Lazy Summer 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:

• 1. Prepare cake in two round or square 9" cake pans bake and cool
• 2. Prepare the filling by dissolving gelatin in water, add marshmallow cream, butter, vanilla and confectioners sugar. Blend well and cool in fridge
• 3. Lay bottom cake on platter Pour all of filling over bottom layer top with second cake
• 4. In a small saucepan melt jam add some coconut to jam reserving some to sprinkle on top spread jam over top layer cake sprinkle with remaining coconut cover and refrigerate until ready to serve.
• 5. I just refrigerate to set up filling

Steps:

• In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine frosting ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, about 3-4 minutes.

Steps:

• Cake: Preheat oven to 350 degrees. Grease 13x9 inch pan. Set aside. Add butter to scalded milk; set aside. Combine eggs, sugar and vanilla. Beat for 1 1/2 minutes at high speed until thick and lemon colored. In separate bowl, combine dry ingredients. Add to egg mixture. Beat 1 minute at low speed. Add milk mixture; beat for 1 minute. Be sure to use a spatula and make sure mixtures are incorporated as the egg-flour mixture is very thick and will be at the bottom of the bowl. Pour into prepared pan. Spread evenly. Bake for 30-35 minutes. Cool slightly. Prepare topping while cake is baking.
• Topping: Combine heavy cream, (do not use milk-it will curdle) and brown sugar in small pan. Bring to boil over medium heat and cook for 3 minutes. Remove from heat and stir in coconut and nuts. Spread mixture over cake.

Steps:

• Cream butter and sugar until light and fluffy.
• Beat in eggs.
• Sift over the flour, add lemon juice and rind.
• Fold together to form smooth batter.
• Spoon into the dish and level the top.
• Bake for 30 minutes.
• Top may look wet but the cake should test cooked.

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.