Sponge Cake?

Question

I have no scales in my house and need to make a sponge cake... anyone know of a way of making it with just measurement with a cup.... When I made the last cake it was really doughie so I had gone wrong somewhere.... It's my mans birthday and he's like a little kid, he loves cakes!

Answer 1

heres one for a hot milk butter sponge I made it a while ago an it was really soft and fluffy, (the c means cup)

4 eggs
2 c. flour
2 c. sugar
1 tsp. baking powder
3/4 c. milk
1/4 c. butter

Directions:
Beat the eggs. Add the sugar; beat. Bring to a boil the milk and butter. Remove 1/3 cup of flour and add the baking powder. Mix well. Set aside. Add the rest of the flour and the boiled mixture alternately to the eggs and sugar. Finish with the baking powder and flour. Bake at 325 degrees for 1 hour in an ungreased tube pan. Cool 1 hour upside down. Goes deliciously with a chocolate sour cream frosting.

Answer 2

8 eggs, separated
1-1/4 cups sugar
1 cup orange juice
1 teaspoon pure vanilla extract
1-1/2 cups sifted flour
1 teaspoon salt or 3/4 teaspoon cream of tartar
Preheat oven to 350°F.
Place the yolks in the mixer bowl and beat on medium speed for at least 5 minutes or until light and fluffy. Slowly add sugar until thick and creamy, about 8 minutes in all. Stir in the juice and the vanilla extract. Whisk in the flour. Pour into a large bowl.
In a clean mixer bowl with clean, dry beaters beat the egg whites on low until foamy. Add the salt or cream of tartar, turn mixer to high, and beat until stiff peaks form. Fold 1/2 of the beaten whites into the yolk mixture in the large bowl. When fully incorporated, fold in the rest until thoroughly combined.
Pour the batter into an ungreased 9-inch or 10-inch tube pan. Bake about 45 minutes until the top is golden and springs back when touched. Turn over the tube pan if it has legs, or invert it over the neck of a bottle. Let the cake cool completely before removing from the pan.

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.

Answer 4

GLORIOUS SPONGE CAKE.

INGREDIENTS
6 eggs
1 cup white sugar
1/4 cup water
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt

DIRECTIONS
Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

Answer 5

Sponge Cake:
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.


Angel Food Cake:
INGREDIENTS:
1 1/3 cups egg whites (takes approximately 10 large eggs)
1 1/3 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar, put through sifter twice
1 teaspoon vanilla
1 cup cake flour, sifted before measuring
PREPARATION:
Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar. Fold in vanilla. Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar. Fold flour mixture gently into batter until well incorporated.Pour angel food cake batter into an ungreased 10-inch tube pan. Bake at 325° for 55 to 65 minutes. Remove from oven and invert pan (turn upside down, cake and all) until angel food cake is entirely cooled.Makes one 10-inch Angel Food Cake.

Answer 6

don't fret here's a easy solution!!!
asda sell these cake mixtures in packets, you can
get victoria sandwhich/ chocolate.

they have cooking methods at the back of the packets
just follow the instructions for a perfect cake

don't forget 2 lightly grease the sandwich tins then
line with baking/ grease proof paper.

after the cakes r done let them cool for 10 minutes
before removing the baking paper otherwise, the cake
will break into pieces

decorate with icing/ melting chocolate & glaced cherries
sandwich with jam & fresh cream

good luck!!!!!!!!!!!!!!!!!

Answer 7

Almond-Orange Sponge Cake

Prep Time: 20 min
Total Time: 1 hr 35 min
Makes: 12 servings

6 eggs, separated
1 cup granulated sugar, divided
1 cup finely ground PLANTERS Slivered Almonds
Grated peel and juice of 1 orange
1/2 cup matzo cake meal
2 Tbsp. potato starch
1 Tbsp. powdered sugar

PREHEAT oven to 350°F. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gradually add 1/2 cup of the granulated sugar, beating until stiff and shiny; set aside.
BEAT egg yolks and remaining 1/2 cup granulated sugar in large bowl with electric mixer on medium speed 10 min. or until thick and lemon colored. Add almonds, orange peel and juice; beat 1 min. or until well blended. Gently stir in matzo cake meal and potato starch. Add egg white mixture; stir gently until well blended. Spread into ungreased 10-inch tube pan.
BAKE 50 min. to 1 hour or until golden brown. Invert cake onto wire rack; cool completely in pan. Loosen cake from pan; remove from pan to serving plate. Sprinkle with the powdered sugar.

KRAFT KITCHENS TIPS
Cooking Know-How
Sponge cakes are often turned upside-down to cool so that the air pockets do not collapse during cooling. Place tube pan upside-down on its feet or on a wire rack; let stand 30 min. or until cake is completely cooled. Turn upright. Run thin knife or spatula around tube and outside edge of pan to loosen cake. Remove cake from pan.

Answer 8

as above darling