What's the easiest recipe for sponge cake?

Question

I had one that took 6 eggs, cornflour, I think custard powder...and all ingredients were beaten for 12 minutes and it always worked fine..but I have lost it...
I like simple recipes....

Answer 1

Quick, Easy Sponge Cake

No folding in of dry ingredients! Yet this cake is as light and airy as any traditional sponge cake.
Ingredients:
1 cup flour
3/4 cup sugar
3 eggs
3 TB melted butter
2 TB milk
1/2 rounded tsp baking soda
1 rounded tsp cream of tartar

Sift flour into the basin of your cake mixer, add other ingredients except baking soda and cream of tartar and beat on high for three minutes. (While mixture is being beaten, you can prepare your sponge tins.) Add baking soda and cream of tartar and beat a few seconds to mix it well in. Bake at 190ºC (375ºF) in sponge sandwich tins for 15 to 20 minutes. To make lemon or orange sponge, replace milk with lemon or orange juice and add the grated rind of the fruit.
Grease the sponge sandwich tins with butter and dust the sides lightly with flour. The flour gives the mixture something to cling to when it rises.

Answer 2

This is the only recipe I use for Sponge Cake. It was passed down from my great-grandmother to my mom. Everyone in my family loves it. When my mother made this cake, she would also make am Angel Food Cake, because it uses the 12 egg whites left over from the yolks this one uses. Hope you like it - it is an old, old recipe.

SPONGE CAKE

3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons lemon extract
12 egg yolks (about 1 cup)
2 cups sugar
1 cup hot water

Sift flour and baking powder together 3 times. Add salt and flavoring to yolks and beat with a mixer until very thick. Add sugar and hot water alternately in 4 portions, beating until very thick after each addition. Fold in about ¼ of flour mixture at a time. Pour into ungreased tube pan and bake in moderate oven (350 degrees) for 1 hour. Invert pan and let cake hang in pan until cool. Makes 1 10-inch cake.

Answer 3

The easiest (and only) recipe I know is 2 eggs, 4 ounces of butter, 6 ounces of sugar, 8 ounces of flour. Mix it all up and chuck it in the oven. It's the only bit of home ed I can remember and that's only because it's 2 - 4 - 6 - 8.

Answer 4

Cake
2 cups Gold Medal® all-purpose flour
1 1/2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
2 teaspoons vanilla
2 teaspoons grated lemon peel
7 egg yolks
1 cup egg whites (8 eggs)
1/2 teaspoon cream of tartar
Lemon Glaze
1/3 cup butter or margarine
2 cups powdered sugar
1/2 teaspoon grated lemon peel
2 to 4 tablespoons hot lemon juice


1. Move oven rack to lowest position. Heat oven to 325°F. In large bowl, mix flour, sugar, baking powder and salt. Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth.
2. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.
3. Bake about 1 hour 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang until completely cool, about 2 hours. Loosen side of cake with knife or long, metal spatula; remove from pan.
4. In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and lemon peel until smooth. Stir in lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.

http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35338

Answer 5

Lemon Sponge Cake with Strawberry Filling:

In this rendition of shortcake, berry sauce and creamy topping pile on the sweetness.

Cake:
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
2 large eggs
3/4 cup sugar
1/4 cup water
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Cooking spray

Sauce:
1 cup chopped strawberries
1/3 cup water
1/4 cup sugar
1 1/2 teaspoons fresh lemon juice

Remaining Ingredients:
2 cups sliced strawberries, divided
1 cup frozen reduced-calorie whipped topping, thawed

Preheat oven to 350°.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring well with a whisk. Beat eggs in a large bowl with a mixer at high speed for 2 minutes. Gradually add 3/4 cup sugar, beating until thick and pale (about 4 minutes). Add 1/4 cup water, rind, 1 tablespoon juice, and vanilla, beating at low speed until blended. Add flour mixture, beating just until blended. Pour the batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare sauce, combine chopped strawberries, 1/3 cup water, 1/4 cup sugar, and 1 1/2 teaspoons lemon juice in a medium nonaluminum saucepan. Bring to a boil; cook until reduced to 3/4 cup (about 15 minutes). Cool.

Split cake in half horizontally using a serrated knife; place bottom cake layer, cut side up, on a plate. Spread with 6 tablespoons sauce. Top with 1 cup sliced strawberries and 1/2 cup whipped topping. Top with remaining cake layer. Repeat layers with remaining sauce, sliced strawberries, and whipped topping. Cut into 8 slices.

Yield: 8 servings (serving size: 1 slice)

Answer 6

sponge bob square pants