Poppy Seed Cake Recipe
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Put this poppy seed cake at the top of your to-do list. Its a winner! The hint of rum, salted pistachios over chocolate ganache, the fluffy frosting and super soft and moist cake layers make this an amazing cake.
This was my sister Annas Birthday cake. I sneakily figured out that my poppy seed cake roll was her favorite. I then decided to turn that very popular recipe into a delicious beauty of a cake. Everyone at her party gave rave reviews.
The base of this cake is a European sponge cake called Biskvit, which is the best because it holds moisture really well and you can bake and freeze the cake layers months in advance. Biskvit can be used for just about any cake you can dream up. I tweaked my usual recipe a teensy bit and ended up with some seriously fluffy cake layers. As usual, I included step-by-step photos so you can easily master this recipe, like a BOSS.
How To Make Easy Vanilla Sponge Cake
Preheat the oven at 180C/ 375F or 160C/320F for a fan oven
Prepare the cakepans . Butter and line the tin base with a circle parchment paper
Using a hand mixeror stand mixer
Start by creamingthe sugar and butter together until light and fluffy. This should be about 3 to5 minutes
Then add the eggsone at a time along with the vanilla essence and mix until combined
Add the flour andbaking powder if using.
Using a wooden spoon or spatula, fold the flour into the mixture until well combined. Lastly, add the milk and mix till well incorporated into the batter.
Divide the batter betweenthe prepared tins and bake in the oven for between 25 to 30 minutes or until skewers/caketester comes out clean.
Remove cake from theoven and leave to cool, remove from the tin and place on a cooling rack.
Buy Aluminum Without A Non
An aluminum pan without a non-stick coating helps the cake batter adhere to the wall of the pan while it rises in the oven so you get a tall, fluffy cake.
A non-stick coating prevents the cake from fully rising as the coating is difficult to adhere to, resulting in a deflated cake that’s more dense than it should be.
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Chiffon Cake Vs Sponge Cake Vs Angel Food Cake
You may be wondering what’s the difference between chiffon cake, sponge cake, and angel food cake.
Sponge cakes are any cakes that are leavened with beaten egg whites. They are non-yeast cakes which means they don’t contain any type of yeast and are sometimes leavened with baking powder in addition to beaten egg whites.
Both chiffon cakes and angel food cakes are a type of sponge cake. But the difference between the two is that chiffon cakes contain both egg whites and egg yolks whereas angel food cake only contain egg whites.
Cakes To Make With Sponge Cake
- Ferrero Raffaello Cake: Modeled after my favorite candy, this cake is a perfect combination of chocolate and hazelnuts.
- Caramel Apple Cake: Every time I go to a fair, I have to get a caramel apple. This cake is the perfect fall treat.
- Strawberry Chocolate Cake: This is my Valentines Day go-to. Just like a chocolate-dipped strawberry, but in cake form!
- Chocolate Liquor Cake: I am a fan of the boozy cake. Adding alcohol to baked goods is not just festive, it serves a purpose! It adds a great punch of flavor and also moistens the cake.
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Just A Mums Top Tips For The Best Easy Sponge Cake Recipe
Cake Tin Prep I use two 20 cm round cake tins . The first tip, you do not want to line sponge cake tins, it is important that it can form a crust against the sides of the tin. This is due to the cake having so little fat content. If you line the tin the sponges will be soggy. The Cake Tin Prep is simply a matter of greasing the tin with butter thoroughly, then adding flour and wriggling that around the tin until both the base and sides are covered in a thin but complete layer of flour.
Room Temperature Ensure your eggs are at room temperature before you begin. If you forget this step you can bring them to room temperature more quickly by breaking them into a bowl which allows the air to warm them, or by steeping the eggs in their shells in luke warm water.
10 Minute Beating On a medium speed you want to whisk the eggs and caster sugar for 8-10 minutes. This incorporates a lot of air into the mixture. You know the mixture is ready when you can drizzle the batter back onto itself and it sits on top of the mixture for a bit before dissolving. I check at 8 minutes, but always need the extra two minutes.
Folding You can either use your hand or I use a large metal spoon to incorporate my flour mixture and then the butter. A gently cutting and folding movement ensures you do not lose that precious air you created with the 10 minute beating
Check out this post for my Easy Whipped Cream Recipe here
Cook Time: Total Time:
How To Make The Cake Roll:
If youve never made a European Sponge Cake, this video will give you an idea of what the batter and process looks like. Please note the proportions are slightly different in this cake but the general process is the same.Preheat oven to 410F. 1. Beat 5 eggs with white sugar on high speed for 5-6 minutes or until thick and fluffy. Next, sift in 1 cup of cake flour in two intervals and fold gently, scraping from the bottom, just until combined with no streaks of flour remaining. Spread batter evenly onto your prepared baking sheet. Bake at 410F for approx. 7-8 minutes or until the top is golden.
