VANILLA SPONGE CAKE RECIPE BY TASTY
Here's what you need: caster sugar, margarine, vanilla, eggs, milk, self raising flour, baking powder, salt
Provided by Katie Moore
Categories Bakery Goods
Yield 14 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 170°C (350°F).
- Cream together sugar and butter until smooth and airy. Then, add vanilla and 1 egg and beat well. Once mixed, add remaining eggs and beat until combined and smooth.
- Add milk and mix. Combine, then sift in 100g flour and fold in.
- Once combined, fold in remaining flour, baking powder, and salt. Mix well.
- Grease 2 small cake tins with oil or butter and fill with batter.
- Bake for 15 minutes or until an inserted toothpick comes out clean.
- Cool on a wire rack.
- Assemble and decorate as desired. Serve.
Nutrition Facts : Calories 250 calories, Carbohydrate 25 grams, Fat 15 grams, Fiber 0 grams, Protein 3 grams, Sugar 10 grams
ZEBRA SPONGE CAKE RECIPE BY TASTY
Here's what you need: flour, cornstarch, baking powder, salt, butter, milk, vanilla extract, eggs, sugar, cocoa powder, strawberry, sugar, whipped cream
Provided by Julie Klink
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a bowl sift the flour cornstarch, baking powder, and salt. Set aside.
- In another bowl, add the butter, milk, and vanilla. Whisk until well-combined. Cover with a kitchen towel and set aside.
- In two large bowls, separate 3 eggs into yolks and whites. Crack the last 2 whole eggs in the bowl with the egg yolks.
- Pour 6 tablespoons of sugar into the egg yolk bowl. Mix on high until the batter is thick and pale yellow, about 5 minutes.
- Beat the egg whites on high until frothy, then gradually add the 6 tablespoons of sugar. Continue beating until soft peaks form.
- Gently fold in the egg yolk mixture into the egg whites.
- Add the flour mixture, continue folding until the flour is mixed in. Create a well in the bowl, pour in the butter mixture. Fold all of the ingredients until the batter is smooth and silky.
- Preheat oven to 350˚F (180˚C).
- Pour half of the batter into a smaller bowl. Sift the cocoa powder over the batter. Fold in until the cocoa powder is fully incorporated.
- In a greased parchment paper-lined 8-inch (20 cm) cake pan, spoon in a scoop of the vanilla batter in the center of the pan.
- Spoon in a scoop of the chocolate batter over the vanilla in the center.
- Repeat until you have poured about 6 to 8 layers, keeping in mind you will be spooning in a little less batter each layer.
- Using a chopstick or skewer, gently draw a line from the edge of the pan to the center. Repeat until you have made 8 lines. Pour a little chocolate dot in the center.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Use a knife or spatula to gently release the cake from the edge of the pan. Cover the cake with a greased plate. Flip the cake on to the plate then transfer to a wire rack to cool. Let cool for about 20 minutes before slicing.
- For the strawberry sauce, heat a saucepan over medium heat. Add the strawberries and sugar, and stir until bubbling. Remove from heat.
- Serve with strawberry sauce and whipped cream!
- Enjoy!
Nutrition Facts : Calories 277 calories, Carbohydrate 47 grams, Fat 7 grams, Fiber 1 gram, Protein 7 grams, Sugar 34 grams
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