Differences of sponge cake, chiffon cake and angel food cake:
♪ Sponge cakes contain whole eggs. Egg whites and yolks are beaten separately.
Its leavening comes only from beaten egg whites/meringue, no baking powder or soda,
and it has little or no oil/butter.
♪ Chiffon cake is light like sponge cakes, but the egg whites are not beaten separately.
Chiffon cake generally contains oil, a combination of both batter and foam-type cake.
♪ Angel food cake has no fat or leavening, such as baking powder. It is leavened with
beaten egg whites/meringue, and has a high proportion of egg white to flour.
Sponge Cake with Cream & Peaches
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 6 large eggs at room temperature – whites/yolks separated
• pinch of salt
• 100 g/ 3.5 oz/ ½ cup granulated sugar
• 128 g/ 4.5 oz/ 1 cup all-purpose, unbleached flour sifted
• 454 g/ 16 oz canned peaches in heavy syrup, well-drained
◊ Position a rack in the middle of the oven, and preheat to 160°C / 325°F.
◊ Line with parchment paper, 23cm /9″ cake pan.
◊ First, beat the egg whites on high speed until they form bubbles. Add salt and gradually sprinkle half of the sugar (50 gr), 1 Tbsp at a time, occasionally scraping down the side of the bowl until firm peak. Put the bowl with meringue in refrigerator.
◊ Meanwhile, in a separate bowl, beat egg-yolks with other half of the sugar (50 gr) on high, until thick and creamy.
◊ Sprinkling flour little at a time over the beaten egg yolks, gently fold with a silicone spatula, scraping the sides of the bowl until mixed.
◊ Take the meringue out of the refrigerator, fold it into the yolk mixture in three parts, trying not to destroying the egg-white foam as much as possible.
◊ Empty the batter into the pan, smooth the top and bake for 30~40 minutes, until light brown on top, or a toothpick inserted into the center comes out clean.
~~While cake is baking, prepare the whipped cream and cake syrup. Recipe/directions below .
◊ Remove the cake from the oven and let it cool in the pan for a minute. Invert onto a plate, remove the parchment paper, and immediately invert onto baking cooling rack. Let the sponge cake cool completely.
◊ Using a long, thin, serrated cake knife, with a sawing motion, split the cake horizontally into even layers. Place both layers cut side up, lower layer on the serving dish and upper layer on a plate.
◊ Brush both cake layers generously with cake syrup.
◊ Spread whipping cream evenly on the bottom layer.
◊ Layer sliced peaches. Cover by flipping the upper layer over the fillings. Chill covered until ready to serve.
 Whipped Cream
• ½ cup heavy whipping cream
• 2 Tbsp powdered sugar
◊ Place beater’s mixing bowl and whisk attachment(s) in the freezer for 15 minutes. Then place the whipping cream and sugar in the bowl and beat until it holds stiff and peaks. Put in the refrigerator until ready to use.
 Cake Syrup
• 1/3 cup sugar
• 1/3 cup water
• 1 ½ Tbsp fresh lemon juice
• 2 tsp rose water
◊ In a small saucepan, combine the sugar and water. Bring to a boil over high heat. As soon as the sugar dissolves, remove the pan from the heat and stir in the lemon juice and rose water. Cool in refrigerator until ready to use.
~ Bon Appétit! ~
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