What To Know
- Bake the cake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- Creating a sponge cake without an electric whisk is a rewarding endeavor that yields a delectable treat.
Indulge in the delightful experience of crafting a luscious sponge cake without the aid of an electric whisk. Embark on this culinary adventure with our comprehensive guide that unveils the secrets to achieving a light, airy, and irresistible sponge cake using traditional techniques.
Essential Ingredients
- 1 1/2 cups (180g) plain flour, sifted
- 1 1/4 cups (250g) caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Equipment You’ll Need
- Mixing bowls
- Whisk
- Spatula
- 9-inch (23cm) round cake tin, greased and lined with parchment paper
- Oven
Step-by-Step Instructions
1. Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Wet Ingredients
In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract.
3. Combine Wet and Dry
Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
4. Prepare the Tin
Pour the batter into the prepared cake tin and gently tap it on the counter to remove any air bubbles.
5. Bake
Bake the cake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve
Allow the cake to cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely. Dust with icing sugar or frost as desired.
Tips for a Perfect Sponge Cake
- Use room temperature ingredients for better incorporation.
- Whisk the eggs and sugar until pale and fluffy for maximum airiness.
- Do not overmix the batter, as this can result in a dense cake.
- Grease and line the cake tin thoroughly to prevent sticking.
- Check the cake regularly towards the end of baking to avoid overbaking.
Troubleshooting Common Issues
1. My cake is dense:
- Overmixing the batter
- Not enough air incorporated into the eggs and sugar
- Using cold ingredients
2. My cake is too dry:
- Overbaking
- Not enough liquid in the batter
- Using old baking powder or baking soda
3. My cake is not rising:
- Incorrect measurements
- Stale baking powder or baking soda
- Not enough air incorporated into the batter
Endnote: The Joy of Homemade Sponge Cake
Creating a sponge cake without an electric whisk is a rewarding endeavor that yields a delectable treat. Embrace the simplicity and satisfaction of this traditional method, and enjoy the heavenly taste of a homemade sponge cake that will impress your family and friends.
Answers to Your Most Common Questions
Q: Can I use a hand mixer instead of a whisk?
A: Yes, a hand mixer can be used if you do not have a whisk. However, it is important to mix on low speed to avoid overmixing.
Q: What if I don’t have self-rising flour?
A: You can make your own self-rising flour by adding 1 teaspoon of baking powder and 1/4 teaspoon of salt to 1 cup of plain flour.
Q: How do I store a sponge cake?
A: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
