[Must see] A complete guide to making marble sponge cakes for early adopters

Fluffy donuts 😋

Ingredients

500 g wheat flour (4 cups)

80 g sugar (1/3 cup)

2 eggs

100 ml warm milk (1/2 cup)

100 g melted butter (7 tbsp)

1 packet of dry yeast (10 g)

1 pinch of salt

Vegetable oil for frying

Sugar or frosting for decoration (optional)

Preparation

1. In a small bowl, mix the dry yeast with warm milk (not too hot, it should be a pleasant temperature to the touch), then add 1 tablespoon of sugar. Allow to stand for about 10 minutes until the mixture is foamy.

2. Sift the flour in a large bowl and add salt and rest of the sugar.

3. Add eggs, melted butter and prepared yeast mixture. Mix well with a spatula or hand until the dough begins to form.

4. Place the dough on a lightly floured surface and knead for about 10 minutes until the dough is smooth, elastic and non-sticky. If the dough is too sticky, add more flour, but little by little so as not to overdo it.

5. Knead the dough into a ball and place it in a lightly oiled bowl. Cover with a clean damp cloth or plastic wrap. Let sit in a warm place for 1 hour until the dough has doubled.

6. After the dough wakes up, gently press the flat dough with your hands or rolling pin until it is about 1 cm thick. Use a donut cutter or two cookie cutters (one large and one small so that there is a hole in the middle) to make the donuts. Place the shaped donuts on a lightly floured tray or on wax paper.

7. Leave the donuts for about 30 minutes to expand slightly.

8. Heat vegetable oil in a deep skillet or pan over medium heat (oil temperature should be around 170 °C or 340 ° F). Fry the donuts in batches, making sure they have room to move in the oil. Fry for about 1-2 minutes on each side until golden brown.

9. After frying, take out the donuts with a colander and place them on oil-absorbing paper to suck off excess oil. You can decorate donuts by dipping them in sugar or frosting them.

Marbled sponge cake 😋

Ingredients

200 g wheat flour

200 g sugar

200 g butter (room temperature)

4 eggs

1 tsp baking powder

1 tsp vanilla extract

2 tablespoons sugar-free cocoa powder

100 ml of milk

Preparation

1. Heat oven to 180 °C (350 ° F) and grease cake tin.

2. In a large bowl, combine the butter with the sugar and beat until light and fluffy.

3. Add eggs one by one, beating well after each addition.

4. Add vanilla extract and stir well.

5. Sift the flour along with the baking powder, then add to the butter and egg mixture, alternating with the milk. Mix until a homogeneous dough forms.

6. Divide the dough into two equal parts. Add cocoa powder to one portion and mix well until well incorporated.

7. In a pre-oiled mold, alternate two spoonfuls of dough (vanilla and chocolate).

8. Use a knife or spatula to make a spiral motion and slightly mix the two doughs to achieve a marbling effect.

9. Bake in the oven for 40-50 minutes until inserted through the middle with a toothpick, and there is no peculiar smell when removed.

10. Cool the cake in the oven for a few minutes, then take it out and place it on a grid rack to cool.

Milk sponge cake 😋

Ingredients

4 eggs

200 g sugar (1 cup)

200 g wheat flour (1 1/2 cups)

100 ml milk (1/2 cup)

100 ml vegetable oil (1/2 cup)

1 tsp vanilla extract

1 tablespoon baking powder

A pinch of salt

Preparation

1. Preheat the oven to 180 °C (350 ° F).

2. Grease and flour a cake tin (20-24 cm diameter).

3. In a large bowl, beat the eggs and sugar together until they are bubbly, light in color and double in volume. Mix with an electric mixer on medium-high speed for about 5-7 minutes.

4. Add milk, oil and vanilla extract to the egg sugar mixture. Mix on low speed until all ingredients are well combined.

5. In a separate bowl, sift in flour, baking powder and salt. This avoids clumping and gives the cake a smoother texture.

6. Add the dry ingredients gradually to the liquid mixture. It is recommended to do this in 2-3 sessions, beating gently on low speed with a spatula or whisk to avoid loss of air beaten into the eggs.

7. Pour the batter into the oiled and floured cake tin. Make sure to smooth the surface with a spatula.

8. Place the cake tin in the preheated oven and bake for 30-35 minutes until the cake is golden brown. Remove by inserting a toothpick into the center of the cake.

9. Avoid turning on the oven 25 minutes before, so as not to reduce the cake size.

10. Once baked, remove the cake from the oven and let it sit in the mold for 10 minutes. Then remove from molds and place on a grid rack to cool completely.