Step 2 In a medium bowl, whip together the eggs and castor sugar until fluffy. Or should I half the recipe and make it twice? The colour was pale brown and just as you did, I used a spatula to lightly peel it off the cake tin. Hashtag them #natashaskitchen. Was anything altered in this recipe to help better pinpoint what caused the cake to crack. Hi Natasha, I’ve tried this recipe and love it! 1. when in the oven, the cake rises well but when it comes out, it immediately sinks creating a crater. May I know the measurement of egg in weight rather than numbers, Sorry but I don’t measure the eggs by the weight, hi Natasha Hi Sandra, the grams are by weight. Just a question, why did my cake get hard. my sponge cake always gets heavy and dense. As I know that there are recipes that when scaled up or down they don’t necessarily work because of proportions. Fold in flour. I’m so happy you enjoyed this recipe! One day I’ll try to make entirely with Lakanto. Thank you for this recipe Natasha. You can halve this recipe, I haven’t tried this recipe yet I will be doing it tomorrow. Hi Almas, I have not tested this in two six-inch round baking pans to say for sure. Hi Debika, if you have an electric hand mixer, it will take longer to mix. Fold in reserved flour mixture in … Can I bake this in a single 9x3in pan? Much love! Is this too much of quantity for 2 6 inch pan. I wonder if that would affect baking temp/time on this one. Learn more... Natasha's top tips to unleash your inner chef! This is not like American cakes and readers often question if it can really be that easy and only have 4 ingredients. If you aren’t sure grease & flour pan to avoid my problem. Hi Natasha, one more question..can we use the 3 milk syrup in this simple sponge cake ? I made this cake heater ago for my friends and it was a hit. 2. Thanks for yet another great recipe, Natasha! and I have tried to keep my family quite when the cake is in the oven. I believe that I followed all the directions and kept the eggs nice and fluffy, but my cakes were nice and high in the sides, but fell in the middle. Fish Tacos Recipe with Best Fish Taco Sauce. Thank you so much for sharing that with us! First beat the eggs until they are fluffy, then add slowly the sugar and continue beating until the batter is spungy and fluffy. Winning Recipes … How long do you recommend cooking this cake if I halve the recipe? several of our readers have done so successfully. I’m in Colorado at 7000 feet. Thanks for … That’s right! Would This cake work in a bundt pan? I don’t hv 2 rd pans. And it came out delicious . With any egg-based cake or meringue, an outdoor draft amplifies an eggy smell. Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. Did you start with room temperature eggs and use a high powered stand mixer to beat together the eggs and sugar and then fold the flour in with a spatula so as not to deflate the batter? If it can be added, how much would be needed? Hi Natasha, i made the genoise cake. Hiii, can this cake be used with different extracts to create different flavors? hi Natasha I have 2 8 in round cake pan how long do u think this will be for the oven? They come out nice and tall. Bake the sponge cake until the top of the cake is a rich, golden brown color. This cake relies on the volume of the eggs and sugar and that volume will deflate as it sits. If you experiment, please let me know how it goes. thank you Natasha for the prompt reply. Since I had no self-rising flour, I used regular flour and 1/2 tsp baking powder - sift the b.p. I’m using cake pans that are about 1 3/4 inches tall. https://www.tasteofhome.com/recipes/traditional-sponge-cake Hi Natasha, Any tips to ensure proper baking? TY !! Since this cake relies on the volume of the eggs and sugar to rise, it is critical to follow every step in the recipe and use the right tools. ), so for her birthday yesterday I made your Berry Tiramisu Cake. Decorate with your favourite icing. Otherwise it tastes great and I’ll be making it again! Heat the oven to 180C/160C Fan/Gas 4 and line two 18cm/7in cake tins with baking parchment. I did add some vanilla, though, like others suggested. If butter is not use, will the cake has no taste and will the cake be hard? over the flour and mix it under, then sift the flour over the batter. This recipe turns out great if you do it right. What’s the difference in texture in this one and the one is your tree leches base ? Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Always use a conventional oven setting (not a convection/fan setting), 4. I'm Natasha Kravchuk. This recipe is so good because most people have the ingredients at home already so theres no need to go out and by new things. good day I normally dont like giving a poor review...but this cake was eggy for me even after adding a dash of vanilla and cinnamon...however i will give it 3 stars for ease of prepration...i think it can b improved with a lil tweeking...just not sure how! Nina. my sister helped make this cake and loved it, thank you for this recipe, Read more comments/reviewsAdd comment/review. Thanks for stopping by! I think it would overflow if you didn’t cut it down. Hi Milly! I’m so happy you enjoyed that Randee! time taken might be longer…. Thanks! Hi. Can i use this recipe to make Tresleche cake. We used one cup of flour for this cake. Hi Natasha I look forward to making this as I trust your skills, having done a favorite recipe from you- the strawberry jello. I am going to be making this soon for a friend. Sponge cake is the perfect canvas for fruits, glazes and creams. Since the cake relies on the volume of the egg and sugar to rise, that step is critically important. Natasha, do you think it would be possible to use this recipe in one big round pan (12”).. (trying to make a big cake). My oven only fits one pan. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I also used almond flour to make it gluten free. I’m trying to follow a keto diet so I made this cake using fine almond flour, and Swerve shite sugar replacement – it was amazing, I’ve used this recipe about six times with regular flour and sugar and there was no difference in taste! I did bake this in one springform pan in the past for 30 minutes. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Thank you for that great review! I want to try out this sponge cake, but had a query… Hi, I have not tested this recipe in ramekins but here is what one of our readers wrote: “I halved this recipe and baked it in 6 ramekins. If the figure 8 sinks into the batter before 10 secs, then u need to beat it longer.”, 8. I think it’s too small. This is due to the cake having so little fat content. It’s made with only 3 ingredients: eggs, sugar, and flour…no baking powder, no butter, no … Can this recipe be used for bakig in a loaf pan? We had you in mind! 1- the cake deflates and comes off the sides right after I take it out of the oven. I came across a recipe similar to yours but with one addition ingredient which is Butter (2 Tbsp). Oct 3, 2020 - Explore melba sebastian's board "Easy sponge cake recipe" on Pinterest. But it definitely tasted too eggy. Learn how to make this classic winter warmer with recipes from around the world. They keep really well in the refrigerator. Best Sponge Cake ever! In a medium bowl, whip together the eggs and castor sugar until fluffy. what is the difference in taste and texture in your opinion? Under-baked sponge cake will start to fall flat once removed from the oven. I’m so glad you loved this recipe, Kendall. I have a new buttercream recipe that I will be posting next week. Hi Vicki, I would cover and refrigerate for 2 days. Thanks for your great review! Hi, should I just halve the recipe if I have a 7″ cake pan. I made with my friends cake pan; worked perfectly. Congrats! But the flour lumps keep forming when I add it, and when I mix it too much I risk deflation. Thank you for a great recipe! I am so glad you loved it and that worked. And should I sizzle with syrup before frosting ? This was from our coffee cake. How many days does the cake last in the refrigerator? Another reason for an eggy smell would be if the cake was cooled in an area of the outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes. Sift flour over top of batter and fold it under with one of the beaters. Made this And it was a huge hit. Dishes & Beverages. You’re welcome, Martha! I wanted to make this in 2 6 ” pans and also can the batter can rest on the counter until the other one bakes. I have not tested this in smaller pans to advise but one of our readers mentioned they were going to try two six-inch round baking pans. Tiramisu – if you like tiramisu, you will love this! I halved this recipe, baked in 8 inch round pan and it fell during baking. I've tried for more than twice and I'm sure I've got everything correct. Highly, highly recommend. Is it possible to bake this cake in one pan instead of two ?? I do recommend sifting it in if you keep experiencing this. I made it once with equal measurements because I did not notice the different grams and it was still amazing. I suggest reading the troubleshooting section in this post and watching the video to see where things