MOM'S SPONGE CAKE
Serve with fresh berries and whipped cream for a summer treat.
Provided by LOONEYPROFESSOR
Categories Desserts Cakes Sponge Cake Recipes
Time 41m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
- Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
- Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 50.6 g, Cholesterol 73.8 mg, Fat 6.1 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 237.6 mg, Sugar 34.5 g
LAZY DAZY CAKE I
Sponge cake with a brown sugar and coconut topping.
Provided by Romalda
Categories Desserts Cakes Sponge Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt and baking powder. Set aside.
- In a large bowl, beat eggs for 4 minutes with electric mixer on high. Add sugar and continue beating until light and fluffy. Add flour mixture.
- In a sauce pan, bring 1 cup milk and 2 tablespoons butter to a boil. Add to batter and beat until combined.
- Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
- To make the frosting: In a saucepan, combine brown sugar, coconut, 6 tablespoons butter and 4 tablespoons milk. Heat and stir until butter is melted and mixture is smooth. Pour over cake as soon as it comes out of the oven. Put cake in the oven under the broiler and bake 3 to 4 minutes, or until icing is light brown.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 36 g, Cholesterol 42.2 mg, Fat 5.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 96.3 mg, Sugar 27.4 g
ZINGER CAKE LIKE DOLLY MADISON
I love zinger cakes. They are hard to find in my area so I took a fellow JAP recipe for sponge cake , which by the way is so moist and DELICIOUS added a cream filling and then raspberry/coconut topping. OMG is it ever goooooooood. You must try this recipe.
Provided by gaynel mohler
Categories Other Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Prepare cake in two round or square 9" cake pans bake and cool
- 2. Prepare the filling by dissolving gelatin in water, add marshmallow cream, butter, vanilla and confectioners sugar. Blend well and cool in fridge
- 3. Lay bottom cake on platter Pour all of filling over bottom layer top with second cake
- 4. In a small saucepan melt jam add some coconut to jam reserving some to sprinkle on top spread jam over top layer cake sprinkle with remaining coconut cover and refrigerate until ready to serve.
- 5. I just refrigerate to set up filling
LAZY SUMMER SPONGE CAKE
This is a recipe for a cake that my Mom used to make a lot. It is light and nice for a warm summer day. It's easy and delicious. If you like sponge cake and coconut, you will really like this cake. Sorry, but I do not have a picture. Next time I make it I will take one.
Provided by Christine Cahill @proudtobeme
Categories Cakes
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350 degrees. Grease 13x9 inch pan. Set aside. Add butter to scalded milk; set aside. Combine eggs, sugar and vanilla. Beat for 1 1/2 minutes at high speed until thick and lemon colored. In separate bowl, combine dry ingredients. Add to egg mixture. Beat 1 minute at low speed. Add milk mixture; beat for 1 minute. Be sure to use a spatula and make sure mixtures are incorporated as the egg-flour mixture is very thick and will be at the bottom of the bowl. Pour into prepared pan. Spread evenly. Bake for 30-35 minutes. Cool slightly. Prepare topping while cake is baking.
- Topping: Combine heavy cream, (do not use milk-it will curdle) and brown sugar in small pan. Bring to boil over medium heat and cook for 3 minutes. Remove from heat and stir in coconut and nuts. Spread mixture over cake.
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