The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking
ฝัง
- เผยแพร่เมื่อ 31 พ.ค. 2024
- Get the recipes:
Sponge Cake: nyti.ms/3i21mKi
Strawberry and Cream Layer Cake: nyti.ms/3c1dkA2
Raspberry and Cream Roulade: nyti.ms/3fU4s0k
OK, Try This at Home fans: Claire Saffitz is back for another round. She's given us bagels. We watched her make croissants. She's shown us sourdough and how to make yeasted dough. Today's lesson? Sponge cake. It may have almost broken Claire to develop, but it also may be the only cake recipe you'll ever need. Come for the baking techniques, stay for the glorious summer strawberries.
0:00 - 1:31 : Intro
1:31 - 6:49 : Make the batter
6:49 - 7:55 : Roulade variation
7:55 - 8:36 : Cooling upside down
8:36 - 14:52 : Strawberry layer cake
14:52 - 17:49 : Raspberry roulade
17:49 - End : Slice and eat!
------------------------------------------
VISIT NYT COOKING: cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
TH-cam: bit.ly/2MrEFxh
INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
TWITTER: bit.ly/2RZB6ng
PINTEREST: bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production). - แนวปฏิบัติและการใช้ชีวิต
Sponge Cake
INGREDIENTS
¼ cup/50 grams olive or vegetable oil, plus more for greasing if baking in a jelly roll pan
4 large eggs, separated, at room temperature
½ cup/100 grams granulated sugar
½ teaspoon kosher salt
¼ teaspoon cream of tartar
⅔ cup/85 grams cake flour
2 teaspoons vanilla extract
PREPARATION
1.) Arrange an oven rack in the center of the oven and heat the oven to 325 degrees. If making a roulade, brush the bottom of a 10-by-15-inch jelly roll pan with a light coating of oil. Do not brush the sides, as the cake needs to be able to cling to the pan as it rises. Line only the bottom of the pan with a piece of parchment paper, smoothing to eliminate air bubbles. If baking in a 9-inch springform pan, leave the pan ungreased and unlined.
2.) In a wide, medium bowl, combine the egg whites, 1/4 cup sugar, the kosher salt and cream of tartar. Beat the mixture with a hand mixer fitted with the beaters on medium-low speed until the mixture looks frothy, then start to slowly increase the speed to medium-high. Continue to beat the egg whites until you have a dense, voluminous, glossy foam that forms stiff peaks, about 4 minutes. When you lift the beaters out of the bowl, the egg whites should come to a straight point that doesn’t droop. Don’t beat beyond this point, or the whites will become dry and lumpy. Set the bowl aside.
3.) In a separate wide bowl, combine the egg yolks and the remaining 1/4 cup sugar. Beat with the hand mixer (no need to wash it after you beat the egg whites) on medium-high until the mixture is very pale and fluffy and forms a slowly dissolving ribbon as it falls off the beaters back into the bowl, about 4 minutes. Slowly stream in the 1/4 cup oil, beating constantly to ensure it emulsifies into the yolk mixture, until you have a smooth, light mixture that looks like mayonnaise.
4.) Reduce the mixer to the lowest speed, add half of the flour and mix just until incorporated. Add the vanilla extract and 1 tablespoon water, mix until incorporated, then add the remaining flour and mix just until it disappears. The mixture will have thickened and look a bit like cake batter.
5.) Fold the yolk mixture once or twice with a large flexible spatula to make sure it’s evenly mixed, then scrape about a third of the egg white mixture into the yolk mixture and thoroughly fold in the whites until the mixture is loosened. Working more gently, fold in half of the remaining egg whites until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until you have a light, smooth, evenly mixed batter.
6.) Scrape the batter into the pan and smooth into an even layer. Firmly rap the pan on the surface once or twice to pop any large air bubbles. Bake the cake until it’s golden brown, firm and springy to the touch across the entire surface, 25 to 30 minutes for a jelly roll and 30 to 35 minutes for a 9-inch cake. Remove the cake from the oven and immediately invert the pan onto a wire rack. Let the cake cool completely upside down to prevent it from collapsing.
7.) Reinvert the cooled pan and cut along the sides with a small offset spatula or paring knife to loosen the cake. It will sink a bit, which is normal. If making a jelly roll, turn the sponge out onto the wire rack and peel off the parchment. If making a 9-inch cake, remove the ring of the springform pan, invert the cake onto the rack, and carefully peel off the bottom of the pan (it should come away cleanly, leaving behind just a thin film).
8.) Use the sponge as desired. The unfilled sponge cake will keep at room temperature, tightly wrapped, for several days, but will become sticky after the first day.
