My personal recipe for baking a size 6 sponge cake

Hello Foodie community,

This is my first post here using the foodie community link and today I'll be sharing a short tutorial on how to bake a size 6 sponge cake at your own comfort at home with just ingredients and tools you can get easily.

First the main ingredients and equipments for making a sponge cake is the butter, sugar, flour, eggs, baking powder, baking tin, the measuring scale(digital or analog) and measuring spoon.

Butter-250g

Sugar

Baking Powder

Baking Tin

Measuring Scale

Egg

Measuring Spoon

Flavour

Each cake size has different measurements and below is the measurements for a size 6 cake.

NOTE: the below measurements are my personal measurements I use for my cake business

Flour-250gs
Butter-250gs
Sugar-160gs
Egg-5 big ones
Baking Powder(B.P)-1/2tbs(tablespoon)
Flavour-2tbs(tablespoon)

THE STEPS AND PROCEDURES OF BAKING A SIZE 6 SPONGE CAKE

1.Measure out 250gs of butter into where it is going to mixed and also measure 160gs of sugar along with the butter to be mixed together.

NOTE: If you want to mix with your hand the butter and sugar can be mixed clockwise or anti-clockwise but only in one direction(i.e if you start mixing with the clockwise direction you must not change it to anti-clockwise direction but finish with the clockwise direction) and also the measurement of the butter and the flour will be the same regardless of the size.

I personally use more than 30minutes to mix to make it more fluffy and soft.

2.After mixing well enough and you feel how soft the cream is then you prepare your 5 eggs in another bowl and add your desired flavour and beat it for about a minute.

Before beating

After beating

3.Measure 250gs of flour into a clean empty bowl or pan and seive it to remove any large particles and add 1/2tbs(tablespoon) of baking powder to the sieved flour.

250gs of flour

4.Pour half of the beated egg into the cream(butter and sugar mixture) and mix in any desired direction till it's well mixed after mixing, pour half of the sieved flour into it as well and mix in any direction(preferably one direction throughout the whole process).

Adding egg

Adding flour

NOTE: the egg comes first before adding flour to the cream

5.Pour the remain half of the beated egg into the cream also and repeat the previous step and also with the flour as well.

6.After mixing all the beated egg and flour, you prepare your oven and put it to a minimal temperature to keep the oven warm.

7.Then you cream your size baking tin with butter and make sure every part of the tin is well creamed.
Add flour to the creamed tin to cover the face of the butter and make sure the flour covers every part of the butter.

Creaming the baking tin with butter

Dusting the baking tin with flour

After dusting with flour

8.Feel the temperature of the oven and if it's warm already then it is ready.

9.Fill the baking tin with the cream and try to work the cream in the tin to a balanced level to make the cake come out clean and fresh.

10.Put it in the oven and leave it for about 20-25minutes with the normal temperature of the oven(not too hot)or more than that depending on how dry you want it.

To know if its fully done you can dip a clean toothpick into the cake and if the toothpick comes out wet that means it still needs more time but if it comes out dry and clean that means it's done

So there you have it guys, I hope the tutorial would be explanatory and helpful enough.