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Butter Crumble Sponge Cake recipe

Butter Crumble Sponge Cake recipe


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  • Recipes
  • Dish type
  • Cake

This is a highly indulgent cake, which is packed full of sweet, buttery goodness. Enjoy for dessert, afternoon tea or general snacking.

71 people made this

IngredientsServes: 16

  • 520g sponge cake mix
  • 150ml water
  • 3 eggs
  • 115g unsalted butter, softened
  • 290g dark brown soft sugar
  • 1 tablespoon ground cinnamon or to taste
  • 1 tablespoon vanilla extract
  • 340g unsalted butter
  • 575g plain flour
  • 1 tablespoon icing sugar for dusting

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 180 C / Gas 4. Grease a 30x45cm or similar sized Swiss roll tin.
  2. Beat the sponge cake mix, water, eggs and 115g softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared tin.
  3. Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
  4. While the cake is baking, mix together the dark brown soft sugar, cinnamon, vanilla extract, butter and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
  5. Return the cake to the oven and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
  6. Remove the cake from the oven and sprinkle with the remaining crumb topping. Let the cake cool to room temperature and sprinkle with icing sugar .

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Reviews & ratingsAverage global rating:(93)

Reviews in English (80)

by ntamarin

Yum....I was looking for a classic crumb cake and this was great, esp if you are a "more crumb. less cake" person. I added all crumbs to bake at once instead adding the rest later. I'll add a little more cinnamon next time.-14 May 2010

by ijenny

I used to make this cake all the time and lost the recipe years ago. Only difference - I use the "butter" cake mix. This is the best crumb cake. Thanks for posting.-21 May 2010

by Tisha G

I've been making this cake for some time with a few tweaks. I always use a 13 x 9 pan but add one and a half cans of Comstock fruit filling (cherry, blueberry and apple seem to always be the biggest hits) on top of the baked cake, then press the crumb mixture on top of that..and bake the rest of the way. Thank you for jogging my memory about the vanilla extract. Doing it from memory..the crumb mixture seemed to be missing something. Now I know! I get rave reviews on this fruit crumbcake at work!-28 Aug 2010


Vanilla Butter Cake (sponge cake)

An exceptional, yet simple Vanilla Butter Cake. Adapted from a master Cook’s Illustrated recipe, this sponge cake is made with pantry staples, has a velvety, tender crumb and keeps well for 3 days. An essential addition to every recipe collection!

Want to step it up? Try my ultimate Perfect Vanilla Cake.


What to do with leftover cake or cake crumbs

Awhile back, I spent the day trying to figure out the Starbucks Lemon Pound Cake recipe. After baking three loaves in a row, making changes here and there… I think I came pretty close. The first loaf… was just ok. The second… better, but still not exactly what I wanted. The third… score! That was the good one that I ended up sharing with everyone – and it disappeared quickly! So… what to do with the first and second loaf? I chopped both pound cake loaves into big chunks, and pulverized them into cake crumbs using the food processor. Not being one to waste food, I decided to come up with a few different uses for the leftover cake crumbs.

You can use these techniques with any flavor of cake crumbs – just adjust your flavors accordingly.

1. CAKE BALLS – Check out my recipe for cake ball truffles for technique and coating instructions. Basically, I mixed the crumbs from one lemon pound cake loaf with 1 c. lemon curd, formed balls and froze, then coated with white chocolate. You can mix the crumbs with something moist (like frosting, lemon curd, peanut butter, cream cheese, etc.), and vary the flavor depending on the flavor of the cake crumbs.

Lemon & White Chocolate Cake Balls

2. CRUMB PIE CRUST – Mix 2 c. cake crumbs with 2-3 T. melted butter, then press into a glass pie plate. This makes a great crumb crust for cheesecake, cream pie, custard or milk tart, silk pies, etc. If you have leftover frosting to go with your cake crumbs – you might try mixing a few T. of melted frosting into the crumbs instead of butter instead.

3. CAKE CRUMB COOKIES – Talk about a re-mix! Nobody will know you used cake crumbs to flavor these cookies! The cookies will take on a subtle flavor of the cake crumbs you are using – and are fantastic with a few mix-ins that you can choose depending on the flavor. Here’s the recipe: Mix 1/2 c. unsalted butter (softened), 1/2 c. sugar, 1/2 c. brown sugar, 1 egg, 1 tsp. vanilla/lemon/or almond extract, and 1/2 tsp. salt until thoroughly combined. Mix in 1/2 tsp. baking soda, 1 1/2 c. flour, and 1 1/2 c. cake crumbs. Add 1 c. dry mix-ins (chocolate chips, white chocolate chips, nuts, raisins, etc.). Chill the dough, then scoop out onto a silicone lined baking sheet. Bake in a 350 degree preheated oven for 10-12 minutes.

