Monday, April 23, 2012

French Sponge Cake

Ingredients
1 cup cake flour
2 tsp baking powder
6 large egg yolks
6 large egg whites
2/3 cup sugar (for egg yolks)
2 tsp vanilla extract
4 tbsp sugar (for egg whites)
6 tbsp salted butter (melted)
2 tbsp water
2 tbsp oil
1/2 tsp cream of tartar

Step 1. Sift cake flour and baking powder into a bowl, then set aside.

Step 2. Separate egg whites from egg yolks.

Step 3. Beat egg yolks and 2/3 cup sugar together, when mixture is thick and light yellow color add 2 tsp vanilla extract, continue beating for 2 more minutes.

Step 4. In a separate bowl, mix together 6 tbsp melted salted butter, 2 tbsp water, 2 tbsp oil.

Step 5. Pour butter mixture to the egg yolk mixture and hand mix.

Step 6. Add flour mixture to the egg yolk mixture and hand mix.

Step 7. In a separate bowl, beat egg whites and cream of tartar until frothy.

Step 8. Add 4 tbsp sugar to egg white mixture and continue whipping until stiff peaks form.

Step 9. Gently fold in a quarter of egg whites into the egg yolk mixture, then repeat for the rest of the egg whites.

Step 10. Pour batter into 10 inch pan that is oiled and covered in wax paper, then bake for 15 to 20 minutes in 350F until toothpick come out dry.

Step 11. IMPORTANT STEP - To keep the cake from collapsing later, once you remove the cake from the oven, drop the cake pan from a foot high onto a flat surface.

Step 12. Let the cake cool in the pan for about 5 minutes then remove into a cooling rack.  Your cake is now ready to be decorated.


43 comments:

  1. i just watched you on youtube- i love your tutorials!!! keep up the great work- you are so talented!

    this sponge cake looks yummy! what oven temp would i bake it at?
    also, if i want to do 6" pans, what do you suggest with timing? would it be the same? i'm going to do a 3 layer... getting experimental here for my parents 51st anniversary! will one recipe be enough for 3 6" pans?

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  2. Hi. I can't believe I did not put the temperature! How silly. I set the oven at 350F. For 6" pans, 15 minutes should do. I definitely think this recipe will be enough for three 6" pans. Just pour them out evenly across the three. Good luck!

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  3. Hi Anh!

    I would like to make this sponge cake 'cause it looks so moist and yummy but I don't quite understand step 11??? Do I flip the pan over like we do for angel cake??

    Thanks and keep up the good work!

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    Replies
    1. Hi Michelle. :) Yes, Step 11 is confusing. What I mean is to take the cake pan out of the oven and immediately drop the whole pan right side up (with cake inside) onto a flat surface. Don't flip it. You don't want to take the cake out of the pan. I learned this from another baker. It seemed counter intuitive at first. It would seem like it would cause the cake to collapse. And in a way it does collapse it a bit. We are forcing it to collapse earlier rather than later. But it does make a big difference. It creates a much more consistent texture throughout the cake. Please let me know if it works out for you as well. I would really like to know.

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  4. Hi thanks do much for your tutorials on you tube, I would love to make this sponge cake but I don't understand the American. Measurements because I'm used to measuring in grams in Uk. Secondly which buttercream recipe is best for making the rose cake thanks for your help

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    Replies
    1. Olay, I've left a link for you at the bottom. Convert.exe is a handy tool to convert a vast number of things. I've used it for many years. After downloading, please run your own antivirus program on the file just to be safe, though! (c;

      http://joshmadison.com/convert-for-windows/

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    2. Thanks for the conversion link Cindy!

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  5. Hi Olay, I'll work on putting conversions into the recipe. I use a whipped cream based icing instead of buttercream because whipped cream icing is much lighter. It's just a preference of mine. I use a product called Pastry Pride. That may not be available in the UK, but I posted a video on another whipped cream icing recipe. Here's the link: http://youtu.be/zfjKWnk_HVk

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  6. Hey Anh,
    All of your recipes look amazing:)
    I am going to make your rose cake for my grandmothers birthday.
    Thanks for the recipe

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    Replies
    1. That's wonderful. Please post back and let me know if your grandmother likes the cake. :)

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  7. Hi Anh, I just love all your cakes and their designs they're absolutely amazing, so I thou I'd try it out. Could you please covert your recipe into grams, I would really appreciate it. I would like to bake the rose cake for my mums birthday. Thank you

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  8. Hi anh can u teach me how to make a bday cake or are all yr cakes sponge?so desperate to bake q bdqay cake with rose frosting..pls help

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  9. could i make this recipe with cocoa powder :) or do you have a good chocolate sponge cake recipe !