Strawberry & Cream Layer Cake
INGREDIENTS
1 ½ pounds fresh strawberries, hulled
½ cup/100 grams granulated sugar
1 cup/240 grams heavy cream, chilled
1 cup/240 grams crème fraîche, mascarpone or sour cream, chilled
Pinch of kosher salt
1 Sponge Cake recipe, baked in a 9-inch springform pan and cooled
PREPARATION
1.) Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
2.) Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they’ve released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won’t use them in the cake, they’re still tasty. Reserve the berries for spooning over pancakes or yogurt.
3.) In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
4.) Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
5.) Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
6.) Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it’s made, but will keep, covered and chilled, for up to 3 days.
omg thank you so much for this i wanted the sponge cake recipe but couldn't access it without a subscription.
💓
Thank you for being a real one. So stupid NYT recipes are hidden behind a paywall
Just want to drop a BIG THANK YOU for this!
There was some water in the sponge also...
I love that she is doing this with nyt cooking, between this and her TH-cam channel we are getting a double dose of Claire which is what we all need right now
@A Z what the fuck?
@A Z bruh shut up
@A Z Ew
@A Z That’s predatory bullying. Does your mom know you’re on here?
@A Z Ew
YES she's here to save summer for sure
A fabulous “master class” -- with I’d seen this a week ago - I made similar recipe for my twin daughters birthday - it was a disaster 😱 I could have cried - all your brilliant tips where not in my recipe so I can now see where I went wrong - or the recipe!!!
I’ll try yours next birthday 🎂 coming up.
You’re an amazing Baker 👩🍳 luv all your masterclasses - thank you 😊
@@susantaylor5068 masterclasses?? 🌞
I love Claire. She's both very awkward and confident, which makes her super fun to watch.
@A Z Don't be a jerk. If you don't like her, that is fine, but there is no need for such a childish response. Claire is a great person and a great chef. If you don't like her or content with her, just don't watch it and stop trying to seek attention by trying to degrade a person's worth.
Not that awkward
@A Z I personally find her beautiful and charming - so do others. Your personality seems like a train wreck, pal.
What in the twilight sparkl-
Why is she awkward??
I love that you referenced Schitts Creek. FOLD IN THE CHEESE DAVID! 🤣🤣🤣
We are getting so spoiled with all these Claire videos!
@A Z there's no need for that mate
¼ cup oil
4 large eggs, separated, at room temperature
½ cup granulated sugar (split in half)
½ teaspoon kosher salt
¼ teaspoon cream of tartar
⅔ cup cake flour
2 teaspoons vanilla extract
Loved this series, I hope we eventually get to see more of Claire here. Luckily in the meantime we still get to see her each week on her own channel Claire Saffitz x Dessert Person. This is just a PSA for anyone not already subbed ✨
Thanks for the tip!
Is Desert Person x Claire Saffitz her own channel?
@@raaziatabassum Yeap. Desert Person is the name of her latest book!
@@maddewkey thanks!
@A Z life must be sad for you
Those strawberries looked DIVINE - and sponge cake with fresh cream and great berries is such a simple yet delicious, underrated dessert, it was perfect for this series!
Yes with some blueberries thrown in there for July 4th!
@@priscillasaravia nah blueberries are risky sometimes they can be sour which will then ruin the taste of the whole desert so might aswell play it safe with strawberries
I love how Claire admits when recipes are hard, even for her. That makes us home cooks feel less incompetent lol
Claire is like everyone’s favorite aunt
more like a daughter-in-law for me
i just know her niece/nephew is like "is aunt claire coming?" every time there's a gathering
For me, sister and/or best friend. 😌
Or favorite cousin
I'm 14 and I made this yesterday, relatively simple and super delicious! It's even better the next day when it's soaked up all the strawberry juice!
btw, @NYT Cooking, you really should secure Claire for more videos on this channel. 🥺A new series would be awesome! I'm gonna miss seeing her here on Fridays!
She has her own channel with a recipe each week.
@@kjdude8765 I love her channel - but the more Claire content we get, the better!
¼ cup/50 grams olive or vegetable oil, plus more for greasing if baking in a jelly roll pan
4 large eggs, separated, at room temperature
½ cup/100 grams granulated sugar
½ teaspoon kosher salt
¼ teaspoon cream of tartar
⅔ cup/85 grams cake flour
2 teaspoons vanilla extract
The people need more Claire.
You are smart for hiring Claire, she’s a views queen. 👑 I see Claire I click and watch till the end.
The cracked effect actually looks like they're there by design
Someone has to get her on The Great British Bake Off to host/judge. Please.
There was not enough of a spiral for the GBBO.
The moment she said folding 😂 my mind went to David from schitts creek and then she said it .... That was awesome I love her so much
“I’m not gonna grease it or line the bottom either”
👁👄👁
Is that...legal?
