How to Make a 10 Inch Sponge Cake
A 10-inch sponge cake.Eggs,Rice, is a deliciously simple home dish. However, how to make this dish tasty is crucial in the cooking process and steps. Below Cooking Network editor will tell us about the making process of 10-inch sponge cake, so that we can learn how to make a delicious and tasty 10-inch sponge cake.
The making process of 10-inch sponge cake:Ingredients introduction
Main ingredients:
Low-gluten flour (150 grams)Eggs (8 pieces)(8 pieces)Corn oil (60 grams) Milk (70 grams) Granulated sugar (90 grams) Powdered sugar (20 grams) Lemon juice (5 drops) Vanilla extract (3 drops)The making process of 10-inch sponge cake: All ingredients and tools list!
All materials should be weighed, eggs separated, low-gluten flour sifted three times!
Cakes require a step-by-step approach; start with the egg whites! Lemon juice
, granulated sugar!I used a 250W KitchenAid mixer. For lower power, use medium speed or low speed for 60 seconds. Start adding one-third of the granulated sugar after forming coarse bubbles. Add one-third of the granulated sugar and continue mixing at medium speed for another 60 seconds!
If it's nine-tenths whipped, you can proceed to make a hollow sponge cake!
Add the remaining sugar and mix again for 60 seconds! The egg whites are fully whipped now! Place them in the refrigerator and keep chilled.Beat the egg yolks. Beat with the beater for 10 seconds! Corn oil is added to the beaten yolks, mixing while adding slowly at low speed until uniform!
Add milk similarly, mix while adding until uniform! The left shows the fully mixed yolk batter. Begin to add low-gluten flour in three batches!
Pre-heat the oven to 150°C for 10 minutes. Mix one-third of the low-gluten flour at low speed for about 10 seconds each time. The first addition, left shows the process of adding low-gluten flour and mixing! Continue with two-thirds of the low-gluten flour until all is mixed evenly in 24 seconds! Here's the freshly whipped yolk batter. Use an offset spatula to smooth the mixture along the sides. Start making cake batter now! Take one-third of the whipped egg whites and gently fold into the yolk mixture! Use a folding method from bottom to top until evenly combined! The right shows the first mixing process. Continue with the remaining batter until fully mixed!
This is the completed batter, color uniform and smooth.Pour the batter from 30 cm high into the mold, shake several times and level it out. Use a skewer to draw Z patterns for foam release!！Preheat the oven to 150°C for 45 minutes! Bake until done!
This is how the cake looks after 30 minutes of baking; no cracks yet. When done, shake the mold several times before turning it upside down on a cooling rack. It needs three hours to cool fully and demold easily.
After three hours, gently push from inside using your fingers several times to release the cake. The same process for the bottom is easy!
Isn't this cake adorable! Here's another shot; very pretty! The finished cake was packed as a gift!
This is how it looks cut open, but not visible now.Will make this cake again in a few days to enjoy it myself! Tip:
I've found that whipping the egg whites properly is key. The cake's lift depends on well-whipped egg whites! The lumps at the bottom are due to improper mixing of flour. About 10 seconds!
13. The left side shows the first mixing of low-gluten flour! Add one-third of the low-gluten flour, mix until combined, then add the remaining and continue to mix evenly! The low-gluten flour is mixed for a total of 24 seconds!
14. This is the freshly mixed egg yolk batter! Mix along the sides with an offset spatula!
15. Starting to make the cake batter! Take the whipped egg whites out from the refrigerator, use one-third and mix into the egg yolk batter gently!
16. Mix with a folding motion from bottom to top until uniform!
17. The right side shows the first well-blended cake batter!
Add the egg yolk batter to the egg whites and continue to fold evenly! This is the completed cake batter! The color should be even, and it should be smooth enough!
19. Pour the batter from a 30 cm height into the mold, this is just poured batter! Tap the mold several times to level it out, then draw a Z pattern with a skewer to release air bubbles!
20. Preheat the oven and place the mold inside! Set the temperature at 150 degrees Celsius for 45 minutes!
21. This is how the cake looks after 30 minutes of baking! No cracks!
22. After the time, take it out and tap several times to invert on a cooling rack! It will take three hours before demolding!
23. After three hours, gently push in from inside and move back and forth until the cake comes out easily! The same gentle method for the bottom is easy to demold!
24. How cute is this baked cake!
25. Take another picture to look at how pretty it is! Pack the finished cake as a gift! Cannot see the cut surface now! A few days later, I will make this cake again for personal consumption!
2Tips:
I have found that egg white whipping is an important component of the cake. The cake's rising depends on how well the egg whites are whipped! Bulging at the bottom is related to folding in low-gluten flour!
