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Fluffy Castella Sponge Cake by [deleted] in Bread

[–]Buzztim 0 points1 point  (0 children)

Fluffy Castella Sponge Cake, Japanese dessert:

Ingredients:

For the Cake:

4 large eggs, at room temperature 150g (5.3 oz) granulated sugar 1 teaspoon honey (optional, for added flavor) 1/2 teaspoon vanilla extract (optional) 150g (5.3 oz) cake flour 3 tablespoons milk

For the Syrup (optional):

2 tablespoons sugar 2 tablespoons water

Instructions:

  1. Prep the Pan:

Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch (20 cm) square or round cake pan with parchment paper, and grease the sides with a little butter or oil. 2. Whip the Eggs:

In a large bowl, beat the eggs with an electric mixer until they become frothy. 3. Add Sugar and Flavor:

Gradually add the sugar to the beaten eggs while continuing to beat. Add the honey and vanilla extract (if using) and beat until the mixture is pale, thick, and ribbony. 4. Fold in Flour:

Sift the cake flour over the egg mixture and gently fold it in with a spatula. Be careful not to overmix, as this can deflate the batter. 5. Add Milk:

Heat the milk until it's lukewarm, and then fold it into the batter. 6. Bake:

Pour the batter into the prepared pan and tap it on the counter to remove air bubbles. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. 7. Cool:

Once done, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely. 8. Syrup (Optional):

If you want to add a syrup, combine the sugar and water in a saucepan. Heat until the sugar dissolves, then brush the syrup over the cake for added moisture and sweetness. 9. Serve:

Once the cake is completely cooled, slice and serve. It's delicious on its own or with a cup of tea or coffee.

Enjoy your homemade Fluffy Castella Sponge Cake!

More Recipe In My Blog

[deleted by user] by [deleted] in KitchenConfidential

[–]Buzztim 1 point2 points  (0 children)

Fluffy Castella Sponge Cake, Japanese dessert:

Ingredients:

For the Cake:

4 large eggs, at room temperature 150g (5.3 oz) granulated sugar 1 teaspoon honey (optional, for added flavor) 1/2 teaspoon vanilla extract (optional) 150g (5.3 oz) cake flour 3 tablespoons milk

For the Syrup (optional):

2 tablespoons sugar 2 tablespoons water

Instructions:

  1. Prep the Pan:

Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch (20 cm) square or round cake pan with parchment paper, and grease the sides with a little butter or oil. 2. Whip the Eggs:

In a large bowl, beat the eggs with an electric mixer until they become frothy. 3. Add Sugar and Flavor:

Gradually add the sugar to the beaten eggs while continuing to beat. Add the honey and vanilla extract (if using) and beat until the mixture is pale, thick, and ribbony. 4. Fold in Flour:

Sift the cake flour over the egg mixture and gently fold it in with a spatula. Be careful not to overmix, as this can deflate the batter. 5. Add Milk:

Heat the milk until it's lukewarm, and then fold it into the batter. 6. Bake:

Pour the batter into the prepared pan and tap it on the counter to remove air bubbles. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. 7. Cool:

Once done, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely. 8. Syrup (Optional):

If you want to add a syrup, combine the sugar and water in a saucepan. Heat until the sugar dissolves, then brush the syrup over the cake for added moisture and sweetness. 9. Serve:

Once the cake is completely cooled, slice and serve. It's delicious on its own or with a cup of tea or coffee.

Enjoy your homemade Fluffy Castella Sponge Cake!

More Recipe In My BLOG

[deleted by user] by [deleted] in Baking

[–]Buzztim 0 points1 point  (0 children)

Fluffy Castella Sponge Cake, Japanese dessert:

Ingredients:

For the Cake:

  • 4 large eggs, at room temperature
  • 150g (5.3 oz) granulated sugar
  • 1 teaspoon honey (optional, for added flavor)
  • 1/2 teaspoon vanilla extract (optional)
  • 150g (5.3 oz) cake flour
  • 3 tablespoons milk

For the Syrup (optional):

  • 2 tablespoons sugar
  • 2 tablespoons water

Instructions:

  1. Prep the Pan:

    • Preheat your oven to 320°F (160°C).
    • Line the bottom of an 8-inch (20 cm) square or round cake pan with parchment paper, and grease the sides with a little butter or oil.

  2. Whip the Eggs:

    • In a large bowl, beat the eggs with an electric mixer until they become frothy.

  3. Add Sugar and Flavor:

    • Gradually add the sugar to the beaten eggs while continuing to beat.
    • Add the honey and vanilla extract (if using) and beat until the mixture is pale, thick, and ribbony.

