Professional Baker Teaches You How To Make SPONGE CAKE!
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- Chef Anna Olson is here to teach you all of the tips and tricks you'll need to know to master this amazing shortcake recipe! Follow along and don't forget to leave a comment and let us know how it turned out!
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Ingredients
Sponge Cake
6 large eggs, at room temperature
1 cup (200 g) sugar
1 Tbsp (15 mL) lemon juice
1 tsp (2 g) finely grated lemon zest
1 cup (150 g) all-purpose flour
¼ tsp (1.5 g) salt
2 Tbsp (30 g) unsalted butter, melted
1 tsp (5 mL) vanilla extract
Cream and Berries
1 ½ (375 mL) cup whipping cream
½ 125 g package brick cream cheese, at room temperature
⅓ cup (70 g) sugar
½ tsp (1 g) lemon zest
2 Tbsp (30 mL) lemon juice
1 tsp (5 mL) vanilla extract or vanilla bean paste
1 quart (664 g) fresh strawberries, hulled and sliced
⅓ cup (80 mL) good quality strawberry jam
Icing sugar, for dusting
Directions
Sponge Cake
1. Preheat the oven to 325 F (165 C). Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan.
2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. On medium speed, add the zest and juice.
3. Sift the flour and salt and, still on medium speed, add the flour. Spoon about a cup (250 mL) of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.
Cream and Berries
1. For the cream, whip the cream until it holds a soft peak when the beaters are lifted. In a separate bowl, beat the cream cheese to soften, and beat in the sugar, lemon juice and vanilla or vanilla bean paste. Fold in the whipped cream in 2 additions. Chill until ready to assemble.
2. When ready to assemble the cake, stir the berries with the jam to coat. Run a palette knife around the inside edge of the cake pan to loosen it, then remove it from the pan and peel off the parchment paper. Slice the cake in half horizontally. Spread half of the cream over the cake and top with half of the berries. Place the top of the cake over the berries, and top this with the remaining cream and berries, leaving an inch or two of the cake exposed around the outside edge. Dust this edge with icing sugar and chill until ready to serve.
The cake can be assembled up to 4 hours in advance.
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Made this yesterday. Only omitted the sugar in the cream filling. My homemade jam was already quite sweet. Beautifully balanced out the tang of the cream cheese and whipped cream filling. Absolutely delicious. Loved it! Definitely will make it again.
I'm amazed at how clean her work surface is! I mess up my entire kitchen trying to heat milk
They stop frequently to have a crew clean up.....its not reality.
At 2:14 it is edited
Aparna Madhavan she has a maid who do the cleaning for her.
@@Sweetthang9 the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k sawana the k
Ssme here, but i tried hard to keep clean by preparing the ingredient ahead of time and i had a wet rugs handy. Hahaha. But who does not have mess? She’s just professional look how she scrape. If that’s me, i will be hugging the bowl!
I made this recipe a year ago and it was a hit. I will keep this recipe . Amazing how easy chef Anna makes it and it really was perfectly delicious.
I made your strawberry cream sponge cake for my grandsons birthday since it is his favorite cake and it was a big hit. It was my first time making this and it came out delicious. Thank you for your wonderful videos
wow! i can't wait to make this cake too. thank you Ms.Anna for sharing this video recipe with us.
Just finished mine and it tastes AMAZING!! EASY FAST AND FRESH just the right thing for an unexpected guest!!
I was so excited to make this cake for my mother in law for mother's day! Everyone was so amazed that it was like 3/4 inch thick. Maybe I didn't whip the eggs enough. I guess I'll try again for father's day.
One of my old time fav of my grandmas! She was straight from Scotland and was a wonderful baker. She and my mother were my inspiration to cook and bake...how I miss them both...I remember sitting on a stool next to one of them and they would allow me to stir batters and of course lick the spoon! My dad always ridiculed me bc I wasn’t outside playing sports or helping him in the garage working on cars or wood working...I had no interest...he hated that! Oh well, it was the strong women that shaped my life...and thank u to u dear Anna! Thank u!
Gracias a Anna Olson por publicar traduccion en español
Thank you for translating your recipes in espeñol gretting, thanks.
