מתכון לעוגת ספוג מהמאפייה שחיפשתם! עוגת ספוג קלילה, אוורירית ורכה

על המתכון

מצרכים

• Sponge Cake
• ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
• ½ cup (60 g) cornstarch
• ¼ tsp baking powder
• ¼ tsp salt
• 4 large eggs - whites and yolks separated
• ⅛ tsp white vinegar
• ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
• 1½ tbsp warm water - not boiling
• 2 tsp vanilla essence/extract
• 2 tbsp (30 g) unflavoured vegetable oil - I use canola
• IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
• Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
• ½ cup (100 g) white granulated sugar
• ½ cup (110 g) boiling water
• Whipping Cream
• 2 cups (375 g) cold whipping cream
• 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
• ½ tsp vanilla essence/extract
• 1 punnet fresh strawberries for decorating - sliced in half
• Raspberry Jam