2. Once the cake comes out of the oven, remove it from the baking pan, and while its still hot, place a sheet of parchment or wax paper over it and roll the cake loosely . Let the rolled cake cool to room temp, then you can remove the backing and lay it flat again keeping the same side up as before so you are rolling in the same direction after its frosted. .
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Tips For The Perfect Sponge Cake
- Baking your sponge cake at a slightly lower temperature ensures it rises evenly and doesnt dome.
- Dont rely on the cooking time use visual cues and a toothpick test to check your cake is done. Oven temperatures can vary so get to know your oven!
- This sponge cake would benefit from a simple syrup brushed on the layers before assembling as a layer cake. This helps keeps the layers moist and adds flavor. You can use vanilla syrup for a vanilla sponge or flavor your syrup with anything you like. For a tropical flavor use my Passion Fruit Syrup. You can also brush the layers with a liqueur, coffee, tea etc.
- Ideally allow the cake 6-8 hours to cool down if you are slicing it in half the texture will be less crumbly if the cake rests.
- Replace the vanilla with almond extract or any flavoring you like. Adding citrus zest is another great way to adapt your sponge cake.
What Makes Sponge Cake Fluffy And Moist
Eggs are the key to making your sponge cake fluffy and moist. You will want to beat your whole eggs with the sugar until the volume increases by three times. You will want to make sure you dont overbeat the eggs, as this will result in a flat cake. You will know when your eggs are ready when the beaters hold a thick ribbon when removed from the bowl.
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Bakery Swiss Roll Cake Recipe
Published: · Modified: May 24, 2021 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links ·
This bakery swiss roll cake recipe is direct from my familys three generations of professional bakers. Light and fluffy, this will be the best swiss roll cake youll ever taste!
This swiss roll cake is made with a light and fluffy sponge cake base, a thin layer of jam or jelly, then rolled into a gorgeous roll cake. It’s perfect for Christmas, Thanksgiving, or any other holiday!
The swiss roll is made with cake flour, eggs, sugar, and vegetable oil. It’s light, airy, and surprisingly dairy free!
Easy Vanilla Sponge Cake#
I want to learn how to make other types of cakes, but this easy vanilla cake recipe was the first cake I learnt to bake. Thanks, mum!!!Although I learnt the hard way as we had no stand mixer or hand mixer. If we wanted cake then which my mum would happily bake, we had to cream the sugar and butter by hand until light and fluffy and I mean proper light and fluffy. I do not miss those days at all!!!Before we start experimenting with other types of cake, it is important to be able to nail the basic which is this vanilla sponge cake here. No, I wont make you do it the hard way.As mentioned above, this is my basic and easy vanilla sponge cake recipe which only calls for self-raising flour instead of cake flour. I will share my cake flour recipe at some point but today, lets do the classic.
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How To Make A Simple Sponge Cake:
Scroll to the bottom for the full recipe card with many important details:
Yield: One 8 round cake, 2 inches tall
- Whip 4 eggs in a stand mixer until foamy, then gradually add 1cup sugar and continue whipping until the eggs fall off the whisk in a thick ribbon .
- Meanwhile, preheat the oven to 350F. Line an 8-inch round cake pan lined with foil and sprayed with non-stick spray. Or brush the inside of the pan with softened butter and dust with flour. Shake out excess. Fasten wet cake strips around the cake pan.
- Sift the dry ingredients .
- Combine all wet ingredients .
- Fold the dry ingredients in halves, carefully forming a number 8 with your movements.
- Fold in the wet ingredients.
- Pour the batter into the prepared pan.
- Bake the cake for about 30 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from the oven, let cool for 5 minutes, then invert onto a cooling rack and cool completely.
- For best results, leave the cake on the counter for 6-8 hours before using it in a cake. This will reduce the amount of crumbling when you go ahead to split the cake layer in two horizontally.
Why Does My Sponge Cake Crumble So Much When I Am Trying To Split It Horizontally
ANSWER: the sponge cake has been cut into without being let to mature.
SOLUTION: leave the 3 ingredient Sponge Cake wrapped in plastic, on the table for a couple hours, or better yet for 8 hours before cutting .
EXPLANATION: this extra time will allow enough moisture to escape from the cake to still keep the cake soft and moist, but stable enough to be cut into without excessive crumbling.
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Easy Vanilla Sponge Cake
I want to learn how to make other types of cakes, but this easy vanilla cake recipe was the first cake I learnt to bake. Thanks, mum!!!
Although I learnt the hard way as we had no stand mixer or hand mixer. If we wanted cake then which my mum would happily bake, we had to cream the sugar and butter by hand until light and fluffy and I mean proper light and fluffy. I do not miss those days at all!!!
Before we start experimenting with other types of cake, it is important to be able to nail the basic which is this vanilla sponge cake here. No, I wont make you do it the hard way.
