A simple Malted Barley Sponge Cake recipe that can be used for creating a layered cake (using a Chocolate Stout Pastry Cream), cut up and added with a Cherry Flander Red Sauce and a Chocolate Imperial Stout Pudding to create a Belgian Inspired Trifle.

The flavors of this cake can also be easily substituted to create you own flavor profile.

 

Makes: one half-sheet cake or two 9 inch round cakes

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2008 | Issue #23

 

 

Home Brew Chef
Malted Barley Sponge Cake
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A versatile sponge cake recipe, that makes a half sheet cake, or 2 9 inch rounds, that can be modified to with many different beer flavor profiles.
Servings Prep Time
10 servings 10 minute
Cook Time Passive Time
12 minute 30 minute
Servings Prep Time
10 servings 10 minute
Cook Time Passive Time
12 minute 30 minute
Home Brew Chef
Malted Barley Sponge Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A versatile sponge cake recipe, that makes a half sheet cake, or 2 9 inch rounds, that can be modified to with many different beer flavor profiles.
Servings Prep Time
10 servings 10 minute
Cook Time Passive Time
12 minute 30 minute
Servings Prep Time
10 servings 10 minute
Cook Time Passive Time
12 minute 30 minute
Ingredients
Servings: servings
Units:
Instructions
  • Preheat oven to 375˚F | 191°C. Lightly butter a half-sheet pan, then line with parchment paper and butter again.
  • In the bowl of an electric mixer, add egg yolks and beat on high until the color turns a lemony color, about 3 minutes. Gradually add sugar and beer, set aside. In another bowl, beat egg whites, starting on low speed, then slowly raising to high. Beat until the whites form a soft peak.
  • In a third bowl, mix together the flours, salt and baking soda. Add the dry ingredients to the yolk mixture, drizzling in the butter, then fold together with a spatula. Next, fold in 1/3 of the beaten whites; this will help loosen the batter. Once incorporated, carefully fold in the remaining whites. Spread the batter evenly onto the prepared sheet tray with a offset spatula.
  • Bake in the center of the oven for about 12 minutes. The cake will have lost its shine, and when touched lightly, will spring back. The internal temperature for the cake should be 205°F | 96°C. Remove the cake from the oven and let cool.
Recipe Notes

Recipes that Use This Recipe:

Flemish Inspired Trifle
Irish Trifle
Irish Trifle

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