Want to make a sponge cake but need a perfect recipe?!


Question: I love sponge cakes and bake them often but I still havent found the perfect recipe. Close but not yet, any ideas?


Answers: I love sponge cakes and bake them often but I still havent found the perfect recipe. Close but not yet, any ideas?

The best sponge is a victoria sponge .

You need the same weight of flour, sugar, eggs, and margarine, for example

4 oz of self raising flour
4 oz of margarine
4 oz of sugar
2 eggs that weigh 4 oz.
Can can make this larger by doing everything in 6 oz measures it's up to you!

Heat oven to 180oC, 350oF, Gas Mark 4. Grease an 18 cm (7 inch) sandwich tins.
Cream margarine and sugar until light and fluffy. Beat in eggs, one at a time, adding a little flour with each.
Gently fold in remaining flour.
Place in prepared tins and bake for 20-25 minutes in 2 tins or 40-45 minutes in one tin.
When cool, fill with jam or cream. Dust with icing sugar.


ENJOY!!

I am definately not an expert on sponge cake, but these recipes 'seem' good. Depends what you are looking for I guess :)

http://www.prestigemall.com/recipes/lf56...
http://jeenaskitchen.blogspot.com/2007/0...
http://www.joyofbaking.com/SpongeCakeorB...

Happy hunting!

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Lemon Sponge Cake with Glazed Strawberries


For the cake:
1/4 cup sifted matzo cake meal, plus extra, for flouring the pan
9 eggs, separated, whites at room temperature
3/4 cup sugar
1 cup ground almonds
1/2 cup chopped almonds
1 1/2 teaspoons freshly squeezed lemon juice
1 lemon, zested
For the glaze:
3/4 cup confectioners' sugar
1 to 2 tablespoons freshly squeezed lemon juice
1/4 teaspoon pure vanilla extract
1/4 teaspoon freshly grated lemon zest
To finish:
1 cup apricot jam
1 1/2 tablespoons water
3 cups strawberries, green parts trimmed off, halved

Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.
In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.
Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat.
Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired.
In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.

Always the Best Sponge Cake Recipe

4 Eggs, separated
1 cup Sugar
4 Tb Cold water
1 cup Sifted cake flour
1 tsp Baking powder

Whipped cream
Sliced strawberries


Oven Temp ~ 325° Baking Time ~ 30 Min.
Pan Type ~ small angel food pan

Preheat oven, grease a small tube pan.
Beat egg yolks and sugar together until very light. Add water. Sift together flour and baking powder. Add to batter. Beat egg whites until stiff. Fold into batter. Pour batter into prepared pan.

Bake. Cool completely and invert onto cake platter. Prepare whipped cream and strawberries. To serve, slice cake in half and fill with half the whipped cream. Top with remaining whipped cream and strawberries.

try this recipe:

1 cup vanilla sugar (see Tips) or 1 cup sugar plus 2 teaspoons vanilla extract
3/4 cup matzo cake meal
1 tablespoon freshly grated lemon zest
12 large egg whites, at room temperature (see Tips)
1/2 teaspoon salt
1 teaspoon lemon juice

Tip: To make vanilla sugar, split 1 vanilla bean lengthwise with the tip of a sharp knife. Cut into 2-inch pieces and grind in a blender with 1 cup sugar. Pass sugar through a fine sieve. (The sugar will keep indefinitely in a tightly covered container at room temperature).

To warm egg whites to room temperature, place them in a bowl over hot water. Whisk for a few minutes until they feel slightly warm to the touch.

Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites.

Preheat oven to 325°F.


Whisk 1/4 cup vanilla sugar (or sugar), matzo cake meal and lemon zest in a medium bowl.


Beat egg whites, salt and lemon juice in a large bowl with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 3/4 cup vanilla sugar (or sugar) 1 Tbsp. at a time, beating until glossy and stiff peaks form.


Fold dry ingredients into beaten whites with a rubber spatula. (If using vanilla extract, add it now). Scrape batter into an ungreased 10-inch angel food cake pan. Run a spatula in a circle through batter to release air bubbles; smooth the top.


Bake cake for 40 to 50 minutes, or until top springs back when touched lightly and a skewer inserted in the center comes out clean. (The top of the cake will be cracked). Invert the cake to cool completely. (If the pan has no "legs," invert it over the neck of a glass bottle).


With a knife, loosen edges of cake and invert onto a serving platter.

I make this all the time.....





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