SPONGE CAKE
Provided by Food Network
Categories dessert
Yield 1 (17 by 12-inch) sheet cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
- Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
SIMPLE SPONGE CAKE
This is a simple sponge cake that can be made in no time at all with only three ingredients. What have you got to lose?
Provided by Ross
Categories Desserts Cakes Sponge Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
- In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
- Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 40.7 g, Cholesterol 139.5 mg, Fat 3.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 317.3 mg, Sugar 25.3 g
TRADITIONAL SPONGE CAKE
This light and spongy cake makes a fitting finale to any meal.-Arlene Murphy, Beverly Hills, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 134mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.
SPONGE CAKE ROLL
Make and share this Sponge Cake Roll recipe from Food.com.
Provided by bakingfanatic
Categories Dessert
Time 45m
Yield 1 cake roll, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Line the bottom of a jelly roll pan with parchment paper then grease.
- Sift together flour, baking powder, and salt in a small bowl.
- Beat egg yolks, sugar, and vanilla extract in a small bowl.
- Beat egg whites until stiff peaks form. Fold in yolk and flour mixture.
- Bake 20 minutes or until golden brown. Cool 5 minutes in pan, unmold and roll into roll starting from the short side(with paper still on) and refrigerate 5 minutes.
- Roll cake out and spread with cream then carefully roll up. Frost outside with cream and garnish with fresh strawberries.
- For sweetened cream beat whipping cream on low speed until frothy.
- Add sugar and flavoring and continue beating until soft peaks form (for best results freeze bowl and beaters before using).
SIMPLE SPONGE
QUICK AND EASY recipe to make a delicious SPONGE CAKE. This is also great made into cupcakes or decorated for a party! This cake is a reason to CELEBRATE!
Provided by fazy4eva
Time 55m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat your oven to gas 5/190 C/ 375 fan.
- Firstly sift your sugar into the bowl. Add the butter then mix until light and fluffy.
- Put an egg into the bowl and quickly whisk in. Repeat this with the second egg.
- Sift in the flour and whisk into the mix.
- Add a splash of milk and a few drops of vanilla essence.
- Grease a small baking tin with a little butter/line a cake tray with 12 cake cases.
- Fill each case about 3/4 full/put all of the mix into the tin.
- Put the cupcakes in the oven for 14 mins or until golden-brown. Put the single sponge in for 30-40 mins or until golden-brown.
- Take out and leave on a wire rack to cool. Decorate as you wish or serve plain.
EASY SPONGE CAKE
A very easy to prepare sponge cake recipe that I've been baking for 20+ years. A favourite with everyone.
Provided by busyozmum
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180C (350F).
- Grease and flour two round 20 cm (8") cake tins using 1 teaspoon castor sugar and 1 teaspoon flour mixed together.
- Sift dry ingredients together 3 times.
- Separate egg whites from yolks carefully making sure no yolk is mixed into the white.
- Beat whites with a pinch of salt until stiff peaks form.
- Gradually add sugar and yolks one at a time. Add vanilla.
- Gently fold in the dry ingredients until just barely mixed through.
- Pour evenly into the 2 tins.
- Bake for 20-25 minutes.
- Turn out to cool on racks immediately.
- When cool, sandwich with jam and whipped cream. Ice and decorate top.
Nutrition Facts : Calories 149.6, Fat 2.8, SaturatedFat 0.8, Cholesterol 93, Sodium 115.1, Carbohydrate 27.6, Fiber 0.8, Sugar 18.9, Protein 3.9
SPONGE CAKE
"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer Aaronson, editorial director of food and entertaining. Explore the test kitchen's step-by-step guide to making sponge cake and discover three ways to use this flexible favorite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Yield Makes two 9-inch cake rounds or two 12-by-17-inch sheets of cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter two 9-inch round cake pans or two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment; butter parchment and flour pans, tapping out excess flour. Whisk together egg yolks and 1 cup granulated sugar in a bowl set over a saucepan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself, 3 to 5 minutes. Beat in vanilla and salt; transfer to a large bowl.
- Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes. Fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour over top and gently start to fold in. When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.
- Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes for rounds, or 15 minutes for sheets, rotating and switching racks halfway through. If baking in round pans, immediately invert cake and remove parchment, then reinvert and cool right side up. If using baking sheets and making a rolled cake, immediately invert cake onto a kitchen towel dusted with confectioner's sugar. Dust top of cake with confectioner's sugar and roll up in towel. Let cool completely, about 1 hour, before unrolling and spreading with filling.
SPONGE CAKE
Choose your favourite filling for this easy sponge cake - we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
- Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
- Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.
Nutrition Facts : Calories 376 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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