Light Fluffy Sponge Cake Recipes
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 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.
SUPER FLUFFY SPONGE CAKE
A light, fluffy sponge cake. You may find it to be slightly flat.
Provided by adam.haighton
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat an oven to 190C
- In a bowl add all cake ingredients
- Mix until it is a smooth, creamy batter
- Pour into a cake tin and spread right to the edges. Flatten the top.
- Now make up the icing. Add icing sugar to a bowl. Pour in 1 teaspoon of water until it is slightly runny and there are now lumps. Ad food colouring for a burst of colour
- Take the cake out of the oven. Wait until it is completely cool and then coat the top in icing. Add toppings if desired.
LIGHT LEMON SPONGE CAKE
This is a lemon sponge cake (two tiered) with lemon buttercream, named "light" because this is the comment I receive every time it's eaten
Provided by graceemma
Time 1h20m
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 160C/fan and then Grease or line the cake tin
- In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
- Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
- Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
- To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
- It should be golden brown on top!
- Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
- Repeat steps 1-6 for the second cake tier.
- Whilst the cakes are cooling prepare the buttercream;
- using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
- When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
- Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
- Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)
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