The Sponge Cake That Can Do It All With Claire Saffitz | Try This at Home | NYT Cooking

[@naomib5322]

Sponge Cake INGREDIENTS ¼ cup/50 grams olive or vegetable oil, plus more for greasing if baking in a jelly roll pan 4 large eggs, separated, at room temperature ½ cup/100 grams granulated sugar ½ teaspoon kosher salt ¼ teaspoon cream of tartar ⅔ cup/85 grams cake flour 2 teaspoons vanilla extract PREPARATION 1.) Arrange an oven rack in the center of the oven and heat the oven to 325 degrees. If making a roulade, brush the bottom of a 10-by-15-inch jelly roll pan with a light coating of oil. Do not brush the sides, as the cake needs to be able to cling to the pan as it rises. Line only the bottom of the pan with a piece of parchment paper, smoothing to eliminate air bubbles. If baking in a 9-inch springform pan, leave the pan ungreased and unlined. 2.) In a wide, medium bowl, combine the egg whites, 1/4 cup sugar, the kosher salt and cream of tartar. Beat the mixture with a hand mixer fitted with the beaters on medium-low speed until the mixture looks frothy, then start to slowly increase the speed to medium-high. Continue to beat the egg whites until you have a dense, voluminous, glossy foam that forms stiff peaks, about 4 minutes. When you lift the beaters out of the bowl, the egg whites should come to a straight point that doesn’t droop. Don’t beat beyond this point, or the whites will become dry and lumpy. Set the bowl aside. 3.) In a separate wide bowl, combine the egg yolks and the remaining 1/4 cup sugar. Beat with the hand mixer (no need to wash it after you beat the egg whites) on medium-high until the mixture is very pale and fluffy and forms a slowly dissolving ribbon as it falls off the beaters back into the bowl, about 4 minutes. Slowly stream in the 1/4 cup oil, beating constantly to ensure it emulsifies into the yolk mixture, until you have a smooth, light mixture that looks like mayonnaise. 4.) Reduce the mixer to the lowest speed, add half of the flour and mix just until incorporated. Add the vanilla extract and 1 tablespoon water, mix until incorporated, then add the remaining flour and mix just until it disappears. The mixture will have thickened and look a bit like cake batter. 5.) Fold the yolk mixture once or twice with a large flexible spatula to make sure it’s evenly mixed, then scrape about a third of the egg white mixture into the yolk mixture and thoroughly fold in the whites until the mixture is loosened. Working more gently, fold in half of the remaining egg whites until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until you have a light, smooth, evenly mixed batter. 6.) Scrape the batter into the pan and smooth into an even layer. Firmly rap the pan on the surface once or twice to pop any large air bubbles. Bake the cake until it’s golden brown, firm and springy to the touch across the entire surface, 25 to 30 minutes for a jelly roll and 30 to 35 minutes for a 9-inch cake. Remove the cake from the oven and immediately invert the pan onto a wire rack. Let the cake cool completely upside down to prevent it from collapsing. 7.) Reinvert the cooled pan and cut along the sides with a small offset spatula or paring knife to loosen the cake. It will sink a bit, which is normal. If making a jelly roll, turn the sponge out onto the wire rack and peel off the parchment. If making a 9-inch cake, remove the ring of the springform pan, invert the cake onto the rack, and carefully peel off the bottom of the pan (it should come away cleanly, leaving behind just a thin film). 8.) Use the sponge as desired. The unfilled sponge cake will keep at room temperature, tightly wrapped, for several days, but will become sticky after the first day. Strawberry & Cream Layer Cake INGREDIENTS 1 ½ pounds fresh strawberries, hulled ½ cup/100 grams granulated sugar 1 cup/240 grams heavy cream, chilled 1 cup/240 grams crème fraîche, mascarpone or sour cream, chilled Pinch of kosher salt 1 Sponge Cake recipe, baked in a 9-inch springform pan and cooled PREPARATION 1.) Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams. 2.) Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they’ve released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won’t use them in the cake, they’re still tasty. Reserve the berries for spooning over pancakes or yogurt. 3.) In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise. 4.) Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside. 5.) Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.) 6.) Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it’s made, but will keep, covered and chilled, for up to 3 days.