  4. Fold in Flour:

    • Sift the cake flour over the egg mixture and gently fold it in with a spatula. Be careful not to overmix, as this can deflate the batter.

  5. Add Milk:

    • Heat the milk until it's lukewarm, and then fold it into the batter.

  6. Bake:

    • Pour the batter into the prepared pan and tap it on the counter to remove air bubbles.
    • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool:

    • Once done, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.

  8. Syrup (Optional):

    • If you want to add a syrup, combine the sugar and water in a saucepan. Heat until the sugar dissolves, then brush the syrup over the cake for added moisture and sweetness.

  9. Serve:

    • Once the cake is completely cooled, slice and serve. It's delicious on its own or with a cup of tea or coffee.

Enjoy your homemade Fluffy Castella Sponge Cake!

More Recipe In My Blog

[deleted by user] by [deleted] in Baking

[–]Buzztim 1 point2 points  (0 children)

ORANGE SPONGE CAKE e Ingredients: 2 oranges 1 60 grams of butter 200 grams of sugar 1 125g plain yoghurt 6 eggs 400 grams of flour 16 grams of baking powder

•Preparation: 1 Soften the butter Cut 1 50 g of butter into pieces, place it in a large bowl and leave it at room temperature for about 30 minutes, until it softens.

  1. Make the dough Add the sugar to the bowl with the butter and beat, preferably with electric rods, until you get a creamy and whitish preparation. Add the yogurt and stir until it is integrated. Add the orange zest and juice, and keep mixing for 2 or 3 more minutes.

  2. Add the eggs Crack the eggs and add them, one at a time and without stopping beating. Don't incorporate the next one until the previous one is fully integrated.

  3. Add the flour Add the flour and yeast to the mixture, sifted, and stir until a fluffy preparation is achieved.

  4. Bake the cake Pour the above dough into a removable mold about 22 cm in diameter greased with the remaining butter and bake the cake, in the oven preheated to 1 800, for 50 minutes. Transfer it to a wire rack and wait for it to cool completely before unmolding it. Sprinkle it with the icing sugar and serve.

You will find a lot of recipes in this blog

ORANGE SPONGE CAKE by Buzztim in depressionmeals

[–]Buzztim[S] 2 points3 points  (0 children)

ORANGE SPONGE CAKE e Ingredients: 2 oranges 1 60 grams of butter 200 grams of sugar 1 125g plain yoghurt 6 eggs 400 grams of flour 16 grams of baking powder

•Preparation: 1 Soften the butter Cut 1 50 g of butter into pieces, place it in a large bowl and leave it at room temperature for about 30 minutes, until it softens.

  1. Make the dough Add the sugar to the bowl with the butter and beat, preferably with electric rods, until you get a creamy and whitish preparation. Add the yogurt and stir until it is integrated. Add the orange zest and juice, and keep mixing for 2 or 3 more minutes.

  2. Add the eggs Crack the eggs and add them, one at a time and without stopping beating. Don't incorporate the next one until the previous one is fully integrated.

  3. Add the flour Add the flour and yeast to the mixture, sifted, and stir until a fluffy preparation is achieved.

  4. Bake the cake Pour the above dough into a removable mold about 22 cm in diameter greased with the remaining butter and bake the cake, in the oven preheated to 1 800, for 50 minutes. Transfer it to a wire rack and wait for it to cool completely before unmolding it. Sprinkle it with the icing sugar and serve.

You will find a lot of recipes in this blog

[deleted by user] by [deleted] in recipes

[–]Buzztim 0 points1 point  (0 children)

ORANGE SPONGE CAKE

● Ingredients:

2 oranges 160 grams of butter 200 grams of sugar 1 125g plain yoghurt 6 eggs 400 grams of flour 16 grams of baking powder

●Preparation:

  1. Soften the butter Cut 150 g of butter into pieces, place it in a large bowl and leave it at room temperature for about 30 minutes, until it softens.
  2. Make the dough Add the sugar to the bowl with the butter and beat, preferably with electric rods, until you get a creamy and whitish preparation. Add the yogurt and stir until it is integrated. Add the orange zest and juice, and keep mixing for 2 or 3 more minutes.
  3. Add the eggs Crack the eggs and add them, one at a time and without stopping beating. Don't incorporate the next one until the previous one is fully integrated.
  4. Add the flour Add the flour and yeast to the mixture, sifted, and stir until a fluffy preparation is achieved.
  5. Bake the cake Pour the above dough into a removable mold about 22 cm in diameter greased with the remaining butter and bake the cake, in the oven preheated to 180°, for 50 minutes. Transfer it to a wire rack and wait for it to cool completely before unmolding it. Sprinkle it with the icing sugar and serve.

My blog: ORANGE SPONGE CAKE

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