The Prepartion: My 21st Birthday Cake!
I'm anxious, insecure, and lost in my life lately. So to make sure that I appreciate and love myself too, I decided to make myself an amazing 21st birthday cake!
I've always always LOVE sponge cake over everything else, just because the texture is light, airy, and sweet-enough. I also wanted to move away from just using strawberries and chocolate just because I've done that many, many times already. I have to find a more creative and challenging way to try those flavors before I do them again.
I know I definitely will be using a sponge cake just because I love it so much. It's also something I've been wanting to successfully make for a while. My family also loves sponge cake because it fits their asian palette better. I gotta make this cake edible and appealing to others too, because there's no way I can finish by myself!
I found a sponge cake recipe that I thought would work. The video for this wasn't very good, but the recipe was though! I added the video at the end as well, just in case you would like to see what the process looks like any way. It'll help you see what the batter should look like at certain stages. (:
Sponge Cake
1 cup All-purpose flour; sifted
1/2 teaspoon salt
6 eggs; room temperature
6 tablespoons melted better
2 tsp. of vanilla
350 degrees; 20-25 minutes
I've always always LOVE sponge cake over everything else, just because the texture is light, airy, and sweet-enough. I also wanted to move away from just using strawberries and chocolate just because I've done that many, many times already. I have to find a more creative and challenging way to try those flavors before I do them again.
I know I definitely will be using a sponge cake just because I love it so much. It's also something I've been wanting to successfully make for a while. My family also loves sponge cake because it fits their asian palette better. I gotta make this cake edible and appealing to others too, because there's no way I can finish by myself!
I found a sponge cake recipe that I thought would work. The video for this wasn't very good, but the recipe was though! I added the video at the end as well, just in case you would like to see what the process looks like any way. It'll help you see what the batter should look like at certain stages. (:
Sponge Cake
1 cup All-purpose flour; sifted
1/2 teaspoon salt
6 eggs; room temperature
6 tablespoons melted better
2 tsp. of vanilla
350 degrees; 20-25 minutes
- Preheat and prepare the two 9 inch rounds. Grease the bottom of the pans only or line the bottom of the pan with parchment paper.
- Sift together the flour and the salt in a separate bowl.
- Mix together the sugar and the eggs in a metal/heat-proof bowl until incorporated. Place over a water bath until the sugar dissolves. Do not keep on the heat for so long that the eggs start to cook.
- Use electric mixer and beat the eggs until pale yellow and fluffy. The batter should look light and run down in slow ribbons. Add in vanilla and slowly add in the butter. This step should take about 10-15 minutes. Do not over beat!
- Gently fold in the flour. Do not over beat!
- Pour into the prepared cake pans and bake.
Tips!
- Make sure that equipment is spotless! Any residue will affect the volume of the eggs and therefore the texture of the cake when you bake it. It will make it flat. ):
- Don't over beat! Over beating the batter will make it clumpy and not smooth at all, which will again give you an undesirable cake texture.
- I would suggest letting the cakes cool in the pan. I flipped them over on top of a cookie rack, just so that there would be less of a chance that the cake would deflate as it is cooling.
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