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Barley Sponge Cake

By Sara Morley, SAIT Polytechnic
1st Place Winner of the 2008 Barley Baking Contest Pastry Category

Ingredients

  • 1/2 cup cold water
  • 4 1/2 eggs
  • 2 Tbsp milk powder
  • 1 1/4 cups sugar, granulated
  • 4 Tbsp emulsifier (k-68)* 
  • 1 tsp baking powder
  • 3/4 cup barley flour
  • 3 Tbsp bread flour
  • 4 Tbsp butter1 cup vanilla icing
*emulsifier (k-68) can be purchased at most local bakeries

Directions

  1. Melt butter and set aside to cool. 
  2. Prepare two 8 inch round cake pans by greasing with shortening and then placing a wax paper circle on the bottom of the pan. 
  3. In a bowl sift all dry ingredients together. 
  4. In a second large bowl, mix water and eggs. 
  5. Add dry mixture to wet mixture and mix on low for 1 minute. 
  6.  Whisk on high for 6 minutes. 
  7. Fold in cooled liquid butter. 
  8. Bake at 375F for 20-25 minutes or until a tooth pick that has been inserted comes out clean. 
  9. Once baked, flip out on to a baking sheet that has been sprinkled with granulated sugar or onto cooling racks. 
  10. Once cooled, split cake in halves 2 inches thick. Spread vanilla icing on top and sides of one half of the cake; layer second cake half on top ice. 
Yields 2 cakes.
 
         

 
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