A sponge cake is a cake which is made with flour, sugar and eggs, but no shortening. As a result, the cake is distinctly light and fluffy when it's prepared well. Sponge cakes are also very porous, marked with distinctive holes which make them look rather a lot like sponges. In addition to being served on its own, basic sponge cake is used as the base for many desserts. Basic sponge cake is a very sturdy and durable cake. The absorbency of sponge cake makes it ideal for desserts which call for cake soaked in syrup or alcohol, since the cake will soak up the flavor without falling apart.
1 cup Basic sugar
1 Tablespoon Lemon juice
1/2 tsp Grated lemon rind
1 cup Flour
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 x 15 x 1-inch jelly roll pan
Separate the whites and yolks of the eggs. Beat the yolks
until thick and lemon colored, add the sugar gradually, then add the
lemon juice and rind.
Cut and fold in, the sifted flour and the stiffly beaten egg whites.
Bake sponge cake in an ungreased pan, in a very moderate oven.
Bake until the basic cake is puffed, has lost its shine, and springs back when gently pressed.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get cool butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!