Breads & Baking – Page 2 – tasteandtome.com

You’ll find a sponge for every mood and skill level here, each recipe distilled to its essential technique and character. You’ll learn how structure, aeration, and simple flavor shifts transform a basic batter into classics like Genoise and delicate Castella, plus modern twists such as matcha and rum-syrup finishes. Keep going — the next few recipes will show exactly when to whisk, fold, and bake for reliable, bakery-quality results. Classic Genoise Sponge Cake Light, airy, and elegant — a timeless Genoise sponge perfect for layered cakes and delicate desserts. Ingredients: 4 large eggs, room temperature 120 g (1/2 cup + 2 tbsp) granulated sugar 120 g (1 cup) all-purpose flour, sifted 30 g (2 tbsp) unsalted butter, melted and cooled 1 tsp vanilla extract (optional) Pinch of salt For brushing (optional): 1–2 tbsp warm simple syrup or liqueur How to Make: Preheat oven to 180°C (350°F). Grease and line an 8–9 inch round cake pan with parchment. Separate nothing — use the whole eggs at room temperature for best volume. In a heatproof bowl, whisk eggs and sugar together over a simmering water bath until warm to the touch and sugar dissolves (about 40°C/105°F). Remove from heat and beat the eggs and sugar with an electric mixer on high until tripled in volume and thick, pale ribbons form when the whisk is lifted (about 6–8 minutes). Fold in vanilla and a pinch of salt gently with a spatula. Sift the flour over the whipped eggs in three additions, folding each in gently to keep as much air as possible. Warm the melted butter slightly and mix a spoonful of the batter into it to loosen, then fold the butter mixture back into the batter quickly but gently. Pour batter into the prepared pan, level the top lightly, and tap once on the counter to remove large air bubbles. Bake 20–25 minutes, or until the top is golden and a toothpick comes out clean. Cool in the pan for 5 minutes, then invert onto a rack to cool completely. Brush with simple syrup or liqueur if using. Slice, layer, or decorate as desired — this sponge loves cream and fresh fruit. Enjoy a slice of classic Genoise — light, versatile, and endlessly elegant! Light and Fluffy Victoria Sponge Light and airy Victoria sponge — classic, simple, and perfect with tea. Ingredients: 200 g (1 cup) caster sugar 200 g (1 cup) unsalted butter, softened 4 large eggs, at room temperature 200 g (1 2/3 cups) self-raising flour, sifted 1 tsp baking powder 2 tbsp milk (optional, if batter looks too thick) Zest of 1 lemon (optional) 4 tbsp good-quality strawberry or raspberry jam 150 ml (about 2/3 cup) double cream or whipping cream, whipped to soft peaks (or 150 g ready-made buttercream) Icing sugar, for dusting How to Make: Preheat the oven to 180°C (350°F). Grease two 20 cm (8-inch) round cake tins and line the bases with baking paper. Beat the butter and caster sugar together until pale and fluffy — about 3–5 minutes. Add the eggs one at a time, beating well after each addition. If the mixture starts to split, add a tablespoon of the flour. Fold in the sifted self-raising flour and baking powder gently with a spatula until just combined. Stir in the milk or lemon zest if using. Divide the batter evenly between the two tins and smooth the tops. Bake for 18–22 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean. Cool the cakes in the tins for 5 minutes, then turn out onto a wire rack to cool completely. Whip the cream to soft peaks (or have buttercream ready). Spread the jam over one cake layer, then top with the cream or buttercream. Sandwich the second cake on top, dust the top with icing sugar, and serve in slices. A perfect Victoria sponge — light, sweet, and made for teatime delight! Japanese Castella Cake A light, moist, honey-scented sponge with a fine, springy crumb—perfect with tea. Ingredients: 6 large eggs, room temperature 200 g (1 cup) granulated sugar 120 g (1 cup) bread flour, sifted 30 g (3 tbsp) honey 40 ml (3 tbsp) warm milk 1 tbsp mirin or light corn syrup (optional, for shine) Butter or oil for greasing Parchment paper for lining an 8×4 inch (20×10 cm) loaf pan How to Make: Preheat the oven to 160°C (320°F). Line the loaf pan with parchment