The ingredients, heavy and at room temperature
Although it may seem obvious, it is essential to respect the measures of the ingredients as much as possible. Likewise, we must know that every good cake includes solid and liquid ingredients in its recipe, although the proportion between them can vary depending on the type of sponge cake we are looking for. In general, the most used liquid is milk, which can be of animal or plant origin, but it is also usual to find milk cream in place, water or juice. On the other hand, so that a cake is very spongy, it is necessary Include some type of fat, such as olive oil, butter or sunflower oil. Depending on the product we have in our pantry, or the flavor we look for in the cake, we will opt for one or another ingredient. If we are interested , it is essential that they are at room temperature. If the dough is too cold it will not be the same because it will not retain so much air. The only exception is the milk cream in case of wanting to beat it, a trick we will talk about in the next section.
Should we follow an order in the ingredients of a spongy cake?
There is no predetermined order applicable to all recipes to make perfect biscuits. Thus, in some recipes they will ask to beat the eggs first with sugar while others will indicate that the first ingredient should be. What is certain is that the following is recommended:- Add the eggs one by one to integrate them well to the dough and add enough air.
– Leave the liquid ingredient for the end. There are many recipes that indicate add the flour in the last step, however, the most appropriate to get a spongy and soft sponge cake is to let the last ingredient be the milk, or the liquid used. Of course, as we have said, it must be at room temperature. If it is not, it is as simple as introducing it for a few seconds in the microwave.
The trick to make a spongy cake is in the dough
It is evident to think that a good mass is synonymous with a good sponge cake but how should this mass be so that it is so perfect? Very simple, airy. That is, so that a homemade sponge cake in the oven, it is important to introduce all possible air to the dough during its elaboration. A mass with less air fails to read in the same way, and that is when we get caked, compact or that have not risen enough. Next, we explain in detail how to introduce air to the cake mass:
1. Separate the eggsmen from the egg whites
By separating the brothers from the whites we can beat the whites to the point of snow to introduce more air and volume to the dough. Thus, the clear beaters must be added at the end of the process, making smooth enveloping movements. Regarding the yolks, they also have to beat vigorously to add all the air that is possible. In this way, the result is foamy and yellow yolks.
2. Save the flour always
Perhaps we can think that sifting flour is a step that we can jump, however, it is one of the most important. By sifting it, a lot of air is introduced and the lumps are undone, so the dough is much more airy, soft and homogeneous, essential characteristics to achieve a spongy cake. The only exception lies in whole wheat flour, which should not be sifted. In this case, we will introduce air with manual rods or a fork, moving it vigorously before introducing it to the dough. What flour is the best to make a perfect cake? Flour called soft or lazy, which is the one with a lower percentage of gluten. Currently we find prepared flours, called pastry flour or flour for biscuits, which also include baking powder. However, if we do not have this flour, or we want to make a gluten -free spongy sponge cake, the most recommended flours are cornmeal or rice flour.
3. Add some type of driverThe eggs already act as a driver when introducing air during the shake, however, it is always advisable to include an extra to get perfect spongy biscuits. These drivers can be classic baking powder (royal type), soda (type the tiger) or sodium bicarbonate. Now well, if more promoter is added the cake the cake will be more spongy? NO! This is a false myth that has nothing to do with reality. Again, respecting the measure is the key, and if a teaspoon of baking powder is indicated in the recipe, it is not necessary to add more. Likewise, if prepared flour is used, which already includes driver, it is also not necessary to add more quantity, however, if nothing is incorporated a little.
4. If there is a milk cream, pour it!
The whipped milk cream provides more air to the dough, so if the recipe includes this ingredient, modify it and add it at the end to integrate it with enveloping movements.
5. Use electric rods or blender
A trick to make perfect infallible biscuits is to use electric rods or, directly, the blender. These devices allow you to introduce more air than we could add manually, so that, if we have them at home, why not use them? Here you have a simple cake recipe in blender: orange cake recipe in blender.