LMAO
anything with enough butter or needs rise you don't grease. angel food cake, butter crust, etc
You don't grease it so the sponge cake (angel's food cake) doesn't collapse.
Not greasing allows the batter to "climb" the edges of the pan
Hello Claire, I love this recipe , however I can't get it from your site..do I need to have an account in order to get it??
Thank you🙂
I made Claire’s flourless chocolate cake the other day and kept saying “Fold it in, David.”
What do you mean "fold it in?"
@@mikemillerdesign You just .... fold it in
@@Shariberry11 I know that. Do you fold in half like a piece of paper and drop it into the pot?
The reference to Shitts Creek, is hilarious. “Just fold it, you know, fold it”
16:33 So relatable. That's why I love Claire!
I'm a simple little lad, I see berries and cream- I like it.
Can I just say Claire looks so radiant and beautiful here! The hair the makeup
There are countless sponge cake recipes and videos out there from professional bakers and bloggers alike but this one is the best and easiest sponge cake you will ever make. Trust us! Thank you Claire for sharing your easy, delicious sponge recipe! Follow her recipe exactly and you will have a fail proof sponge.
Back to back Claire is the weekend treat we deserve
I love how she explains everything
I love how your videos are so chill! Thanks for the amazing recipes!
Thank you for having Claire here. I've been watching a lot of baking videos on TH-cam past two months, and came across BA channel too. I was completely unaware of the controversy there, but after a point I noticed Claire videos are missing. So I googled to find out about Condé Nast using their non-white staffers as props. I unsubscribed the channel and now constantly hiding their content from my TH-cam feed. Thanks for hosting Claire.
I’d been getting BA in my mailbox every month for 15 years. Then the woke controversy. One of the most diverse staff was not woke enough. Without that amazing staff BA is just dead. So glad I discovered Claire here.
Yes more Claire! And I was just looking for a sponge cake so this is perfect! Please we want more of her, it's never enough!
Claire, I learn so much with you, every time :) Thank you and NYT Cooking for this series
I have never been so inspired and so assured that I could make something until I started watching you. You’ve literally made my life a sweeter place! Thank you.
Love to see more of Claire and her absolute dedication and passion for baking. You are so conceptual with every step of your baking.
Love from India!!
We want more!! I have LOVED this series!
Yes!! Loving all these Claire videos
Thank you for bringing this absolute gem back into a pro kitchen for our viewing pleasure. Go Claire!
I ABSOLUTELY LOVE all of this Claire content we are getting on a weekly basis 🥰
I love your explainations with terms like "ribbon" and "peaks" , and how you show what it should look like. I really appreciate that, its really helpful
Claire is such an inspiration, every time I see her cooking makes me want to try it! And recently I have been trying.
Delightful to watch Claire. She’s a fantastic instructor.
The last time I saw her was at BA and she is GLOWING!
Great job Claire! Will definitely look for more of your videos. Good tips all along the way. And it looks phenomenal!!
I just made this today. First time making a sponge cake. Claire is so ridiculously amazing at showing us the proper simple way to success! It is DELICIOUS! Thank you, Claire!
Everything Claire shows me makes me want to try and bake, thank you!!! 😭
Just made this cake yesterday and my family loved it! The sponge was so light, soft, and wasn’t overly sweet. A perfect cake for summer and is now my brother’s favorite cake I have made. The recipe was so straightforward and easy to follow so any beginner bakers should give this one a try.
Yay claire!
im so happy your back, thank you for sticking up for what you believe in you make a difference
I adore you Claire, you’re an amazing teacher and communicator. Thanks for the recipes and tutorials.
Thx Claire, this reminded me of my childhood. Raspberry roulade was the first cake I learned how to make from my mum ☺️
One thing she taught me differently is to pre-roll the cake while still hot, so it‘s more flexible.
Thank you for sharing this basic and essential recipe 😊
This looks amazing. Quintessential beauty!!!!!
This sponge cake recipe was amazing! Yesterday, I made a strawberry roulade and it was absolutely perfect! It is very delightful to eat and very light.
Best spongecake recipe. Thanks Claire!
Absolutely the best sponge cake recipe. I've made it 3 times in two weeks.
I made this sponge cake today and it was excellent. It is pretty much as easy as Claire makes it look!
Excellent explanation and demo! Tried the cake version. Followed the recipe and instructions exactly as given and it was excellent. Thank you!
This recipe is amazing and works beautifully! Hope NYT Cooking will continue to invite Claire to share new recipes. Her series on the channel is one of the best.
I made this and loved the results - except for the whipped cream. I only had sour cream so I used that and it was inedible! So glad I tasted it first before I put it all over my cake.
Hey @nyt! Please secure more videos with Claire! She’s a bright star in the world of cooking and I thoroughly enjoy seeing her!