[@SuzyW3323]

omg thank you so much for this i wanted the sponge cake recipe but couldn't access it without a subscription.

[@leennimeh2141]

💓

[@user-yp3ms1oj3z]

Thank you for being a real one. So stupid NYT recipes are hidden behind a paywall

[@fanniel6449]

Just want to drop a BIG THANK YOU for this!

[@lilianatimofte64]

There was some water in the sponge also...

[@jacobstarker6018]

I love that she is doing this with nyt cooking, between this and her KZbin channel we are getting a double dose of Claire which is what we all need right now

[@jadexpy]

@A Z what the fuck?

[@zamiaramirez1390]

@A Z bruh shut up

[@parkchimmin7913]

@A Z Ew

[@anitapricecheck9554]

@A Z That’s predatory bullying. Does your mom know you’re on here?

[@parkchimmin7913]

@A Z Ew

[@bokstav4]

We are getting so spoiled with all these Claire videos!

[@Uyiosa3000]

@A Z there's no need for that mate

[@LeftyVanilla]

I served a strawberry roulade at my son's birthday and it was a hit! It was easy to make, especially with the clear instructions. Claire, thanks for making this cake, and many other yummy desserts are foods, easier to make for home bakers like me. You are such a gem!

[@rebecasally]

YES she's here to save summer for sure

[@susantaylor5068]

A fabulous “master class” -- with I’d seen this a week ago - I made similar recipe for my twin daughters birthday - it was a disaster 😱 I could have cried - all your brilliant tips where not in my recipe so I can now see where I went wrong - or the recipe!!! I’ll try yours next birthday 🎂 coming up. You’re an amazing Baker 👩‍🍳 luv all your masterclasses - thank you 😊

[@NO-jv7to]

@@susantaylor5068 masterclasses?? 🌞

[@ravenmacbeth9384]

I love Claire. She's both very awkward and confident, which makes her super fun to watch.

[@ravenmacbeth9384]

​@A Z Don't be a jerk. If you don't like her, that is fine, but there is no need for such a childish response. Claire is a great person and a great chef. If you don't like her or content with her, just don't watch it and stop trying to seek attention by trying to degrade a person's worth.

[@bossHogOG]

Not that awkward

[@jessien5463]

@A Z I personally find her beautiful and charming - so do others. Your personality seems like a train wreck, pal.

[@soul5893]

What in the twilight sparkl-

[@burpie3258]

Why is she awkward??

[@alexinarose5344]

Loved this series, I hope we eventually get to see more of Claire here. Luckily in the meantime we still get to see her each week on her own channel Claire Saffitz x Dessert Person. This is just a PSA for anyone not already subbed ✨

[@BruinPhD2009]

Thanks for the tip!

[@raaziatabassum]

Is Desert Person x Claire Saffitz her own channel?

[@maddewkey]

@@raaziatabassum Yeap. Desert Person is the name of her latest book!

[@raaziatabassum]

@@maddewkey thanks!

[@raaziatabassum]

@A Z life must be sad for you

[@scottsummers4234]

I love that you referenced Schitts Creek. FOLD IN THE CHEESE DAVID! 🤣🤣🤣

[@hera7884]

“I’m not gonna grease it or line the bottom either” 👁👄👁 Is that...legal?

[@bucatinimezzelune]

LMAO

[@12345678abracadabra]

anything with enough butter or needs rise you don't grease. angel food cake, butter crust, etc

[@raaziatabassum]

You don't grease it so the sponge cake (angel's food cake) doesn't collapse.

[@sarah_48_miller58]

Not greasing allows the batter to "climb" the edges of the pan

[@jvcvann7321]

Hello Claire, I love this recipe , however I can't get it from your site..do I need to have an account in order to get it?? Thank you🙂

[@tati.l.]

Those strawberries looked DIVINE - and sponge cake with fresh cream and great berries is such a simple yet delicious, underrated dessert, it was perfect for this series!

[@priscillavelazquezs]

Yes with some blueberries thrown in there for July 4th!

