Vanilla Sponge Recipe

I tried the recipe Victoria sponge is allowed and the Madeira which I think is too dry, are there other vanilla sponge cake recipes I can try soft and light, or if someone can tell me whose recipe for a professional would do that I can reproduce at home please.

Ingredients


Sponge
175g unsalted butter
175g caster sugar
3 eggs, beaten
175g cake flour


Filling
3 c. tablespoons strawberry jam
500ml double cream

1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.

2. Cream butter and sugar until light and fluffy, then slowly add the beaten egg.

3. Stir in sifted flour and spoon the mixture into the prepared cake pans.

4. Bake for 20 minutes. Let cool, then remove from cans.

5. Whip cream until thick and use to fill the sponge with jam.

6. Sprinkle generously with icing sugar to serve.

The recipes presented here, where the same amount of ingredients are applicable revenue Victoria sponge, they may be amended for the sponge as you want. add flour to make margin heavier, or more to make more fat sugar or more to make it softer, more baking powder to make it lighter. That is what would a professional, there is no chance to use more ingredients that make a sponge cake, because these are the ingredients.

You can sponge more moist by adding more liquid, and make sure you use large eggs.

For Victoria sponge, add a bit of dessert spoons of milk (as much as you add the eggs) and help you.

Another option is a sponge lemon. Grate the zest of a couple of lemons and add to the mixture together, then squeeze, mix the juice with powdered sugar and pour over cake as soon as you remove from oven.

Basic Sponge Cake

6 eggs
6 egg yolks
1 cup sugar
1 cup sifted flour
1 / 2 cup clarified butter, cooled
1 tbsp tea. vanilla


Preheat oven to 350 degrees.

Mix together eggs, yolks and sugar in a bowl.

Place the bowl in a saucepan containing hot water, but not enough to touch bottom of bowl. Place both over low heat, water does not boil.

Beat the mixture constantly as it heats. You can tell when the beaten eggs are warm enough by dipping a finger in them, and not more than 1 drop should fall off your finger.

Remove from heat and beat with an electric mixer at high speed for about 15 minutes, or until the mixture cools and is very soft. The genoise mixture will triple in volume and consistency of whipped cream.

Sprinkle the flour into the mixture. At the same time gradually add the clarified butter and vanilla. Fold into the mixture very carefully and delicately.

Grease and lightly flour your recipe needs.

Layer cake pans or jelly roll pan. Pour in the batter.

Bake in an oven at 350 degrees for 25-30 minutes or until cake is golden and slightly reduced the gap form the sides of the pan. Immediately remove cakes from pan or mold and place on a cooling rack.

NOTE: You could not find praline, do without! It is much more than needed for a mold 1 liter. I am a liter and a 2 liter freeze. The chocolate icing is much to thin, try much less water or frost with successive thin layers, chilling in between. The sponge cake recipe is too much for a jelly roll pan

SPONGE GINGER CAKE

1 / 2 cup buttermilk
molasses 1 / 2 cup
1 / 4 cup butter
1 egg
1 / 2 teaspoon ginger
2 cups flour
3 / 4 c. teaspoon baking soda

Beat together the molasses, butter, egg, buttermilk and ginger. Stir in the flour and baking soda, dissolved.