The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE: https://cakesbymk.com/recipe/light-ai...
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This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS: • How to whip egg whites to SOFT, MEDIU...
INGREDIENTS:
Sponge Cake
⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
½ cup (60 g) cornstarch
¼ tsp baking powder
¼ tsp salt
4 large eggs - whites and yolks separated
⅛ tsp white vinegar
⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
1½ tbsp warm water - not boiling
2 tsp vanilla essence/extract
2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
½ cup (100 g) white granulated sugar
½ cup (110 g) boiling water
Whipping Cream
2 cups (375 g) cold whipping cream
2 tsp icing sugar - also known as confectioners sugar/powdered sugar
½ tsp vanilla essence/extract
1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
1 batch of my raspberry jam filling recipe: https://cakesbymk.com/recipe/raspberr...
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