{"id":3460,"date":"2013-06-14T12:22:10","date_gmt":"2013-06-14T02:22:10","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=3460"},"modified":"2021-05-28T15:55:44","modified_gmt":"2021-05-28T05:55:44","slug":"sponge-cake-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/sponge-cake-recipe\/","title":{"rendered":"Perfect Sponge Cake Recipe: Light Fluffy Moist and Tall"},"content":{"rendered":"
Rate it <\/a><\/span>\n\t\t\t \t\t\n\t\t\t\t\t\t\t4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n\"victoria
\n  <\/p>\n

\nThe perfect sponge cake should be light, fluffy, moist, tall, soft on the edges and of course beautiful. Easy with the right recipe, painfully frustrating with all of the rest. \u00a0After testing many, many sponge cake recipes my kids got tired of taking sponge cake in their lunch boxes to school. So I gave them a break for a while. When I came back to it I retested the best ones but was still not satisfied, I tried a heap more that instead of using different amounts of the key ingredients used different methods of combining them. Eventually I tweeked a few of the best ones to come up with this light, fluffy and beautifully moist sponge cake recipe. My favorite.<\/p>\n

Sponge Cake Recipe Ingredients<\/h3>\n

2 cups or 320g (11.29 ounces) plain all-purpose flour
\n1 1\/2 cups or 327g (11.53 ounces) sugar
\n1 Tbsp or 3 tsp baking powder
\n1 tsp salt
\n1 1\/2 tsp or 7.5g (0.26 ounces) gelatin (powdered)<\/p>\n

1\/2 cup or 125ml vegetable oil such as canola oil
\n7 egg yolks or 105g (3.7 ounces)
\n1 cup or 250millilitres (8.45 fluid ounces) cold water<\/p>\n

7 egg whites or 252g (8.89 ounces)
\n1\/2 tsp cream of tartar<\/p>\n

To decorate:
\n1 punnet or 250g (8.82 ounces) or approx 1 2\/3 cups strawberries,
\n600millilitres (20.29 fluid ounces) cream<\/a> (35% fat),
\n2 Tbsp icing (powdered) sugar,
\n1 tsp vanilla essence
\n(recipe source: adapted from this recipe<\/a>)<\/i><\/p>\n