2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
At the heart of every good cake lies the moist light and airy sponge cake base. No matter how brightly and beautifully decorated on top, a dry or unbaked sponge cake core can spoil any confectionery masterpiece.
Fortunately, making the perfect sponge cake is terribly easy - as long as you stick to the recipe and use trays of the right size. Approximately 3 egg mixture is enough for a square tray with a side of 18 cm or for a round tray with a diameter of 23 cm, the mixture with 4 eggs is enough for a tray with a side of 20 cm.
Any traditional sponge cake dough can be frozen and thawed very easily. The sponge cake is frozen without decorations or filling and lasts up to 3 months.
The filling can be made from fresh or canned fruit, you do not need to increase the caloric content of the cake with copious amounts of cream if you are on a diet. Drained yogurt and cottage cheese are low in fat and easy to process. On the other hand, plain buttercream is a gorgeous decoration if non-fruity aromas such as coffee are added.
Choose decorations that give a finished look: ground or whole nuts, candied dried fruit or chocolate curls and creams.
Sponge cakes, which can be served as a dessert or on their own, are very volatile, so eat them immediately after preparation.
The perfect sponge cake
Preparing the tray:
If possible, use a cake tin with a detachable bottom. This removes the pastry without damaging it. To prepare the pan, lightly grease it with oil. The butter will make the cookies stick. The round trays are not spread, but in the trays with another shape the bottom is put parchment, which is also smeared with oil. Take 1 tbsp. flour and powdered sugar, mix them, pour the mixture into the pan and shake it to cover the entire bottom, remove the excess. With the sugar, the pastry clings to the tray as it rises along its walls.
Surface:
To make sure that the pastry will have a flat surface after baking, flatten it on top and make a slight indentation in the center. As it rises, the dough will fill the cavity.
Cooling:
Allow the biscuits to cool in the pan for 5 minutes and release the bottom. Turn it to cool on a wire rack. Before smearing it, carefully peel the parchment from the bottom.
Surprise, surprise
Make a surprise by cutting the marsh horizontally in half. Carve one half about 2.5 cm from the bottom and walls. Fill the center with whipped cream and fruit and cover with the other half of the marsh. Put icing on top. Crush the carving, mix it with cream and fruit and freeze it - another great cake.
Glazes and fillings
Fresh fruit cakes are best when decorated with whipped cream, but flavored cakes, such as chocolate or walnut, are great with butter glaze or butter cream with an added flavor. The glaze gives a final shine to the cake.
Butter glaze
Necessary products: 50 g butter, 100 g sifted powdered sugar, 1 beaten egg yolk
Method of preparation: Beat the butter and sugar to a froth in a bowl and slowly add the yolk to get a firm glaze.
Options
Add finely grated rind of 1 lemon or orange
Add 1 tbsp. chopped walnuts
Add 25 g of melted chocolate to the glaze
Put 1 tsp. cocoa and 1 tsp. dissolved nescafe.
Decoration and gluing
For all types of cakes chilled sponge cake is divided into two or three layers. This is done on a hard surface with a bread knife held horizontally.
The countertops are glued with filling as desired. For fruit cakes, fill the center of each layer with fruit and squirt cream around the end.
If each layer needs to be smeared with cream or butter glaze, use a flat knife and apply the filling so that 1.5 cm from the edge is free. This is done because when a tray is needed on top, the filling comes out.
Using a flat knife, make patterns on the cake when it is completely covered with icing or cream. Roasted nuts or chocolate curls can be applied around the walls.
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