Simple Sponge Cake

Kalau dalam entry sebelum ni, ada macam-macam version kek yang Emi buat untuk Amalia sempena birthday dia hari tu... yang berbeza cuma topping & filling kek sahaja... untuk kek asas, sebenarnya sama jer semuanya.. Emi guna sponge kek aje dari resepi yang sama semuanya... bezanya, ada kek yang berperisa lemon dan ada yg Emi buat plain sahaja... untuk resepinya Emi ambil dari satu english website.... boleh klik kat sini untuk tengok resepi asal...

Emi just copy & paste sahaja resepi tu tanpa ubah apa-apa pun... nanti kalu translate takut pulak maksudnya tak sampai... karang jadi lain pulak kan... huhuhu....

Simple Sponge Cake 

Ingredients:

Zest from 1/2 lemon

1 cup sugar

1 cup unsalted butter, softened at room temperature

4 large eggs

2 tablespoons warm water

1/2 teaspoon real vanilla

2 teaspoons lemon juice

2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon salt


Methods:

Put the sugar and lemon zest in a blender or food processor. Blend until the lemon zest is fine. Add this mixture to the softened butter. Beat with a mixer on medium until fluffy. This should take about 5 minutes.

Add the eggs to the sugar and butter one at a time, beating well after adding each one. Add the water, lemon juice, and vanilla. In a different bowl, use a whisk to mix the flour, baking powder, and salt. Add half of the flour mixture to the rest of the ingredients. Mix on low. Then add the rest of the flour mixture.

Now beat at medium speed until the cake batter becomes shiny. The mixture should also turn a white color. Do not skip this step or reduce the mixing time. The longer you mix the batter, the more air bubbles you create. This is what makes sponge cake recipes light and fluffy. This step of the sponge cake recipe should take about 15 minutes.

Pour sponge cake batter into two round cake pans that have been greased with shortening well and liberally floured. If they haven't been greased and floured thoroughly, your sponge cake recipe will stick to the cake pans.

Bake lemon sponge cake in a preheated 350 degrees Fahrenheit oven for approximately 25-30 minutes. The sponge cake should pull gently from the sides. It will be golden in color and spongy to the touch. It should spring back when touched. To be sure the sponge cake is done, test the center with a toothpick and see if it comes out clean. Do not open the oven while the sponge cake is baking.

Remove the lemon sponge cake from the oven and let cool on a wire rack for about 10-15 minutes before removing the cake from the cake pans. Let the sponge cake cool completely before frosting it. A lemon glaze would work well with this basic sponge cake recipe. Of course, frosting a sponge cake is optional. Plain sponge cake recipes are delicious by themselves.

Notes: Emi ikut sebijik-sebijik instruction dia... agak senang juga nak buatnya, cuma part nak pukul adunan tu sampai jadi putih dan berkilat tu la yang lama sket.... huhuhu...

Untuk topping pulak Emi buat topping guna whipped cream yang simple jer... cuma kali ni Emi tambah sikit cream cheese untuk dapatkan rasa lain sikit..

Topping: 

200ml whipped cream

50gm cream cheese

2 sudu besar icing sugar

Pukul cream cheese dan icing sugar hingga lembut dengan hand mixer . Kemudian masukkan whipped cream dan pukul hingga kembang dengan kelajuan tinggi (anggaran 6 min sahaja). Setelah cream kembang, bolehlah hiaskan kek anda mengikut kreativiti masing-masing.

Note: untuk kek peach yang macam dalam gambar kat sebelah ni, Emi cincang halus buah peach dan gaul dalam cream untuk dapatkan perisa peach.