Hi Anna, what raising agent you have used or it doesn't need any as eggs & suger were beaten well. Or was it self raising flour.
I just love this recipe.
This recipe totally a hit! I just made and everyone happy.
Greetings from Cortazar Guanajuato, México. I am amazing the way very easy to make yours cakes. I love yo see how yours magic hands and you explain step bye step, until having a rich cake with fresh stawberries. I like to tell you that I lovely of your channel dear Anna. Anywere all You to do is incredible..You get it a huge 10...Excuse me My poor English, but I am learning. Thanks for sharing your delicious recipe and congratulations. I hope to do it soon.
Can i use this cake for the "tres leches cake" ?
Thank you!
Strawberry & Strawberry Jam is my Favorite !
Such a heavenly dessert thanks for sharing
Just made this last night. I couldn't help but to lol cause mine came out with a muffin top. I think I know why. Although my eggs are stated lg, they were huge in this carton. By the time I got to the point where Anna explains how many grams we should use I already had them to room temperature and cracked in the bowl. When I poured my batter into the pan it was pretty full but not at the rim so I thought "all should be fine". Nope. It wasn't, lol. I haven't put it together yet but I'm going to. Don't want to waste it but I do plan to make it again. This time I will make sure to weight those eggs. I especially loved how easy it was to fold the flour in. I hate doing it by hand because I always feel like I over do it so Anna's way was perfect *chef's kiss. I'll be back to let you know how it taste. Thanks for the recipe Anna...
How many grams of eggs did she say? I didn't hear that part?
Wow!! Delicious strawberry cake. I love it 😋😋 Thank you for sharing.
You're welcome. It is a delicious one.
Oh Anna this is so beautiful merci 🙏 👩🍳🥇👏
Absolutely beautiful
Has anyone tried to bake this as a sheet cake? Wondering how long you baked it for, and if it turned out well? Thanks!
Hi just a question do you have a weight for extra large eggs if i dont have extra large and it easy to use wt rather than each
Great recipe and video. Will try it out rather than the strawberry shortcake i've been used to putting together. Can you tell me what kind of oven is that your using. Never seen anything like it before. I like it!
I love how easy and delicious it seems and the little punches of taste you put in😍I tried it out immediately I don’t know if it’s the Maschine but the eggs didn’t foam up like yours..Is it because I used erythritol instead of sugar? I will maybe try it again with separating the eggs....
Forever Young no you have to use regular granulated sugar or else they wont foam up
I tried to make the batter with eggs and Monk Fruit to make it healthier the first time... EPIC failure since the eggs never lifted. I tried a second time but mixing the whites first, then add the sugar and then the yolks... a little bit better, but still not thick enough. The filling was super easy and the lemon gives such a great flavor!!! 🤤🤤🤤🤤 I'll keep trying to get the sponge cake right
Omg Anna you are the Best just Love your food 🥰😘😋
thanks for sharing your great recipe anna..
My 287 time baking this
Thank you Anna
Best recipe.👍
Hello Ana, please share the brand of your flour sifter. thank you
You are an artist dear Anna 😋😘luv u
Can I use orange juice and orange extract in the cake and cream instead of the Lemon? Please advise!
Thanks
Looks delish..... 🤤
Oh it is! We recommend making it yourself and finding out!
Looks good
Thanks Barbara! :)
very nice
Yummy!
#101 Hi Anna I am Mary from Nelson, Hi Anna I am Mary from Nelson, New Zealand and I love your show thank you, here is my sponge cake we don't have strawberries so I've used jelly in place of strawberries
Can you share how you make the strawberry jam?
please make one like that but with peaches n.n
Hi Jorge! You could make the same recipe but swap the strawberries for peaches!
@@ohyum I will try, but would you recommend fresh peaches or canned? Thank you for answering 🤩 I've been following you since I saw you in Gourmet channel, greetings from Perú 😁
@@ohyum And use peach jam to thicken the fresh peaches?
i liked the illustration on making meringue i mess it up now maybe i wont ...
What temperature did you bake it?
Where do you get a sifter like yours? What is it called? Beautiful cake.
You can find it in Asian stores as most Asian use those to sift flour on a big surface when making noodles. Lucky me,it is easily available in my country.
Hi Anna please can you upload the danish pastry episode video?
