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)
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.
i just watched you on youtube- i love your tutorials!!! keep up the great work- you are so talented!
ReplyDeletethis 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?
Boa Noite ... Gostaria de sabe qual o nome , da fita que é coloca em volta da forma , pelo lado de fora ... Obrigada !!! ...
DeleteHi. 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!
ReplyDeleteHi Anh!
ReplyDeleteI 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!
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.
DeleteHi 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
ReplyDeleteOlay, 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;
Deletehttp://joshmadison.com/convert-for-windows/
Thanks for the conversion link Cindy!
DeleteHi 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
ReplyDeleteHey Anh,
ReplyDeleteAll of your recipes look amazing:)
I am going to make your rose cake for my grandmothers birthday.
Thanks for the recipe
That's wonderful. Please post back and let me know if your grandmother likes the cake. :)
DeleteHi 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
ReplyDeletego to king Arthur flour for ingredient chart its the best
DeleteHi 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
ReplyDeletecould i make this recipe with cocoa powder :) or do you have a good chocolate sponge cake recipe !
ReplyDeletehi, 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..
ReplyDeleteHi Erendira. Yes absolutely, I've used this recipe to make cupcakes. It's a very airy fluffy cake, so you get very light cupcakes.
DeleteI 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:
ReplyDeletehttp://joshmadison.com/convert-for-windows/
Thanks for sharing the link Cindy!
DeleteHi Anh
ReplyDeleteI 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?
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?
ReplyDeleteHi 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.
Deletei dont hv cream of tartar n how ?im beginer n learning to mk cake but always no good so please tell me about if im not put cream of tar tar .thank you
DeleteSorry I'm still not understanding step 11 can
ReplyDeleteHi Irma, yes Step 11 is confusing.
DeleteYou 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.
Anh,
DeleteIn saw your video on YouTube and read a previous response here from you that you drop the cake right out of the oven by holding it right side up (about a foot from a counter) and drop it..This shocks the cake so it doesn't collapse in the center as it cools.
Not sure what you meant by dropping it on the floor, unless this is not an authentic response from you.
Seems a bit drastic and something that I don't think you would personally do or post here on your blog.
Hi ann do you have any choc cake sponge recipie and also can you provide smaller cake measurments.
ReplyDeleteHi 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?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHi Anh..Just made this cake and did the pink rose frosting ..the cake turned out delicious and pretty .Thanks!
ReplyDeleteI cup of flour is me how many gram.? If use self raising flour can?
ReplyDeleteHi 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!
ReplyDeleteIs it 6 tbsp of butter melted or 6 tbsp before melted?
ReplyDeleteBig very good video tutorial
ReplyDeleteThank you
Patricia
France Paris
This comment has been removed by the author.
ReplyDeleteDear Anh, I'm Audrey from Madrid (Spain) I really like your work and your videos. You explain it so well!!
ReplyDeleteI would like to do this recipe but with chocolate. Do you know wich quantity of chocolate I'll need?
Thank you.
Regards.
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
ReplyDeleteHi Anh....do we need to preheat the oven? I have only 24cm cake pan...can i use 24cm cake pan to this cake batter?
ReplyDeletehii mam ,,,
ReplyDeletewhat is cream of tartar n from where i can get that ???
in the spice section. it took me a while for that too. good luck.
DeleteI 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.
ReplyDeleteHi 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.
ReplyDeletereally 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
ReplyDeletehi, can I use baking soda instead of baking powder? is it the same? sorry heheh got confused :-)
ReplyDeleteI'm from Brazil. Loved recites his cake. thank you
ReplyDeleteHi 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.
ReplyDeleteThis recipe is wonderful! It turned out moist, fluffy, and was delicious. Thank you! I'm addicted!
ReplyDeletehow if i dont put cream of tar tar because i dont hv it n trying searching in the shop but no hv cream of tartar .please help n gv me answer .thank you
ReplyDeleteI found it online at amazon, or you can use lemon lemon juice
DeleteI found it online at amazon, or you can use lemon lemon juice
DeleteHi Anh
ReplyDeleteLove the video, I'm trying to make the sponge for my granddaughter Birthday party,
I would like to know how deep are your cake pans. 2 or 3 inch deep
Thank you so much for this recipe. I tried it for the first time today and followed your exact method and it was perfect! I made a two-tier cake with a buttercream frosting. It looked really professional but best of all it tasted really good. My whole family loved it so I will definitely be making it again! Thank you.
ReplyDeleteHi,
ReplyDeleteWatched your video. Saw that you used 1 & 1/4 stick of butter. Is the recipe 6 tsp = 1 & 1/4 stick of butter? Pls help. Thanks in advance.
thanks for the recipe !
ReplyDeleteMay you make a video to show how to make the cream for birthday cake?
Thanks,
Kristy,
What's cupcake flour
ReplyDeleteOn this web site it says beat egg whites until stiff perks form but on your video it says only soft to medium peaks which is correct
ReplyDeleteI tried this recipe a couple of times now. Not sure whats up with my baking, but seems I need to bake it about an hour at 350F. I have a convection oven, with a thermometer inside. no way this will cook in 15-20mins. Anyone manage to get this recipe baked in 15-20mins???
ReplyDeleteconvention oven is for poor people so go get an actual one and it works similar to a microwave so...
DeleteDear Beaker Anh Hong! The demonstration of the Sponge Cake by the Bautifull and Prestiguieuse Vietnamese Chef was the most explicit and educated, and I am looking farwad to bake that particular Cake for My Familly sun! Compliment to Our Gracieus Chef. Thank You!👍 👌 💟 👏 🎂⭐⭐⭐⭐⭐❗
ReplyDeleteThank You Google!
ReplyDeleteThank You Google!
ReplyDeleteDear Beaker Anh Hong! The demonstration of the Sponge Cake by the Bautifull and Prestiguieuse Vietnamese Chef was the most explicit and educated, and I am looking farwad to bake that particular Cake for My Familly sun! Compliment to Our Gracieus Chef. Thank You!👍 👌 💟 👏 🎂⭐⭐⭐⭐⭐❗
ReplyDeleteIm new to Youtube, especially actively participating. Its a lil time consuming bt so worth it!With some of my limitations this is a great way to learn, share! Im self-taught in decorating & baking wA concentration more in decorating. I cant wait to try this recipe!The one sponge I did try 5 yrs ago was flavorless & dry. This looks heavenly! It looks like you used a 10x3" pan & the cake is so nice & deep. Thanks for sharing, will hit U back after I make! :)
ReplyDeleteIm new to Youtube, especially actively participating. Its a lil time consuming bt so worth it!With some of my limitations this is a great way to learn, share! Im self-taught in decorating & baking wA concentration more in decorating. I cant wait to try this recipe!The one sponge I did try 5 yrs ago was flavorless & dry. This looks heavenly! It looks like you used a 10x3" pan & the cake is so nice & deep. Thanks for sharing, will hit U back after I make! :)
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHi do you have a good chocolate cake recipe for a wedding? Please
ReplyDeleteHi Anh, I've tried your recipe a few times exactly as your video but my cakes do not rise as much as yours....I even purchased the baking powder you used and the baking strips. Any ideas? Thank You so much for this recipe x
ReplyDelete