How to Make Award-winning Foolproof Spongecake

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, How to Prepare Perfect Foolproof Spongecake. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Foolproof Spongecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Foolproof Spongecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Foolproof Spongecake is 18 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can cook Foolproof Spongecake using 11 ingredients and 24 steps. Here is how you cook that.

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

Ingredients and spices that need to be Take to make Foolproof Spongecake:

1. For the spongecake
2. 70 grams Plain flour
3. 20 grams Corn starch
4. 3 Eggs
5. 90 grams Granulated sugar
6. 20 grams Butter
7. 20 grams Vegetable oil (or milk)
8. For the syrup
9. 20 grams Water
10. 10 grams Kirsch
11. 15 grams Granulated sugar

Steps to make Foolproof Spongecake

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.

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So that is going to wrap it up with this special food How to Make Award-winning Foolproof Spongecake. Thank you very much for your time. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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