Recipe for Vanilla base sponge cake?

Question

Hi All,

Greatly need some help over here.
Need to do up a vanilla based mango cake coming saturday.
And i figure out i could do a normal vanilla sponge cake, split them into half, and input the mango cubes in.

One problem. I cant seem to find any vanilla base recipe online.
Could anyone offer recipeee?
And also, Will there be any clashes in taste if i use the above method?

Answer 1

This is a GREAT vanilla sponge recipe. I assure you you will not be disappointed with it:
100g (4oz) butter melted
6 eggs, room temperature
225g (8oz) caster sugar
125g (5oz) plain flour
1/2 tsp vanilla essence

Method:

Grease a 9 inch (23 cm) cake pan. Line with greaseproof paper. Preheat oven to 180C.Put the eggs and sugar into a large bowl and whisk until thick enough to leave a trail on the surface when the whisk is lifted. Usually with an electric mixer, it takes about 5 - 7 mins.

Sift the flour. Gently fold half the flour into the egg mixture. When it is well incorporated, fold in the other half. Add the vanilla essence and fold into the mixture.

Place 1 cup of the batter into a bowl with the butter and using a handheld whisk, whisk the mixture to lighten the butter. After that, fold the butter mixture into the batter. Turn the mixture into the prepared tin.

Bake for about 40 mins or until a toothpick is inserted in the middle will come out clean. Remove from oven and allow to cool. Invert the cake onto a wire rack and remove greaseproof paper.

When cooled, it looks a little wrinkled.

You can modify this to make a chocolate sponge if you ever want to by reducing the quantity of plain flour by 50gm and replacing it with 50gm of cocoa powder.

Answer 2

CASSATA ALLA SICILIANA

1 1/4 lbs. Ricotta or good quality cottage cheese
Scant 2 c. granulated (caster) sugar
Ground cinnamon
5 sqs. bitter chocolate, crushed
1 lb. candied fruit
4 tbsp. pistachio or pine nuts, chopped
1 lb. sponge cake (made without fat)
Confectioners' sugar
5 tbsp. maraschino liqueur

For many people the famous Sicilian Cassata brings to mind a kind of ice cream. Indeed, there is an iced Cassata, but the traditional Cassata is a variety of cheese cake.

Beat the Ricotta in a large bowl until smooth. Dissolve the sugar with 2 or 3 tablespoons water over a low heat and cook gently until it just begins to change color. Take it from the heat immediately and beat into the Ricotta. Add a generous pinch of cinnamon and the crushed chocolate; mix well. Take half the candied fruits, reserving the best pieces to decorate the cake and chop them into very small pieces. Add to the Ricotta mixture, together with the nuts and stir well.

Cut the sponge into 1/2 inch thick slices and moisten them with maraschino. Line a deep round bowl about 10 inches in diameter with some of the slices and fill with the Ricotta mixture, smoothing it down nearly with the blade of a knife. Cover with the remaining slices of sponge and chill in the refrigerator for several hours or overnight.

Cut out a cardboard base of the same size as the top of the bowl. Cover this with wax paper. Place it on top of the bowl with the waxed side towards the cake and, holding it firmly, turn the cake upside down on to the base. Carefully lift off the bowl. Decorate the cake with the reserved pieces of fruit, either whole or thickly sliced, and sprinkle with sifted confectioners' (icing) sugar. Serve immediately.

As with all recipes, there are variations on this cake. Some use a sugar syrup as a covering instead of the confectioners' sugar; others make a layer cake of the Cassata.

Make sponge cake from favorite recipe.

Answer 3

Vanilla Sponge with Chocolate Chips and Pecans

Ingredients:
300g/12oz/2 cups of self raising flour
1 teaspoon of bicarbonate of soda
100g/4oz/half a cup of sugar
1 cup/8 fl.oz/200ml of sunflower oil
1 cup of soya milk (or possibly a little more to get a good mixture)
2 teaspoons of natural vanilla extract
50g./2 oz./quarter cup chocolate chips (or more if you like!)
50g/2 oz/half a cup of pecan halves

Directions:
Oil your cake tin and preheat oven to 180C/360F. Mix together your dry ingredients of flour, sugar and bicarbonate. Make a well in the middle and pour in the oil, soya milk and vanilla - mix well. Pour into cake tin and then sprinkle on the chocolate chips and arrange the pecans on top. Bake for about half an hour or until cooked in middle (insert a knife or skewer into the centre of cake and if cooked it will come out clean).

Answer 4

you are able to yet bear in strategies which you're actually coping with a liquid variety after the chocolate is melted so which you will ought to alter the beverages and likewise you cake ought to no longer be a deep in chocolate because it would with the cocoa powder. you are able to substitue the numerous liquid with chocolate syrup too.

Answer 5

http://www.cooks.com/rec/search/0,1-00,sponge_cakes,FF.html