Professional Baker Teaches You How To Make SPONGE CAKE!
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- Опубліковано 20 вер 2018
- 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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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!
wow! i can't wait to make this cake too. thank you Ms.Anna for sharing this video recipe with us.
I made this for my family 3 times!!! They love it and request it every time we have a get-together. Thank you Anna!
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!
Your sponge cake recipe is the best! Thanks so much Anna!
I just make this recipe and o my.. Was it delicious!! I loved it and it's pretty easy to make. Thanks.
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.
This recipe totally a hit! I just made and everyone happy.
Just like to say anna olsen you are one of the best chefs ive seen so far , your teaching is absolutely number 1👌👌 so clean so perfectly interpreted. Thank you 💕
Omg I need to make this beautiful cake 😍😍😍
You never disappoint with these yummy recipes! I plan on making this version for my mom's birthday.
Such a heavenly dessert thanks for sharing
this is the best strawberry shortcake i watched looks easy and delicious with cream cheese.
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
Simply woww... I tried your recipe and its always perfact..
I think I'll make this for Easter dessert. It looks fabulous.
I just love this recipe.
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.
You are great. Thanks for the receipe.
Just finished mine and it tastes AMAZING!! EASY FAST AND FRESH just the right thing for an unexpected guest!!
That looks so very easy and very very Delicious it a Must try for me.! 😋
I have made this recipe. Oh my goodness, its amazing so moist. A keeper
I like way you make your recipes simple and easy to work with, thank you
Gracias a Anna Olson por publicar traduccion en español
Thank you for translating your recipes in espeñol gretting, thanks.
Lovely, just lovely 💕
Already made it few times!!😋 very good, my family loves it 👏♥️⭐️⭐️⭐️⭐️⭐️
My go too cake have not been very successful with cakes but this one works love it thank you so much for sharing ❤❤❤❤❤
ur recipes are very clear dear
i love it very much thanks
thanks for sharing your great recipe anna..
So Easy!! Thank you!!
Oh Anna this is so beautiful merci 🙏 👩🍳🥇👏
I love your recipes😘
Wow!! Delicious strawberry cake. I love it 😋😋 Thank you for sharing.
You're welcome. It is a delicious one.
I love this cake
Clear explanation and excellent results from Peru thsnk you
Omg Anna you are the Best just Love your food 🥰😘😋
So excited for the fresh strawberry to arrive.....
great recipe! i like it
Good receipe...i waiting for you thanks..
I tried this recipe today... and oh my God. It taste really good (according to my husband). 😄 thank you so much .
What a beauty!!!😍
Absolutely beautiful
Huuuuuum never too late in the season for strawberries 😍🍓
I love your recipes too 😋so yummy
Best recipe.👍
Can i use this cake for the "tres leches cake" ?
Thank you!
Great talent
Delicious!!!!
Magnifecent..thanks🌼🌸
Looks so delicious!!!
It is so delicious Sandra!
Love ur show, thank u for giving d measurements in cups n spoon US measurements. U have great cake recipes. Keep up ur great program🥰 Great tips too in baking!
You are an artist dear Anna 😋😘luv u
So yummy!!!!!!!!.I wish i had some😋😋😋😋😋😋😋😋😋😋👍🏾
Yum!
Hmmmmm yuuummmm!!! 👏👏👏
just the best ever
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.
Very beautiful and delicious!
Hello from Russia!
КЛАССНО!
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 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
Everything about you is lovely and positive, as well as those nice recipes , thank you, 💕
Strawberry & Strawberry Jam is my Favorite !
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 💕
Excited now
Preheat oven at 345f do I bake it at the same temperature?? Thank you!
Thank you
Magnífica es la palabra!
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.
Congrats on 8,000 subscribers
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?
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!
Looks delish..... 🤤
Oh it is! We recommend making it yourself and finding out!
The sponge was amazing. It was flat and light. I divided the recipe in half but then also it was great
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
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
Yomi 😋 yomi!!
very nice
please make Toasted Milk Pie!!
Looks good
Thanks Barbara! :)
I'm thinking of making this with chantally cream
sitting here with my hand to my jaw in amazement and desiring to make it but do not have all the ingredients. WOW!!!!
hi Anna, i really love your youtube channel. thanks for sharing. i want to ask about this recipe, can i change the all purpose flour with cake flour? Can i skip the lemon juice as well cos i dont have lemon juice or is there any replacement for lemon juice? thanks
Which brand of cream cheese do you usually use?
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.
Nice 👍
ما شاء الله تشهي 🇲🇦🇸🇦
My 287 time baking this
Thank you Anna
What temperature did you bake it?
Hi Anna!! Thank you for this recipe, it was easy to follow! I made this cake and although the top layer turned out airy and moist, the bottom layer of the cake was extremely doughy and dense (perhaps from the butter settling at the bottom?) Is there something that I did wrong? Any insight would be greatly appreciated. Thank you. 😊
Has anyone tried to bake this as a sheet cake? Wondering how long you baked it for, and if it turned out well? Thanks!
Nice
Can you share how you make the strawberry jam?
Does it have to be eaten right away or can I make it today and I it the next day? Thanks
Hello Ana, please share the brand of your flour sifter. thank you
Which is the good brand of vanilla extract
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.
Can I steam bake (Bain Marie) this cake ? For a fluffier or soft cake.
exc exc il defo try
Can I use orange juice and orange extract in the cake and cream instead of the Lemon? Please advise!