Sponge batter consists of a mixture of eggs, sugar and flour. The batter can be made in several ways. The batter produces a delicious sponge cake, which lives up to its name. The sweet dough is easy to cut and use as a cake pan. However, biscuit dough is not that easy to make. Often it is precisely the important details that can cause it to collapse, but become very thin or not want to rise. You should definitely succeed with these recipes!
Before you start it is important to make sure that all materials are free of grease. This is useful to remember for all the baking you make. When the materials are free of grease, the batter improves. For example, protein will hardly become stiff if you do not take this into account. Grease-freeing of the material can be done by rinsing with hot tap water. A few drops of lemon juice also work wonders.
Sponge dough, for example, is useful for making cakes and the dough can easily form layers between the cake. You can do this by carefully cutting the dough into 2 or 3 slices (depending on the thickness) and filling the layers with pastry cream (in combination with whipped cream) or jam. That way you can make a very tasty whipped cream cake! If you prefer chocolate cakes, don’t forget to add 3 tablespoons of cocoa powder to the mixture.
Sponge cake recipe 1
Necessities
- Flower ?? 190 grams
- Sugar ?? 190 grams
- Egg ?? 7 pcs
- Pinch of salt
Preparation
- Preheat the oven to approximately 160 degrees (convection oven) or 180 degrees (electric oven).
- Prepare everything you need and get a bowl of water, preferably warm to hot water. Place the eggs in here. Continuously monitor whether the bowl of water is still warm enough.
- Grab a bowl and add the eggs, salt and sugar and mix well (preferably 7 to 10 minutes). When this has a light yellow color and is somewhat cloudy, it is ready. From time to time, tilt the bowl slightly and the whisks a little higher, so that enough air can get in to make it light.
- Grab a spoon and spoon the flour (preferably sifted) into the batter. It is better to scoop this instead of stir it. This will keep the mix light.
- Grease a baking pan and place it in the oven. After about 35 to 40 minutes, the mixture is ready. This has turned a golden brown color.
Tip: Let the oven cool down gradually and do not open the oven yet. This prevents the sponge dough from collapsing. Once you have set up the oven, it is also better to wait a little longer before getting the sponge cake.
The sponge cake is ready!
Sponge cake recipe 2
Necessities
- Eggs – 6 pcs
- Sugar – 200 gr.
- Lemon – the zest of the peel
- Flour – 75 gr.
- Cornstarch – 75 gr.
Preparation
- Preheat the oven to 180 degrees C. Line a springform pan or baking pan with baking paper and grease it. Split the eggs. Mix the egg yolks with 2/3 of the sugar creamy with an electric mixer. Mix in lemon zest.
- In another bowl, beat the egg white with the remaining sugar until stiff. Add this to the egg yolk mixture. Mix the flour with the cornstarch and sieve this over the egg mixes in the bowl. Mix everything well, but carefully with a spatula.
- Pour the batter into the cake tin or baking pan and smooth it out. Bake the round tin for 25 minutes in the preheated oven. The cake only needs to be in the oven for 12 minutes on a baking tin.
- Immediately remove the sponge cake from the spring form and let it cool on a wire rack. Immediately remove the large, flat sponge cake from the baking tin, pour it out on a clean, damp tea towel and carefully remove the baking paper.
- The round sponge cake must be left for at least 1 day before cutting it and further processing it.
Lets eat!