NEVER-FAIL SPONGE CAKE
Make certain to have your egg whites at room temperature before starting this cake, the secret to perfect sponge cake is to beat your egg yolks until very thick and lemon colored, using a heavy-duty stand mixer will speed things up, this recipe was tested using extra large eggs
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Set oven rack to second-lowest position).
- Prepare an ungreased tube pan with removable sides.
- Sift together the flour, baking powder and salt.
- In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more).
- Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).
- Add in sifted flour mixture alternately with water; beat until just blended.
- In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
- Transfer to the ungreased tube pan.
- Bake for 55-60 minutes.
- Immediately turn the pan upside down and cool completely before removing.
MY NEVER FAIL SPONGE
A different way to make a light airy sponge. A friend gave me this recipe many years ago when I complained that I could not make sponges!! I hope it works for you!
Provided by Jen T
Categories Dessert
Time 30m
Yield 8-16 serving(s)
Number Of Ingredients 6
Steps:
- Grease and flour 2 deep 8" sponge tins.
- Separate the eggs.
- Boil together the sugar and water until sugar has dissolved.
- Beat egg whites until they are stiff with an electric beater then add the water and sugar mixture.
- Beat well and then add egg yolks one at a time beating each in well.
- Sift together the cornflour, flour and baking powder.
- Fold into the egg mixture with a metal spoon as lightly as possible.
- Divide mixture equally between the tins and bake at 375'F for 20 minutes approximately.
- Remove from oven when sponges spring back when pressed lightly with finger.
- Cool in tins 5mins before turning onto racks to cool completely.
- Join together with freshly whipped cream which has been flavoured with vanilla essence and a little sugar.
- Sift a little icing sugar on top & serve.
- OR leave as 2 halves and spread whipped cream on top of each and sprinkle with jelly crystals or decorate with some fresh fruit or shavings of chocolate.
NEVER-FAIL CAKE
Really easy, really nice. Smells wonderful whilst cooking
Provided by blackbird17
Time 2h10m
Yield Makes Slices
Number Of Ingredients 0
Steps:
- Warm oven to 170c/fan oven 150c, Line a 20cm tin with baking parchment
- Chop up the pineapple and put it with its juice into a saucepan. Add the halved cherries, butter, fruit and sugar, Warm to melt but don't boil. Leave to cool a bit.
- When cooled stir in flour and eggs.
- Pour into prepared tin and bake for 1 1/2 hours.
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