Saed News: Frosting a sponge cake is one of the pastry arts that you can master with a little practice and patience. With frosting, your cakes gain an attractive and professional appearance.
According to the Cooking Service of Saed News, without a doubt, the final but necessary step in making a cream cake is frosting it. This process not only makes the cakes tastier and moister but also makes their appearance more attractive. Many people like to decorate their cakes with cream after baking, but they might not know where to start.
Although this process may seem complicated, it really isn’t. By following the instructions provided in this section of cooking and pastry tutorials, you can easily frost your cake beautifully. Below is everything you need to know about the necessary ingredients, frosting, and cake making.
To provide a complete guide especially for beginners, we will start with a simple sponge cake recipe.
Ingredients for Sponge Cake:
Ingredient | Amount |
|---|---|
Flour | 1 cup (preferably cake flour) |
Baking powder | 1 heaping teaspoon |
Sugar | 1/2 cup |
Eggs | 3 |
Milk | 1/2 cup |
Oil | 1/2 cup |
Vanilla | 1/2 teaspoon |
Begin by separating the egg yolks from the whites. Beat the egg whites with half of the sugar until they are fully fluffy and hold their shape when you turn the bowl upside down.
Beat the yolks with the remaining sugar, milk, and vanilla until creamy, then add the oil.
Sift the flour and baking powder, then add them to the yolk mixture.
Gently fold the beaten egg whites into the mixture using a spatula.
Pour the batter into a greased pan and bake in an oven at 180°C (356°F).
After baking and cooling, the cake is ready for slicing and frosting.
Once the sponge cake is ready, you can frost it at home using the following method:
Wait until the cake is completely cooled, then slice it into layers about two finger-widths thick.
Trim the top layer if it is uneven.
This step is essential to have a soft and delicious cake.
Lightly moisten the cake with a liquid such as cappuccino or milk so the cream adheres better.
The moisture should be minimal, just enough to slightly dampen the cake.
Whip the cream well until it holds its shape. If the cream has been chilled in the fridge or freezer, it will be firmer, which is preferable.
Place the first cake layer on your work surface.
Spread some cream on it and smooth it out with a spatula or knife. At this stage, you can add fruit or your favorite sauce.
Place the second layer on top and repeat with cream and fruit or sauce. Continue until the last layer.
Cover the outside of the cake with a thin layer of cream. Do this carefully and patiently with a spatula, gently shaking the cake plate to distribute the cream evenly.
Put the cake in the refrigerator for half an hour.
After half an hour, pipe a thicker layer of cream over the cake and smooth it with a spatula or palette knife. This is called the crumb coat or base layer. After this, refrigerate the cake for 4 hours.
Finally, decorate the cake with cream patterns using a piping bag, and refrigerate for another 3 to 4 hours.
After completing these steps, your frosted cake is ready to enjoy.
When baking sponge cake, always separate the egg whites and yolks to get more volume and easier frosting.
Sift the flour several times to make it lighter and ensure the cream adheres better to the cake.
Always let the cake cool completely before slicing. Cutting a warm cake may cause it to crack and crumble, making frosting difficult.
Fattier creams are better for frosting. Use high-quality cream for the best results.
For convenience, you can use powdered cream mix which has better consistency and is easier to work with.