[@siviplayfrances5728]

@@priscillavelazquezs nah blueberries are risky sometimes they can be sour which will then ruin the taste of the whole desert so might aswell play it safe with strawberries

[@tati.l.]

btw, @NYT Cooking, you really should secure Claire for more videos on this channel. 🥺A new series would be awesome! I'm gonna miss seeing her here on Fridays!

[@kjdude8765]

She has her own channel with a recipe each week.

[@tati.l.]

@@kjdude8765 I love her channel - but the more Claire content we get, the better!

[@dim9753]

I love how Claire admits when recipes are hard, even for her. That makes us home cooks feel less incompetent lol

[@jeffolson4803]

¼ cup oil 4 large eggs, separated, at room temperature ½ cup granulated sugar (split in half) ½ teaspoon kosher salt ¼ teaspoon cream of tartar ⅔ cup cake flour 2 teaspoons vanilla extract 325 degrees, typically 20-30 min

[@madisonsang2197]

Claire is like everyone’s favorite aunt

[@ferociousgumby]

more like a daughter-in-law for me

[@elaine-gc5uv]

i just know her niece/nephew is like "is aunt claire coming?" every time there's a gathering

[@Becausing]

For me, sister and/or best friend. 😌

[@alecdjm]

Or favorite cousin

[@JoJoGigglessss]

You are smart for hiring Claire, she’s a views queen. 👑 I see Claire I click and watch till the end.

[@josephnation9063]

The cracked effect actually looks like they're there by design

[@kristinniemiec8461]

I made Claire’s flourless chocolate cake the other day and kept saying “Fold it in, David.”

[@mikemillerdesign]

What do you mean "fold it in?"

[@Shariberry11]

@@mikemillerdesign You just .... fold it in

[@mikemillerdesign]

@@Shariberry11 I know that. Do you fold in half like a piece of paper and drop it into the pot?

[@benicerh]

"it's been a pleasure"? You mean it's over? :( But also.. Schitts Creek reference, so... Yei!

[@tati.l.]

the two dislikes are from the people upset this is the last episode from the Try This at Home series.

[@madelineS98789]

Last episode? Oh no! 🤦🏻‍♀️

[@swimmymimmy5927]

I'm 14 and I made this yesterday, relatively simple and super delicious! It's even better the next day when it's soaked up all the strawberry juice!

[@debralenell2613]

too bad cant get recipe unless you subscribe to NYT

[@modo1614]

The moment she said folding 😂 my mind went to David from schitts creek and then she said it .... That was awesome I love her so much

[@artemis4058]

¼ cup/50 grams olive or vegetable oil, plus more for greasing if baking in a jelly roll pan 4 large eggs, separated, at room temperature ½ cup/100 grams granulated sugar ½ teaspoon kosher salt ¼ teaspoon cream of tartar ⅔ cup/85 grams cake flour 2 teaspoons vanilla extract

[@AllegraVivace]

Someone has to get her on The Great British Bake Off to host/judge. Please.

[@chichi1982]

There was not enough of a spiral for the GBBO.

[@ashleyscott5376]

The people need more Claire.

[@njss3442]

I honestly can't believe I'm not getting charged to watch this!

[@abhy301]

Thank you for having Claire here. I've been watching a lot of baking videos on KZbin past two months, and came across BA channel too. I was completely unaware of the controversy there, but after a point I noticed Claire videos are missing. So I googled to find out about Condé Nast using their non-white staffers as props. I unsubscribed the channel and now constantly hiding their content from my KZbin feed. Thanks for hosting Claire.

[@thomasfreitag3532]

I’d been getting BA in my mailbox every month for 15 years. Then the woke controversy. One of the most diverse staff was not woke enough. Without that amazing staff BA is just dead. So glad I discovered Claire here.

[@Ganjasmith]

NY Times hitting gold by making an easy cooking channel - good competition with BA

[@kjdude8765]

Just bring in some of the queens of the old BA. Priya, Solah, Claire. Just need to get ahold of Molly.

