TRADITIONAL SPONGE CAKE
This light and spongy cake makes a fitting finale to any meal.-Arlene Murphy, Beverly Hills, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 134mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.
TRADITIONAL VICTORIA SPONGE
This is the traditional recipe for a Victoria sponge cake, a much loved English favorite. Serve with buttercream as in the recipe, or freshly whipped cream. Dust with a layer of confectioners' sugar if desired.
Provided by TheBritishBaker
Categories World Cuisine Recipes European UK and Ireland English
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
- Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
- Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
- Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.
Nutrition Facts : Calories 635.6 calories, Carbohydrate 80 g, Cholesterol 113.3 mg, Fat 32.9 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 9.6 g, Sodium 713.8 mg, Sugar 53.8 g
JAPANESE SPONGE CAKE
From japanesefood.about.com. I have not yet tried this recipe, so my comments are largely based on others' comments and on my own experience with Japanese bakery cakes. This is a popular cake in Japan at Christmastime, but it is delicious any time fresh fruit is in season! I like strawberries the best, but peaches and mangos are also nice. Use any fruit or combination of fruits you like. Chop whatever quantity of fresh fruit you'd like for the filling (halved or sliced strawberries are particularly lovely set into the whipped cream), and save some to decorate the top with. Be sure to whisk the eggs very well to make a nice, light sponge. There is no leavening added in the original recipe, so the height and texture are all due to having well-beaten eggs. Some reviewers of this recipe who had trouble getting it to come out right added some baking soda, and some also added a little vanilla. The cake should be eggy, not vanilla-y, but feel free to add the vanilla if you prefer. Both of these will be listed as optional ingredients. The prep time is estimated.
Provided by Halcyon Eve
Categories Dessert
Time 1h5m
Yield 1 7-inch cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease and line a 7-inch (18 cm) round cake pan with parchment paper.
- Whisk eggs very well in a bowl. Place bowl in a larger bowl partially filled with warm water to make a warm water bath. Continue to whisk eggs. Add sugar a little at a time, whisking all the while.
- When the egg mixture is a light yellow color, sift the flour and add it to the eggs along with the baking soda (if using) and mix in lightly.
- Warm the milk in the microwave; add butter and stir until melted. Add milk mixture and vanilla (if using) to egg mixture and stir in gently.
- Pour batter into prepared pan and bake at 350° F for 25-35 minutes (cake should be springy in center when gently pressed with fingers).
- Remove cake from pan and cool on wire rack.
- When cake is cool, slice in half horizontally to make 2 layers.
- In a large bowl, whip cream and sugar together until fairly stiff. Divide whipped cream into two portions; set one half aside.
- To remaining half of whipped cream, add chopped fruit as desired. Spread fruited whipped cream over the bottom half of the cake. Top with upper half, and spread whipped cream over top, and sides of cake if desired (or leave them uncovered if preferred). Garnish top with additional fresh fruit and serve.
TRADITIONAL BRITISH VICTORIAN SANDWICH SPONGE CAKE
Make and share this Traditional British Victorian Sandwich Sponge Cake recipe from Food.com.
Provided by Pikabree
Categories Dessert
Time 25m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to gas mark 4, 180°C, 350°F then mix the sugar and margarine together until creamy.
- Beat the eggs then add one at a time, stirring until it is runny.
- At this point you could add flavour if you wanted.
- Sieve the flour into the bowl, then mix altogether until all the flour is gone.
- Grease the tins with margarine and then divide equally between two tins, and bake for 25 minutes.
- Take them out and put on a cooling tray for 10 minutes.
- Cut out both sides, and put them together like a sandwich.
- Oh, and be sure to add jam or something delicious between the two cake halves.
ULTIMATE TRADITIONAL VICTORIA SPONGE
Take the classic Victoria sponge cake to a whole new level by using crème diplomat in place of standard whipped cream, and sweet macerated berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
- Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
- Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
- Meanwhile, make the macerated berries. Mix the sugar, lemon juice, vanilla and mint together until the sugar has dissolved. Gently stir in the strawberries and raspberries until coated in the mixture. Transfer to the fridge and chill for 30-45 mins until softened.
- To make the crème diplomat, put the custard, vanilla pod and sugar in a pan set over a medium heat and bring to the boil, stirring occasionally. Mix the custard powder with 3 tbsp water to dilute and stir until smooth. Whisk into the boiling custard, then reduce the heat to a simmer and continue whisking for 2-3 mins until thick. Put in a heatproof bowl and leave to cool slightly, then chill until cooled completely. Whisk the double cream to soft peaks, and when the custard is cool, remove the vanilla pod and whisk in the cream until the mix is thick enough to pipe.
