Table of Contents
Sponge cake is a light, airy cake that’s leavened by the air whipped into the eggs, rather than with baking powder or baking soda. That means you really need to whip the eggs for a long time—like 10 to 15 minutes.
Creaming is the magical step that creates a light and airy homemade cake. It describes the process of incorporating air into your batter, which ( in conjunction with baking soda or baking powder) helps the cake leaven and rise. Your recipe probably starts by beating the room temperature butter and sugar together.
It describes the process of incorporating air into your batter, which ( in conjunction with baking soda or baking powder) helps the cake leaven and rise. Your recipe probably starts by beating the room temperature butter and sugar together.
Preheat your oven to 355 degrees F. Add the egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar to a large mixing bowl. Whisk well to combine. (The remaining half of the sugar will be used for the egg whites.) Sift the cake flour and baking powder, into the egg yolk mixture in three batches.
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