Classic Sponge. Want to know how to make a sponge cake? This nostalgic Victoria cake will provide you with a versatile go-to version. Genoise is French for a Sponge Cake, I do like the sound of the French word better, "Genoise".
Are you afraid your Victoria sponge will be heavy, or worse, not rise?
This is where it all begins: what I am aiming to do here is get you started on You can now watch how to make Classic Sponge Cake in our Cookery School Perfect Cakes term.
A sponge is a block that can be used to remove water around itself when placed, turning into a wet sponge in the process.
You can cook Classic Sponge using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Classic Sponge
- You need 75 gm of All purpose flour.
- You need 150 gm of Self raising flour.
- It's 6 of Eggs.
- It's 220 gm of Caster sugar.
- You need 2 tbsp of Boiling water.
- You need As needed of whipping cream or whipped cream.
- Prepare As needed of Jam for filling.
Either type of sponge can be mined by hand, or with any tool, dropping itself as an item; however, hoes break sponges the fastest compared to other tools. The classic simple recipe with four ingredients. Genoise is a French word for Sponge Cake, I do like the sound of the French word better, "Genoise". Delia shows you how to bake a perfect sponge cake with a creamy passion fruit filling.
Classic Sponge step by step
- Preheat the oven to 180 degree Celsius. Lightly grease two deep 22 cm round cake tins and line the bases with baking paper. Dust the tins lightly with a little extra flour, shaking off the excess..
- Sift the flours three or more times onto baking paper. Beat the eggs in a larger mixing bowl with electric beater for around 7 to 9 minutes until thick and pale..
- Gradually add the sugar to the eggs. Beat it well after each addition. Using the metal spoon, fold in the sifted flour and boiling water. Spread this mixture evenly into the prepared tins and bake it for 25 minutes or until each sponge done completely. Once done leave the sponge for 5 minutes and then transfer this to cooling rack..
- Slice the cake in half and fill with whipped cream and jam as needed. You can have it without even filling. This sponge is best eaten on the day it made. It won't be good because its low fat. You can store and eat unfilled sponge..
- Enjoy your cake... #mycookbook...
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A sponge is a tool or cleaning aid made of soft, porous material. Typically used for cleaning impervious surfaces, sponges are especially good at absorbing water and water-based solutions. Originally made from natural sea sponges, they are most commonly made from synthetic materials today. Cut the sponge in half and brush both sides with strawberry jam.. Place the strawberries on top and then top with second sponge.