4. CAKE CRUMB MUFFINS - I changed the proportion of my Blueberry Muffin Recipe by reducing the flour slightly and adding cake crumbs to the batter. For the Cake Crumb Muffin recipe: sift 2 1/2 c. flour with 2 tsp. baking powder and 1 tsp. salt. Mix 1 c. sugar, 1/2 c. oil, 1 c. yogurt, 1 egg, 1 tsp. vanilla (or lemon or almond) extract, and 2 c. cake crumbs. Mix the wet ingredients into the dry, and then add about 1 to 2 cups of blueberries, diced apple, chocolate chips… whatever. Bake in a greased muffin pan for 20-22 minutes in a preheated 350 degree oven. (Makes about 12 -18 muffins total).

Blueberry Cake Crumb Muffins

5. PARFAITS – Layer cake crumbs (drizzle crumbs with 1/2 tsp. liqueur if desired) with layers of pudding. Here, I layered lemon poundcake crumbs (drizzled with 1/2 tsp. limoncello) with cheesecake flavored jello pudding (mix 2 c. cold milk with 1 package of instant pudding mix).

Lemon Cheesecake Parfaits

6. FREEZE – If all else fails, and you have no need for any of the above… pulverize your cake into crumbs, and store in a Ziploc bag (with all the air pressed out) in the freezer. One day… you will have need for a quick dessert/topping/or something, and you can use the cake crumbs for that.

-Use cake crumbs for a topping to use on ice cream or yogurt.

-Mix cake crumbs with some sugar or brown sugar and layer (maybe with some chopped nuts) between layers of batter to make a quick coffee cake. Bisquick has a quick coffee cake recipe on the side of the box that you could do this with. Or try my one-egg cake recipe… which will yield one 9″ cake layer (bake about 15-20 minutes at 350 degrees).

-Layer contrasting cake crumbs into the batter of a differently flavored cake for an interesting variation/surprise. (For example: layer red velvet cake or chocolate crumbs into a vanilla cake, or vanilla cake crumbs into a strawberry or lemon cake)

-Decorate the outside of a frosted cake with cake crumbs, or sprinkle some on top of a frosted cupcake.

-If you have chocolate cake crumbs – turn these into edible “dirt”. Top a bowl of pudding with the cake crumbs, and add some gummy worms. (You could also decorate a cake or cupcakes like this.)

-Use refrigerated bread dough or crescent rolls to make “Cake crumb cinnamon rolls” – roll up the cake crumbs with a bit of sugar, melted butter, and cinnamon. Top with a powdered sugar glaze or cream cheese frosting.

-Use it as a crunchy topping for deep-fried fruit or sweet junk food: For example, dip a banana in batter, then roll in cake crumbs and deep fry. You could do the same with a frozen snicker’s bar.


Baileys cake with caramel almond crunch recipe

As the nation cheers on this year&rsquos master bakers, chances are you&rsquoll be craving something delicious to keep bake-envy at bay. This extra-luxurious, Baileys infused sponge cake, with lashings of sumptuous salted caramel, topped with caramel popcorn and decadent almond crunch is the ultimate showstopper. Lip-smackingly lavish, it&rsquos sure to keep you satisfied during those moments when sweet treats are all over television, and it&rsquos perfect for making at home. On your marks, get set, bake!

