Golden Sponge Cake Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
• In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
• Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.

Steps:

• Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
• Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
• Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
• Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
• This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.

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.

Steps:

• - Sift cake flour and sugar (separately) once before measuring. - Sift together three times: flour, baking soda, and salt. - In mixing bowl, beat egg yolks on No. 8 speed until very fluffy and thick. - Gradually beat in sugar. - Beat 2 more minutes on #8 speed (high) and scrape bowl. - Turn to #2 speed (low) and add vanilla, lemon extract, and cold water. - Then gradually, but quickly add sifted flour mixture while beating on #2 speed, scrape bowl. Beat only enough to blend, about 2 minutes. - Pour batter into an ungreased 10 inch tube pan. - Bake 1 hour or until golden brown. - Invert cake to cool. - Loosen sides with spatula or knife and remove from pan.