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Continued: Recipe: Grand Champion Sponge Cake

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  • Last update: August 20, 2014 - 2:20 PM

Gently scrape the batter into an ungreased, 10-inch tube pan with a removable bottom. Using a dinner knife, slowly crisscross through the batter several times to eliminate any large bubbles.

Bake for 45 to 50 minutes, not opening the oven door until at least 40 minutes have passed. The cake is done when the top no longer appears moist in any cracks.

Invert cake pan over a bottle and let it rest upside-down until thoroughly cooled, about 2 hours.

Remove the cake from the pan by carefully sliding a thin knife between the cake and the pan, and from the inner tube. Using the tube, lift the cake from the pan and run the knife around the pan’s bottom to release the cake. Invert onto a plate and serve.











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    With careful measurements and a gentle touch, you can achieve an ethereal spongecake worthy of a State Fair ribbon.

  • Steps for success: 1. The finished product — spongecake. 2. Slowly add the sugar to the egg whites while mixing. 3. Mix the egg whites and sugar to a peak. 4. Mix the dry ingredients and egg yolk mixture for 4 minutes, until the batter ribbons off the mixer blade. 5. Gently fold the mixtures together from the bottom of the bowls. 6. Pour the batter evenly into the pan. 7. Before baking, remove large air bubbles with a flat-edged knife.

  • Slowly add the sugar to the egg whites while mixing. ] (SPECIAL TO THE STAR TRIBUNE/BRE McGEE). ]

  • Mix the egg whites and sugar to a peak. ] (SPECIAL TO THE STAR TRIBUNE/BRE McGEE)

  • Mix the dry ingredient and egg yolk mixture for four minutes until the mixture ribbons off the mixer blade. ] (SPECIAL TO THE STAR TRIBUNE/BRE McGEE)

  • Gently fold in the mixtures together from the bottom of the bowl. ] (SPECIAL TO THE STAR TRIBUNE/BRE McGEE)

  • Remove large air bubbles caught in the cake batter with a flat-edge knife. ] (SPECIAL TO THE STAR TRIBUNE/BRE McGEE)

  • Pour the batter evenly into the bundt pan. ] (SPECIAL TO THE STAR TRIBUNE/BRE McGEE)

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