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  • Welcome to How To Cook That I am ANN REARDON

  • Today we are making the perfect sponge cake.

  • After the ombre video there has been so many many requests for this recipe.

  • And I've tested many vanilla cake recipes over the years some look great but are dry

  • others taste yummy but are heavy or crusty on the outside and don't look very good.

  • I've used all of these taste tests to create my favourite recipe.

  • A sponge cake that is light and fluffy yet still moist and tastes delicious.

  • Place your flour and your sugar and your baking powder, salt and gelatin into a bowl and whisk

  • it.

  • Whisking it incorporates air just like sifting does but it is quicker and easier.

  • For all the recipe quantities that you need for this sponge cake visit the website

  • there is a link in the description below this video.

  • Make a hole or a well in the centre of the flour mixture then pour in the oil first,

  • then the egg yolks and finally the water.

  • And then just set that bowl to one side.

  • Put your egg whties and cream of tare tar into another bowl and whisk on high speed

  • until you get soft peaks.

  • You don't want to over mix your egg whites here because if you whisk them until they

  • are stiff they will be quite hard to incorporate into the rest of the cake batter.

  • Using the same beaters mix together the flour mixture for 30 seconds only, you just want

  • to combine it you don't want to ovemix it.

  • Then use your spatula to fold in your egg whites into your flour mixture in three batches.

  • Folding it in a bit at a time like this rather than adding it all at once helps lighten the

  • mixture which makes it easier to fold in the last lot of egg white without deflating it.

  • You don't want to stir, you want to fold which means you scoop down to the bottom of the

  • bowl and fold it over the top.

  • Line but do not grease two cake tine and divide the mixture evenly between the two.

  • Bake in a slow oven for 55-60 minutes.

  • And when it is done take it out of the oven and this is the unusual bit, turn it upside

  • down to cool.

  • What this does is it helps keep it fluffy and it helps keeps the moisture in the cake

  • because the steam that is rising is not escaping it's staying in the cake.

  • Once its completely cold which will take about an hour, run a knife around the edge cake,

  • remove it from the tin and peel off the baking paper.

  • You can decorate how you like, here I am using cream with a little icing sugar and vanilla

  • to give it a bit of sweetness and flavour.

  • Whip it until it is firm, you don't want to over whip cream or it will go lumpy as its

  • starting to turn into butter.

  • Take a punnet of strawberries and cut some good looking slices from the centre of each

  • strawberry and the sides on each side of the strawberry chop those into little pieces.

  • Place your sponge cake onto the cake platter, spread with a small amount of jam to stop

  • the moisture from the strawberries from making the cake soggy.

  • Sprinkle over the chopped pieces of strawberry onto the cake.

  • Place your whipped cream into a ziplock bag.

  • Fold the very corner of the bag in half and cut a decent amount off the end of the bag.

  • Holding the bag pointing down and slightly towards the outside edge of the cake and squeeze

  • out a good amount of cream until you've got a nice sized blob that spreads towards the

  • side.

  • I like to leave a gap between blobs so that you can see the strawberries.

  • And finally put a blob of cream in the centre of the cake.

  • Now add your top sponge and push it down slightly.

  • Using your ziplock bag pipe a swirl of cream onto the centre of the cake and use a palette

  • knife to smooth it out.

  • Now you don't want this cream to be all the way to the edge you wan tot keep about an

  • inch clean all the way around.

  • Then pipe blobs of cream similar to what you just did in the centre of the cake the whole

  • way around the edge of the top of the cake.

  • Then take those nice strawberry slices that we took out of the centre of each strawberry

  • and place on of those between each blob of cream.

  • And now you are ready to serve you light fluffy delicious sponge cake to your guests.

  • Thanks for watching and I will see you all next week with a surprise chocolate mousse

  • dessert.

  • And don't forget to leave your requests in the comments below.

  • And congratulations to all the winners of the chocolate truffle giveaway the winners

  • names are listed on the website See you next week, Bye.

  • [music by setsailtv]

Welcome to How To Cook That I am ANN REARDON

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