Ingredients

  • 65 ml water
  • 65 g salted butter
  • 50 ml Baileys Original
  • 200 ml double cream
  • 0.8 tsp sea salt
  • 1 vanilla pod, seeds only
  • 225 g caster sugar
  • 50 g glucose syrup
  • 2.3 fl oz water
  • 2.3 oz salted butter
  • 1.8 fl oz Baileys Original
  • 7 fl oz double cream
  • 0.8 tsp sea salt
  • 1 vanilla pod, seeds only
  • 7.9 oz caster sugar
  • 1.8 oz glucose syrup
  • 0.3 cup water
  • 2.3 oz salted butter
  • 0.2 cup Baileys Original
  • 0.8 cup double cream
  • 0.8 tsp sea salt
  • 1 vanilla pod, seeds only
  • 7.9 oz caster sugar
  • 1.8 oz glucose syrup
  • 120 g popcorn
  • 120 g light brown sugar
  • 1 pinch sea salt
  • 110 g unsalted butter
  • 60 g liquid glucose
  • 2 tsp bicarbonate of soda
  • 4.2 oz popcorn
  • 4.2 oz light brown sugar
  • 1 pinch sea salt
  • 3.9 oz unsalted butter
  • 2.1 oz liquid glucose
  • 2 tsp bicarbonate of soda
  • 4.2 oz popcorn
  • 4.2 oz light brown sugar
  • 1 pinch sea salt
  • 3.9 oz unsalted butter
  • 2.1 oz liquid glucose
  • 2 tsp bicarbonate of soda
  • 330 g plain flour, sifted
  • 320 g caster sugar
  • 1.5 tbsp baking powder
  • 1 pinch salt
  • 175 g unsalted butter, room temperature
  • 3 eggs
  • 180 ml whole milk
  • 10 ml Baileys Original
  • 11.6 oz plain flour, sifted
  • 11.3 oz caster sugar
  • 1.5 tbsp baking powder
  • 1 pinch salt
  • 6.2 oz unsalted butter, room temperature
  • 3 eggs
  • 6.3 fl oz whole milk
  • 0.4 fl oz Baileys Original
  • 11.6 oz plain flour, sifted
  • 11.3 oz caster sugar
  • 1.5 tbsp baking powder
  • 1 pinch salt
  • 6.2 oz unsalted butter, room temperature
  • 3 eggs
  • 0.8 cup whole milk
  • 0 cup Baileys Original
  • 100 g unsalted butter, softened
  • 300 g icing sugar, sifted
  • 1 tsp vanilla extract
  • 75 ml Baileys Original
  • 3.5 oz unsalted butter, softened
  • 10.6 oz icing sugar, sifted
  • 1 tsp vanilla extract
  • 2.6 fl oz Baileys Original
  • 3.5 oz unsalted butter, softened
  • 10.6 oz icing sugar, sifted
  • 1 tsp vanilla extract
  • 0.3 cup Baileys Original
  • 50 g butter
  • 75 g granulated sugar
  • 3 tbsp honey
  • 1 tbsp double cream
  • 1 tsp Baileys Original
  • 1 pinch sea salt
  • 1.5 cups flaked toasted almonds
  • 1.8 oz butter
  • 2.6 oz granulated sugar
  • 3 tbsp honey
  • 1 tbsp double cream
  • 1 tsp Baileys Original
  • 1 pinch sea salt
  • 1.5 cups flaked toasted almonds
  • 1.8 oz butter
  • 2.6 oz granulated sugar
  • 3 tbsp honey
  • 1 tbsp double cream
  • 1 tsp Baileys Original
  • 1 pinch sea salt
  • 1.5 cups flaked toasted almonds

Details

  • Cuisine: Desserts
  • Recipe Type: Cake
  • Difficulty: Hard
  • Preparation Time: 60 mins
  • Cooking Time: 185 mins
  • Serves: 6

Step-by-step

For the cake

  1. Preheat oven to 180°C/356°F/gas mark 4.
  2. Grease three round 6-inch cake tins with butter or cake spray.
  3. In a mixer with the paddle attachment combine the dry ingredients and mix on a low speed. Then beat in the butter, 2-3 minutes on medium speed or until it is incorporated and the mixture resembles a fine crumble mix.
  4. Add the eggs and beat, first on medium, then on high, just until incorporated.
  5. Add the milk and Baileys and beat, on medium and then on high for 3-4 minutes until the mixture is smooth and lighter in colour.
  6. Divide the mix among your tins evenly and bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
  7. Allow to cool before assembling.

For the Baileys buttercream

  1. Beat the butter until light and fluffy.
  2. Add the sugar, vanilla and Baileys.
  3. Beat on low to combine, then on high for 5 minutes.
  4. Leave aside until ready to assemble the cake.

For the caramel almond crunch

  1. Put the the butter, sugar, honey, cream, Baileys and salt in a saucepan over medium heat, stirring until to melt the butter.
  2. Bring to a simmer, stirring often, and let boil for 3 minutes or until the mixture turns a light beige colour.
  3. Now stir in the almonds &ndash the mixture will be very thick and sticky.
  4. Place on a lined baking sheet and bake for around 15 minutes or until just golden brown.
  5. Leave to cool.

