Classic Sponge
Classic Sponge

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, classic sponge. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Classic Sponge is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Classic Sponge is something that I have loved my whole life. They’re fine and they look wonderful.

Want to know how to make a sponge cake? This nostalgic Victoria cake will provide you with a versatile go-to version. Genoise is French for a Sponge Cake, I do like the sound of the French word better, "Genoise". This recipe is the simple basic version, no gimmicks.

To begin with this recipe, we have to first prepare a few components. You can have classic sponge using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Classic Sponge:
  1. Make ready 75 gm All purpose flour
  2. Take 150 gm Self raising flour
  3. Get 6 Eggs
  4. Make ready 220 gm Caster sugar
  5. Take 2 tbsp Boiling water
  6. Take As needed whipping cream or whipped cream
  7. Make ready As needed Jam for filling

It's often the base for many variations and uses. From perfect tired cakes to novelty. Are you afraid your Victoria sponge will be heavy, or worse, not rise? A sponge is a block that can be used to remove water around itself when placed, turning into a wet sponge in the process.

Steps to make Classic Sponge:
  1. Preheat the oven to 180 degree Celsius. Lightly grease two deep 22 cm round cake tins and line the bases with baking paper. Dust the tins lightly with a little extra flour, shaking off the excess.
  2. Sift the flours three or more times onto baking paper. Beat the eggs in a larger mixing bowl with electric beater for around 7 to 9 minutes until thick and pale.
  3. Gradually add the sugar to the eggs. Beat it well after each addition. Using the metal spoon, fold in the sifted flour and boiling water. - Spread this mixture evenly into the prepared tins and bake it for 25 minutes or until each sponge done completely. Once done leave the sponge for 5 minutes and then transfer this to cooling rack.
  4. Slice the cake in half and fill with whipped cream and jam as needed. You can have it without even filling. - - This sponge is best eaten on the day it made. It won't be good because its low fat. You can store and eat unfilled sponge.
  5. Enjoy your cake… #mycookbook..

Are you afraid your Victoria sponge will be heavy, or worse, not rise? A sponge is a block that can be used to remove water around itself when placed, turning into a wet sponge in the process. Either type of sponge can be mined by hand, or with any tool, dropping itself as an item; however, hoes break sponges the fastest compared to other tools. Delia shows you how to bake a perfect sponge cake with a creamy passion fruit filling. Cut the sponge in half and brush both sides with strawberry jam..

So that is going to wrap it up with this special food classic sponge recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!