Claire Saffitz’s sponge cake recipe is the perfect way to make a classic cake. This recipe is easy to follow and results in a delicious cake that is perfect for any occasion. Whether you are looking for a birthday cake or an afternoon treat, this sponge cake recipe will not disappoint.
This Claire Saffitz Sponge Cake Recipe is the perfect dessert for any occasion! Whether you are hosting a party or simply want a delicious treat, this cake will definitely satisfy your sweet tooth. Made with a combination of egg whites, sugar, and flour, this cake is light and airy – perfect for summertime!
Serve it with some fresh berries and whipped cream for an extra special treat.
Claire saffitz cake recipe
A few weeks ago, the New York Times published a recipe for a cake that went viral almost immediately. The cake, called an “Olive Oil Cake with Blood Orange Glaze” was created by Claire Saffitz, a former pastry chef at Gourmet magazine who is now a food editor at Bon Appétit. The cake, which is surprisingly simple to make, is a light olive oil cake that is glazed with a blood orange syrup.
The cake has a light, citrusy flavor and a moist, fluffy texture. The recipe for the cake has been shared thousands of times on social media, and has been praised by both home cooks and professional chefs. If you’re looking for a show-stopping cake that is sure to impress, look no further than Claire Saffitz’s Olive Oil Cake with Blood Orange Glaze.
Claire saffitz sponge cake strawberries
Claire Saffitz is a renowned pastry chef, and her sponge cake recipe is the perfect way to show off fresh strawberries. This cake is light and fluffy, with a delicate flavor that lets the fruit shine. It’s simple to make, and can be dressed up or down depending on your occasion.
Serve it with a dollop of whipped cream and fresh berries for a special treat, or keep it plain and let the cake speak for itself. Either way, this is a dessert that is sure to please.
Claire saffitz sponge cake roulade
In this recipe, Claire Saffitz takes a classic sponge cake and gives it a modern twist by turning it into a roulade. This cake is light and airy, yet packed with flavor. To make the sponge cake, you’ll need: eggs, sugar, flour, baking powder, and salt.
For the filling, you’ll need: raspberries, confectioners’ sugar, and heavy cream. To start, preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, whisk together the eggs and sugar until light and fluffy.
In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter onto the prepared baking sheet, spread it into an even layer, and bake for 10-12 minutes, or until the cake is golden brown and springy to the touch.
Allow the cake to cool for a few minutes before spreading on the raspberry filling. To make the filling, simply mix together raspberries, confectioners’ sugar, and heavy cream. Once the cake is filled, roll it up tightly, cut off the ends, and serve.
This cake is best enjoyed the day it’s made, but will keep for a day or two if stored in an airtight container. Enjoy!
Best sponge cake recipe
There are so many sponge cake recipes out there, it’s hard to know which one is the best. But we’ve done the research for you and can say with certainty that this is the best sponge cake recipe around. This cake is light and fluffy, with a delicate flavor that will have your guests asking for seconds.
To make this cake, you’ll need: 1 cup (250 ml) of all-purpose flour 1 teaspoon (5 ml) of baking powder
1/4 teaspoon (1 ml) of salt 1/2 cup (125 ml) of unsalted butter, at room temperature 1 cup (250 ml) of sugar
2 eggs, at room temperature 1/2 teaspoon (2 ml) of vanilla extract 1/2 cup (125 ml) of milk, at room temperature
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease and flour an 8-inch (20 cm) cake pan. Sift together the flour, baking powder, and salt.
In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
Easy sponge cake recipe
If you’re in the mood for a delicious, light cake, this easy sponge cake recipe is the perfect solution! Made with just a few simple ingredients, this cake is sure to please everyone. To start, you’ll need:
-1 cup of all-purpose flour -1/2 cup of sugar -1/2 teaspoon of baking powder
-1/4 teaspoon of salt -1/2 cup of milk -2 tablespoons of vegetable oil
-1 teaspoon of vanilla extract -2 eggs Preheat your oven to 350 degrees Fahrenheit and grease and flour an 8-inch cake pan.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, oil, vanilla, and eggs. Add the wet ingredients to the dry ingredients and mix until everything is well combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick or cake tester comes out clean when inserted into the center of the cake. Allow the cake to cool for a few minutes before slicing and serving. Enjoy!
Japanese sponge cake
Japanese sponge cake, also called castella, is a sponge cake that originated in Portugal and was brought to Nagasaki by Portuguese merchants in the 16th century. It is made with flour, sugar, eggs, and starch, and does not contain any butter or oil. The cake is very light and airy, and has a moist and springy texture.
