Sponge Cake Using Liquid Shortening

Preparation info

  • Difficulty

    Easy

  • Yield:

    30

    or more for control product; yield will vary with other types of fat

Appears in

Ingredients

IngredientPoundsOuncesGramsBaker’s Percentage
Flour, cake 10300100
Baking powder 0.8248
Salt (1 tsp, 5 ml) 0.262
Sugar, regular granulated 13.3400133
Fat or oil 618060
Milk 5.316053
Eggs, whole 15450150
Total32.61,520506

Method

Method of Preparation

  1. Preheat oven to 350°F (220°C).
  2. Have ingredients at room temperature (except melted butter; cool slightly before use), for best aeration.
  3. Sift dry ingredients together three times.
  4. Place milk, eggs, and fat or oil in mixing bowl; add sifted dry ingredients on top.
  5. Using whip attachment on mixer, blend on low for 30 seconds. Stop and scrape whip and bowl.
  6. Whip for 3 minutes on high. Stop and scrape.
  7. Whip for 2 minutes on medium; do not overwhip.
  8. Use batter immediately.

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