paper, leaving some overhang. Warm the honey with the warm milk so it dissolves, then set aside to cool slightly. Separate eggs if you prefer more control, but whole eggs work fine; place whole eggs in a large mixing bowl. Whisk the eggs and sugar together vigorously (by hand or with a mixer) until the mixture is thick, pale, and ribbons form when the whisk is lifted (about 8–10 minutes with a mixer). Gently fold the sifted bread flour into the egg mixture in 2–3 additions, keeping as much air as possible. Fold in the honey-milk mixture and mirin/corn syrup gently until just combined. Pour batter into the prepared pan, tap the pan lightly on the counter to release large air bubbles, then smooth the top. Bake at 160°C (320°F) for about 40–50 minutes, or until the top is deep golden brown and a skewer comes out clean. Remove from oven, cover loosely with a sheet of parchment, and let cool in the pan for 10–15 minutes. Use the parchment overhang to lift the cake from the pan and place it on a wire rack to cool completely; for best texture, wrap tightly and rest overnight before slicing. Enjoy a slice of Castella with a cup of tea—the perfect little moment of sweetness. Italian Pan Di Spagna Light, airy Italian Pan di Spagna — the classic sponge that’s perfect on its own or as a cake base. Ingredients: 4 large eggs at room temperature 1 cup (200 g) granulated sugar 1 cup (120 g) all-purpose flour, sifted 1/4 cup (30 g) cornstarch, sifted 1 teaspoon vanilla extract or the seeds of 1 vanilla pod Zest of 1 lemon (optional, for brightness) 1/4 teaspoon salt 2 tablespoons unsalted butter, melted and cooled (optional, for a slightly richer crumb) How to Make: Preheat the oven to 350°F (175°C). Grease and line an 8- or 9-inch round pan with parchment paper. Separate nothing — keep the eggs whole and at room temperature for best volume. In a large heatproof bowl, whisk the eggs and sugar together. Place the bowl over a saucepan of gently simmering water (double boiler) and whisk constantly until warm to the touch and sugar is dissolved, about 3–4 minutes. Remove from heat and beat the egg-sugar mixture with an electric mixer on high until thick, pale, and tripled in volume, about 6–8 minutes. Fold in the vanilla extract and lemon zest gently. Sift the flour, cornstarch, and salt together, then gently fold the dry mix into the whipped eggs in three additions, using a spatula and folding motions to keep the batter airy. If using, drizzle the cooled melted butter around the edge and fold in quickly and gently to avoid deflating the batter. Pour the batter into the prepared pan, smooth the top lightly, and tap the pan once on the counter to remove large air bubbles. Bake for 25–30 minutes, or until the cake is golden and a skewer inserted in the center comes out clean. Remove from oven and turn the cake out onto a cooling rack, peel off the parchment, and let cool completely before slicing or using in layered desserts. Serve plain with a dusting of powdered sugar, or slice and layer with whipped cream and fresh fruit — Buon appetito! Swiss Roll Sponge Cake Light, airy Swiss roll sponge that wraps up jam or cream into a delightful swirl. Ingredients: 4 large eggs, room temperature 100 g (1/2 cup) granulated sugar 100 g (3/4 cup + 1 tbsp) plain/all-purpose flour, sifted 1 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract 30 g (2 tbsp) melted unsalted butter, cooled Powdered sugar, for dusting Filling of choice: about 200–250 g jam, whipped cream, or chocolate spread How to Make: Preheat the oven to 200°C (390°F). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment and lightly grease the paper. Separate the eggs if you prefer extra lift (optional): you can beat whole eggs or whites and yolks separately. For simplicity, beat whole eggs here. In a large bowl, whisk the eggs and granulated sugar vigorously until pale, thick, and ribbon-like (about 5–7 minutes by hand or 3–4 minutes with a mixer). Stir in the vanilla extract. Sift together the flour, baking powder, and salt, then gently fold the dry mix into the egg mixture in two additions. Use a spatula and fold carefully to keep the batter airy. Fold in the cooled melted butter in a thin stream until just