As mentioned above, this is my basic and easy vanilla sponge cake recipe which only calls for self-raising flour instead of cake flour. I will share my cake flour recipe at some point but today, lets do the classic.
How To Stop Shrinking Deflating Or Sinking Chiffon Cake
To stop a chiffon cake from shrinking or deflating, use the proper chiffon pan that’s made of aluminum without a non-stick coating and cool the cake as soon as possible while upside down.
Inverting the pan and cooling it down is just as important as the pan used because it prevents the chiffon cake from shrinking, deflating, or sinking. If you don’t invert the pan, the cake will shrink and collapse on itself. Cooling it down helps the cake set and keep its height, which is how you get a light and fluffy chiffon cake.
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Swiss Roll Cake Recipe Tips:
Start with room temperature egg whites as they whip up better and create more volume. The first thing I do before preparing any other ingredients is separate the whites and yolks and leave them at room temperature. By the time I’m done preparing the other ingredients, the whites should be at room temperature.
When creating the meringue, whip the egg whites to a soft peak before adding any sugar. This allows the meringue to keep its volume and not deflate when adding the sugar. I always split the sugar into three equal parts. Never add all the sugar at once when creating a meringue.
For the egg yolk mixture, beat everything over a warm bowl of water. This helps the sugar melt and incorporate with the other ingredients to give you a more airy, fluffy egg yolk batter. Basically, the more fluffy and light your batter, the more fluffy and light your swiss roll cake will turn out.
Your egg yolk batter should be a pale yellow that falls slowly into ribbons and holds its shape for a bit. Sift the dry ingredients into the mixture in three equal parts. Gently fold it in each time before adding more.
After taking out your cake from the oven, invert it onto a clean, slightly dampened kitchen towel and peel off the parchment paper. Gently roll up your cake and hold it in place so that it doesn’t unravel. A rolling pin is perfect for this. Be sure not to squeeze the cake or roll it up too tightly as this can cause cracks to form.
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Tips For Making The Best Moist Vanilla Sponge Cake
- Use preheated oven
- It is essential you weigh out all the ingredients for the cake. No eyeballing here, please.
- Ensure all the ingredients used e.g. eggs, butter are in room temperature
- Don’t overmix the batter. once you have creamed the butter, sugar and eggs together, you can fold in the flour into the mix using a spatula to avoid over mixing it
- It is important you don’t leave the cake lying around for too long before putting it in the oven. This might result in a dense cake
- Don’t open the oven too quickly to avoid the cake sinking
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Pour Batter Into The Pan And Bake
Spread the batter evenly into the prepared pan. Bake as directed in the recipe, using the doneness test given in the recipe. For most sponge cakes, you can tell when the cake is done by touching the top lightly with your finger. If the top springs back, the cake is done.
If the recipe specifies a toothpick test, insert a wooden toothpick near the center of the cake. If it comes out clean, the cake is ready.
Cool cake as directed in the recipe. After the sponge cake is completely cooled , frost if desired. These homemade frosting recipes can help take virtually any dessert to the next level.
How To Make The Poppy Seed Sponge Cake:
Watch the video before you get started:
Prep: Preheat Oven to 350F and line bottoms of two cake pans with parchment paper .1. In the bowl of an electric mixer , beat 6 large eggs plus 2 whites with whisk attachment 1 min on high speed until foamy. With mixer on, gradually add 1 cup sugar and continue beating on high speed 8-10 min until thick and fluffy.
2. Whisk baking powder into flour then sift flour in two additions into batter, folding gently with a spatula between each addition, scraping the bottom of the bowl to ensure you dont have hidden pockets of flour. Fold in 1/4 cup poppy seeds until incorporated and no streaks of flour remain. Do not over-mix or you may deflate the batter.
3. Divide batter evenly between 2 prepared cake pans . Bake at 350F for 23-28 min , or until top is golden and springs back when poked slightly. Once out of the oven, remove from pan by sliding a thin spatula around the edges then transfer to a wire rack, peel back parchment paper and cool to room temp. Slice cake layers in half .
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Easy Vanilla Sponge Cake Recipe
I think everyone needs a classic sponge cake recipe in their lives that is foolproof and delicious. A cake that makes everyone believe that you are a star baker and you belong in the tent for GBBO .A perfect cake recipe for everyones birthday or an afternoon tea. This is the basic sponge cake recipe you can pull off and make everyone doff their hats to you.This has been my go-to basic vanilla sponge cake recipe, it has become a staple now that I can make it with my eyes closed. Honestly, this cake is easy to make. It is light and fluffy and reliable.I have had some few cakes fails in my life this is not one of them. I tried making Mary Berrys Gingerbread cake recently and I think it was a disaster, though my family endured and ate it, I knew it wasnt right.Related post: this is the best chocolate recipe you will ever make. It is moist, delicious super easy to make.