Paperlined sponge cakes
Recipe for paperlined sponge cakesThis article was published by: Matthew
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Recipe introPaperlined sponge cakes are a delightful treat that are light, fluffy, and perfect for any occasion. These delectable cakes are made with a delicate sponge batter that is baked to perfection in paper-lined pans. The result is a moist and tender cake with a slightly crispy exterior. Whether enjoyed plain or dressed up with frosting or fruit, these sponge cakes are sure to impress.
Keywords: sponge cakes, paper-lined, fluffy, moist, delicate.
Paperlined sponge cakes detailsINGREDIENTS:
5 eggs, separated
60g superfine/ cake flour
A pinch of salt
1/2 tsp baking powder
100g castor sugar
60g butter, melted
- Line Φ 5 x 8 cm paper cups with 19 x 19 cm parchment or silicon papers. DO NOT grease the papers.
- Preheat oven at 190 degC.
- Sift flour, cornstarch, salt and baking powder into a mixing bowl. Add egg yolks, castor sugar, melted butter and milk to the dry ingredients. Use a hand whisk to mix until just combined. Set aside.
- In a separately mixing bowl, whisk egg whites until stiff peaks form.
- Use a large spatula to fold 1/3 of egg whites into egg yolk mixture. Fold gently to not deflate the egg whites.
- Transfer mixture in (4) to the remaining 2/3 of egg whites. Fold gently.
- Fill each paper cups to about 80% full. Bake in preheated oven for 20-25 minutes or when skewer inserted into centre of cakes comes out clean.
- Remove sponge cakes from paper cups. Let cool on wire rack.
- Make sure eggs are fresh. It is difficult to whisk the egg whites if eggs are not fresh enough.
- Suggestion: To make the top of cakes split opened, bake the cakes at 190-200 degC with top and bottom heat for the first 10 minutes. Reduce temperature to 190 degC and bake with bottom heat only till done.
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