The secret ingredient in light-and-fluffy sponge cakes is air. So, if you've ever had trouble creating this classic cake, just follow these easy tips to make sponge cake perfectly every time.
Baking is a science, so measure all of your ingredients carefully for best results. Sift your flour three times to aerate it and remove any lumps. This helps create a light sponge. Also make sure your eggs are at room temperature.
When you start beating the mixture, use electric beaters on high speed to create air pockets. Then, to keep it light and airy, reduce the speed to medium and beat for 5 minutes or until a ribbon trail forms when the beaters are lifted. Don't beat for too long, as this can cause the mixture to become thin and lose its volume and airiness. When adding dry ingredients, use a large metal spoon to gently fold the mixture until just combined. Don't use a wooden spoon - they're thick and heavy, and can cause the mixture to lose air.
Don't open the oven door while your sponge cake is baking, otherwise it can flop in the centre. When your sponge is cooked, it will come away from the sides of the pan, and spring back when touched lightly in the centre
capucinnno cake ( roti rasa capucino)
250g softened butter, plus extra for greasing
280g self-raising flour
250g golden caster sugar
½ tsp baking powder
150ml pot natural yogurt
1 tsp vanilla paste or extract
1 tbsp cocoa powder, plus extra to dust
100ml strong coffee (we made it with 2 tbsp coffee granules)
For the icing
140g icing sugar, sifted
350g mascarpone or soft cheese
few chocolate-covered coffee bean
1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm baking or roasting tin and line with baking parchment. To make the sponge batter, beat the butter, flour, sugar, baking powder, eggs, yogurt, vanilla, cocoa and half the coffee in a large bowl with an electric whisk until lump-free. Spoon into the tin, then bake for 25-30 mins until golden and risen and a skewer poked in comes out clean. Drizzle with some of the remaining coffee.
2. Cool in the tin while you stir the icing sugar into the mascarpone. Spread over the cooled cake, dust with a little cocoa and scatter with the coffee beans.
demikian semoga dapat bermakna bagi anda dipublikasikan oleh +Rinal Purba