Amazing! So many helpful, pro tips!
Looks absolutely lovely
TWO Claire videos a week! Heaven, I'm in heaven. . . ⛅
Thank you!
Your technique is the recipe for success, well done. I will follow the steps you so perfectly executed. I will hope that my sponge comes in a close second! You are a spectacular demonstrator and inspiration, bravo!
Claire, thank you. Learned something new, today. Look forward to making much better sponges.
Great teacher.
Can't wait to try this with summer blackberries!
What's better than a new video of Claire Saffitz once a week? A new video of Claire Saffitz twice a week.
All Hail the Dough-yen of Cakes, Breads, and Pastries.
This video makes me want to learn to bake....absolutely divine!!
Hey, great recipes 👌
As a word of professional advise, and, I'm sure you've seen this done in your research as well - the roulade looked perfectly cooked!
To avoid those cracks and train the sponge, take it out of the tray while it is still warm, not completely steaming hot, and roll it as loosely as you did in the towel (sprinkled with icing sugar, cornstarch and shaken off excess) and let it cool to room temp rolled. The slight humidity will help the surfaces to not dry out as much, becoming more malleable to the roll - without loosing volume or texture.
Give it a try =)
Great work!
This is how my grandmother taught me to do it. She used potato starch rather than flour.
OMG. This looks sooooo amazing. 😭🙌🏼🍓
Claire? You're so brilliant! Thank you for sharing your brilliance with the world. Seriously. In this short time of this tutorial, you have solved at least two of my biggest, life long, cake challenges. I wish I could hug you for that! So much love and gratitude to you sweetheart! 💞
God I just love watching the baking queen's recipes! I'm 100% gonna make these everything I've been baking this past month is from her! A serious dessert person over here 😎✌️
Tried making the roulade today and was very nervous but it turned out great! The recipe is easier/more forgiving than I thought it would be.
tried the roulade today and it's divine!!!
We need more Claire! Don't stop 🙃😊
I am definitely baking this sometime this summer! 🍰
This recipe is giving me flashbacks go my pastry school days where we had to use the bottomless cake rings and fold the parchment paper around it like flippin' origami to make a bottom for the pan 😪
Everyone I know that went to pastry school was at least a little traumatized by it. 🍰
Oooooh it's Claire!!! I loved her Gourmet Makes on BA. Glad to see her!!!! 🥰
"and by a minute I mean like an hour" - yupp, that's my kinda minute :)
This was a satisfying video. I learned something. Now I want to go and bake.
Thank you.
I baked this yesterday and assembled today before visiting family. They. LOVED the cake. It was a big hit. Oh, and I used a GF flour blend instead, still great!
I made the 9” round cake. I live at 5000 feet and after the first 15 minutes I was sure the cake wasn’t going to rise. But it came out perfect. Cooled upside down just like Claire said for a perfect holiday dessert. Thank you.
My favorite kind of week is when dessert person and nyt cooking both have new Claire content 💗
This video and recipe is everything I need! I've been baking for quite some years now and I can make pies, tarts, cupcakes, cookies, pretzels, all kinds of breads but the one thing that never works for me is cake. Pound cake I can manage but actual sponge cake? Forget it. It's always too eggy or doesn't rise or becomes rubbery or something or the other. I've tried literally hundreds of recipes and it always blew my mind about how I could make complicated multi layer sable tarts off of a recipe I translated from some obscure french website but not a simple sponge cake. Thank you Claire I'm definitely be going to try this and hopefully get over my fear of cakes!
NY Times hitting gold by making an easy cooking channel - good competition with BA
Just bring in some of the queens of the old BA. Priya, Solah, Claire. Just need to get ahold of Molly.
Yay, my favorite! My Birthday cake every year is a Jelly Roll. Really struggle to get the height. I look forward to trying this technique.
she's done it again. love
Tip for Claire: get a few extra sets of beaters for your hands mixer. So nice to have clean utensils.
Both look amazing! I will be attempting to make these. Hope mine come out as great looking! TY
So great. 🙂
Love the grey Claire you’re a stunner but you’re also so much more than your looks. You’re smart, driven and extremely talented. Keep it up girl!
I love the grey too!
Claire loves berries and cream so much she almost did the little lad dance.
This sponge cakes great for a yummy strawberry trifle 🥰
OMG that looks sooo delicious!!
I bought an extra set of beaters - easy to order as spare parts. Makes life so much easier. 😀
I looooooove sponge cake, it's my favorite canvas for layered cake
soo ready to make this!
I’m trying this this week! Wish me luck!! 🤞🏻🤞🏻🤞🏻
omg I love this woman !!!
Yay! More Claire :D
TH-cam would be boring without Claire. Thanks for the awesome recipes.