TRADITIONAL SPONGE CAKE
This light and spongy cake makes a fitting finale to any meal.-Arlene Murphy, Beverly Hills, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 134mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.
BEAT AND BAKE SPONGE CAKE
I have tried other sponge cake recipes and they always flop for me. My mother use to make this when we were kids. She doubled the ingredients and made it in one of those large oven trays that often come with the oven. It never lasted long enough to come out of the tray! As a variation, you could add lemon or orange rind to the mix, or even granadilla seeds.
Provided by keribarr
Categories Dessert
Time 35m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 180 deg Celsius.
- Grease 2 16cm tins.
- Put all ingredients into a bowl and beat slowly for 3 minutes.
- When well mixed pour into the tins and bake for 25-30 minutes until golden brown.
- Ice with your favourite recipe and flavour.
Nutrition Facts : Calories 431.6, Fat 29.1, SaturatedFat 5.9, Cholesterol 110, Sodium 527.1, Carbohydrate 33.4, Fiber 1.1, Sugar 1, Protein 8.5
BEAT AND BAKE ORANGE CAKE
This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 8-inch cake layers or a 9x5-inch loaf. If making a loaf cake, bake for 60 minutes.
Provided by menling
Categories Desserts Cakes Yellow Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside.
- Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
- Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 63.1 g, Cholesterol 62.8 mg, Fat 16.7 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 5.5 g, Sodium 250.9 mg, Sugar 46.3 g
SPONGE CAKE
Choose your favourite filling for this easy sponge cake - we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
- Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
- Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.
Nutrition Facts : Calories 376 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
BEAT AND BAKE MADEIRA CAKE
Whenever I need something sweet in a tearing hurry I fall back on this lifesaver! Quick as a wink to mix together, nice and moist and needs no icing.
Provided by Bokenpop aka Mad
Categories Breads
Time 53m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Put all ingredients in a bowl and beat for 3 minutes- NO LONGER.
- Pour into greased loaf pan and bake for 40 - 55 minutes.
Nutrition Facts : Calories 318.9, Fat 19.5, SaturatedFat 11.7, Cholesterol 117.9, Sodium 274.4, Carbohydrate 28.9, Fiber 0.9, Sugar 0.8, Protein 6.6
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