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If you’ve never made a sponge cake or want a no-fuss treat, try making the basic sponge cake. You don’t need anything but flour, sugar, eggs, and butter for a simple cake that you can top with your favorite whipped cream or leave it as is. Once you’re used to baking, you can change it up a bit or add more flavor to the cake.
- 220 g all-purpose flour
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (2.5 g) salt
- 170 g unsalted butter at room temperature
- 300 g diameter
- 2 large eggs at room temperature
- 180 ml buttermilk or whole milk
Make a 23 cm diameter sponge cake
Steps
Mix the flour
Baking soda and baking powder are important ingredients to help the cake rise when baking. If you haven’t made a cake in a while, check the expiration date on the packaging of baking powder and baking soda to make sure they’re still good.
- Using butter at room temperature is important because it will easily mix with the sugar. This will make the cake light and spongy, not thick.
- Turn off the whisk and flick around the sides of the bowl a few times to mix all the butter.
Tip: If you want the cake to be less sweet, you can reduce the sugar to 250g. Note that the sugar will give the cake a golden brown color, so cakes using less sugar may pale in color.
- Beat the eggs at room temperature to trap air in the dough, allowing the cake to rise in the oven.
- Stop stirring as soon as the last amount of dry ingredients has been incorporated into the mixture. If you mix the dough too much, the cake may become hard or thick.
Bake
- Try to use metal cake pans as it conducts heat better than glass or ceramic molds.
- If you want to make cupcakes, place muffin paper cups in a 16 or 18-cell muffin pan.
Tip: The parchment paper will help you remove the cake from the mold easily and the crust will not blacken when baking.
- If you’re baking cupcakes instead of a muffin, try using a cookie dough spoon to divide the dough.
- You can insert a toothpick or skewer into the center of the cake to see if the cake is done. When a toothpick or skewer does not stick to the cake dough, the cake is cooked; if not, you need to bake for a few more minutes and then try again.
- If baking cupcakes, you should check after 20 minutes.
Tip: If you’re baking at a high altitude, consider adding an extra egg to prevent the cake from drying out. You can also reduce the baking time by 5-8 minutes because the cake will cook faster.
- You do not have to worry about the cake sticking to the mold because there is a stencil lining the bottom of the mold.
- You do not need to wear heat-resistant gloves because the cake has cooled by this time.
- Place leftover cake in an airtight container and leave at room temperature for up to 2 days. You can also store the cake in the refrigerator for up to 7 days, but the cake may dry out.
Try the sponge cake variations
- Consider coating cream cheese or chocolate buttercream over the chocolate sponge cake.
Red velvet cake variation: Add 1 tablespoon cocoa powder to dry ingredients and ½ tablespoon white vinegar with 30 ml red food coloring to wet ingredients.
- If you’re making a citrus-flavoured sponge cake, try adding the grated zest of 1 lemon, 1 orange, or ½ grapefruit to the cake sugar before whisking with the butter to let the citrus oil release into the sugar.
- For more flavor, stir in 1 tablespoon (7 g) of grated ginger into the butter and sugar mixture.
- For a crunchier texture, use roasted nuts in place of raw nuts.
- To make vegan muffins, you’ll also need to use vegan butter and dairy alternatives, such as almond milk or oat milk instead of buttermilk.
- If you want to use a gluten-free flour such as almond flour or chickpea flour, follow the manufacturer’s instructions when baking. Remember that the texture of the cake may crumble more easily than the cake made with all-purpose flour.
Advice
- If you don’t have a whisk, you can use a wooden spoon to beat it by hand.
- Try adding a handful of dried fruit, chocolate chips or roasted nuts to the batter.
Things you need
- Measuring cup and spoon
- Whisk eggs
- Mixing bowl
- Whip
- Egg beater
- Non-stick spray oil
- Cake cooling rack
- Cake mold 23 cm
- Stencils
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
There are 7 references cited in this article that you can see at the bottom of the page.
This article has been viewed 3,865 times.
If you’ve never made a sponge cake or want a no-fuss treat, try making the basic sponge cake. You don’t need anything but flour, sugar, eggs, and butter for a simple cake that you can top with your favorite whipped cream or leave it as is. Once you’re used to baking, you can change it up a bit or add more flavor to the cake.
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