You need three ingredients to prepare a homemade sponge cake: for each egg, you must use 30 grams of sugar and 30 grams of 0000 flour (non-rising).
Although the rule seems simple, and you only have to multiply these proportions by the size you want to achieve, it is good to keep these eight tips in mind so that the preparation comes out tall and fluffy. Best Cake shop in Melbourne
- Preheat the oven. This is done so that the preparation receives the exact temperature of 160°/170°. Preheat it for 15 minutes before putting it in the oven.
- Ingredients. To the three that we passed you, you have to add some flavouring, such as lemon zest.
- Smoothie. This is the most important secret of the sponge cake: to make it tall and fluffy, you have to beat the eggs with the sugar (10 min) until you reach the “letter point”, where you can draw a letter on the batter, and it remains for a few seconds. . This is essential to avoid having a cake that is caked and compact.
- Flour. Before incorporating the flour into the preparation, you must sift it to eliminate lumps. In addition, you have to incorporate it in three batches (joining it with enveloping movements) and not all at once.
- Mould. You can choose the format you want, but you have to butter it and flour it to unmold it later without problems.
- Temperature. Do not choose the minimum heat or the maximum. 160 ° is medium heat. Do not open the oven door prematurely because you will ruin the growth process. Only do it when you see that the cake has reached its peak.
- Stick. To know if it was ready, I inserted a stick or the tip of a knife. It is a sign that it is ready if it comes out with no remains of the cake.
- Unmold and cut. Never unmold it or cut it hot to avoid it getting caked.
Easy birthday cake with sponge cake and coloured cream
If you are thinking of surprising someone for their birthday, try this cake! A delicious dessert with a triple layer of sponge cake and coloured whipped cream is very easy to prepare. In addition, you can decorate it with the motifs and colours you like the most.
Ingredients
- 200 grams of sugar
- Three eggs
- 125 grams of natural yoghurt
- 100 grams of olive oil
- 220 grams of flour
- 12 grams of chemical yeast
- One teaspoon of vanilla powder
- One tablespoon of blue gel food colouring
- One tablespoon of green gel food colouring
- One tablespoon of yellow gel food colouring
- 150 grams of whipping cream
- 150 grams of icing sugar
Elaboration
Prepare the biscuits:
Casca, put the eggs in a bowl, add the sugar and beat everything with the rods. Add the oil and beat again. Add the yoghurt and vanilla powder and mix everything well.
Sift the flour and yeast over the bowl, remove and beat again until everything is integrated.
To make the biscuits, grease three moulds and pour a third of the dough into each one (you have to make three biscuits). Bake the biscuits (with the preheated oven) at 180ºC for about 35-40 minutes until they are golden.
Remould the biscuits and let them cool on a wire rack.
Then, cut off the top of each cupcake, so they are flat.
Prepare the coloured cream filling:
Put the icing sugar in a bowl and add the very cold cream for the filling. Whip the cream with the whisk.
Divide the whipped cream into three bowls (put a quarter in each bowl and reserve another quarter to cover the sides). Add food colouring to each bowl and mix with soft, enveloping movements until combined.
We have chosen to make yellow, blue and green cream, but you can choose the colours you like best.
How to assemble the birthday cake:
To assemble the delicious birthday cake, put a little whipped cream on a plate and place a sponge cake on top, so it will not move.
Cover the cake with the yellow cream, spreading it evenly. Place another cake on top and another layer of green cream. Put the third cake on top.
Cover the entire cake with the reserved whipped cream (without colouring), first the sides and then the surface. Spread the cream well with the spatula so that it is smooth.
Decorate the cake:
Place the blue cream in a piping bag with a star nozzle. Put the cream surrounding the surface of the cake and surrounding the base.
Decorate the birthday cake with some candles and other decorative elements.
tips and tricks
If you have leftover coloured cream, you can use it to decorate the cake with the help of the piping bag.
If you don’t like the dry cake and you want the cake to be juicier, you can moisten the cakes with syrup, juice or a little milk or ice cream cake by layering ice cream. Then, when you assemble the cake, spread the liquid over the cake with the help of a brush and let it soak.