Konon katanya, resep sponge cake zaman dulu tidak
mengunakan lemak (margarine, butter, atau minyak). Penasaran dengan tekstur dan rasa cakenya maka aku cobalah resep yang ada di misshomemade.com. Ini resepnya:
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| Gambar true sponge cake |
Ingredients:
6
eggs, separated
1 cup white sugar, divided in half cups
1 tsp pure lemon extract
1 tsp lemon zest
1 tsp grated lemon
1 cup flour
2 TBS cornstarch
PREHEAT oven to 350 degrees. Butter two 9 inch cake pans. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Sift the flour and cornstarch together. Place the egg whites in a large stainless steel (or heat proof glass) mixing bowl and the yolks in a smaller stainless steel bowl.
Place the stainless steel bowl with the egg whites in a pan over boiling water. Add 1 tablespoon of the sugar (of 1/2 cup of sugar), and whisk until eggs are warm to touch. Take off the heat and add the remaining 1/2 cup sugar to the warm egg whites and beat until stiff peaks form.
Do the same technique for the egg yolks as you did for the egg whites. Place the bowl over boiling water and whisk in 1 tablespoon of sugar (out of the remaining 1/2 cup sugar.
When the yolks are warm to touch, pour the remaining 1/2 cup sugar to the egg yolks and beat with a mixer until thick and light yellow in color. (When you lift the beaters it should resemble a ribbon). Now gently fold this egg yolk mixture and the 3 lemon flavorings into the egg whites and sugar.
Add 1/4 cup of flour mixture at a time and fold carefully until combined. Do not over mix; it will take the air out of the cake batter that you just beat in.
1 cup white sugar, divided in half cups
1 tsp pure lemon extract
1 tsp lemon zest
1 tsp grated lemon
1 cup flour
2 TBS cornstarch
PREHEAT oven to 350 degrees. Butter two 9 inch cake pans. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Sift the flour and cornstarch together. Place the egg whites in a large stainless steel (or heat proof glass) mixing bowl and the yolks in a smaller stainless steel bowl.
Place the stainless steel bowl with the egg whites in a pan over boiling water. Add 1 tablespoon of the sugar (of 1/2 cup of sugar), and whisk until eggs are warm to touch. Take off the heat and add the remaining 1/2 cup sugar to the warm egg whites and beat until stiff peaks form.
Do the same technique for the egg yolks as you did for the egg whites. Place the bowl over boiling water and whisk in 1 tablespoon of sugar (out of the remaining 1/2 cup sugar.
When the yolks are warm to touch, pour the remaining 1/2 cup sugar to the egg yolks and beat with a mixer until thick and light yellow in color. (When you lift the beaters it should resemble a ribbon). Now gently fold this egg yolk mixture and the 3 lemon flavorings into the egg whites and sugar.
Add 1/4 cup of flour mixture at a time and fold carefully until combined. Do not over mix; it will take the air out of the cake batter that you just beat in.
Hasilnya: teksturnya spongy bangetttt, kembang
dengan baikpun setelah keluar oven,,,. Ternyata, oh, ternyata setelah aku coba,
rasanya kasang (orang minang bilang)/ seret, gersang, kering, mirip roti tawar
tapi ini lebih padat dikit.
Kesimpulannya nga enakkkk…, diluar apa yang aku
bayangkan. Sanking kecewanya aku udah nga minat motretnya…., sayang juga nga
ada kenang-kenangan gimana penampakan cake ini. Supaya ketahuan juga teksturnya aku pinjam gambarnya www.ifood.tv, aku tertipu dan sempat ngiler dengan tekstur cake di gambar ini, terkesan moist dan enak, hahaha...
Benar juga, aku pernah baca buku the miracle of
endorphin, katanya lemak lah yang menyebabkan makanan terasa enak,,,. Bahkan lemak
juga menghasilkan tekstur cake yang lembut.
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