The Secret to Success in Making Soft and Delicious Sponge Cake, Never Fails
Sponge cake, commonly known as “bolu” in Indonesian, is a classic treat often served at various events and celebrations. However, due to its frequent appearance, people may find the traditional plain sponge cake a bit monotonous. This has led to creative innovations in sponge cake variations, making them more appealing and delicious.
The Evolution of Sponge Cake
Sponge cake serves as the foundation for layered cakes, commonly known as birthday or celebration cakes. These cakes are made softer and more visually appealing with generous amounts of whipped cream, chocolate, and intricate decorations, sometimes even incorporating fresh fruits for a refreshing twist.
In general, sponge cake is made from essential ingredients such as flour (typically wheat flour), sugar, and eggs. Most cakes are baked in the oven, though some variations, such as steamed sponge cake or steamed brownies, offer a different texture and taste.
Recipe for Making Sponge Cake
Ingredients:
66 grams of powdered milk
60 ml of cooking oil
120 grams of melted margarine
Grated cheese (as desired)
6 eggs
150 grams of all-purpose flour
150 grams of granulated sugar
1 teaspoon of emulsifier
Instructions:
Mix all ingredients except melted margarine, emulsifier, and cooking oil. Stir well until the batter is smooth.
Add the emulsifier and continue mixing until the batter becomes fluffy and well incorporated.
Gradually add melted margarine and oil while continuously folding the batter carefully to maintain its airy texture.
To enhance the cake’s taste and presentation, sprinkle some grated cheese over the batter. Ensure not to overdo it to maintain a balanced flavor.
Prepare a baking pan by greasing it with margarine and lightly dusting it with flour to prevent sticking.
Bake the cake in a preheated oven at 180°C for about 35–40 minutes. Check for doneness by inserting a skewer or knife; if it comes out clean, the cake is ready.
Once baked, let the cake cool before serving.
Blueberry Roll Sponge Cake Recipe
Ingredients:
12 grams of powdered milk
10 grams of cornstarch
1 tablespoon of milk paste
125 grams of melted margarine
Baking paper
Blueberry jam
6 eggs
90 grams of granulated sugar
¾ tablespoon of SP (cake emulsifier)
70 grams of all-purpose flour
Instructions:
Mix all ingredients except blueberry jam in a mixing bowl. Use a mixer and beat the batter until it turns pale, fluffy, and thick.
Add melted margarine, ensuring to fold the batter gently to avoid deflating it.
Line a baking pan with baking paper and pour the batter evenly.
Preheat the oven to 200°C and bake for approximately 35 minutes.
Once baked, allow the cake to cool slightly. Spread blueberry jam evenly over the surface, then carefully roll the cake into a log.
Slice the cake into portions and serve. This variant is particularly popular among both children and adults
Understanding the Two Main Types of Sponge Cake
Sponge cakes are categorized into two main types based on preparation techniques:
1. Butter Cake (Shortened or Cream Cake)
This type of cake starts by creaming butter (or margarine) with sugar until a smooth and fluffy mixture forms. These cakes rely on baking powder or baking soda for leavening. A classic example is the pound cake, which follows a 1:1:1 ratio of butter, sugar, and flour.
2. Sponge Cake (Foam Cake)
Unlike butter cakes, sponge cakes are made by whipping eggs and sugar until they become a light, airy foam. Butter or oil is often incorporated later to maintain its fluffiness. Based on how the eggs are beaten, sponge cakes are further divided into:
Chiffon Cake or Angel Food Cake: The egg whites and yolks are beaten separately, resulting in an extremely light and airy texture.
Genoise: The whole eggs are beaten together, making the cake slightly denser but still soft and fluffy.
Key Tips for a Perfect Sponge Cake
1. Ingredients Should Be at Room Temperature
Using cold eggs straight from the refrigerator may cause the cake to turn dense and fail to rise properly. Similarly, melted margarine should not be poured into the batter while still hot. Let it cool slightly before incorporating it into the mix.
2. Proper Margarine Melting Technique
Margarine should not be left to cool too long before use. To ensure the best consistency, start melting it while mixing the batter. Turn off the heat when most of the margarine is melted, leaving a small portion solid, as it will continue melting due to residual heat.
3. Keep Equipment Clean and Dry
Any mixing bowls, whisks, or utensils must be completely dry and free from oil or moisture. Even a small amount of water can hinder proper aeration, resulting in a dense cake.
4. Gradual Addition of Ingredients
Flour should be sifted before adding it gradually to the batter, ensuring no lumps form. Liquids like melted margarine or milk should also be mixed carefully to prevent sudden deflation of the batter.
5. Mixing and Beating the Batter Correctly
Start with low-speed mixing when combining eggs, sugar, and emulsifier.
Gradually increase the speed to create a fluffy and stable batter.
Do not overbeat, as excess air can cause the cake to collapse.
6. Preheat the Oven Properly
Before placing the batter in the oven, preheat it for 5-10 minutes to prevent the cake from sinking due to a slow initial rise.
7. Avoid Opening the Oven Too Soon
Opening the oven before the cake has fully risen can cause it to collapse. Only check for doneness near the end of the baking time.
Final Thoughts
Sponge cake is a timeless dessert that continues to evolve with creative variations. Whether you prefer a simple butter cake or an elegantly decorated sponge cake layered with fruit and cream, mastering the right techniques ensures a perfect outcome. By paying attention to ingredient temperatures, mixing methods, and baking techniques, you can achieve a light, fluffy, and delectable cake every time.
With the right knowledge and practice, making sponge cake can be both a delightful and rewarding experience. Happy baking!