Abstract: Sponge cake is a type of puffy snack that uses the foaming properties of egg whites to fill the egg liquid with a large amount of air and add flour to bake it. Because its structure is similar to a porous sponge, Named after it, also known as foam cake, sponge cake and chiffon cake are two different cakes. They have certain differences in taste, production methods, uses, etc. Sponge cake is a relatively easy cake to make. Here are several sponge cake recipes and production methods. Let’s take a look. 1. What are the two ways to make sponge cake?
In the process of making sponge cake, there are generally two ways: one is "angel cake" that only uses egg whites instead of egg yolks, and the other is "angel cake" that uses egg whites instead of egg yolks. A whole-egg "yellow sponge cake", so the recipes vary.
1. Angel cake is made of egg whites, sugar, flour, fat, etc. in a ratio of 5:3:3:1. Since egg yolk is not used in the formula, its foaming performance is very good. The internal structure of the cake body is relatively delicate, white in color, soft in texture, almost fluffy.
2. There are generally two traditional recipes for yellow sponge cake: one is eggs, sugar, and flour in a ratio of 1:1:1, and the other is eggs, sugar, and flour in a ratio of 2. :1:1. The difference from angel food cake is that it not only uses egg whites, but also egg yolks. If it is made properly, the quality of the finished product is the same as angel food cake.
2. Sponge cake recipe and production method
Method 1
Raw material formula:
1. Sponge cake embryo material: fresh 3 eggs (180g), 90g sugar, 90g flour, 40g butter, 1/4 teaspoon vanilla extract.
2. Fresh cream ingredients: 1.5 cups of liquid fresh cream (400ml), 3 tablespoons of sugar, a tablespoon of foreign wine (rum), 1-2 teaspoons of milk, and some fruits.
3. Wine-flavored syrup: 50g sugar, 100g hot water, 1 teaspoon rum (do not add wine until the sugar and hot water have completely cooled, otherwise the alcohol will evaporate).
Preparation method:
1. Beat the egg yolks, add half the amount of sugar and stir evenly.
2. Beat the egg whites, add the remaining sugar (add in 3 times), beat evenly each time until neutral foaming (even if the pot is turned over, the egg whites will not fall down) ).
3. Add 1/4 of the egg whites to the egg yolks and mix evenly with a whisk.
4. After stirring evenly, pour in the remaining egg whites and stir with a rubber spatula until no white lines (proteins) are visible.
5. Add the sifted low-gluten flour and corn flour in two batches, and stir with a rubber spatula until the powder is no longer visible.
6. Pour the batter into a mold lined with baking paper, gently tap it on the table a few times to remove air bubbles, and bake for 40 minutes at 175°C (note when baking, if the oven If the fire is at the top, place the baking sheet in the middle or lower part of the oven)
7. When the cake is baked, insert a bamboo skewer into the center of the cake. If there is no material on it, bake it. Baking is done.
8. Place the cake on a cooling rack to cool. After the cake is cooled, cut off the top and bottom layers of the cake, then cut it into 3 cake slices. Peel and slice the kiwi fruit, and then place them. On a paper towel.
9. Beat the fresh cream with granulated sugar, then add foreign wine and mix evenly. Use a cake slice as the bottom layer, brush it with wine-flavored syrup, then spread a thin layer of fresh cream and place the macaque on it. peach, then spread a layer of fresh cream on it, and finally spread fresh cream on the entire cake to decorate the cake.
Method 2
Ingredients:
300 grams of eggs (6 pieces), 200 grams of low-gluten flour, 150 grams of fine sugar, vegetable oil or melted butter 50 grams.
Preparation method:
1. Prepare the materials. Take the eggs out of the refrigerator and warm them up in advance, and sift the flour.
2. Prepare a slightly larger basin, break the eggs into the basin, and then pour the fine sugar in one go.
3. Take a pot, put hot water in the pot, heat the egg bowl in the hot water, and beat the eggs with an egg beater.
4. With continuous whipping, the egg liquid will gradually produce dense foam and become thicker and thicker. Beat the eggs until you lift the whisk and the lowered egg batter does not disappear immediately, and clear lines can be drawn on the surface of the egg batter in the basin. (The whole whipping process takes about 15 minutes)
5. Pour in the low-gluten flour in three to four times, and use a rubber spatula to carefully stir from the bottom up to mix the egg batter and flour evenly. Do not stir in circles to prevent the eggs from defoaming.
6. Pour vegetable oil or melted butter into the mixed cake batter, and continue to mix evenly.
7. Line a baking pan with parchment paper and pour all the cake batter into the baking pan.
8. Smooth the cake batter, lift it up and shake it vigorously on the ground a few times to smooth the surface of the cake batter and knock out the large bubbles inside. Put the baking sheet into a preheated 180°C oven and bake for 15-20 minutes. Insert a toothpick into the inside of the cake. If the toothpick does not stick to the cake when you pull it out, it means it is done.
3. How to make sponge cake soft and soft
To make a sponge cake well, the most important thing is to beat the egg liquid.
The collapse, shrinking and defoaming of sponge cake are all related to the beating of egg whites. Only when the egg liquid is beaten well will the baked cake be fluffy and soft.
How do you know whether the dispatch is in place? Generally speaking, the egg liquid is required to turn white and increase in volume. When the egg liquid is lifted up, the dripping speed is very slow, and it drips into the basin and disappears very slowly. Some friends have introduced egg liquid to draw horoscopes, which disappear very slowly. This method is more difficult to judge, and sometimes it feels like it will not disappear.
4. The difference between sponge cake and chiffon cake
1. Different taste
In terms of taste and texture, sponge cake and chiffon cake are very different. Big difference. Sponge cake mainly uses butter. The sponge is relatively strong and has a strong egg flavor. Chiffon has a soft texture and light taste. The secret to light and fluffy chiffon cake is using vegetable oil. Everyone's preferences are different, and there is a certain sensory gap between the two cakes.
2. Different methods
(1) Egg beating: There are two types of sponge cake: split egg type and whole egg type, while chiffon cake only has split egg type.
(2) Timing of adding powder: For sponge cake, the protein paste and egg yolk paste are mixed evenly and then mixed (whole egg sponge is mixed with whole egg paste), for chiffon cake, it is mixed with egg yolk paste. Add after mixing.
(3) Baking temperature: sponge cake is higher and chiffon cake is lower.
(4) Whether to invert the chiffon cake: Invert the chiffon cake immediately after it comes out of the oven (not used for chiffon, Boston pie and chiffon cake rolls), sponge cake is optional.
(5) Anti-stick and grease-proof baking molds: Chiffon cakes cannot use anti-stick molds (unless lined with paper) and cannot be greased, but sponge cakes can.
3. Different uses
Usually, the birthday cakes or other decorative cakes we buy are made of sponge cakes, because sponge cakes are much stronger than chiffon cakes, and They have strong holding power and will not deform after the decoration is completed. Chiffon cake is very soft and delicious when used as cupcakes.