N3 kali ni cara2 membuat Sponge Cake - using sponge mix and guna tepung biasa. My option adalah sponge mix ...
- 250 gm sponge mix (vanilla/chocolate or any flavour as u desire)
- 5 biji telur gred A
- 60ml air masak suhu sederhana (if nak letak perasa like pandan, put with this boiled water)
- 60ml corn oil or butter - i used butter, melted
- 1/2 tsp ovelette
- 1 tsp bicarbonat soda
- 1 tsp baking powder
- 1 tsp vanilla essence
- Pukul telur sampai betul2 kembang (this will takes approximately 15 minutes if using my mixer ! but depends on the mixer jugak, mine TENSION LEVEL is only 1-2-3, if guna KITCHENAID mcm Martha Stewart selalu guna tu i think 8-10 mins enough kot sbb the TENSION LEVEL is 1-6 !), mine punya National brand zaman dedulu but still mantap u, still awet muda and POWERless tau, hehehe !! ). Meanwhile tu bolehlah ayakkan sponge mix + gula icing + baking powder + bicarbonat soda ! (even sponge mix mmg dah ada gula but if you sift and then the granule gula tu dah remains, so add up between 2-4 tbsp somemore according to ur sweetness taste level !)
- Lepas tu masukkan sponge mix sikit2 sampai habis ...Masukkan ovalette. Pukul lagik another 15 minutes (Trust me! ..I've been tried out for 8mins, 10mins and 15 mins gives me the BEST RESULT though !!, This is by my own experience ok to get the very very delicate status/stage)
- Masuk air panas (boiled water, if nak letak perasa like pandan, put bersama this air) sikit2. Masukkan oil or mentega cair, pukul lagik sampai jadi mcm ice cream peak for another 15 mins, jenuh menunggu but worth it when you saw the 'spongy and springy' sponge cake, we called it Ribbon like stage or Ice Cream peak !
- This is how it should be looks like after u baked for about 35-40 mins using the 155 degree celcius (155 ºC = 311 ºF)
This is how i wanna get the Flat Surface Cake ..U may followed this Amoi method - http://www.youtube.com/watch?v=XthNelzetq4&feature=BFa&list=PL0BDA544EF7C43E3A&lf=mh_lolz&index=4, only prob is where to get the wire rack (plz go to minutes 5.40 for faster view !! search all over Melaka for this ...but frust ..kat e-bay pun tarak, amoi tu buat sendiri ke apa ? heheh !
This is just a super quick and easy tutorial on how to have your cakes coming out of the oven level.You can also level your cakes after they have been baked, a method that almost all bakers use, but this helps you get an even cake layer prior to baking.The first thing you should so is start with a good recipe! If your recipe has the proper ration of baking powder and/or baking soda, you should have evenly distributed cake coming out of the oven.
Every time I make my favorite chocolate cake, it comes out perfectly. Its like Ina Garten knows how to cook or something.
Now, on to the baking!
Start with a clean pan. This is a six inch pan I got from Walmart.
I have added strips of towel around the edges. Be sure to soak them first!! Just wring out the excess water and wrap around your pan.
Those towel strips are just my cheap version of these Cake Strips from Wilton.
Photo courtesy of Wilton
Mine are old. Tattered. Used.
(but only if its not weird to love tattered towel strips. If it is weird then I so do not love them.)
Now, get a solid layer of cooking spray in your pan. You can also use the butter and flour method, but that is slightly time consuming and the new baking sprays work just as well.
I try to make sure the sides are fully covered. This helps the cake break away from the sides more easily.
Now add your batter. I typically set my timer for five minutes less then the recipe suggests… this way I canmonitorthe cake closely in the final baking stages. Have a toothpick or small sharp knife on hand to test cake.
If there are cracks insert into the cracks, otherwise just insert into middle of cake. If it comes out clean or with one or two crumbs, you are good to go!
*I once heard a famous baker say, "If you toothpick comes out clean your cake is over cooked and will be dry."Just thought I'd share.
Here is the cake out of the oven. Slightly brown on top. Has pulled away from the sides.
And is totally level.
Now, I am a fairly new baker and am always learning and I certainly own one of these handy dandy inventions.
And use it often! Not every recipe isperfectlycalibrated, and not every baker oven is perfect either.
You can also use a long, sharp serrated knife to cut off any dome or excess on your cake. When I do that I almost always end up with a lopsided cake.
Those are just a few tips that have helped me, and I hope they can help you too.
And with any luck, you will get to see the final product of that rainbow speckled cake very soon!
A very smart reader (lunanoir)just sent this fabulous tip!
I recently learned through a bon appetit recipe for a chocolate raspberry cake that if your cake comes out domed, while it's still hot from the oven (and in the pan), press it down your hand after covering it with a clean dishcloth or a paper towel.
Worked like a charm.
- 8 Eggs, separated into whites and yolks
- 190 g / 6.7 oz sugar
- 95 g / 3.3 oz flour
- 55 g / 2 oz corn starch
- 45 g / 1.6 oz butter, melted
- Vanilla extract
4. Basuh perlatan mixture untuk memukul putih telur pula. Pastikan semua tools ada grease/minyak or kotoran FREE...ini disebabkan sebarang kesan dan kotoran boleh menjejaskan kegebuan egg white tadi.
5. Putar egg white... sehingga gebu or dipanggil 'Soft Peak' stage. Selepas itu masukkan gula sedikit demi sedikit. Soft peak tu seperti gambar dibawah ...Selepas mencapai stage ni offkan mixer.
6Combine yolks and whites. Now introduce the egg yolks to the egg whites mixture. Add the whipped egg yolks into the egg whites and fold them in with the rubber spatula. Make sure not to over-mix. See How to Fold in Egg Whites for more details.
7Complete the batter. Next, introduce the flour and corn starch to the eggs. Start by combining the flour and the corn starch in the sieve. Using your hands, slowly sift it into the mixture. Sifting the flour will increase the amount of air in the cake, helping to make it even lighter. Fold it all together remembering again not to over-mix and then add the melted butter to the batter, combining it in briefly.
8Bake. Using the rubber spatula, transfer the batter into the lined spring-form pan.
- Spread the batter evenly with the rubber spatula and give the pan a few good shakes to remove any air pockets that might remain.
- Put the cake into the oven and allow it to bake.
9Remove the cake. After around 30 minutes, test the cake to see if it is ready. Insert a wooden skewer into the centre of the cake. The cake is ready when the skewer comes out free of any batter (cake mixture).
10Set it aside to cool before removing it from the pan.
11Once the cake is totally cooled, take a sharp knife and run it around the outside of the cake.
12Remove the cake from the spring-form pan. It is now ready for icing (frosting) or adding jam (jelly), cream and other fillings.
- Add cocoa powder if you want to have a chocolate sponge cake.
- Make two or more cakes for a layered sponge. Double or triple the recipe ingredients if you are adept at mixing quickly; otherwise, make the additional cakes separately so that each cake remains light and fluffy.
- Serving Suggestions: Although sponge cake can be eaten as it is, it can be used as the base for many different layered cakes.
- You can use butter paper in bottom before pouring the mixture in.
- When you are done make sure you enjoy eating it. It tastes even better if you share it with your friends.
- A fail-safe method for cleaning your mixing bowl well before whisking the egg whites is to cut a lemon in half and rub the bowl with the fleshy side of the fresh lemon as the citric acid ensures a fat-free whisking bowl.