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
LIGHT & FLUFFY SPONGE CAKE
This recipe is so easy & versatile, can be used for a sponge cake, cupcakes or just add some unsweetened cocoa and voila a chocolate cake!
Provided by Chef Lotus
Categories Dessert
Time 25m
Yield 12-18 cupcakes, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C (375°F).
- Grease non stick cake pan
- Beat together eggs, oil and sugar, beat until light & fluffy.
- Add flour, salt & baking powder.
- Mix well with electric beater.
- Pour into baking pan & bake for approx 15-20 minutes.
- PLEASE NOTE: For a chocolate cake add 2 teaspoons of unsweetened cocoa to 120ml warm water & add to mixture, note that chocolate cakes should take another 10 minutes to cook.
Nutrition Facts : Calories 295.5, Fat 21.6, SaturatedFat 3.6, Cholesterol 108.6, Sodium 614.5, Carbohydrate 19.9, Fiber 0.4, Sugar 0.6, Protein 5.7
FLUFFY ORANGE SPONGE CAKE
This is a recipe I created from several recipes I found online. I used several tips that sounded as though they would work. I hope you all enjoy it.
Provided by Catinthecloud
Categories Dessert
Time 2h45m
Yield 10-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°C.
- Grease a large pan or two smaller ones and line with waxed paper. Grease the paper and coat with a corn flour and sugar mixture.
- Whisk egg yolks, adding half the sugar gradually until light coloured and creamy.
- Add oil, orange juice and orange zest and beat again.
- Whisk egg whites until very light and forms soft peaks.
- Add the other half of sugar gradually beating on medium to high speed.
- Add corn flour, flour, salt and baking powder gradually to the egg yolks, beating all the while.
- Gently fold in the egg whites with a rubber spatula until well mixed.
- Spoon the mixture into the pan and bake for 35- 45 minutes until brown.
- A toothpick inserted into the center should be clean and the midlle should spring back when touched.
Nutrition Facts : Calories 354.7, Fat 9.2, SaturatedFat 2.1, Cholesterol 186, Sodium 260.9, Carbohydrate 59.9, Fiber 0.9, Sugar 40.4, Protein 8.8
FLUFFY SPONGE CAKE
Make and share this Fluffy Sponge Cake recipe from Food.com.
Provided by Susie T
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 160 degrees celsius.
- Grease and line a 23 cm cake tin with baking paper and grease again and add some cornflour and caster sugar to coat bottom and sides of tin.
- Whisk egg whites in a clean bowl until fluffy.
- Add caster sugar gradually until dissolved.
- Add egg yolks one by one.
- Fold in sifted flour and baking powder.
- Bake for 35-45 minutes depending on your oven.
- Test after 35 minutes just in case.
- To make filling, simply whip cream with sugar, cut sponge cake in half and fill with cream.
- Place top layer of cake and spread with passionfruit icing.
- To make icing, sift icing sugar and add passionfruit pulp to desired consistency.
- If too runny put in more icing sugar and vice versa.
CHOCOLATE FLUFF SPONGE
This light fluffy cake can be baked in a 20-23cm square cake tin depending on egg size. Cut with an electric knife I can get 20 pieces of cake. It is a favourite with my workmates.
Provided by Sweet Cookie
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Separate egg yolks.
- Beat whites until fluffy, add sugar and beat well.
- Beat in yolks followed by golden syrup.
- Sift dry ingredients and fold into mixture.
- Place mixture in lined tin (20-23cm).
- Bake approximately 20 minutes(may take a bit longer) in moderate oven.
- Ice cake with chocolate icing and put a chopped up peppermint crisp (topping of choice) on top.
- Fill with whipped cream.
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