- Drain the macerated berries, reserving the liquid. To assemble, spread half the crème diplomat over one of the sponges, then top with three-quarters of the berries. Invert the second sponge on top, so the flat base of the sponge is facing up, and dust with some icing sugar. Put the remaining crème diplomat in a piping bag fitted with a star nozzle and pipe rosettes around the edge of the cake. Dot the rest of the berries between the rosettes of cream, and serve with the reserved macerating liquid alongside - don't pour it over before serving as it will split the crème diplomat. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 633 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
More about "traditional sponge cake recipes"
SPONGE CAKE RECIPE: HOW TO MAKE CLASSIC SPONGE CAKE
From masterclass.com
3.2/5 (32)Category DessertCuisine AmericanTotal Time 45 mins
- 2. Line the bottom of the pan with a circle of parchment paper. Line the sides of the pan with a strip of parchment paper.
GRANDMA’S SPONGE CAKE - JULIE GOODWIN
From juliegoodwin.com.au
TRADITIONAL SPONGE CAKE RECIPE - MY EASY RECIPES
From myeasyrecipes.net
SPONGE CAKE RECIPES - TASTE OF HOME
From tasteofhome.com
TRADITIONAL SPONGE CAKE RECIPE: HOW TO MAKE IT | TASTE OF HOME
15 TRADITIONAL ITALIAN CAKES - INSANELY GOOD
From insanelygoodrecipes.com
TOP 43 TRADITIONAL JAPANESE SPONGE CAKE RECIPE RECIPES
From tprecipes.com
EASY VANILLA SPONGE CAKE RECIPE - THE DINNER BITE
From thedinnerbite.com
TRADITIONAL SPONGE CAKE - MCKENZIE'S FOODS
From mckenziesfoods.com.au
TRADITIONAL SPONGE CAKE RECIPES - CAKEBOXING.COM
From cakeboxing.com
78 SPONGE CAKE RECIPE BEST IDEAS IN 2022 - FOOD NEWS
From foodnewsnews.com
LEAVE A REVIEW - SWANS DOWN CAKE FLOUR
From swansdown.com
TRADITIONAL BRITISH SPONGE CAKE RECIPE - CREATE THE MOST ...
From recipeshappy.com
TRADITIONAL SPONGE CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VICTORIA SPONGE CAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
TRADITIONAL VICTORIA SPONGE CAKE - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPE FOR A TRADITIONAL VICTORIA SPONGE CAKE - DELISHABLY
From delishably.com
SPONGE CAKE HISTORY - WHAT'S COOKING AMERICA
From whatscookingamerica.net
CLASSIC VICTORIA SPONGE CAKE RECIPE
From thespruceeats.com
TRADITIONAL SPONGE CAKE WITH JAM AND CREAM RECIPE - MYFOODBOOK
From myfoodbook.com.au
TRADITIONAL EGG SPONGE CAKE RECIPE RECIPES ALL YOU NEED IS ...
From stevehacks.com
SPONGE CAKE RECIPES | ALLRECIPES
From allrecipes.com
ITALIAN SPONGE CAKE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
HOW TO MAKE SPONGE CAKE - FOOD
From sbs.com.au
TRADITIONAL SPONGE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
TRADITIONAL SPONGE CAKE RECIPE BY MELANIE GOVENDER
From halaal.recipes
TRADITIONAL CHRISTMAS CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRADITIONAL SPONGE CAKE - THERESCIPES.INFO
From therecipes.info
TRADITIONAL SPONGE CAKE RECIPES - THE CAKE BOUTIQUE
From thecakeboutiquect.com
4-INGREDIENT SPONGE CAKE (VIDEO RECIPE) - NATASHASKITCHEN.COM
From natashaskitchen.com
SPONGE CAKE - WIKIPEDIA
From en.wikipedia.org
TRADITIONAL SPONGE CAKE - HALAAL.RECIPES
From halaal.recipes
TRADITIONAL SPONGE CAKE - RECIPE PETITCHEF
From en.petitchef.com
TRADITIONAL CASTELLA SPONGE CAKE RECIPE - JAPAN CENTRE
From japancentre.com
JAPANESE SPONGE CAKE - TASTE OF ASIAN FOOD
From tasteasianfood.com
3-INGREDIENT ITALIAN SPONGE CAKE - AS EASY AS APPLE PIE
From aseasyasapplepie.com
TRADITIONAL SPONGE CAKE RECIPE BY MELANIE GOVENDER
From pinterest.ca
EASY SPONGE CAKE RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SPONGE CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
TRADITIONAL SPONGE CAKE BEST RECIPES
From recipesforweb.com
You'll also love