Cheap Sponge Cake Recipes

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.

Steps:

• Preheat oven to 350, and line 2 nine inch pans with wax paper.
• Sift flour with baking powder; in a separate bowl, combine the water and the vanilla.
• Beat egg yolks until thick, then slowly add the sugar bit by bit, until the mixture gets thick and cream colored.
• Add the flour alternately with the water, beginning and ending with the flour.
• With clean mixer, beat the egg whites with the cream of tartar untilsoft peaks form.
• Fold egg whites into batter lightly, about 1/4 at a time.
• Spoon into the pans and bake about 25 minutes, or until gold and springy.
• I have added 3/4 cup nuts, 1/4 cup cocoa (sifted with the flour), 1 tbsp instant coffee, etc--it's a nice recipe to experiment with.
• You can also make these into cupcakes--fill cupcake papers 3/4 full, bake about 12 minutes, makes about 24.

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.