[@onlinehomie7825]

im a little lad who loves berries and cream

[@vmurt]

Why worry about making the strawberry syrup so clear when she's mostly just brushing it into the cake anyway? I dunno - I'm skeptical that she's extracted all of the flavour out of those strawberries ... think the cooked strawberries would be tasty as well & seems like a waste to throw it out.

[@viveksharma-tm3kh]

Love to see more of Claire and her absolute dedication and passion for baking. You are so conceptual with every step of your baking. Love from India!!

[@zoevartanian4863]

Is no one else completely horrified that the strawberries all still have their stems in???? Is it just me?? Am I the crazy one??

[@nyrkr5626]

YES!!!!! I am so glad you mentioned that.

[@sarahdeschene3152]

I’ve made this recipe a few times with varying degrees of success. My most common fail at present is that when I invert the lightly browned beautifully risen cake to cool, it detaches front he ungreased old style spring form pan and sinks upside down on the cooling rack. Have yet to determine a sure fire way to stop the inversion detachment and collapse. Wondering if I need to bake the cake longer or maybe cool in the oven for at least a few minutes. Wondering if anyone has thoughts.

[@alex46811]

Just made this cake yesterday and my family loved it! The sponge was so light, soft, and wasn’t overly sweet. A perfect cake for summer and is now my brother’s favorite cake I have made. The recipe was so straightforward and easy to follow so any beginner bakers should give this one a try.

[@Shariberry11]

This recipe is giving me flashbacks go my pastry school days where we had to use the bottomless cake rings and fold the parchment paper around it like flippin' origami to make a bottom for the pan 😪

[@anitapricecheck9554]

Everyone I know that went to pastry school was at least a little traumatized by it. 🍰

[@lagz]

Am I the only one getting irritated that she left the stems on the strawberry's! Don't get me wrong, I love Clair and here baking

[@Alpha13Wolf]

They are edible. And in the syrup they’ll just taste like the rest of the strawberry. In fact the whole plant is edible just not very flavorful.

[@lagz]

@@Alpha13Wolf I know they are and it's not the syrup I'm talking about. It's the pieces of strawberry. In Sweden this would be a crime =)

[@juliamt7511]

Claire, I learn so much with you, every time :) Thank you and NYT Cooking for this series

[@mimi2the4]

Don't let Mary Berry see you roll that roulade on the long side.....we all know that's not how you get a good spiral! Tsk tsk young lady.....DO IT RIGHT

[@lonelyexodus]

Hey, great recipes 👌 As a word of professional advise, and, I'm sure you've seen this done in your research as well - the roulade looked perfectly cooked! To avoid those cracks and train the sponge, take it out of the tray while it is still warm, not completely steaming hot, and roll it as loosely as you did in the towel (sprinkled with icing sugar, cornstarch and shaken off excess) and let it cool to room temp rolled. The slight humidity will help the surfaces to not dry out as much, becoming more malleable to the roll - without loosing volume or texture. Give it a try =) Great work!

[@wendykidd]

This is how my grandmother taught me to do it. She used potato starch rather than flour.

[@lydiapostma6380]

The reference to Shitts Creek, is hilarious. “Just fold it, you know, fold it”

[@ferociousgumby]

WHO GAVE THIS A THUMBS-DOWN??😡

[@rachellauryn9547]

I have a really hard time making cakes only leavened with egg whites because I live in a high altitude area. Do you have tips for this?

[@amritg6349]

Hey! So I live in a high altitude area too and I can totally relate. Essentially what you want to do is understand why it isn't working. Firstly, always get your ingredients at room temp much in advance. Secondly, you want to keep a large bowl (preferably bigger than the one you're using to whip the egg whites) filled up halfway with warm water. Everytime you think it's too cold, place it into this baine Marie setup for a minute or so and then continue. It should work perfectly :)

[@rachellauryn9547]

@@amritg6349 🙌🏻🙌🏻🙌🏻 thank you!!!

[@Thiccalinda]

I ABSOLUTELY LOVE all of this Claire content we are getting on a weekly basis 🥰

[@katnic8030]

I adore you Claire, you’re an amazing teacher and communicator. Thanks for the recipes and tutorials.

[@CK-ou3es]

Can I just say Claire looks so radiant and beautiful here! The hair the makeup

[@christopher-miles]

did nyt cooking* draft after "the ba fark up"? i'm down with this, i guess.

