What is the secret to a light sponge cake?

What is the secret to a light sponge cake?

Eggs must be at room temperature and butter soft, without being greasy. Creaming simply means beating butter with sugar until light and fluffy, trapping tiny air bubbles. The air bubbles you’re adding, plus the CO2 released by raising agents, will expand as they heat up, and the cake will rise.

Does cake need fat?

Fat provides moisture and tenderness to everything from cakes to croissants. Not to mention, it can also contribute rich flavor (hello, butter), decadent mouthfeel, and even help certain baked goods rise effectively.

What happens if you don’t put fat in cake?

Texture. When it comes to the texture of baked goods, butter serves to make them softer. In fact, it’s not just butter; fat, in general, can make your baked goods more tender as they shorten gluten strands. No fat means that nothing will slow down the formation of gluten strands.

How to make Grandma’s fat free sponge cake?

Grandma’s Fat Free Sponge Cake Recipe Ingredients 2 eggs, weighed with shells on Equivalent weight of the 2 eggs in sugar (roughly 4 oz but do check!) Equivalent weight of 2 eggs in Self Raising flour Method Beat eggs and sugar together until pale and thick Fold in the sifted flour gently with a metal spoon

What kind of flour do you use to make sponge cake?

Flour – You can use self raising flour or all purpose flour also known as plain flour. See notes in the recipe card. Flavoring – Vanilla extract. Rub the inside of the baking pan with some butter and line it with parchment paper. Set aside. Add baking powder to the flour and sift.

Is the quick fat free sponge tested in good food?

Drinks Subscribe now Subscriber club Reader offers More Good Food Shopping list Home Recipes Quick Fat Free Sponge Member recipe Member recipes are not tested in the GoodFood kitchen.

How long do you bake a sponge cake in the oven?

Pour the cake batter into the butter/parchment paper lined cake tin. Place the cake tin in the middle rack of the oven and bake at a temperature of 180C/360F (160C fan) for 25-30 minutes. Test for doneness after 25 minutes. If the cake tester or skewer dipped in the middle of the cake comes out clean, then it is ready.