The mold, in its right measure
If we take the trouble to weigh the ingredients one by one and prepare a good dough, why don we pay attention to the mold? Of course, the mold size directly influences the final aspect of the cake, since if the amount of mass prepared is for a small cake, and we pour it into a large mold, what will happen? That the result will be a practically flat cake. For all this, if the recipe does not indicate the size of the mold, we can choose to leave a comment to the author or try to calculate approximately the appropriate mold depending on the ingredients. In general, 300 grams of flour usually give medium -sized biscuits, so a 25 cm diameter mold is usually adequate. And if we still have it clear, the best trick is to place the dough in the mold and observe how far it reaches. To sponge in the oven without the dough getting out and the cake gets broken, half of the mold must be exceeded.
How to make a spongy cake, easy and fast
Now that you know the best tricks to make a spongy cake, we will put them into practice with simple recipes. We will start with a very easy and fast, using the blender!
Ingredients
– 125 g of butter
– 125 g of sugar
– 3 eggs
– 60 ml of milk
– 125 g of flour
– 1 teaspoon baking powder
– 60 ml of olive oil
– 1 pinch of vanilla essence
Preparation
– Introduce the butter and sugar and bat in the blender. Remember that butter and other ingredients must be at room temperature.
– Add the eggs one by one and still beat. As this recipe is in blender, we can skip the trick of separating the whites from the yolks.
– Incorporates olive oil, vanilla essence and continues to beat.
– Shake the flour with the baking powder, add half of the mixture to the blender and integrate.
– Add the other half of the flour and keep beating.
– Finally, pour the milk.
– Place the dough in the mold, this time a rectangular of about 26 cm long, and bake with the preheated oven for 35-40 minutes, or until it is ready.
How to make a spongy cake without eggs
We said before the eggs act as drivers but what happens if we eliminate them from the recipe? That we will have to look for effective substitutes. To make perfect biscuits without eggs, we can choose to add a yogurt instead, which provides protein, softness to the dough and a lot of flavor. It can be natural or flavors. On the other hand, a good egg substitute in these cases is linen or chia seeds, since if we mix them with water they simulate the texture of the egg. To do this, we must dilute a tablespoon and a half of seeds in 60 ml of boiling water, let stand for a few minutes and use the solution.
– Yogurt sponge cake recipe
– Chocolate Sponge Cake Without Eggs
How to make a spongy chocolate cake
Getting a spongy chocolate cake is not so complicated, you just have to take into account some factors that can influence its texture. For example, if we use molten chocolate we must keep in mind that this ingredient brings more density to the dough and can make the cake more compact, although equally delicious! For this reason, to make very spongy chocolate cakes it is advisable Chocolate:- Yogurt cake and chocolate
– Homemade chocolate cake
– Wet and spongy chocolate cake
How to make a spongy lemon sponge cake
To obtain a spongy lemon sponge cake it is not necessary to do anything else apart from the tricks mentioned throughout the article. Of course, if we want a cake with a lot of flavor to the lemon, in addition to adding the juice, we recommend adding the lemon zest, since it brings much more aroma than the liquid. Likewise, we can add a lemon yogurt, which will also increase the intensity of cake and spongy. Without more delay, here you have delicious lemon spongy cake recipes:- spongy lemon yogurt cake
– Lemon spongy cake
– Lemon sponge cake
How to make an orange spongy cake
As with the previous case, to enhance the flavor of the cake we advise to include the orange zest in addition to juice. Likewise, to obtain a spongy cake, remember that ingredients can be beaten in the blender in order to add more air to the dough, or use electric rods. The juices, in addition to vitamins and minerals, provided they are at room room temperature They make the dough retain more air and, therefore, the cake is more spongy, so the cakes of this type always remain with a lot of volume. Also, they provide moisture and juiciness, which results in a perfect cake. As a trick, we advise to opt for recipes that add olive oil, which, as we have said, makes it even more spongy.
– Lactose -free orange sponge cake
– Wet orange cake
How to make a spongy cake with Thermomix
The Themomix allows us to elaborate all kinds of desserts and recipes with hardly any effort, so it gives very little margin of error. Of course, with it we can also make spongy biscuits of all flavors, we just have to follow their instructions and voila. Of course, although we use this machine we recommend sifting the flour with the baking powder previously, since this trick is applicable to all recipes. If you know no spongy biscu
– Orange and chocolate cake in Thermomix
