COPYCAT 'CLASSIC SPONGE CAKE!'
A classis Victoria Sponge cake. Delicious recipe, nicely served with hot brew. Can be made for Birthdays too!
Provided by thatlondonchick
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Grease 2 baking tins with butter. The two baking tins should be about 8 inches round.
- Beat the butter and sugar altogether in a mixing bowl using a wooden spoon or alternatively you can you a hand held mixer. Continue to beat the mixture until the colour is pale and the texture is light ad fluffy. Add the eggs a little at a time, and beat well after adding each egg.
- Sift the flour and salt , then gently add the mixture, folding it with a metal spoon or a spatula. Divide the mixture between the tins and smooth over with the spatula. Place both tins of cake mixture on the same shelf in the centre of a preheated oven, so that they both cook at equal times. Set the temperature to 180 degrees celcius/350 F/Gas mark 4, and bake for 25-30 minutes until golden brown.
- Now remove from the oven and let them stand for 1 minute. Loosen the cakes from th eedges of the tins using a round bladed knife. Turn the cakes out into a clean tea towel or plate. Once the cakes are cool sandwich them together with jam and fresh cream, and sprinkle the top with icing sugar.
- Then serve.
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.
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
More about "copycat classic sponge cake recipes"
SPONGE CAKE RECIPE: HOW TO MAKE CLASSIC SPONGE CAKE
From masterclass.com
- 2. Line the bottom of the pan with a circle of parchment paper. Line the sides of the pan with a strip of parchment paper.
CLASSIC SPONGE CAKE (3 INGREDIENTS!) ~ SWEET & SAVORY
From sweetandsavorybyshinee.com
4.9/5 (10)Total Time 1 hr 30 minsCategory DessertPublished Feb 20, 2019
A CLASSIC SPONGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
TOP 10 SPONGE CAKE DESSERTS | TASTE OF HOME
From tasteofhome.com
HOW TO MAKE THE PERFECT SPONGE, WITH SOME HELP FROM MARY BERRY, …
From irishtimes.com
WHITE CAKE RECIPE FROM SCRATCH - SUGAR GEEK SHOW
From sugargeekshow.com
SPONGE CAKE RECIPES - CLASSIC, FLUFFY, VANILLA & MORE - TASTE OF …
From tasteofhome.com
34 OF OUR BEST COPYCAT DESSERT RECIPES | TASTE OF HOME
From tasteofhome.com
SIMPLE SPONGE CAKE RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
15 COPYCAT CAKE RECIPES FROM YOUR FAVORITE RESTAURANTS
From tasteofhome.com
HOW TO MAKE THE PERFECT SPONGE CAKE - THE NEW YORK …
From nytimes.com
BUTTER CAKE (SPONGE CAKE) | RECIPETIN EATS
From recipetineats.com
EASY COPYCAT TWINKIE CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
COPYCAT COSTCO SHEET CAKE RECIPE - MASHED
From mashed.com
HOMEMADE TWINKIES – LEITE'S CULINARIA
From leitesculinaria.com
BEST COPYCAT CLASSIC SPONGE CAKE RECIPES
From alicerecipes.com
THE PERFECT {BAKERY STYLE} WHITE CAKE | I AM BAKER
From iambaker.net
CLASSIC VICTORIA SPONGE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BETH O’BRIEN’S CLASSIC RASPBERRY VICTORIA SPONGE
From irishtimes.com
ITALIAN SPONGE CAKE (PAN DI SPAGNA) – BAKING LIKE A CHEF
From bakinglikeachef.com
ICEBOX CAKE FANS MOURN THE LOSS OF NABISCO FAMOUS CHOCOLATE …
From npr.org
SPONGE CAKE RECIPE | THE KITCHN
From thekitchn.com
You'll also love