This maiden post will describe the processes and methods required to bake a sponge cake. Many people enjoy baking in their free time as a hobby, so we hope the information provided can be used by one and all to assist in your next bake off.
Cake making and baking has been an important and essential part of British family life for generations. As a nation we have always been avid bakers. From Cornish pasties to Scottish pies, there has always been numerous baking differences in baking techniques noticed throughout the country.
Need a little guidance? Watch this video to see how easy it can be to make a cake:
Making a light vanilla sponge cake has always been the sign of being a good baker. For many, it has to be light and soft yet robust and not crumble when cut, sliced and covered with cream and jam. These requirements have left people dreading making their own cakes.
The following can be considered a guide that will dispel those myths and will allow would be home bakers to make a wonderful light cake sponge by following a few simple and easy steps:
Stage One – Cake Mix Preparation
Its a common error to go straight away to making and mixing a cake. The first stage should be to weigh off all the ingredients as this will allow the baker to work quickly once the mixing process has started. Stopping and starting prolongs the process and can lead to over mixing the cake ingredients which can have adverse affects on the cake rise and overall sponge structure, Try not to leave the cake mixture sitting in a soft unused state for long while weigh something off as the cake mix will start to loose air and the baking powder, if used, will start to react almost immediately.
A basic cakes ingredients will include the following: Butter, castor sugar, cake flour, milk powder, baking powder, egg and water and some vanilla for flavour.
Stage Two – Prepare Cake Tins
Cake tins need to be greased and then the bottom and sides lined with grease proof silicon paper. If this can be done in advance then once to cake is mixed the tins can be filled.
Stage Three – The Oven
The oven should be preheated. Once this is achieved keep the oven at the desired temperature throughout.
Stage Four -Temperature
The ingredients should be kept in dry conditions at room temperature before mixing. If you are using frozen egg this will have to be left to thaw. Chilled eggs will not hold the same volume of air, thus the cake will not rise as well. The egg will have to left until near a room temperature before use.
Stage Five – Make butter batter
The butter and castor sugar should be mixed together over a period of time to create a cake batter. Both should be a normal room temperature before use, not cold or hard.
Be careful not to over mix as this can lead to creating a heavy cake. A recommended time frame for mixing would be 15-20 minutes are a high mixing speed within normal mixing plant machinery.
Stage Six – Flour and dry ingredients
The flour should always be sifted at first to prevent clumping. The milk powder and baking powder should then be sifted into the mix and then mixed well until fully integrated and combined.
Stage Seven – Add eggs and water
Fresh eggs should be used at all times. Liquid egg is preferred is obtainable. The correct ration of water should be added to the egg which will then be ready to use.
Stage Eight – Mixing process
Add the egg/water and dry flour mix to the batter steadily. Adding one after the other repeatedly in an equal manner will mix the ingredients in an efficient way to provide the right cake mix. Depending on the size of the mix being created, the ideal mix time is 3-5 minutes.
After adding the mix initially, the baker should remember to stop the mix process and machinery and scrap down the mixing bowl. This stage is very important to avoid cake clumps and provide a soft smooth mix ready for despatching into the baking tins.
Stage Nine – Filling Baking Tins
The cake mix should be added to the tins in a steady and equal weight. Weighing scales should be used to achieve this. The baker should then evenly spread the cake mix with clean hands or a spreading utensil until the cake is flat and/or even in each tin. This will allow for the cake to rise in the tins equally.
Stage Ten – Oven in tins
The final stage is to place your tins in the pre-heated oven. Normally a bake time will take approximately 25-30 minutes. Be sure to monitor the oven temperature throughout as a sudden drop will have a detrimental effect on the cake rise and size and overall texture. No one wants an under baked cake. If all the stages have been followed correctly, then you will have a lovely soft sponge cake after your oven time.
Once out of the oven the cake should be left to cool for a period of time before handling. You now have a cake mix fit for a king!Much of this information was provided by the high qualified bakery team at Cake in a Box. You can find more information about their products on-line by searching Google for the keyword cakes Glasgow. A happy, organised cake baker will always produce a great sponge cake. We hope this guide helps you achieve this. If you require any further help or would like to know more about anything bake related then please feel free to contact us.
Much of this information was provided by the high qualified bakery team at Cake in a Box. You can find more information about their products on-line by searching Google for the keyword cakes Glasgow or you can find the . A happy, organised cake baker will always produce a great sponge cake. We hope this guide helps you achieve this. If you require any further help or would like to know more about anything bake related then please feel free to contact us.