started to look different. It’s reminiscent of angel food cake. , 1. If using a springform to make one tall cake you can use a 9″ springform that is 3″ tall. Have you tried this recipe with a little vanilla or almond extract? With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy. So you could try 1/4 cup sifted cocoa and 3/4 cup flour and sift them together before folding them into the batter. What is the height of the 9″ pan u used please? Do I simply divide or multiply your recipe? please advice. If so, how much more cake flour should I use? I made it once with equal measurements because I did not notice the different grams and it was still amazing. Happy Christmas, Hi Natasha , Are the beating times still the same? Right! Hi Aldina, I’m using cake pans that are about 1 3/4 inches tall. Another reason for an eggy smell would be if the cake was cooled in an area of outdoor draft – the same thing goes for any egg-based dessert-like meringue or egg-based cakes. I have made your beautiful sponge cake a few times now in my two 8″x3″ pans. My cakes keep sinking, and I do not know why. TIA. That’s a great question! Use an electric hand … can you give me tips to bake it again perfectly please. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). The recipe works on the following basis: per egg add the following: 60g butter/ sugar / flour; 1/2 tsp vanilla extract; 1/2 tsp baking powder; 1 tbsp milk ; From these measurements, it is easy to calculate ingredients for a 2-layer cake … Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). i did whip the eggs and sugar till thick and fluffy and i don’t think over worked the flour in. Maybe someone else can share some insights? Hi Natasha my sponge cake got deflated in the centre I did beat the egg and sugar 10 mins then folded in the flour for a min with a spatula but it still had a sunken centre . Love your website. Hi best sponge cake ever so easy and fast❤️❤️❤️❤️❤️. Off to add cream cheese frosting! I promise I w\ill try it later. 224 calories; protein 6.8g; carbohydrates 40.7g; fat 3.9g; cholesterol 139.5mg; sodium 317.3mg. Like a 9×9 or 8×8? I’d love to know how this turns out if you experiment! It was so good to find a recipe that used only three ingredients that were all practically necessities in your pantry. Vanilla Extract is added once all your ingredients are beaten together. Hi Natasha! Do you have tips on keeping the cake from sinking in? It really is an easy sponge cake recipe. May I use this recipe for sponge cake cupcakes? Hi Natasha, Hi Natasha can I use this recipe to make a rolled Yule log? I think that would be ok to cut the recipe in half and just bake in 1 pan or use a non-stick loaf pan (line the bottom of it also) so it can grow taller and you can cut it in half. Cuisine: American. It feels soft, light and airy and as I was cutting it into half to frost, I could feel the moist through the body of the cake. If you do an experiment, please share with us how it goes. How should I adjust other ingredients? I made this cake and used it in an English Trifle recipe and it was perfect with the soaking of Marsala and the spread of raspberry jam on the cut up pieces on it. Will it work with 2 6″ pan. Hi Natasha Hi, a very sticky cake is usually due to under beating the eggs and sugar. I’m trying to figure out what I did wrong. Hi, Unfortunately, I don’t think this one can be made on a stove. I’m glad you enjoyed it, thanks for sharing! An electric hand mixer will take 2-4 minutes longer to beat the eggs, 5. Hi Asma, I hope you love this recipe! Layer after layer of gorgeous berries. We leave it out on the counter. Delicious without being too sweet. Hi Cris, I recommend reading through a few of the comments for a chocolate version, several of our readers have commented with that. If yes would the time of baking change? Wish I could share a pic. How do you prevent the cake from cracking on the top? I want you to discover this gem of a cake and succeed EVERY TIME you make it. I’m trying to bake this cake & I really want to bake it looks soo pretty. Hi Natasha I am loving your recipes.. tried this sponge cake came out really good .. but I baked it in a 9” and3.5” height cake tin all at once as I didn’t have two trays and baked for 35 mints. Hi Rachel, it could be due to overmixing. You should be ok with med-large eggs however, always trust your gut! Russian Apple Cake (Sharlotka) – Just 5 ingredients and 15 min of prep then your oven does the rest! Hi there, can I make this 1-2 days ahead and wrap in foil until frosting? 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