yeah hey yo it’s Tammy with cake lessons today I want to show you a cake that my mother made often that is a sponge cake she was really proud of this cake and throughout the video I’m gonna show you clips of her telling us how to make this cake how bout making Blue Ribbon cake cuz that’s point one 310 pretty we’re gonna separate out six eggs mama did it first so we’re gonna put the whites in here because we’re gonna mix up the whites first and then we’re going to place the yellows in here because we will be using the mixer and mixing those up as well until they’re frothy so we’re gonna get started I get them on the frigerator a little early because colleagues don’t made up as good as eggs this been sitting out a while okay I take six eggs and separate them the whites I separate into the big mixer that I’m gonna mix my egg whites up in okay then I set that back I do this in phases because that way I keep things straight in my mind and I think it’s better for anybody okay now we’re going to measure out our flour and get that situated before we start mixing up our ingredients so in a large bowl we are going to take a sifter how did I use if not surprising fire but plain flour and I have to put something and all that in it but I’m giving you justice if rising Island recipe we’re using a quarter cup of sugar in our egg white then I take the egg yellows a spoonful of vanilla extract then I put about 1/4 cup of water in with that the first thing we’re going to mix its the egg whites so when you mix egg whites your eggs should be run temperature you’re gonna turn your mixer on I’m gonna gradually add a quarter cup of sugar now we’re going to add cream of tartar a spoonful of cream of tartar now a little beat just a minute on low while I’m adding the ingredients and then after that you turn it up to high I’ll take the egg whites put them on the mixing bowl turn it on high speed and they did till it’s too high fake now that’s ready okay then I’ll get that and I’ll set it back when it gets done and put the yellows on the mixer and I put the yellows and the beaters same beaters I rinse them off sometimes sometimes they don’t get that egg whack off fun but anyway what are he wounded faith egg yellows and the water and the mix and the vanilla flavoring so maybe it’s real frothy okay you can see that these eggs are like foam now it just looked like foam and that’s okay we’re going to start adding the rest of our dry ingredients well let’s unload and beat day tickets everybody because that makes them creamy they turn into just a cream walk now we’re going to take a large bowl the one we had our dry ingredients in we’re gonna put in our egg whites and then I take the egg yellows pour over into the egg whites and use my speck rubber spatula to fold them together don’t stir it but fold them over and over together till you get it all to look in the same color because if you put it in there and you put a lot of color in there and spice then it won’t look pretty whenever you cook it I put this cake in the fire Cedartown I put it in the ferret wrong which is about 50 miles from us but anyway I made I made first place blue ribbons and everything every time because my color was pretty in it it was all evenly and distributed yeah that’s the word distributed and then I pour it in a pan that is a 10 inch cube pan with no spam no nothing on it just plain pan you take the knife and run down in there and try to get their mobiles and stuff out of it and then I put it in the oven this 350 degrees for 4 to 5 meanings oh let me tell you how to take this thing out of the paint okay you take it out of the oven when it’s cooked 45 minutes and you turn it up side down we’re gonna flip it upside down here we’re gonna let it sit upside down for one hour I had little stands ever five inches around the top page mm-hmm so that way when I turn it over so you couldn’t follow on top of this top yeah I mean you get your sponge cake cooled down we’re gonna take a spatula and run all the way around the edge let’s go around the bottom edges well not want to do bottom edge first now it’s coming up you’re gonna take your spatula and you’re going to go right up against the bottom to pull that cake up off the bottom of this fluted pan okay okay I’ve been all the way around and I’m gonna use my small one cuz I don’t want to mess up my pretty cake okay now we should be able to take it off the base just like that flip it up now my fingerprints are on the top and sit it on your cake stand okay you can see that it’s very spongy to the touch like a sponge and that’s why it’s called sponge cake it’s good for you it doesn’t have a lot of ingredients and stuff in it that’s bad for you as far as sugars and things and you can actually reduce the sugar if you want to and it would still work see I’ve smashed it and it still fits in just perfect know what’s your favorite thing to go on it strawberry just like tonight yes but it’s good with pages and whipped cream or anything yeah all right tell them bye bye right now have a good day I hope you’ve enjoyed watching my mother’s sponge cake recipe and the memories that I have of her telling me how to make this cake before she passed away it’s a very very sweet and dear video to all of her children’s hearts y’all have a blessed day and cake lessons
Mama’s Old Fashioned Tube Pan Sponge Cake
How We Make Sponge Cake, Mama’s Old Fashioned Tube Pan Sponge Cake