Can we use cake four, as we don't have all-purpose flour in our country?
Phume Mqadi yes
Nice
Can I also usw a hand mixer?
Nice 👍
Can I do half the mesures as a recipe ?
Hey Anna why did you delete the bagels video?? I can't find it anywhere!
you can use dried blueberries but i would suggest you plump them up to make them a bit softer. Soak them in a bit of hot water first. Then drain and add.
Thanks Anna! I really appreciate you taking the time to answer my question even though you kinda answered the wrong one on the wrong video lol
Can u make an eggless cake
Does flour quality affect my sponge cake rises? I tried with pastry flour and my cake stay low...
Love your video! But I thought for sponge cake you need to beat the egg whites and yolks separately. 😞
I'm thinking the same thing. Maybe because I used a hand mixer but the egg and sugar mixture didn't rise the way hers did. I used the hand mixer for some time, around 10 minutes, so I don't know why it didn't work. My cake is probably edible but it definitely isn't the sponge I hoped for.
I made this recipe......
When i made this the first time it was AMAZING
But when i made this the second time ... It was DISGUSTING😭😭
IDK what witchcraft i did but it just separeted like after it baked the egg settled down and it tasted bad
I like your chenal
I’ve been baking for so many years. I don’t understand why my cake didn’t rise at all! I followed the recipe to a T 🤷♀️
Hey Anna, why is my sponge cake so dry? Pls help. Thank you.
Overcooked ....
Serve with some strawberry sauce or wipping cream or add simple syrup on top of the cake
vietnamese vietsud
😍🌺❤️👍🏼👍🏼
plžž translate urdu
am i the only one who made this recipe and it was a COLOSSAL failure, i mean epic disaster! so disappointed because i’ve tried many of her recipes and they have always been the very best
I just make this recipe and o my.. Was it delicious!! I loved it and it's pretty easy to make. Thanks.
6 eggs 👣
Sugar 🛵
Lemon zest 🏑
Lemon juice 🏆
All purpose flour 🎃
Salt 🥪
Melted butter 🚥
Vanilla 🥊
Bake the sponge cake for about 40 minutes 🪗
Cream cheese 🍲
Sugar 🥗
Vanilla bean paste 🎋
Lemon juice 🐛
Whipped cream ⛺
Strawberries 🪡
Homemade strawberry jam 🍮
My cake didn’t rise at all!
And it’s like baked omelette
because it is not suppose to rise. she also not greasing her cake tin because the batter should cling to the side while baking. the height stays the same.
The recipe looks easy and delicious. I'm from Europe and I measure in grams, but I found 1 cup of all-purpose flour is 120g, which is different from the 150g in the description box. Could you clarify the amount of flour for me, please? Thank you very much.
Huuuuuum never too late in the season for strawberries 😍🍓
I love your recipes too 😋so yummy
I decided to make two sponge cakes since I have never seen a recipe for sponge cake that called for beating whole eggs together without separating them. Thought it would be easy and less time consuming. I did the 1st cake following this recipe except everything in half portion, 2nd cake from another baker's recipe on TH-cam, which called for separating the egg white and yolk. The 1st cake did not rise at all even though the beating of the whole eggs tripled the portion but when I poured it into the pan, I noticed the portion decreased greatly. The cake did not rise, turned out more like cookies esp on the sides, the whole cake was not soft. The 2nd cake turned out very good, it did rise and was fluffy just like the sponge cake that I used to buy. I guess I have to stick with the 2nd recipe even though it's timing consuming.
This also used to happen to me. But now I use this recipe all the time. I stopped over mixing after adding the flour. Just mix enough to combine. and then when mixing the vanilla and butter just mix until combined. This is where the cake can fall. also make sure ingredients are room temp (like the eggs).
Very beautiful and delicious!
Hello from Russia!
КЛАССНО!
Hi, Anna. Just wanted to let you know that I've tried the recipe today and the sponge cake turned out great: soft, fluffy (even in my not-so-good oven)!! I am quite simply amazed, and it was ready within recommended 40 minutes. Granted, I screwed up the whipped cream (over-whipped it. My advice is to never whip it more that 1.5-2 minutes max), but it was my fault really. I've made use of the cream anyway, it solidified a bit in the fridge. But I am, quite frankly amazed just how beautiful the sponge cake itself turned out! This was my very first sponge cake ever. So, thank you for this wonderful recipe!!!! I've saved it for the future. I imagine it can be just as good with other berries.
