The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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HOW TO MAKE PAN DI SPAGNA (ITALIAN SPONGE CAKE) RECIPE by ItalianCakes USA
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Amazing offer for piping bag:
In this recipe we show you the preparation of the classic high and soft sponge cake, made with traditional ingredients: eggs, flour and granulated sugar. The procedure used to prepare the dough makes the sponge cake tall and very soft.
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Buy an electric mixer:
???? INGREDIENTS
- 3 eggs
- 1 cup (120 g) of flour
- 9 tbsp (120 gr) of granulated sugar
???? ABOUT US
We are an Italian family from the city of Parma, who want to share our great passion for Italian and international pastry with the world. We share traditional and more modern recipes through our YouTube channels and social network.
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It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake
RECIPE:
When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!
HOMEMADE CAKE RELEASE:
INGREDIENTS:
For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake ????
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.
Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too
Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).
Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.
Note 3. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
How To Make Italian Sponge Cake - Pan di Spagna (e91)
Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), bakes up a delicious Italian Sponge Cake - Pan Di Spagna. This is a simple 3-ingredient cake: eggs, sugar, and flour…with no baking powder. It is even oil and dairy-free.
Pan di Spagna / Italian Sponge Cake is a highly versatile cake that you can enjoy plain, just dusted with powdered (icing) sugar, or drizzled with liqueurs, creams, fruit or really, whatever your heart desires. It was originally made in honour of the Spanish court in the 18th Century and as such, it takes it name from Spain (Spagna).
Here are the ingredients that you will need for the sponge cake:
- 6 extra large eggs (at room temperature)
- 200 grams of sugar (1 cup)
- 200 grams of flour (1.5 cups)
- pinch of salt
- 5 ml (1 tsp) of vanilla extra (or lemon zest, or almond extract as desired)
You will want to use a standing mixer for this recipe as it requires 15 to 20 minutes of whipping. There is no baking powder or leavening agent - the air, incorporated while beating, helps the cake to rise.
As you are beating the eggs, you will want to slowly add in the sugar. Once the eggs and sugar are fluffy and form ribbons when lifted, you can then add in the vanilla extract (or alternative) and a pinch of salt. Mix in then, slowly add in 200 grams (about 1.5 cups) of flour. Be gentle as you will want to keep the batter light and airy.
Grease a 25 cm / 10-inch spring-form pan and add the batter. You will bake this in an oven preheated to 340F / 170C. It will take about 35 minutes, but do not open the oven for the first 30 minutes. Test with a toothpick or spaghetti stick (as Nonna always does) to ensure it comes up clean. Once done, turn the oven off, slightly open the oven door and leave for another 5 minutes.
Allow to cool and then remove from pan, placing the cake on a cooling rack.
Once cooled, dust with powdered (icing) sugar, or proceed to dress it up as desired. Here, Nonna adds whipped cream and strawberries. If you wish to make this version, you will also need the following ingredients:
- 500 ml (2 cups) of 35% whipping cream (whipped)
- 80 ml (1/3 cup) liqueur (Nonna uses Amaretto), you could certainly add more if you wish
- 250 ml (1 cup) of strawberry jam
- about 500 grams of fresh sliced strawberries
- 25 grams (1/4 cup) sliced almonds
- balsamic glaze (optional)
With a spoon, drizzle the liqueur all along the cake surface. Then smooth on the strawberry jam. Whip up the whipping cream, and spread across, add fresh sliced strawberries, and some more cream if desired. Top the cake with the other layer, spread the whipped cream, top with the strawberries, sprinkle the sliced almond and drizzle with balsamic glaze (optional).
... and that's it. We hope you enjoy the cake!
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
YouTube Channel:
TikTok @nonnamiarecipes
Instagram: nonnamiarecipes
Facebook: @nonnamiarecipes
FLUFFY Vanilla Sponge Cake Recipe | The BEST Genoise Sponge Cake
Today, I’m sharing how to make the fluffiest genoise sponge cake! This sponge cake is very simple, but one mistake can hugely affect the texture, like so many other pastries. That is why I’m sharing my tips and tricks to make it fluffy and silky in this video so that you can make it successful at home. Give the video a thumbs up & share it with your friend if you liked it!
INGREDIENTS
For 2 6”(15cm) pans or 1 8”(20cm) pan
▪ Egg: 4 large eggs
▪ Granulated sugar: 140g (4.9oz)
▪ Cake flour: 130g (4.6oz)
▪ Milk: 20g (0.7oz, about 4 tsp)
▪ Oil: 40g (1.4oz)
▪ Vanilla extract: 1/4 tsp
BAKE at 355F | 180C for about 25 - 30 mins for 2 6’ pans.
Or about 35 mins for 1 8” pan.
???? Get the printable recipe from my blog!:
Check out this video to learn how to make a biscuit sponge:
WATCH OTHER TUTORIALS!:
[How to Make an AMAZING Chocolate Lava Cake at Home]
[SIMPLE CHOCOLATE MIRROR GLAZE RECIPE]
[THE ULTIMATE CHOCOLATE MOUSSE RECIPE]
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Italian Sponge Birthday Cake with Homemade Custard
Please join us as we make our traditional Italian sponge cake that we make for birthdays. We will also show you how we make custard for it as well. Please enjoy!
Cake
6 extra large eggs, 1.5 cups sugar, 1.75 cups flour, 2 tsp baking powder, half cup oil, 1 tsp vanilla extract or whatever flavouring you like
Custard
4 extra large eggs, 8 tbsp sugar, 4 cups milk, 8 tbsp flour, 1 tbsp vanilla extract or whatever flavouring you like