Sunday, 18 October 2015

SPONGE CAKE


All credit goes to my wonderful classmate and friend, Oluwakemi, who patiently taught and talked me through this entirely process and might I add she bakes wonderful and 99% flawless cakes. Her cake decorations are awesome too.  

This post is going to range from the types of cakes down to the procedure of making a particular kind of cake which is sponge cake.

We have quite a number of cake types which includes the Sponge cake, chocolate cake, marble cake, chiffon cake, red velvet cake, Simnel cake (this is a fruit cake common in Britain), black forest cake, carrot cake and so on.

This post contains the Sponge cake recipe and I will also share some tips on how to make little changes to the recipe of the sponge cake in order to make another type of cake.

Materials


Weighing scale

2 mixing bowls

Cake pan (size 6)

Turning stick

Sieve


Ingredients 


Flour     – 250g

Butter   – 250g

Sugar    - 150g

5 Eggs

Flavour

Preservative – you will need to add few dashes preservative (probably alcohol) if you are making a large cake especially for occasions.

Baking Powder – 1¼ teaspoon

Optional – Mixed fruit, nutmeg


PROCEDURE


Set aside a large bowl. Melt the butter and pour into the bowl then add the sugar and stir. I used melted butter to ease the mixing process. Stir until the sugar incorporates and the butter – sugar mixture becomes whiter than what you started with. You could save yourself the stress of hand - mixing by using an electric mixer or you could improvise by using an electric blender. Mix the sugar and butter until it becomes light; the lighter the mixture, the fluffier the cake.

Break five eggs into a bowl, sieve the flour and baking powder into a separate bowl. Pour some of the egg into butter – sugar mixture and beat, pour some of the flour and mix. Repeat the process until you run out of flour and egg but make sure the flour is the last thing you added. Mix until the batter is uniform. (Asides from cake, you could use this batter for cookies but with a reduced quantity of eggs <preferably 1/3rd of the eggs used for the cake batter>. For a chocolate cake, all you need do is melt some chocolate and add to the batter or you could add some cocoa powder)
Add the flavour, preservative (if necessary) and any other extra ingredient you might like.

Line the cake pan with flour and pour the batter in a pan. Pre heat the oven to 200oc for 5 – 10 minutes then place the batter into the oven and leave to bake for about 45 – 55 minutes (or until the aroma of cake fills the air). Try as much as possible not to open the oven too often; this affects the baking process as heat is allowed to escape and this could cause the cake to be unevenly baked.
In the absence of an oven, get a big pot and fill it almost halfway with sand. Place the pot of sand and on the cooker and pre heat for 10 - 15 minutes. Place the cake in the pot afterwards and cover tightly. This works just as well as the oven.
The cake is baked when a toothpick inserted comes out clean!
 

Serve cake with hot chocolate and ENJOY!

Bye guys.

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