For the salt caramel sauce

  1. In a small saucepan or microwavable jug warm the cream and salt, until hot but not boiling. If cooking on the hob stir the cream often to avoid scorching. Cover to keep warm whilst you make the caramel.
  2. Make a dark, wet caramel with the caster sugar, glucose syrup and water.
  3. Once the caramel is ready, remove from the heat and being very careful, gradually add the warmed cream and salt. It will bubble and spit ferociously. Do not stir until the bubbles have died down.
  4. Add the butter and stir well.
  5. If you don&rsquot have a smooth sauce and have lumps of caramel, return to a low heat and stir until the lumps have dissolved. Add the Baileys and stir well to incorporate.

For the salt caramel popcorn

  1. Preheat the oven to 100°C fan/120°C/250°F/gas mark ½ .
  2. Put the sugar, salt, butter and liquid glucose into a heavy-bottomed pan over a low heat. Stir slowly with a wooden spoon to gently incorporate everything as the butter melts and the sugar dissolves.
  3. Once the sugar has dissolved, turn the temperature up high and heat for 3 minutes. Then remove from the heat and add the bicarbonate of soda, it will bubble up.
  4. Now, work quickly to spoon the caramel over the popped corn so it&rsquos lightly and evenly coated.
  5. Transfer to your prepared baking trays and bake for 45 minutes to 1 hour, or until slightly puffed &ndash it should be light and crispy, so if it&rsquos not quite ready, return it to the oven for a little longer.
  6. Remove and allow to cool a little before breaking apart into small clusters.

To assemble the cake

  1. Place one layer on your cake stand, spread a thin, even layer of the buttercream over it, stack another cake layer on top and repeat.
  2. Apply the first coat of icing and set in the fridge. Then apply another, smoother, layer of icing. To finish, spread some of the cocoa buttercream from the bottom so it blends with the rest of the icing to form and ombre effect.
  3. Set the cake in the fridge until the buttercream is firm, then apply drips of the salt caramel sauce all the way around the rim (use a squeezy bottle for best results), top with the caramel crunch pieces and the salt caramel popocorn. You can also add shards of chocolate or other decorations.

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HOW TO MAKE VANILLA SPONGE CAKE

What makes a sponge cake light and fluffy?

Whipping the eggs till fluffy and light is key in making a good sponge cake.

How to make best sponge cake?

I use oil for making sponge cake moist. You can use melted butter instead of oil.

Can we over bake sponge cake?

Don’t over bake sponge cake. If you over bake it will turn dry. So bake it just right. Also if you over bake sponge cake, you can make it moist by brushing it with some simple syrup.


Recipe Summary

  • 1 ½ cups all-purpose flour
  • 1 cup white sugar
  • ½ cup butter, softened
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 egg, lightly beaten
  • 1 cup buttermilk

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch pan.

In a large bowl, mix flour and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture as crumbs for top of cake.

To the remaining flour mixture stir in the cinnamon, cloves, baking soda and salt. Blend in egg and buttermilk. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Sponge Cake Recipe

All baker’s have a great ‘base’ recipe that can be adjusted to create something brand new with the inclusion of a few new ingredients. One of our best ‘base’ recipes is for a Victorian Sponge Cake because it’s easy to remember and makes a great canvas for whatever flavours you pair it with.

Ingredients

  • Add to Shopping List + 4 fresh free-range eggs
  • Add to Shopping List + 1 cup castor sugar, plus a little extra for dusting the finished cake
  • Add to Shopping List + 1 cup self-raising flour
  • Add to Shopping List + 2 tsp baking powder
  • Add to Shopping List + 1 cup Stork Bake at room temperature, plus a little extra to grease the tins

Step by Step method

Preheat the oven to 180°C. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little Stork Bake around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.

Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and Stork Bake.

Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix.

Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.

Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch.

Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.

Process 1

Process 2

Tips & variations

Tip: 1. Strawberry Slices: Prepare a strawberry icing, frost and decorate with fresh strawberries. You could do this with any berries you like.

Tip: 2. Cappuccino Cake: Add a tablespoon of instant coffee to your batter and frost with a coffee flavoured whipped cream. Sprinkle with cacao.

Tip: 3. Just Jamming: Instead of icing in the centre of your cake, use raspberry or strawberry jam (any jam you like, really). Top the cake with a light dusting of icing sugar and serve with some whipped cream on the side.


