Quick Mix Sponge Cake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F). Ensure your 10-inch tube pan is clean and completely ungreased.

   Ca. 5 min.

   Kokkens note: An ungreased pan is essential for the cake to 'climb' the sides and achieve maximum height.

2. 2

   In a medium bowl, whisk together the egg yolks, cold water, vanilla extract, and the sugar designated for the yolk batter until well combined.

   Ca. 2 min.

3. 3

   Sift the cake flour and baking powder over the yolk mixture, then gently whisk until just combined. Avoid overmixing.

   Ca. 3 min.

   Kokkens note: Sifting prevents lumps and helps keep the batter light.

4. 4

   In a separate, large, clean bowl, combine the egg whites, salt, and cream of tartar.

   Ca. 1 min.

   Kokkens note: Any trace of fat or yolk in the bowl or on the beaters will prevent the egg whites from whipping up properly.

5. 5

   Using an electric mixer, beat the egg white mixture on medium-high speed until soft peaks form.

   Ca. 3 min.

   Kokkens note: Soft peaks hold their shape but the tips flop over when you lift the beaters.

6. 6

   Gradually add the sugar for the meringue while beating on high speed. Continue until the meringue is stiff, glossy, and holds a sharp peak.

   Ca. 4 min.

   Kokkens note: The sugar stabilizes the egg whites, so add it slowly to allow it to dissolve fully.

7. 7

   Gently fold about one-third of the meringue into the yolk batter to lighten its consistency.

   Ca. 1 min.

8. 8

   Carefully fold in the remaining meringue in two additions, using a spatula to scrape from the bottom of the bowl up and over the top, until no white streaks remain.

   Ca. 1 min.

   Kokkens note: Fold gently to avoid deflating the air you incorporated into the egg whites.

9. 9

   Pour the batter into the prepared tube pan and gently smooth the surface with your spatula.

   Ca. 1 min.

10. 10

    Bake for 40-50 minutes, or until the top springs back when lightly touched and a skewer inserted into the center comes out clean.

    Ca. 45 min.

11. 11

    Immediately upon removing from the oven, invert the pan and let it hang to cool completely, either on its feet or over the neck of a bottle.

    Ca. 1 t.

    Kokkens note: Cooling the cake upside down prevents it from collapsing and maintains its airy structure.

12. 12

    Once fully cool, run a thin knife or spatula around the inner and outer edges of the pan to loosen the cake, then invert it onto a serving plate.

    Ca. 2 min.