
Moist and Fluffy Sponge Cake (Genoise Sponge Cake) Moist and Fluffy Sponge Cake (Genoise Sponge Cake)
I had a long history of messing up sponge cakes.In Step 4, if the bain-marie cools down, make sure to bring it back to approximately 60℃. You shouldn't mix too much in Step 10, but if you don't mix it just right, the batter will sink. You could use regular A4 sized printing paper instead of parchment paper. Recipe by Rearea cheese -
Jelly Layered Sponge Cake Jelly Layered Sponge Cake
With so many holidays at the end of the year, cakes are always a must-have on the party table. This first cake is perfect for Thanksgiving.
Translated from Cookpad Vietnam -
Vanilla Sponge Cake Vanilla Sponge Cake
The recipe from 'Gretchens Bakery' (www.gretchensbakery.com). I use half portion of her recipe. It is simple and you can always add icing cream or filling to make it more festive. Happy baking!
-
-
Sponge Cake Sponge Cake
I confess that I was really inspired by a book called "A Book That Answers your Why? Questions About Making Sweets" by Kazuyoshi Aihara. I highly recommend you read the book for further details.I reduced the calories of the recipe listed in the book as much as possible.There are 4 important key points; if you do these properly, then you can make a beautiful sponge cake. If you use the same ingredients in the exact same order, then this is the key to not failing in mixing it. If you remember this, then there is nothing to fear. ＊When beating the eggs, please add in vanilla essence if you like. Recipe by Osshosan -
Chocolate Sponge Cake Chocolate Sponge Cake
Whether you like them for breakfast or afternoon tea, these sponge cakes are a perfect companion to a nice cup of Joe.
More Recipes
Comments