This method of making a sponge cake is basically for gateaux, bases for fruit flans, layered cakes and small cakes. The whisked sponge cake also freezes well.
4 eggs
100g/4oz castor or granulated sugar
50g/2oz flour
25g/1oz corn flour
15g/1oz ground almonds
15g:1oz butter melted (optional)
Weigh and prepare all the ingredients, also prepare the equipment. Solid ingredients should be weighed accurately. Grease a 20cm/ 8-inch spring form cake tin with butter or margarine and sprinkle with flour or fine bread crumbs. Preheat the oven to moderately hot(190 degrees C, gas mark 5).
Whisk the eggs with the sugar until thick and creamy and the whisk leaves a trail. Sift the flour with the corn flour and mix with the ground almonds. Using a metal spoon, fold into the egg mixture with the melted butter if used.
Pour the mixture into the prepared tin, smooth the surface and bake for 35-45 minutes. Do not open the oven door during the first few minutes or the cake will sink. Test with a skewer or dry knife to check if the cake is cooked.
Remove the cake from the oven and leave to cool slightly for a few minutes in the tin or pan, and then turn on to a wire rack to cool completely.
An example of a whisked sponge cake is the Christmas Night Gateau.
4 eggs
100g/4oz castor or granulated sugar
50g/2oz flour
25g/1oz corn flour
15g/1oz ground almonds
15g:1oz butter melted (optional)
Weigh and prepare all the ingredients, also prepare the equipment. Solid ingredients should be weighed accurately. Grease a 20cm/ 8-inch spring form cake tin with butter or margarine and sprinkle with flour or fine bread crumbs. Preheat the oven to moderately hot(190 degrees C, gas mark 5).
Whisk the eggs with the sugar until thick and creamy and the whisk leaves a trail. Sift the flour with the corn flour and mix with the ground almonds. Using a metal spoon, fold into the egg mixture with the melted butter if used.
Pour the mixture into the prepared tin, smooth the surface and bake for 35-45 minutes. Do not open the oven door during the first few minutes or the cake will sink. Test with a skewer or dry knife to check if the cake is cooked.
Remove the cake from the oven and leave to cool slightly for a few minutes in the tin or pan, and then turn on to a wire rack to cool completely.
An example of a whisked sponge cake is the Christmas Night Gateau.
Comments
Post a Comment