@mattadlard: Cake 101! The ultimage guide to three essential cake recipes every baker needs! Genoise - Perfect for Entremet/Mousse Cake Makes 2x7” Sponges but you can also spread it thinly and bake on a sponge roll mat. 300g Whole Eggs 240g Caster/Granulated Sugar 240g Plain/AP Flour (Add vanilla, lemon, salt etc as needed) Weigh around 325g per tin. Bake at 175C for 20-30m or until golden and a skewer comes out clean. Sponge Cake - Best for layered/butter cream cakes + wedding cakes Recipe is from @philkhoury and I’ve been using it for YEARS, it never fails! Makes 2x7” Sponges 120g Unsalted Butter 205g Caster/Granulated Sugar 205g Cake Flour or Plain Flour 1/2 Tsp Salt 13g Baking Powder 205g Whole Eggs 85g Vegetable Oil 70g Whole Milk 1.5 Tsp Vanilla Bean Paste or Half a Fresh Vanilla Pod Weigh 410g batter per tin. Bake fro 22-25m at 190C. Make a vanilla sugar syrup and lightly soak the cake once baked. Wrap and chill overnight. Chiffon Cake - Best with whipped cream and fresh berries 260g Cake or Plain Flour 210g Caster/Granulated Sugar 8g Baking Powder 1/2 Tsp Salt 115g Cold Water 65g Vegetable Oil 80g Egg yolks 40g Caster Sugar (for the egg whites) 240g Egg Whites Makes 2-3 7” Cakes depending on the thickness of sponge you like. I aim for around 400g cake batter per tin. Make sure to line the bottom of the tin but do not grease the sides. Bake at 175C for around 30-35m. Really need to make sure a skewer comes out clean or it will be undercooked at the base. Then let it cool just slightly and run a knife around the edge to release it. #cake #LearnOnTikTok #howto

Matt Adlard

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Tuesday 18 April 2023 18:19:24 GMT