Classic Sponge Cake Recipe
This afternoon i have a desire for cake, so i decided to bake one...and i chose a classic Sponge Cake, Alec's favorite, a simple but delicious one...
Here is the recipe:
Classic Sponge Cake a la Sarah Nurit
8 eggs, separated
2 cups sugar
2 cups flour
tablespoon vanilla extract
Check and separate the eggs: the whites in the mixer, the yolks in a big bowl (better to take the eggs out of the fridge half an hour in advance).
While the whites whip in the mixer, mix sugar and yolks with the vanilla until the are creamy, then add some of the flour, sifted, and mix again.
Spoon a bit of the whipped whites in the dough, fold in gently and add the rest of the flour.
Fold in the rest of the egg whites, then pour the batter in a round or rectangular medium size pan.
Bake at 360 F (180 C) until the cake looks golden-brown on the surface.
Insert a toothpick: if it comes out dry, the cake is ready. Otherwise, put it back in the oven for a few more minutes on a lower temperature.
Serve with tea, or decorate with custard or fresh fruit. YUM!
Here is the recipe:
Classic Sponge Cake a la Sarah Nurit
8 eggs, separated
2 cups sugar
2 cups flour
tablespoon vanilla extract
Check and separate the eggs: the whites in the mixer, the yolks in a big bowl (better to take the eggs out of the fridge half an hour in advance).
While the whites whip in the mixer, mix sugar and yolks with the vanilla until the are creamy, then add some of the flour, sifted, and mix again.
Spoon a bit of the whipped whites in the dough, fold in gently and add the rest of the flour.
Fold in the rest of the egg whites, then pour the batter in a round or rectangular medium size pan.
Bake at 360 F (180 C) until the cake looks golden-brown on the surface.
Insert a toothpick: if it comes out dry, the cake is ready. Otherwise, put it back in the oven for a few more minutes on a lower temperature.
Serve with tea, or decorate with custard or fresh fruit. YUM!
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