[@renlish]

And every Brit and Aussie person who grew up making Victoria Sponge screams in agony. LOL (I ADORE Claire, but this made something essentially very simple almost too complicated.)

[@tasmeerachowdhury2336]

How so? This recipe seemed quite simple...curious to hear about the differences!

[@sworlay6757]

Thx Claire, this reminded me of my childhood. Raspberry roulade was the first cake I learned how to make from my mum ☺️ One thing she taught me differently is to pre-roll the cake while still hot, so it‘s more flexible.

[@GrowUp0721]

Yay! More Claire :D

[@JM-mr6lv]

Claire loves berries and cream so much she almost did the little lad dance.

[@portylad4]

I'm a simple little lad, I see berries and cream- I like it.

[@jannchan2300]

hi claire please reupload this with the berries and cream dance!

[@morganl2633]

I have never been so inspired and so assured that I could make something until I started watching you. You’ve literally made my life a sweeter place! Thank you.

[@sylvynhas]

This recipe is amazing and works beautifully! Hope NYT Cooking will continue to invite Claire to share new recipes. Her series on the channel is one of the best.

[@xyzpdq1122]

Back to back Claire is the weekend treat we deserve

[@genesisgonzalez5074]

You have to pay but anyways here is the recipe to make sponge cake. ¼ cup/50 grams olive or vegetable oil, plus more for greasing 4 large eggs, separated, at room temperature ½ cup/100 grams granulated sugar ½ teaspoon kosher salt ¼ teaspoon cream of tartar ⅔ cup/85 grams cake flour 2 teaspoons vanilla extract Cream 1½ pounds fresh strawberries, hulled ½ cup/100 grams granulated sugar 1 cup/240 grams heavy cream, chilled 1 cup/240 grams crème fraîche, mascarpone or sour cream, chilled Pinch of kosher salt

[@rjames0922]

question- why do you roll the roulade long ways than from the short edge? is it less likely to crack like that?

[@karouhogan4267]

I love how she explains everything

[@rolfkrajewski4975]

Sick and fucking tired of having to subscribe and pay money for every goddamn media site 😤

[@CShannon1991]

I’m glad I didn’t subscribe to this one. I’ve been cancelling almost all my subscriptions because times are getting tough & the damn bills/rents are being increased.

[@elysetodd2308]

16:33 So relatable. That's why I love Claire!

[@sirephlyrrian6242]

0:02 yes, i have - you

[@grayson2170]

Hey NYT Cooking, could you make cherry syrup in a similar way?

[@yummyyumm3448]

I don't get it.. Why is she trying so hard to get the syrup to come out clear when it's all gonna be absorbed in the cake anyway? I mean does it make any difference to the flavour or is she just being extra for no reason? Please don't get me wrong.. I'm not hating her, I genuinely want to know.. I love her baking and tips etc.

[@ChocolateJewels]

"and by a minute I mean like an hour" - yupp, that's my kinda minute :) This was a satisfying video. I learned something. Now I want to go and bake. Thank you.

[@cujo3097]

cut the stems off the strawberries

[@dmz1000]

get two bowls for your stand mixer. I have three. :D

[@CShannon1991]

I have 2 stand mixers & I almost put the egg whites that I was whipping into one of them just to be lazy! 😂

[@chuck430]

tap it on the counter once or twice, oh you mean the ol' tap-a-tap-a

[@priyant8523]

Why does it matter if the syrup is cloudy if it's going to be brushed onto a cake????

[@beth8775]

It would still taste good, but Claire is a perfectionist.

[@priyant8523]

@@beth8775 it would taste and look literally the same once applied.

[@juliaroe3499]

If you do another baking techniques or tools video, can you talk about when to use metal, glass, or ceramic pans? I’ve noticed sometimes you use metal and other times glass and would love to know how you decide. Thanks!

[@Hapsard]

Make a chocolate sponge - whipped cream, and fresh peaches ... I love berries and cream, but the peaches and cream is amazing as well ...

