South African Basic Sponge Cake Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
• In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.

Steps:

• Preheat oven to 325.
• Grease only the bottom of a 9-inch round cake pan and cover with a circle of parchment paper. Do not grease the sides of the pan.
• In a large bowl, beat egg yolks until light, gradually adding in the sugar. Add in vanilla and lemon and set aside.
• In a medium bowl, beat the egg whites until frothy, about 1 minute at high speed, then beat in the salt and cream of tartar. Continue beating until the eggs reach soft peaks. Fold egg whites, working in 3 or 4 batches, into the yolk mixture.
• Sift the flour over the egg mixture, again working in 3 or 4 batches, and gently fold it inches When the batter is uniform, pour into prepared cake pan and bake unil a tester comes out dry and the top of the cake springs back when gently pressed, about 35-45 minutes.
• Allow cake to cool in the pan before cutting around the sides with a sharp knife and turning it out.
• Slice the cake into 2 or 3 layers (or squares) and fill as desired.

Steps:

• Preheat oven to 180°C.
• Using a deep, dry bowl beat egg whites until stiff.
• Add the sugar gradually and continue beating until thick.
• Add the yolks and beat lightly.
• Sift the dry ingredients gently over and mix in lightly.
• Fold in the margarine and water.
• Pour into two prepared tins and bake for 20 minutes.
• Remove from oven and cool on a wire rack.
• Fill and sandwich with jam and cream.
• Sift icing sugar on top of cake.
• HINT: To prepare baking pan, brush lightly with oil.
• Cut out brown paper to fit base.
• Place at the bottom of the pan and then brush paper with oil.

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour bundt pan.
• In a large mixer bowl, cream butter and sugar until very light and fluffy.
• Add eggs and mix until very light and lemon colored (about 5 or 6 minutes).
• Add half and half and vanilla; mix well.
• Add flour, baking powder, and salt; mix well.
• Beat on medium speed for 2 minutes, scraping the bowl occasionally.
• Spoon into prepared pan and bake for 55 to 60 minutes or until an inserted toothpick comes out clean.
• Cool 15 minutes before removing from pan to cooling rack.
• Serve with berries and whipped cream, if desired.

Steps:

• Sift flour, cocoa, salt and baking powder. Set aside.
• Beat eggs and sugar until thick and creamy. Add oil and vanilla.
• Beat 5 minutes.
• Add melted chocolate.
• Place milk and butter in saucepan and stir until butter has melted and mixture comes to a boil. Remove at once.
• Add milk mixture alternately to the egg mixture with sifted dry ingredients. (I do not let it cool before alternately adding with the dry ingredients.).
• Pour into 2- 9 inch round greased and floured (or use cocoa) pans and bake at 350* for 10-15 minutes.(do not overbake, layers are thin).
• Cool, fill and frost as desired.
• Filling instructions:.
• Beat all ingredients until spreading consistency (I beat quite stiff). Decorate with white chocolate shavings.
• Note: There is enough whipped frosting to generously fill in between the layers.