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.
QUICK FAT FREE SPONGE
Delicious Sponge, without the unnecessary calories!
Provided by lanilovescooking
Time 30m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Preheat Oven to 170C/Fan 150C/ Gas 5. Place baking paper in a 7inch circular baking tin.
- Using an electric whisk, whisk together the eggs and sugar until it has tripled in size and is stiff. A test of this is to use the whisk to create a line on top of the mixture with the mixture and if it stays, then it is ready.
- Carefully fold in the flour, making sure to knock out as little air as possible so that the cake will rise well, pour the mixture into the tin and put into the oven for 10 minutes.
- (If making Victoria Sponge version) Create two of these cakes and leave to cool, whisk the cream ready.
- Once cooled, spread jam on one of the halves and then place the whipped cream on top. Then place the other half on top and enjoy - best served with a nice cup of tea!!
LOW FAT PLAIN SPONGE
This is a very low fat sponge that uses a fraction of the quantity of fat compared to many other sponge recipes. It rises very well, and has a fluffy texture, but the taste is not quite as rich due to the less fat. To make it more interesting (but still low fat!) you could cover it with thick greek style yoghurt, and fresh sliced strawberries. Alternatively, slice it in half (width ways) and make a Victoria sponge out of it.
Provided by p816097
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Oven to 350 degrees (gas mark 4).
- Grease a standard size cake tin with butter/oil.
- Whisk egg whites until at the soft peak stage.
- Mix flour and baking powder well.
- Beat egg yolks well and add the sugar to them, beating well.
- Add the egg yolk and sugar mixture to the flour, mixing well.
- Melt the butter in the boiling hot milk and add this to the flour mixture.
- Gently fold in the egg whites, ensuring mixed fully.
- Transfer the mixture to the cake tin and bake for about 50-55 minutes at 350 degrees (gas mark 4).
- Remove from the oven and stand the cake in its tin for five minutes, before taking the cake out of its tin and cooling on a wire rack.
Nutrition Facts : Calories 321, Fat 3.5, SaturatedFat 1.4, Cholesterol 86.4, Sodium 89.3, Carbohydrate 63.9, Fiber 1.2, Sugar 28.6, Protein 8.2
MY MOTHER'S FATLESS SPONGE
It is a georgeous, very light, sponge which is wonderful filled with whipped cream and fresh strawberries. The photo is of cream and home-made goosberry jam filling.
Provided by suemcgann
Time 30m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Preheat oven to 165C/fan, 185C, 350-375F.
- Line 2 X 8 inch sponge tins
- Seive the flour, baking powder and cornflour together.
- Seperate eggs and whisk egg whites until stiff.
- Whisk in sugar.
- Whish egg yolks and then add them to the whites, whisk altogether.
- Fold in flour, cornflour and baking powder and divide between the 2 tins.
FRUITY SPONGE CAKE
Reader Sue McGann devised this delicious low-fat cake recipe
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease then line the base and sides of 2 x 20cm sandwich tins with greaseproof paper. Sieve the flours and baking powder together.
- Use electric hand beaters to whisk the egg whites until stiff, then briefly whisk in the sugar. Beat the egg yolks quickly, then whisk into the whites. Fold in the dry ingredients using a large metal spoon, then spoon the mixture into the tins and level the tops. Bake for 18-20 mins until risen, light golden and a skewer inserted into the middle comes out clean. Cool in the tins for 10 mins, then gently remove and leave to cool completely.
- Mix the mandarins and fromage frais together. Peel away the greaseproof paper, sandwich the cakes with the mandarin mix, then dust with the icing sugar to serve. Best eaten on the day it's made.
Nutrition Facts : Calories 214 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Protein 7 grams protein, Sodium 0.34 milligram of sodium
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