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This is the no baking powder sponge cake recipe we use at our work shop. At Caneer we try our best to minimize the amount of chemicals we use in our cakes. This is the sponge cake recipe we use without any chemical additives. Follow the recipe step by step and your cake will be as perfect as ours!
Ingridients
8 eggs seperated
190 g caster sugar
95 g flour
55 g corn flour
45 g butter
1 tsp vanilla
No Baking Powder Sponge Cake Recipe
1- Preheat your oven to 175 degrees Celsius
2- Separate your eggs. Make sure the bowl in which you put your whites is very clean, dry and fat free, otherwise your whites won’t rise.
3- Whip the whites until frothy, then add 2/3 of your sugar. Whip your eggs until medium peak. Reaching hard peak will make the folding process later very difficult.
4- Whip the yolks with the rest of the sugar and the vanilla until double in size and pale in color.
5- Fold together the yolks and whites.
6- Whisk together the flour and the corn flour. This is very necessary to avoid any lumps in your mixture.
7- Sieve your flours onto the egg mixture and fold gently.
8- Heat your butter and pour it instantly onto your mixture. Make sure your butter is really hot, some kinds of butter if poured warm could cause your mixture to loose all its air.
9- Pour your mixture into a 10 inch pan, and into the oven for 45 minutes.
Keep in mind
1- Preheat your oven, a cold oven could rouin your cake.
2- Make sure all your utensils are clean and fat free or else your whites wont rise
3- Whip your whites until medium peak, not hard peak.
4-Do not over fold until your mixture is runny.
5- Use hot butter.
6- This is a no baking powder recipe, so your only rising agent is your eggs. Be gentle and don’t over fold.
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