Grandmas Sponge Cake Recipes

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GRANDMA'S SPONGE CAKE

Make and share this Grandma's Sponge Cake recipe from Food.com.

Provided by Chef Gorete

Categories     Dessert

Time 55m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 8



Grandma's Sponge Cake image

Steps:

  • It's important to have all of the ingredients at room temperature.
  • Preheat the oven to 350°F Lightly grease and flour a two piece tube pan. Do not over flour the pan.
  • Separate the eggs into two separate bowls. Add the sugar, salt & oil to the egg yolks and beat using a paddle attachment. Beat on low until the mixture is pale yellow, thick and forms ribbons when dropped from the beater.
  • Stir in the lemon zest and juice. Add the sifted flour and baking powder and mix on low just until blended.
  • Using the mixer whisk, beat the egg whites on medium speed until stiff peaks form. Using a spatula, gently fold half of egg whites into the egg yolk mixture until incorporated. Fold in the remaining egg whites until fully mixed.
  • Pour batter into a prepared tube pan and bake in thd centre of the oven for 45-50 minutes, or until a cake tester comes out clean.
  • Once cooked, gently turn the cake upside down to cool. If the pan does not have extended prongs, place the tube pan on a bottle to cool completely.

Nutrition Facts : Calories 243.2, Fat 7.9, SaturatedFat 1.7, Cholesterol 124, Sodium 121.4, Carbohydrate 37.8, Fiber 0.6, Sugar 25.2, Protein 5.8

8 large eggs, separated
1 1/2 cups granulated sugar
1 dash salt
1/4 cup vegetable oil, plus 2 tbsp
1 lemon, zested and juiced
1 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder
icing sugar, for decorating

FEATHER SPONGE CAKE (AMY'S GRANDMA'S)

This is my friend Amy's Grandma K's recipe from 1990. This recipe has lemon extract but some lemon zest can be used as well (my Grandma used the zest) but I don't have her recipe.

Provided by Oolala

Categories     Dessert

Time 1h25m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 8



Feather Sponge Cake (Amy's Grandma's) image

Steps:

  • Beat egg yolks until thick and lemon colored.
  • Add water and continue beating until thick.
  • Gradually beat in sugar, then the extracts.
  • Fold in flour, a little at a time.
  • Beat egg whites until foamy, add the cream of tarter and beat until they form glossy peaks.
  • Fold this carefully into the cake mixture.
  • Bake in a 10" ungreased angel food cake pan ina 350 degree oven for approximately 1 hour.
  • Invert pan to cool.

Nutrition Facts : Calories 383.6, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 168.2, Carbohydrate 74.5, Fiber 0.8, Sugar 50.5, Protein 9.5

6 eggs, yolks and whites separated
1/2 cup water, cold
1 1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups flour
1/4 teaspoon salt
3/4 teaspoon cream of tartar

GRANDMA KATE'S JELLY ROLL SPONGE CAKE

this is an easy one-bowl sponge cake without butter! My mother and my Grandma Kate's favorite was raspberry jam in this roll, but it's also good with grape or strawberry. I like homemade blackberry, with the seeds strained out. Just use your favorite. My family always used the cake as the base for fresh strawberry or peach shortcake - it would soak up the fruit juices but not fall apart like pound cake.

Provided by cathyfood

Categories     Dessert

Time 22m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 6



Grandma Kate's Jelly Roll Sponge Cake image

Steps:

  • Preheat oven to 375 degrees F.
  • PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11" X 17" X 1", or if using for shortcake, bake in a 9" X 13". Line bottom only with parchment if desired; set aside.
  • PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
  • PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
  • PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
  • Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
  • Turn batter into prepared pan, spread gently to even thickness.
  • Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
  • Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
  • Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
  • Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1" slices.

Nutrition Facts : Calories 152.3, Fat 2, SaturatedFat 0.6, Cholesterol 74.4, Sodium 123.3, Carbohydrate 29.8, Fiber 0.3, Sugar 20.1, Protein 3.8

4 large eggs
1 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

GRANDMA'S MOIST CAKE

This very moist yellow cake recipe comes from my boyfriend's grandmother. We usually serve it with chocolate buttermilk icing.

Provided by Patricia Taylor

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 6



Grandma's Moist Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.
  • In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Combine the milk and vanilla, add alternately to the creamed mixture with the flour, ending with the flour. Mix only as much as necessary. Pour into the prepared pans.
  • Bake for 15 to 20 minutes in the preheated oven. Cake will pull away from the sides of the pan slightly when done. Allow cakes to cool in the pans for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 53.9 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 471.5 mg, Sugar 34.6 g

1 cup butter
2 cups white sugar
4 eggs
2 ½ cups self-rising flour
1 cup milk
1 tablespoon vanilla extract

GRANNY'S VICTORIA SPONGE

The classic Victoria sandwich is always a teatime winner - every bite brings a taste of nostalgia

Provided by James Martin

Categories     Afternoon tea, Treat

Time 40m

Yield Cuts into 8-10 slices

Number Of Ingredients 8



Granny's Victoria sponge image

Steps:

  • Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
  • Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
  • Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
  • Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
  • When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
  • Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.

Nutrition Facts : Calories 599 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

200g unsalted butter, softened, plus extra for greasing
200g caster sugar
1 tsp vanilla extract
4 medium eggs
200g self-raising flour, plus extra for dusting
about 6 tbsp raspberry jam
250ml double cream, whipped
icing sugar, for dusting

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