How To Make Soft Butter Sponge Cake


Here is my secret recipe how to make cotton sponge cake was published 2016 September. By far the tastiest homemade cotton cake ever! This is new, an improved version and recipe I had tried previously many times until satisfied, the taste of smell is closely related to traditional baked egg cake but not heavier and you can get the light, airy, spongy, and the texture of this cake is perfect cottony. Follow my secret recipe and easy steps on the video below and you are sure to wow and impress everyone.

(A)
• 35g, 5 tbsp melted butter or corn oil
• a pinch of sea salt
• 33g, 3 tbsp whole milk
• 20g, 2 tbsp sugar
• 55g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp cream of tartar, lime or lemon juice
• 45g, 5 tbsp sugar

(C)
• softened butter - for greasing the cake pan
Makes 10 - 12 cupcakes, or 6-inch cake pan, 23cm square baking pan or 2lb loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or you can line with the prepared parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

1) Melt the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or squeezing a little lemon juice. add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites. The most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

4) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 100°C - 150°C for 50 minutes. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool 10 minutes until the oven temperature reached 50ºC. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

Helpful Tips:
1) Be careful not to get the saucepan hot because the melted butter will burn.
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk


Fluffy Cupcakes | Cotton Soft Butter Sponge Cake Recipe

Here is my secret recipe how to make cotton sponge cake was published 2016 September. By far the tastiest homemade cotton cake ever! This is new, an improved version and recipe I had tried previously many times until satisfied, the taste of smell is closely related to traditional baked egg cake but not heavier and you can get the light, airy, spongy, and the texture of this cake is perfect cottony. Follow my secret recipe and easy steps on the video below and you are sure to wow and impress everyone.

(A)
• 35g, 5 tbsp melted butter or corn oil
• a pinch of sea salt
• 33g, 3 tbsp whole milk
• 20g, 2 tbsp sugar
• 55g, 6 tbsp cake flour
• 3 egg yolks, cold

(B)
• 3 egg whites, cold
• 1/4 tsp cream of tartar, lime or lemon juice
• 45g, 5 tbsp sugar

(C)
• softened butter - for greasing the cake pan
Makes 10 - 12 cupcakes, or 6-inch cake pan, 23cm square baking pan or 2lb loaf tin and using paper rub a little butter and cut a round piece of parchment paper that fit to your pan, Take a small handful of flour and sprinkling it evenly around the inside of the greased pan and remove excess or you can line with the prepared parchment paper in the bottom and the sides and grease with butter.

Method:
Pre-heat oven, always bake with both top and bottom heat with fan assisted. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

1) Melt the butter in a saucepan, over low heat. Add a pinch of sea salt, milk and sugar until it dissolves. Turn off the heat, sift the cake flour, add the egg yolks and mix by hand, less than 25 times until just combined. do not over mix!

2) In a separate bowl, Whisk (B) egg whites until foamy then adding cream of tartar, or squeezing a little lemon juice. add sugar a little bit at a time, beating until stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.

3) Using a whisker, and turn the small amount of egg whites into the batter, mix until just combined and then turn back the batter into the whites. The most important part here is not to stirring and carefully folding is gentle mixing technique until just incorporated. Use a spatula and smooth the surface. Bang the cake pan a few times and get the air bubbles out of your cake batter.

4) To prepare a water bath. Pour enough cold water in a larger pan. Bake in preheated oven 100°C - 150°C for 50 minutes. Baking time it will depend on the size of your cake pan.

5) Once cooked, leave to cool 10 minutes until the oven temperature reached 50ºC. Dropping the cake pan from high once. Make sure cakes are properly cooled before cutting them.

Helpful Tips:
1) Be careful not to get the saucepan hot because the melted butter will burn.
2) For guaranteed results it's important to follow exactly this recipe and baking at the right temperature is important. It's recommended to use an oven thermometer.
3) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
4) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well.
5) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready.
6) Folding egg whites into a cake batter. Do not stir and never use an electric mixer.
7) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: Josephine's Recipes


Bake the Cake

Bake for 25 minutes, or until cake is done and the sugar/cinnamon mixture has melted together and caramelized a little. If you feel the need, turn on the broiler for the last 3 minutes of baking, watching carefully so that the topping does not burn.

Alternatively, mix 1/4 cup of sugar with enough water (1/4 to 1/2 cup) to dissolve the sugar and brush this sugar water on the hot cake right after you take it out of the oven.

This cake freezes well. After defrosting, crisp it up a few minutes in a 350 F oven.



Comments:

  1. Malanris

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  2. Edmund

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  3. Hercules

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