Back in the 70s you heard about sponge cake; I seldom hear it mentioned today. However, a few days back, I wanted to make strawberry short cake. I knew that the “cake” in strawberry shortcake is sponge, so I had to discover how to make it.<\/p>\n
This very helpful video<\/a>, hosted by possibly the most beautiful lady I’ve ever seen, shows how to make sponge cake. I can’t believe how simple it is: I’ve made the recipe twice during the past four days.<\/p>\n I confess that I don’t even do everything the video suggests: I don’t sift the flour, nor do I distribute it over three separate additions. I just mix the baking powder and flower in a small bowl with a fork, then toss it in after the eggs, sugar, and vanilla are beaten.<\/p>\n I’m sure the results will be even better if you do everything the video suggests, but I’m not the connoisseur that the host is: from my point of view, the sponge cake turned out perfect both times I made it.<\/p>\n One point the host makes in the video is that, to be sure the cake is done, it needs to be really golden brown on top – that’s how you know its structure is developed inside. If the structure isn’t mature, the cake can fall when you take it out from the oven.<\/p>\n I don’t recall what her baking instructions are, but I tend to bake cakes at 325F, pretty much no matter what. So I did with this sponge cake recipe, and watched for the golden brown color. With the oven I use, it took about 30 minutes – maybe 32 – to bake. That’s when the rich golden brown color was apparent. The cake remained firm.<\/p>\n Best of luck with this recipe. With only five ingredients, it’s the easiest cake recipe I know.<\/p>\nJack of Oracle Tutoring by Jack and Diane,<\/a> Campbell River, BC.\n","protected":false},"excerpt":{"rendered":" Self-tutoring about baking: the tutor mentions sponge cake. Back in the 70s you heard about sponge …<\/p>\n