Sponge Cake Benas Blaskevicius


Definition:a soft, light cake, especially one made from a batter containing eggs which have been beaten into a foamy consistency must be the right consistency

  1. Fat-1.2G in total fat
  2. Eggs-Structure and Flavor
  3. Leavening Agent-The Leaving agent

Mixing Meathod

Sponge Cake with Raspberry and cream

Lemon sponge cake is a cake based off flour,sugar and eggs Weigh three eggs, and use an equivalent weight of fat, sugar, and flour. A typical sponge cake is made by first mixing the fat with the sugar and then by beating the eggs with the sugar-fat mix, until this is light and creamy,[8] then carefully sieving and folding in the flour.


1 1/2 teaspoons baking powder 1 cup butter, softened 1 cup confectioners' sugar 2 eggs, room temperature 1 teaspoon vanilla extract 1/2 cup milk, room temperature Add all ingredients to list


20 m

Ready In

1 h 20 m

Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.

Sift the flour and baking powder into a medium bowl and set aside.

Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.

This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam


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