Recipe: Sponge Cake

Recipes are not finished, this is a first draft of the sequencing of the recipe.
It does not come with reliable measurments. It does not come with diagramming of chopping or stirring. It is merely the first draft of the sequenced recipe.

Vanilla Sponge Cake

   1.       Check that you have the following items:

a.       Egg, 3

b.      Sugar, 2 dl

c.       Wheat flour, 3 dl

d.      Vanilla, 1-2 tsp

e.      Baking powder, 2  tsp (Or baking soda + lemon juice)

f.        Butter/Margarine, 75 g

g.       Water, 1 dl

   2.       Turn on the oven, at 175°C (347°F).

   3.        Get cake tin (size ~2 l).

   4.       Get butter.

   5.       Coat inside of cake tin with butter.

   6.       Get mixing bowl.

   7.       Get whisk.

   8.       Get preferred  measuring implement for decilitres.

   9.       Get eggs.

   10.   Get sugar.

   11.   Crack eggs into bowl.

   12.   Measure out the sugar.

   13.   Add sugar to eggs.

   14.   Whisk the eggs and the sugar until white-ish and silky.

   15.   Get sieve.

   16.   Get flour.

   17.   Get baking powder.

   18.   Get vanilla sugar.

   19.   Measure out flour.

   20.   Sieve flour into the bowl.

   21.   Get preferred measuring implement for teaspoons.

   22.   Measure out baking powder.

   23.   Sieve baking powder into the bowl.

   24.   Measure out vanilla sugar.

   25.   Sieve vanilla sugar into the bowl.

   26.   Stir/whisk until smooth. (Be careful not to beat all the air out of the batter.)

   27.   Get pot.

   28.   Get knife to cut butter.

   29.   Get scales.

   30.   Measure out butter.

   31.   Cut butter and put in pot.

   32.   Put pot on hob.

   33.   Turn on hob – melt butter.

   34.   Get 1 dl of water.

   35.   Add water to batter.

   36.   Turn off hob.

   37.   Add melted butter to batter.

   38.   Stir/whisk until smooth.

   39.   Transfer batter to cake tin.

   40.   When oven is at temperature:

   41.   Put cake tin on a wire rack.

   42.   Put wire rack in the middle of the oven.

   43.   Set timer at 35 minutes.

   44.   When timer goes off – test cake with a toothpick or similar implement.

a.       If toothpick comes out with batter – cake not done, resume baking for 5 more minutes. Repeat step 44.

b.      If toothpick is dry, cake is done!

   45.   When done, turn off oven.

   46.   Take cake out and let cool.

   47.   Remove cake from tin.

   48.   Slice cake.

   49.   Eat!

   

  The cake has a shelf-life of 4-6 days in a plastic bag at a room temperature. Will last about half a year if frozen.