[@armanke13]

See, what I've told you.. her tangents are so cute 16:29 😅 I'm not going to try her recipes (not a baker) but I watch nearly ALL of her videos.. 😅 thank you editor to include more tangents

[@jazzmenunderwood7719]

Dude thank god! I’ve tried so many fucking recipes I love Claire’s recipes, always fool proof! Hopefully it works out.

[@cakerysupplyco9198]

There are countless sponge cake recipes and videos out there from professional bakers and bloggers alike but this one is the best and easiest sponge cake you will ever make. Trust us! Thank you Claire for sharing your easy, delicious sponge recipe! Follow her recipe exactly and you will have a fail proof sponge.

[@AngledHourglass]

God I just love watching the baking queen's recipes! I'm 100% gonna make these everything I've been baking this past month is from her! A serious dessert person over here 😎✌️

[@rggiii5089]

What's better than a new video of Claire Saffitz once a week? A new video of Claire Saffitz twice a week. All Hail the Dough-yen of Cakes, Breads, and Pastries.

[@DougAdams]

Tip for Claire: get a few extra sets of beaters for your hands mixer. So nice to have clean utensils.

[@gloriouslyimperfect]

Best thing I did was buy an extra set of beaters for my mixer. That’s the laziness that won out here.

[@kjdude8765]

I have 2 bowls for the stand mixer. It's amazing.

[@rjames0922]

I love your explainations with terms like "ribbon" and "peaks" , and how you show what it should look like. I really appreciate that, its really helpful

[@candicehawkins2676]

Great training for, ME, a woman who cooks and bakes relentlessly but is fearful of cakes (and also puff pastry).

[@noneness]

Yes!! Loving all these Claire videos

[@mariaexnox8393]

can you add cocoa powder to this to make it a chocolate sponge cake?

[@33Duce]

As far as I can tell, Claire is the only good thing NYT has going.

[@_sofie]

Love the grey Claire you’re a stunner but you’re also so much more than your looks. You’re smart, driven and extremely talented. Keep it up girl!

[@Karen-sn6bg]

I love the grey too!

[@kellywalker7127]

Yay, my favorite! My Birthday cake every year is a Jelly Roll. Really struggle to get the height. I look forward to trying this technique.

[@marqucha]

Claire for POTUS :)

[@princeflame295]

Hey @nyt! Please secure more videos with Claire! She’s a bright star in the world of cooking and I thoroughly enjoy seeing her!

[@ethohalfslab]

This was the last one? D:

[@danobot12]

Is the oil essential? Looking to save some calories.. and I've made similar sponge cakes before without oil.

[@lizzi437]

My guess is no. That was certainly an unexpected ingredient.

[@prosumerama]

I don‘t get why anyone would make it sound like sponge cake is hard or complicated to make. It is not. Sifting flour: It combines better with the other ingredients and you get more air into the batter.

[@justdants]

"But HOW do you fold it in?"

[@ellenhaertle4795]

What has happened to the exterior of all your pots and pans? How did they lose the finish? And, the fix is two mixer bowls, one of the best purchases I've ever made as a baker.

[@insanepoet9]

If there's a way we can get Claire and Erin in a video together, that'd be pretty cool

[@leneay9]

Yes more Claire! And I was just looking for a sponge cake so this is perfect! Please we want more of her, it's never enough!

[@saraatppkdotpt8140]

Thank you for sharing this basic and essential recipe 😊

[@robertamunroe]

I just made this today. First time making a sponge cake. Claire is so ridiculously amazing at showing us the proper simple way to success! It is DELICIOUS! Thank you, Claire!

[@clipsbyjess]

I’m trying this this week! Wish me luck!! 🤞🏻🤞🏻🤞🏻

[@111usul]

olive oil beneath the parchmant paper tz tz

[@ferociousgumby]

TWO Claire videos a week! Heaven, I'm in heaven. . . ⛅

[@thecharlieramirez]

I love me some Claire content.

[@courtneybacod7631]

Paul Hollywood’s voice: “beautiful spiral on your roll cake...but that’s over baked that is”

[@taylorblanchett7528]

Yay claire! im so happy your back, thank you for sticking up for what you believe in you make a difference