I've always baked cakes for my three guys' birthdays, and Remi and Pablo have put their requests a few weeks/months ahead.
Remi made a request for a white cake with chocolate frosting, for his ninth birthday a few weeks ago.
Actually he asked for a vanilla cake with chocolate frosting, but I slightly modified it by changing from vanilla cake to a super soft sponge cake.
As the angel food cake was ultimately light and soft, I adapted the angel food cake recipe and applied it to sponge cake baking, a few years ago, for an experiment. I'm sorry to brag about it, but it was a hit. Since then, I've always used this feather light sponge cake recipe. The main difference between angel food cake and this super-soft-sponge cake is that Super soft sponge cake uses egg yolks while angel food cake only uses egg whites.
Remi was content with the cake!
Here goes the recipe for a Super Soft Sponge Cake
7/8 cup cake flour, sifted
(Take 2 tablespoons flour out from one cup flour scooped)
1/4 cup butter, melted
1/3 cup milk
6 eggs, room temperature
1/2 cup sugar
pinch of salt
1. Preheat the oven at 350 F.
2. Sift flour.
Line the baking pan with parchment paper.
3. Beat 1 egg and 5 egg yolks until foamy and the yolk and white are combined, on high speed.
4. Add in flour and milk in 2-3 times: start with flour and finish with flour, i.e.
1/3 flour → 1/2 milk → 1/3 flour → 1/2 milk → 1/3 flour.
5. Add in melted butter and mix. Set aside.
6. Beat egg whites on high speed until white & frothy for about 2 minutes.
7. Add in salt & sugar little by little while running the mixer. Beat until stiff & thick foamy, for another 2-3 minutes.
8. Fold in 1/3 egg whites into egg yolk batter with a spatula until combined.
Then, repeat the same step for two more times. Never ever ever ever overmix if you want to bake a fluffy cake.
9. Pour batter into the lined baking pan. Gently bang or rattle the pan on the counter for a few times, to get the air bubbles out of the batter.
10. Bake a preheated oven 350 F for 10 minutes, then reduce heat to 310F and bake for 30-35 more minutes.
11. Remove the cake pan from oven and cool for 5-10 minutes, before running a metal spatula around the inside edge of the pan. Remove the cake from the pan. Place them on a wire rack to cool completely.
Meanwhile, make chocolate frosting.
(adapted from Food Network)
3 cups confectioners' sugar
3/4 cup unsweetened cocoa
1 stick butter, softened
3 - 4 tablespoons heavy cream
1 teaspoon vanilla
1. Sift sugar and cocoa together into a large bowl.
2. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth.
3. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla.
Once cake is completely cooled, spread frosting on top sides of the cake with frosting.
That big ugly dots were meant to be hearts :(
Nonetheless, it was just so light and soft :)
(Cupcakes for daycare.)
Slice and serve :)
Super Soft Sponge Cake