![]() ![]() Eggs must be on room temperature as always Egg: Majority of the sponge cake recipes call for beating whole eggs with sugar, however for the fluffiest really sponge like result I do recommend to beat the egg white separately into a meringue like texture then gently fold it into the mixture.If you want to learn about the different types of sugar and how to use them in baking, please read my article in here Sugar: Superfine sugar is the most appropriate choice especially at the stage when beating egg white into meringue however granulated white sugar can work fine too.Other than that, I tend to chose oil based sponge whenever the cake needs to be refrigerated The oil not only adds moisture to the cake, but it coats the flour which prevents gluten formation therefore the cake will get super tender even straight out of the fridge, how cool is that? Having said that, where structure is the priority, like in case of a huge wedding cake, perhaps butter is a better option. Oil: The sponge for the Victoria Sponge cake often made with butter however in this recipe we use oil instead! The biggest disappointment I often have with traditional butter based cakes is that they tend to firm up in the fridge and I like my cake soft and tender.Some important notes regarding the ingredients of this Victoria Sponge cake recipe For the Sponge cake Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking desserts Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe.Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method for more delicate, complex pastries.Reducing sugar, replacing egg, using milk instead of cream, using poor quality chocolate etc. Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. ![]() Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking.My Top 5 General Baking Tips for home bakers 8 tips regarding the technique of baking Victoria Sponge cake.Some important notes regarding the ingredients of this Victoria Sponge cake recipe.My Top 5 General Baking Tips for home bakers. ![]()
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