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  10. hi, can i use the same recipe to do cupcakes ?? and also want to know that if i can use all purpose flour insted of the cake flour !!.. i love your recipes..

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    Replies
    1. Hi Erendira. Yes absolutely, I've used this recipe to make cupcakes. It's a very airy fluffy cake, so you get very light cupcakes.

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  11. I thought this link might be useful to you, since I see above that someone has asked to have the ingredient list converted to metric. I've used this convert.exe file for years. Save it to your hard drive in a location where you'll be able to find it later. (I created an AAA folder on my computer which is where I organize all my saved files. You can create folders inside that folder to organize everything to your hearts content!) Here's the link:

    http://joshmadison.com/convert-for-windows/

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  12. Hi Anh

    I am going to make this recipe for my parents suprise anniversary party and i need to make an 8" & 10" will this recipe work for an 8" would i have to half it?

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  13. Hey Anh was thinking about making the fruit basket cake for my moms birthday party this Sunday and found your video online,my question was do I double the recipe for the cake or do I slice it in half,also I have two 9 inch cake pans,how long would I have to bake them for?

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    Replies
    1. Hi Ian. If you can double the recipe I think it can create a much more dramatic cake if it's tall and thick. If your mom likes fillings I would slice them in half and put more layers in between. In terms of baking time, my best suggestion is to check the cake regularly. If it looks light golden brown, I would use a toothpick to test the middle if it's done. Even with my own oven, I regular check even when I set a timer. Some days it just cooks hotter and I don't want the cake to get dry. Goodluck with your mom's cake! Sorry I could not give more specific advice.

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  14. Sorry I'm still not understanding step 11 can

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    Replies
    1. Hi Irma, yes Step 11 is confusing.

      You take the cake pan out of the oven and drop it on the floor. That's it. :)

      This settles the cake evenly. It may seem strange because you would think it would flatten the cake too much, but it does help even out the texture of the cake.

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  15. Hi ann do you have any choc cake sponge recipie and also can you provide smaller cake measurments.

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  16. Hi Anh is the oven time and temp the same for cupcakes and have you ever flavored this cake to taste different like added citrus flavoring to the batter?

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  18. Hi Anh..Just made this cake and did the pink rose frosting ..the cake turned out delicious and pretty .Thanks!

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  19. I cup of flour is me how many gram.? If use self raising flour can?

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  20. Hi Anh..Thank you for the video tutorial. I have been struggling unsuccessfully to make a chiffon/genoise or sponge cake and my cakes came out dense. I think where I went wrong was with the consistency of my egg whites and egg yolks. I can't wait to try out your recipe!

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  21. Is it 6 tbsp of butter melted or 6 tbsp before melted?

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  22. Big very good video tutorial
    Thank you
    Patricia
    France Paris

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  24. Dear Anh, I'm Audrey from Madrid (Spain) I really like your work and your videos. You explain it so well!!
    I would like to do this recipe but with chocolate. Do you know wich quantity of chocolate I'll need?
    Thank you.
    Regards.

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  25. Hi Anh on the video you wrapped an a wet 'insulator' around the cake tins before baking. What is it and where can I buy it please? Thanks

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  26. Hi Anh....do we need to preheat the oven? I have only 24cm cake pan...can i use 24cm cake pan to this cake batter?

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  27. hii mam ,,,
    what is cream of tartar n from where i can get that ???

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    Replies
    1. in the spice section. it took me a while for that too. good luck.

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  28. I just finished mixing the batter. It's in the oven now. One questions, when I mix the flour in the egg yolk why it gets so hard... not watery like yours. Is there any steps that I missed. Thanksl.

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  29. Hi Ann today I make the cake following your steps and it came out success..so happy. Thanks. Hope u have steps to show how to decorate the cake.

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  30. really your blog is interesting and truly its quite simple and understandable and believe me with your kind of method I'm a proud trainer too. Thanks

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  31. hi, can I use baking soda instead of baking powder? is it the same? sorry heheh got confused :-)

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  32. I'm from Brazil. Loved recites his cake. thank you

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  33. Hi Anh thank you for the recipe as well as the video tutorial. Your cakes look so beautiful, tall and fluffy. Thanks for that useful tip on dropping the pan once it's out from the oven. My sponge cake always sank. Hopefully my next one won't. Thanks again.

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  34. This recipe is wonderful! It turned out moist, fluffy, and was delicious. Thank you! I'm addicted!

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