The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
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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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= 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
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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
RECIPE:
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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!
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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Oreo Chocolate Mousse Cake | No-Bake Chocolate Mousse Cake Recipe
Oreo Chocolate Mousse Cake | Chocolate mousse cake | Easy chocolate mousse cake | chocolate mousse cake recipe | Mousse cake recipe | Chocolate cake recipe | No-Bake Chocolate Mousse Cake Recipe
#chocolate_mousse_cake
#mousse_cake_recipe
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#oreo_chocolate_mousse_cake
#spicebites
Chocolate mousse cake but this one with oreo biscuits! The Most Incredible & uniquely smooth texture Oreo Chocolate Mousse cake, it is No bake without Gelatine & Eggless. This is the perfect Chocolate Cake recipe. Soft and moist no bake chocolate cake layer topped with super creamy chocolate mousse. Its chocolate produced a unique smooth texture & so deliciously satisfying, you gonna enjoy every bites of it. enjoy
Spice Bites Blog – 404
Ingredients;
for the cake base :
oreo biscuits 10p
melted butter (unsalted) 45g
for the mousse;
semi sweet dark chocolate 200g + whipping cream 1/3 cup (80ml)
whipping cream 300ml
for the chocolate mixture;
whipping cream (hot) 1/3 cup (80ml)
semi sweet dark chocolate 100g
some sprinkles on top - optional
*** cake ring 4 inch****
*** CUP SIZE: FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML! ***
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EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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