If you’re not a sponge cake expert, this sponge cake tutorial will show you how to make one.
And it’s a delicious cake to top your cake with, too!
The sponge cake technique involves placing a wet sponge in the center of a pan, and baking it on a tray.
The sponge layer is topped with melted buttercream, and the buttercream layer is baked into the sponge cake.
It’s not quite as cakey as some sponge cakes, but it’s just as delicious.
The cake is then cooled, and sliced with a knife to make an even, chewy cake.
The instructions are pretty straightforward, and it’s pretty much the only sponge cake recipe that will work for anyone.
But, if you’re a sponge baker who’s interested in trying this technique, I recommend that you check out the recipe for the Victorian sponge cake at the New York Times.
The recipe makes a total of 6 sponge cakes.
The recipes below include different amounts of flour, butter, and sugar to give the sponge cakes a slightly different texture.
It may seem like a lot of steps to do it the way the recipe says, but this is how you do it!
It takes about 10 minutes total to make a spongecake, and if you follow the recipe exactly, you’ll have a sponge recipe that’s just about perfect for every occasion.
Make your sponge cake today!
How to make your own Victorian sponge cakes Recipe: 1 package (12-ounce) bittersweet chocolate, room temperature (I used Hershey’s Kisses) 3/4 cup butter, softened 1/2 cup sugar 1/4 teaspoon salt 2 cups powdered sugar 2 cups flour 2 teaspoons baking powder 2 teaspoons salt 2 teaspoons vanilla extract 1/8 teaspoon baking soda 2 cups chilled buttercream frosting 1 1/3 cups chilled cake batter 1 cup chilled milk chocolate chips Directions: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Melt chocolate in a double boiler, then set aside.
Combine butter, sugar, and salt in a large bowl.
In a large mixing bowl, whisk together flour, baking powder, salt, and vanilla.
Stir in chocolate mixture until combined.
In another bowl, beat butter, powdered sugar, flour, and milk chocolate with electric mixer until well blended.
Gradually add flour mixture into wet ingredients and beat until just combined.
Add milk chocolate mixture and beat just until incorporated.
Pour batter into prepared pan.
Bake sponge cakes for about 10 to 12 minutes.
Cool in pan, then slice each cake into 1-inch squares and enjoy!
To make your spongecakes ahead of time, use a fork to make sure that the butter is completely melted.
Bake for 10 to 15 minutes, until the spongecakes are lightly browned and golden.
If the spongecake is too firm, let it cool for 15 minutes.
Serve immediately, and enjoy with whipped cream, whipped cream sauce, or frosting!
Notes: This recipe is adapted from my New York City Sesame Cake recipe.
This recipe has been published on the New Yorker’s website as part of our Valentine’s Day celebrations.
Please note that I am not responsible for any loss or damage caused to your personal data by the use of this recipe.
You may purchase this recipe at your local grocery store, or online at your favorite bakery.
For more information on my recipes and tips for baking healthy, delicious meals, click here.
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