HOW TO MAKE SPONGE CAKE

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ANGEL'S SPONGE CAKE RECIPE

ANGEL'S SPONGE CAKE RECIPE
Sponge Cake Recipe Ingredients:
  • 175g of unsalted butter.
  • 175g of caster sugar.
  • 3 medium eggs, beaten.
  • 175g of self-raising flour, sifted.
  • 500ml of double cream.
  • 3 tablespoons of strawberry jam.
  • Icing sugar.
Sponge Cake Recipe Instructions:

First of all preheat your oven to 180°C/375°F/gas mark 4.
And then lightly butter two 20cm round sandwich tins.
Cream together the butter and caster sugar until light and fluffy.
Slowly add the beaten eggs.
Fold in the flour.
Spoon the mixture into the prepared tins.
Bake for 20 minutes.
Allow to cool, then remove from the tins.
Whip the cream until thick, then use it to fill the cake with the strawberry jam.
Dust with icing sugar.
sponge-cake-roll.

Chocolate Sponge Cake recipe

Chocolate Sponge Cake recipe
Sponge Cake Recipe Ingredients:
  • 5 ounces of self raising flour, sifted.
  • 1 heaped teaspoon of baking powder.
  • 3 medium eggs.
  • 6 ounces of margarine.
  • 6 ounces of caster sugar.
  • 2 ounces of cocoa powder.
  • Whipped cream OR chocolate butter icing.
Sponge Cake Recipe Instructions:

First of all grease and line two 20cm sponge tins.
And then preheat your oven to 170°C/350°F/gas mark 4.
Next in a large bowl, beat together the flour, baking powder, eggs, margarine, caster sugar and cocoa powder.
And then bake in the centre of your oven for 30 minutes or until firm to touch.
Turn out onto a rack to let cool.
Sandwich together with whipped cream or chocolate butter icing. Enjoy the chocolate sponge cake !
sponge-cake-roll-recipe

Sponge Cake Roll Recipe





Sponge Cake Roll Recipe

A great sponge cake recipe...try this one !
SPONGE CAKE RECIPE INGREDIENTS
  • 5Egg yolks
  • 2/3 cupGranulated sugar
  • 1 tspLemon juice
  • 1/2 tspFinely grated lemon zest
  • 5Egg whites
  • 2/3 cupCake flour
  • 1/4 tspSalt
  • 1 tspBaking soda
  • 3 Tb Melted butter
SPONGE CAKE RECIPE INSTRUCTIONS
First of all beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar.
And then beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully.Next is to Fold in melted butter. Pour batter into pan. Bake. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed. Sprinkle with confectioners' sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then the sponge cake recipe re-roll cake is ready....enjoy ! Great one !
Quick-sponge-cake recipe

Hot Milk Sponge Cake

Hot Milk Sponge Cake

Sponge Cake Ingredients:
  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons lemon juice
  • 6 tablespoons hot milk

Sponge Cake Instructions:
First of all sift flour once, then measure. And then add baking powder and salt to the flour and sift together 3 times. In a mixing bowl beat eggs for about 5 minutes, until very thick and light yellow in color. Add sugar gradually, beating constantly. Add lemon juice. Fold in flour mixture a little at a time. Add milk, mixing quickly and blending thoroughly. Pour into an ungreased 9-inch tube cake pan. Bake at 350° for about 35 minutes, or until top springs back when touched lightly with finger. Remove from oven and invert pan for 1 hour, or until completely cooled. Enjoy the sponge cake !

Sponge Cake Roll

Sponge Cake Roll
Sponge Cake Recipe Ingredients:

* 5 egg yolks
* 2/3 cup granulated sugar
* 1 teaspoon lemon juice
* 1/2 teaspoon finely grated lemon zest
* 5 egg whites
* 2/3 cup cake flour
* 1/4 teaspoon salt
* 1 teaspoon baking soda
* 3 tablespoons melted butter

Sponge Cake Recipe Instructions:
Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan. Bake at 375° for 12 minutes. Sprinkle with confectioners' sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then re-roll sponge cake...enjoy it !

Sponge Cake with Fruited Whipped Cream

Sponge Cake with Fruited Whipped Cream

Sponge Cake Recipe Ingredients:

* 2/3 cups sifted flour
* 1/3 cup cornstarch
* 6 eggs, separated
* 2 tablespoons water
* 1 teaspoon vanilla
* 1 cup sugar
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar
* Fruited Whipped Cream, below

Sponge Cake Recipe Instructions:
Sift together the flour and cornstarch. Beat egg yolks at high speed until thick and light lemon colored. Add water and vanilla. Continue beating and gradually add 1/2 cup of the sugar, 1 tablespoon at a time. Fold in flour and cornstarch mixture about 1/3 at a time until completely blended. Beat egg whites and salt until foamy; sift cream of tartar over the foamy whites then continue beating until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Pour egg yolk batter over egg white mixture; fold together until there are no streaks. Pour into an ungreased 10-inch tube pan. Bake at 325° for 1 hour.

Fruited Whipped Cream

* 2 cups heavy cream
* 1/3 cup light corn syrup
* 2 cups seedless grapes
* 2 cups orange sections

Beat cream until it begins to thicken. Gradually add corn syrup, beating until cream holds its shape. Fold in fruit. Pile onto cake or top individual servings with the cream mixture. If desired, sprinkle top with flaked or toasted coconut...enjoy the sponge cake !
sponge-cake-mocha-cream-dessert

Sponge Cake Mocha Cream Dessert















Sponge Cake Mocha Cream Dessert

Sponge cake Recipe Ingredients:

* 4 cups miniature marshmallows
* 1/4 teaspoon salt
* 1/4 cup milk
* 1 cup semisweet chocolate chips
* 2 teaspoons instant coffee
* 1/4 teaspoon cinnamon
* 2 cups whipped cream or whipped topping
* 8 sponge cake dessert cups
* 1 cup finely chopped pecans

Sponge cake Recipe Instructions:
In top of double boiler, combine marshmallows, salt, and milk; cook over boiling water until marshmallows melt. Remove from heat and stir in chocolate chips, coffee granules, and cinnamon. Fold 1/2 cup of mocha mixture into the whipped cream; cover and refrigerate to chill.

With remaining chocolate mixture, frost top edge and sides of sponge cake dessert cups; roll in chopped pecans. Spoon a big dollop of the chilled mocha filling into each dessert cup. Chill the sponge cake and is ready to serves 8 great persons...enjoy !