I wonder, will the buttercream work with this sponge cake, or the icing cream like for the carrot cake?
You can always fix over whipped cream by adding more cream.
@@TheNarrowGate101 Great point. Thanks. I'll remember about this in the future.
My attempt at the cake was a disaster. I had a one inch high egg brick that I had to throw away. However, the cream and strawberries made a great dessert regardless. The cream holds up very well even after a few days.
Same here
The moment I added the flour, my mixture deflated to half. Dont know what's wrong
@@MrsKhanM same with me ...the batter just collapsed ...did you found out why ?
@SNEHAL KHURD yes dear, because I didn't beat it enough... it required a lil more beating. I tried it one more time and it turned out perfect
@@MrsKhanM Thanks for the reply
@@snehalkhurd7955 ☺️
Could present your recipes with grams too?
Here is a chart to help you. annaolson.ca/baking-conversions
Your sponge cake recipe is the best! Thanks so much Anna!
Omg I need to make this beautiful cake 😍😍😍
I LOVE your recipes. But this is the first that didn't work out for me. I followed your suggestion not to put baking powder in, that whipping it for 5 min. would make it airy and light. Not the case. Mine turned out dense and heavy. Almost needed a knife to eat it. I would suggest adding baking powder to the flour and salt mixture.
I watched your interesting video i got busy and made a Victoria sponge cake my only mistake i made, i had my Kitchenaid on full speed turned my back and it went over the top. But it’s my best cake in 35 years. I don’t think it will on the cake stand long?..
AMAZING YUMMY 😋 THANKS YOU GOODNESS 🌟 STRAWBERRY 🍓 CAKE ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
My go too cake have not been very successful with cakes but this one works love it thank you so much for sharing ❤❤❤❤❤
From my Mom: Where the hell is the printed recipes? Too lazy to give one to the viewer? No subscription here.
Vedio /rich beet chocolate cake
Hi. Can anybody tell me, so no baking powder is needed ????
I'm thinking of making this with chantally cream
I tried this recipe came out dry
please make Toasted Milk Pie!!
Simply woww... I tried your recipe and its always perfact..
I tried this recipe came out dry
Hi Anna do you use a fan oven please
Great talent
Cake turned out very dense, and hard. Where am I going wrong?
Same cake .like an egg brick
Yomi 😋 yomi!!
Eggs 🤳
Sugar 👫
Lemon zest 🦦
Lemon juice 🏛️
All purpose flour 🌿
Melted butter 🐗
Vanilla extract 🍅
Pour the batter into the cake pan 🌀
Bake the sponge cake for about 40 minutes 🛺
Put strawberries on the cake 👉
Yum!
Thanks Anna for this easy to follow recipe. I was making good sponges for many years and then suddenly they were turning out like rubber. I didn’t know what I did wrong. Then I saw you on tv and saw that you did everything with your mixer. So today I folded in the dry ingredients in my mixer and have produced a good sponge.
I love this cake
Hi dear .. hope you are doing good today....
Pls advise if we are making any cake recipes...can we substitute sugar with date syrup....if yes how much quantity??
Hi Anna, how long should I bake the sponge cake if I have an 8 inch round pan? Also, what mode did you set your oven - top n bottom heat with fan? Pls help. Thank you
exc exc il defo try
Good receipe...i waiting for you thanks..
Hey Anna. I want to thank you very much for your beautiful sponge cake. I have used this recipe for a couple of cakes now. I am always so disappointed as I never get any left overs 😂. It gets eaten up so very quickly by any age. A beautifully simple recipe for much loved cakes 😘. Thank you 💕
Hello Anna, greetings from the Netherland. i want to make a sponges cake for christmas and put som amarena cherries in top..if i make only the cake, lets say one week before christmas will the structur stay good.
Anna ive tried to remake ur cake, turns out to be amazing but just one small problem, when i tried to store it in the chiller, the cake turns into stone. Do you have any idea what I’ve missed in your recipe?