Sponge Cake?

Question

Anyone know a good receipe?

Answer 1

This is really easy and turns out every time

Hot Milk Sponge Cake

1 cup all purpose flour
1 tsp. baking powder
2 eggs
1/2 teaspoon vanilla
1 cup granulated sugar
1/2 cup milk
2 tablespoons margarine or butter

Grease and flour a 9x9 inch square baking pan, or two 8 inch round baking pans. Combine flour and baking soda and set aside. In a large bowl beat eggs and vanilla with electric mixer on high speed about 4 minutes or until thick and lemon colored. Gradually add sugar, beating on medium speed about 5 minutes or until sugar is almost completely dissolved. Gradually add flour mixture beating on low speed just until combined. In a small saucepan heat milk and margarine until margarine melts. Add milk mixture to egg mixture and stir just until combined. Pour batter into prepared pan ( or pans, if using round pans ) Bake at 350F for 25-30 minutes ( 20-25 minutes if using round pans) or until top springs back when lightly touched.

I'm not sure how you plan to serve the cake but here are a couple of yummy ideas that I do.

Broiled Pecan Topping

In a small bowl mix together 1/2 cup flaked coconut, 1/4 cup packed brown sugar, 1/4 cup chopped pecans, 2 tablespoons butter or margarine, 1 tablespoon milk. Spread mixture on warm 9x9 square cake and broil about 2 minutes or until lightly browned and bubbly.

Lemon cake ( One of my favorites ! )

Fold about 2 or 3 good sized spoonfuls of lemon curd into about 2 cups of whipping cream, whipped ( you can buy lemon curd in jars in the supermarket if you don't wish to make your own ) use this mixture to fill the the round cake layers. Be generous with the filling ! Dust the top of the cake with icing sugar. The lemon cake makes a delicious, light Easter dessert !

Answer 2

A Favourite French Sponge Cake * RATING * 4.1 out of 5 9 reviews
[Reset]
Keys : French France European Mediterranean
Ingredients :

8xeggs
250gmcastor sugar, (9 oz)
250gmplain flour, sifted (9 oz)
100gmunsalted butter, just melted (3

Method :

* Preheat oven to 180C / 350F.
* Break eggs into a large bowl. Add sugar and, using an electric beater, beat until the mixture forms a thick ribbon. This takes about 10 minutes. To incorporate the most air, make large movements with the beater.
* Add sifted flour all at once and, using a rubber spatula, fold in gently but quickly. When you see that the last of the flour has disappeared, incorporate the melted butter quickly, but gently.
* Pour the mixture into the prepared tin and smooth the top with a spatula.
* Bake in preheated oven for 35 - 40 minutes for the large cake or about 30 minutes for the smaller ones. Test the sponge by pressing lightly in the centre. If the sponge springs back, it is done.
* When the sponge is cooked, remove from the oven and leave to cool for a few minutes before gently unmoulding onto a cooling rack.

Answer 3

Golden Sponge Cake

INGREDIENTS:

* 2 cups sifted all-purpose flour
* 1 1/2 cups sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 cup vegetable oil
* 7 egg yolks
* 3/4 cup cold water
* 2 teaspoons vanilla
* 2 to 3 teaspoons grated lemon or orange peel
* 1 cup egg whites (about 7)
* 1/2 teaspoon cream of tartar

PREPARATION:
Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth.

In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.

Pour batter into an ungreased 10-inch tube pan. Bake at 325° for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a lemon frosting variation.

hope this helps
PHIL M

Answer 4

Honey Sponge Cake

Ingredients

6 Eggs, separated/room temp
1 c Granulated sugar
1/4 c Almond powder (OR
1 ts Almond extract)
1 tb Honey
1 1/2 c All purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Baking soda
4 tb Milk
2 tb Melted butter, cooled
(OR peanut oil)

Instructions

In bowl, sift flour, baking powder and salt; set aside. In another bowl, beat egg whites until stiff.
With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond extract). Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture. Gradually add sifted flour mixture.
When batter is thoroughly blended, quickly but gently fold in egg whites.
Steaming: Before mixing, bring water in steamer to boil. Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins). Pour batter into bowl. Steam for 1 hour.
Best served steaming hot, cake can always be resteamed without suffering.

Answer 5

This sponge cake is flavored with a little orange or lemon zest.
INGREDIENTS:
1 1/2 cups egg whites (from about 12 large eggs)
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/3 cup sugar
1 1/3 cups sifted flour
2/3 cup egg yolks (about 8 to 9 large eggs)
grated rind of 1 orange or 1 teaspoon grated lemon zest
confectioners' sugar
PREPARATION:
Beat egg whites until foamy. Add cream of tartar and the salt; beat until whites begin to hold their shape. Gradually add sugar; beat until mixture is stiff and glossy. Carefully fold sifted flour into egg white mixture. Combine yolks and orange rind; beat until thick and lemon colored. Gradually fold yolk mixture into egg white mixture. Pour into an ungreased 10-inch tube pan and bake at 325° for 1 1/4 hours. Invert on rack until cool. Remove and dust with confectioners; sugar.

Its so light and fluffy mmmm