combined. Pour the batter into the prepared pan and spread it evenly to the corners. Bake for 8–12 minutes, until the top is lightly golden and springs back when touched. While still warm, dust a clean kitchen towel generously with powdered sugar and turn the cake out onto the towel. Peel off the parchment. Starting at the short end, roll the cake up in the towel (with the towel inside) and let it cool completely in that rolled shape to set the curve. Once cool, unroll gently, spread your chosen filling evenly, then re-roll tightly (without the towel) into the final log. Dust with powdered sugar, trim ends if desired, and slice to serve. Enjoy a slice of this classic sponge roll — light, swirled, and utterly irresistible! Malted Chocolate Sponge Malted Chocolate Sponge — a light, fluffy chocolate cake with a nutty malt kick. Ingredients: 1 1/4 cups (160 g) all-purpose flour 1/2 cup (45 g) Dutch-process cocoa powder 1/2 cup (60 g) malted milk powder 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 4 large eggs, room temperature 1 cup (200 g) granulated sugar 1/3 cup (80 ml) vegetable oil (or melted unsalted butter) 1/2 cup (120 ml) whole milk, room temperature 1 teaspoon pure vanilla extract How to Make: Preheat your oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan. Whisk flour, cocoa powder, malted milk powder, baking powder, baking soda, and salt in a bowl until evenly mixed. In a large bowl, beat the eggs and sugar until pale and slightly thickened, about 2–3 minutes. Add oil, milk, and vanilla to the egg mixture and whisk until smooth. Fold the dry ingredients into the wet gently with a spatula until just combined — don’t overmix. Pour batter into the prepared pan and smooth the top. Bake 22–28 minutes, or until a toothpick comes out with a few moist crumbs and the cake springs back lightly. Let the cake cool in the pan for 10 minutes, then turn out to cool completely on a rack. Serve plain, dusted with cocoa or powdered sugar, or top with whipped cream or chocolate glaze. Enjoy a slice — the malt adds a nostalgic, toasty depth to every bite! Citrus Olive Oil Sponge Bright, zesty olive-oil sponge with a tender crumb and a sunny citrus lift. Ingredients: 1 1/4 cups (160 g) all-purpose flour 1 cup (200 g) granulated sugar 1/2 teaspoon fine sea salt 1 teaspoon baking powder 3 large eggs, room temperature 1/2 cup (120 ml) extra-virgin olive oil (mild-flavored) 1/3 cup (80 ml) whole milk, room temperature Zest of 2 medium lemons (or 1 lemon + 1 orange for mixed citrus) 2 tablespoons fresh lemon juice (or mixed citrus juice) 1 teaspoon pure vanilla extract Optional: 1–2 tablespoons powdered sugar for dusting, or a light citrus glaze (1/2 cup powdered sugar + 1–2 tbsp citrus juice) How to Make: Preheat the oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan, or line with parchment. In a bowl, whisk together the flour, sugar, salt, and baking powder until evenly combined. In a separate large bowl, beat the eggs lightly, then whisk in the olive oil, milk, lemon zest, lemon juice, and vanilla until smooth. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined—don’t overmix. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. If using glaze, whisk powdered sugar with citrus juice to desired consistency and drizzle over the cooled cake; or dust lightly with powdered sugar. Slice and serve with a cup of tea or fresh berries for extra brightness. Enjoy this olive-oil sponge warm or at room temperature—the citrus aroma makes every bite feel like sunshine! Almond Flour Sponge (Gluten-Free) Light, airy gluten-free sponge that’s tender, nutty, and perfect for layered cakes or morning tea. Ingredients: 1 1/2 cups (150 g) almond flour (finely ground) 1/4 cup (30 g) cornstarch or arrowroot powder 1/2 teaspoon baking powder (gluten-free) 1/4 teaspoon fine sea salt 4 large eggs, separated 1/2 cup (100 g) granulated sugar, divided 1 teaspoon vanilla extract 2 tablespoons melted butter or neutral oil, cooled 1/4 teaspoon cream of tartar (optional, for stiffer egg whites) How to Make: Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan. In a bowl, whisk together almond flour, cornstarch, baking powder, and salt. In a separate bowl, whisk the egg yolks with 1/4 cup (50 g) sugar and vanilla until pale and slightly thickened. Stir the melted butter or oil into the yolk mixture. Fold the dry ingredients into the yolk mixture until just combined. In a clean bowl, beat the egg whites with cream of tartar (if using) until foamy, then gradually add the remaining 1/4 cup (50 g) sugar and beat to stiff, glossy peaks. Gently fold one-third of the beaten egg whites into the batter to loosen it, then carefully fold in the remaining whites until no large streaks remain. Pour the batter into the prepared pan and smooth the top gently. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing or decorating. Serve it plain with berries and whipped cream or dress it up as a show-stopping layered cake — enjoy every tender, nutty bite! Coconut Sponge With Rum Syrup Coconut Rum Sponge — moist, boozy, and perfectly tropical. Ingredients: 1 1/2 cups (190 g) all-purpose flour 1 cup (200 g) granulated sugar 1/2 cup (55 g) shredded sweetened coconut (plus extra for sprinkling) 1 1/2 tsp baking powder 1/4 tsp salt 3 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup (120 ml) vegetable oil or melted unsalted butter 1 tsp vanilla extract Zest of 1 lime (optional, for brightness) Rum syrup: 1/2 cup (100 g) granulated sugar 1/2 cup (120 ml) water 1/4 cup (60 ml) dark or aged rum 1 tbsp lime or lemon juice (optional) How to Make: Preheat the oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan and line the bottom with parchment. Whisk flour, baking powder, salt, and shredded coconut together in a bowl. In a separate large bowl, beat eggs and sugar until pale and slightly thickened, about 2–3 minutes. Stir in milk, oil (or melted butter), and vanilla, then add lime zest if using. Gently fold the dry ingredients into the wet until just combined; avoid overmixing. Pour batter into the prepared pan, smooth the top, and sprinkle a little extra shredded coconut over the batter. Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. While the cake bakes, make the syrup: combine sugar and water in a small saucepan, bring to a simmer until sugar dissolves, then remove from heat and stir in rum and citrus juice. When the cake is done, let it cool in the pan for 10 minutes, then poke holes all over the top with a skewer and pour the warm rum syrup evenly over the cake so it absorbs. Let the cake cool completely in the pan, then loosen the edges, invert onto a plate, and sprinkle additional toasted coconut if desired. Serve with whipped cream or a scoop of vanilla ice cream and enjoy a slice of tropical bliss! Matcha Green Tea Sponge Bright, airy matcha sponge with a delicate green-tea aroma — perfect for tea time or layered desserts. Ingredients: 4 large eggs, room temperature 120 g (2/3 cup) granulated sugar 80 g (2/3 cup) cake flour, sifted 1 1/2 tsp matcha (green tea) powder, sifted 30 g (2 tbsp) unsalted butter, melted and cooled 40 ml (3 tbsp) whole milk, warm 1/4 tsp salt 1/2 tsp vanilla extract (optional) How to Make: Preheat the oven to 170°C (340°F). Line the bottom of an 8-inch (20 cm) round cake pan with parchment and grease the sides. Whisk together the sifted cake flour, matcha powder, and salt; set aside. Separate the eggs (yolks in one bowl, whites in another). Beat the egg yolks with half the sugar (60 g) until pale and slightly thick; stir in the warm milk, melted butter, and vanilla until combined. Gently fold the dry flour-matcha mixture into the yolk mixture until just mixed; avoid overworking. Using a clean, dry mixer bowl, beat the egg whites until foamy, then gradually add the remaining 60 g sugar and whip to stiff, glossy peaks. Fold one-third of the beaten egg whites into the batter to loosen it, then gently fold in the remaining whites in two additions until uniform and airy. Pour the batter into the prepared pan, smooth the top, and tap once on the counter to release large bubbles. Bake for 20–25 minutes, or until the top springs back and a toothpick comes out clean. Cool the cake in the pan for 5–10 minutes, then turn out onto a wire rack to cool completely before slicing or assembling. Serve slices as-is with a dusting of extra matcha or whipped cream — a light, green-tea treat to brighten your day!