It is often served with green tea or coffee.
Classic sponge cake recipe
A classic sponge cake is a light and fluffy cake that is made with eggs, sugar, flour, and butter. This cake is typically served with a fruit sauce or cream. This cake is a great option for a light dessert or snack.
It is also a good choice for a birthday cake or other special occasion cake. Sponge cake is a versatile cake that can be made in many different flavors. This recipe makes a classic sponge cake that is perfect for any occasion.
Ingredients: 1 cup (250 mL) all-purpose flour 1 teaspoon baking powder
1/4 teaspoon salt 1/2 cup (125 mL) unsalted butter, at room temperature 1 cup (250 mL) sugar
4 large eggs, at room temperature 1 teaspoon vanilla extract 1/4 cup (60 mL) milk
Directions: 1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23 cm) cake pan.
2. Sift flour, baking powder, and salt together. 3. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, until well combined. Stir in vanilla. 4. Add flour mixture to the butter mixture, alternately with milk, beginning and ending with flour mixture. Stir just until combined. 5.
What is the difference between chiffon and sponge cake?
There are a few key differences between chiffon and sponge cake. For one, chiffon cake is made with oil instead of butter. This helps to keep the cake moist and fluffy.
Sponge cake, on the other hand, is made with butter which can make the cake more dense. Another difference is in the leavening agent. Chiffon cake uses baking powder to help it rise, while sponge cake uses beaten eggs.
This results in a cake that is slightly different in texture, with chiffon being more airy and sponge being more dense. Finally, the two cakes are often served differently. Chiffon cake is often served with a fruit or cream filling, while sponge cake is more commonly served plain or with a dusting of sugar.
So, to sum up, the key differences between chiffon and sponge cake are the ingredients used, the leavening agent, and the way they are typically served.
Is sponge cake the same as angel food cake?
If you’re a fan of airy, delicate cakes, then you might be wondering if sponge cake and angel food cake are one and the same. After all, they share many similarities: both are traditionally made with egg whites, both rely on whipped egg whites for their structure, and both are often served unadorned, with just a dusting of powdered sugar. So what’s the difference between sponge cake and angel food cake?
It all comes down to two things: fat and leavening. Sponge cake, as its name suggests, is a cake that is made with sponge-like batter. This batter is made by whisking together eggs, sugar, and flour, and it results in a cake that is light and fluffy.
Angel food cake, on the other hand, is made with egg whites only. This lack of fat makes angel food cake even lighter and airier than sponge cake. And because there is no fat to weigh down the cake, angel food cake relies on chemical leaveners, such as baking powder, to help it rise.
So if you’re looking for a cake that is light as a feather and has a delicate, spongy texture, then sponge cake is the way to go. But if you want an even lighter cake with a bit more lift, then angel food cake is your best bet.
Can you bake sponge in springform pan?
Yes, you can bake sponge in a springform pan. A springform pan is a baking pan with a removable sides and a bottom that comes out. This makes it easy to remove the cake from the pan without having to turn it upside down and risk damaging the cake.
Sponge cake is a light, airy cake that is made with eggs and flour. It is often used for desserts like tiramisu or trifle. When baking sponge cake in a springform pan, be sure to line the bottom with parchment paper to prevent the cake from sticking.
What are the 4 types of sponge cakes?
There are four types of sponge cake – genoise, joconde, biscuit, and savarin. Genoise is the most popular type of sponge cake. It is made with eggs, sugar, flour, and butter.
The batter is beaten until it is light and airy, and then baked in a cake pan. Joconde is a French sponge cake that is similar to genoise. It is made with eggs, sugar, almond flour, and butter.
The batter is beaten until it is light and airy, and then baked in a cake pan. Biscuit is an Italian sponge cake that is made with eggs, sugar, flour, and baking powder. The batter is beaten until it is light and airy, and then baked in a cake pan.
Savarin is a sponge cake that is soaked in syrup. It is made with eggs, sugar, flour, yeast, and butter. The batter is beaten until it is light and airy, and then baked in a cake pan.
The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking
Claire Saffitz is sharing her sponge cake recipe with the world! This cake is light and airy, and can be dressed up or down depending on your mood. To make the cake, you will need: all-purpose flour, baking powder, salt, sugar, eggs, vanilla extract, and butter.
The first step is to sift together the dry ingredients. In a separate bowl, whisk together the eggs and vanilla. Then, add the wet ingredients to the dry ingredients and mix until everything is well combined.
Finally, add the butter to the batter and mix until the batter is smooth. Pour the batter into a prepared cake pan and bake at 350 degrees for about 30 minutes. Let the cake cool completely before serving.