Sponge Cake Recipe: A Classic Delight
History:
Sponge cake is one of the oldest forms of cake, believed to have originated in the Renaissance period. It is a staple in many cultures, known for its light, airy texture. Unlike other cakes, sponge cakes do not rely on fat or oil but instead on the air whipped into eggs to create their unique texture.
Benefits:
- Light and Airy: Sponge cake is low in fat, making it a lighter option compared to butter-heavy cakes.
- Versatile Base: It can be easily flavored or filled with various ingredients like fruits, creams, or chocolate.
- Simple Ingredients: This cake uses basic pantry items, making it easy to prepare.
Ingredients:
- Boiling Mixture:
- ½ cup oil
- ½ cup milk
- ½ cup water
- Dry Ingredients:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
Method:
- Boil the Wet Ingredients:
- In a small saucepan, combine the oil, milk, and water. Bring the mixture to a boil, then remove from heat. Allow it to cool slightly.
- Prepare the Dry Ingredients:
- Sift together the flour and baking powder into a large mixing bowl. Sifting is crucial to aerate the flour and ensure a smooth, lump-free batter.
- Combine the Ingredients:
- Gradually pour the cooled boiling mixture into the dry ingredients, mixing until well combined. The batter should be smooth and free of lumps.
- Bake the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan to prevent sticking.
- Pour the batter into the prepared pan and tap it lightly on the counter to remove any air bubbles.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and Enjoy:
- Once cooled, the sponge cake can be served plain or decorated with your choice of frosting, fruit, or cream. Enjoy with a cup of tea or coffee.
YUMMY!