https://youtube.com/watch?v=4yumsGO0Np8
Hi i’m Natalie and today we’re going to make a
vanilla sponge cake and i have referenced it in so many different recipes like the royal charlotte
cake or the charlotte cake or the base for a tiramisu and i have never shown you really how
to make a vanilla sponge cake alone in one video and i gotta rectify it so today it’s just
vanilla sponge cake no filling no topic just the basic principles how to make this cake
and this sponge cake is so fluffy that it will not only outshines its glutenous cousins but
will fool anyone to think it’s the real deal i mean what is a vanilla sponge cake it’s it’s a
bit spongy i mean the name kind of gives it away but what makes it spongy now the reason why
it is so spongy is this different add whites and a little bit of the baking powder and probably
the sponge cake and the chiffon cakes are the only cake to use egg whites as ….
Anyway the egg
whites is the secret to that there is no reason why a gluten-free sponge cake needs to be dry
brick-like or anything like that it should be like its glutenous cousins a very soft cake melting in
your mouth having maybe a little bit of a buttery aftertaste that’s it so let’s get started on
it the most basic thing is always you have to separate the egg whites and the egg yolks from
each other and we’re going to separate six eggs i have now my six egg yolks and add quite separated
from each other and there are different techniques how to do it and in my chocolate sponge cake i’m
showing you the different ways how you can do it i’m gonna measure 170 grams of white sugar that’s
a little bit too much and i’m gonna add my egg yolks to the sugar to make any kind of sponge
cake you have to beat the egg yolk and the sugar over a hot water bath until it becomes very firm
and to start my water bath i’m gonna pour about two three centimeters or one to two inches of
water into a pot and get it to a boiling point what i want to really do is grate a lot of
steam what i want to be careful about is that i don’t submerge my bowl with the egg
yolk in the sugar into the water of the pot what i really want is just the steam to warm up
the bottom of the pot you can certainly use a glass bowl or metal bowl because they’re really
great conductor for heat plastic bowls i would be a bit cautious about because you might
actually melt them or something like that one tool you definitely need to make
a sponge cake is a handheld mixer and it can be a cheap one you don’t have to
spend and buy like a 50 or 60 us dollar one you can really get away with the cheapest one the nice
thing to have though is to have a whisk attachment my water is boiling now and i’m gonna put my glass
bowl with the egg yolk and the sugar on the top of it and slowly start whisking it until the egg yolk
and the sugar become nice and foamy i need now to prepare the butter under oil for the sponge cake
which keeps the cake nice and moist in this case i want to make it dairy free so i’m going to use a
vegan substitute instead and i’m going to measure 45 grams of vegan substitute i’m going to quick
melt it in the microwave because it’s much faster in our microwave it probably takes like 30-40
seconds but you want to check certainly with your own microwave with it what i like to
do is cover it to avoid that the melted vegan substitute splatters all over my
microwave and makes it all dirty and sore i’m going to add now 45 grams of oil i need also
to measure 150 grams from my pre-mixed vanilla sponge cake gluten-free flour combination and i
listed the ingredients below before i measured 150 grams i do want to quick stir up the different
flours to make sure that i was still well combined since different flowers have a different level
of density and may sink more to the bottom the last thing i have to prep before i can put
my sponge cake together is i have to beat my add white stuff and i like to do that with my stand
mixer because that’s much easier i’m going to pour my egg whites to it and start beating the
egg white until it has reached the stiff peak and i’m going to continue now with my egg yolk and
sugar mixture what i’m going to do is i’m going to add the oil in the butter i’m going to add the
egg whites and what is still missing is the flour but because the half white is a bit messy right
now i’m going to start folding it already under and i’m going to use a strainer or one
of those flour mill things add the flour this is getting messy in the small bowl i
think i need to transfer it to a bigger bowl there’s no harm done and transferring from one
bowl to another bowl and i needed a bigger bowl because i’m actually making one and a half recipe
and but i listed below the ingredients for one recipe fold under the flour it’s much easier in
a bigger bowl you can see now how the batter is slowly collapsing because of the weight of the
flour and because i’m folding it under pushing air out of the batter again and the last thing
you have to do with a vanilla sponge cake is pretty much add one teaspoon to one tablespoon
of vanilla extract it also depends how intense your vanilla extract is what i would do is
i normally start with one teaspoon and then i increase depending on the flavor i want in this
case i want it to be very vanilla so i’m gonna use one tablespoon nice and vanilla i’m gonna take
now my baking pan this is an eight inch baking pan and i’m gonna put my cake liner in it
to avoid it from sticking to the bottom i’m gonna pour my batter in now i’m going to
put now my sponge cake into the oven for about 30 to 40 minutes at 325 degrees fahrenheit
which is around 170 degrees celsius here’s the finished vanilla sponge cake now i can
just flip it under the baking rack and what you normally do for any of the other recipes you’re
going to slice the vanilla sponge cake into two or three layers i normally prefer three
layers and have two layers of filling in between them and in my channel i have plenty
of recipes where you can practice your newly acquired skills of making a gluten-free vanilla
sponge cake like for the royal chocolate cake or the simple chocolate cake or for the nutella
buttercream banana sponge cake i hope you enjoyed watching this episode and if so please make sure
to subscribe to my channel and check the bell to get notifications about any other gluten-free
deliciousness and i see you next week bye
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