Sponge cake recipe?!
I'm making a birthday cake for a friend and i want to get the sponge made tonight!. I've found lots of sponge cake recipes online but I'm not sure how much of each ingredient I'd need for a deep 9 inch cake tin!. Does anyone have a rough idea!?
also, I want to make it in two halves and then fill it with buttercream, but I only have one cake tin!. Is it ok to make the cake mix, wait for half of it to bake and put the rest of the mix in the fridge, and then when the first half is done, cook the remaining mix!?
Help please!
Thanks in advance :)Www@FoodAQ@Com
also, I want to make it in two halves and then fill it with buttercream, but I only have one cake tin!. Is it ok to make the cake mix, wait for half of it to bake and put the rest of the mix in the fridge, and then when the first half is done, cook the remaining mix!?
Help please!
Thanks in advance :)Www@FoodAQ@Com
Answers:
3 medium eggs and their weight in flour, margarine and sugar, so about 6oz (150g) of each, will make a 9inch cake!. Put all the mix in the tin and bake at about 180C until risen and golden!. Check cooked by putting skewer through middle, which should come out clear!. If not, it needs cooking more!. Get some tough sewing thread, and when the cake is cool, use the thread as a slice around the middle, pulling the ends together and through the centre of the cake!. You can use a knife, but thread is more effective!. Better than making two lots of mix, or dividing mix!.Www@FoodAQ@Com
1 pint strawberries or blueberries
1 lemon
6 tablespoons superfine sugar
2 cups heavy cream
3 tablespoons brandy
12 sponge cake shells
Cut the stems off the strawberries!. Wash under cold water, then drain and pat dry with paper towel!. Grate the rind of the lemon onto a small plate and set it aside!. Cut the lemon in half and juice it into a medium bowl, using 1 hand to catch any falling seeds!. Cut the strawberries into slices and add to the bowl along with 3 tablespoons sugar!. Toss until the sugar has dissolved!. Do this at least 1 hour (or up to 4 hours) before you serve them so that the berries get nice and juicy!. Refrigerate them!.
In a large mixing bowl, beat the cream and remaining sugar with a good-size whisk or an electric mixer until the cream starts to thicken!. Add the brandy and lemon zest, and keep beating until the whipped cream holds little soft peaks!. You can whip the cream up to 1 hour before you serve the shortcakes!. Keep it refrigerated!.
Just before serving the shortcakes, add the berries and their juice to the bowl of whipped cream!. Stir them together gently until the berries are distributed throughout the cream!. The whipped cream will get soft and a little runny, which is exactly what you want!. Set a shortcake shell in the center of each plate and spoon the berry cream over it!.Www@FoodAQ@Com
1 lemon
6 tablespoons superfine sugar
2 cups heavy cream
3 tablespoons brandy
12 sponge cake shells
Cut the stems off the strawberries!. Wash under cold water, then drain and pat dry with paper towel!. Grate the rind of the lemon onto a small plate and set it aside!. Cut the lemon in half and juice it into a medium bowl, using 1 hand to catch any falling seeds!. Cut the strawberries into slices and add to the bowl along with 3 tablespoons sugar!. Toss until the sugar has dissolved!. Do this at least 1 hour (or up to 4 hours) before you serve them so that the berries get nice and juicy!. Refrigerate them!.
In a large mixing bowl, beat the cream and remaining sugar with a good-size whisk or an electric mixer until the cream starts to thicken!. Add the brandy and lemon zest, and keep beating until the whipped cream holds little soft peaks!. You can whip the cream up to 1 hour before you serve the shortcakes!. Keep it refrigerated!.
Just before serving the shortcakes, add the berries and their juice to the bowl of whipped cream!. Stir them together gently until the berries are distributed throughout the cream!. The whipped cream will get soft and a little runny, which is exactly what you want!. Set a shortcake shell in the center of each plate and spoon the berry cream over it!.Www@FoodAQ@Com
i made a sponge cake for a friend that was retiring from the shop and here it goes!.!.!.
2 cans of frosting
3 large sponges
and cake decorations!.!.
i also made a real cake but i had to give him this one first!.!. it was a blast watching him try to cut it!.!.!.Www@FoodAQ@Com
2 cans of frosting
3 large sponges
and cake decorations!.!.
i also made a real cake but i had to give him this one first!.!. it was a blast watching him try to cut it!.!.!.Www@FoodAQ@Com
: Spanish Sponge Cake (Pan di Spagna)
L
SPANISH SPONGE CAKE (Pan di Spagna) Makes one 8- or 9-inch-round sponge cake serving 6 to 8!. The cake can be baked two days ahead!. Cool it completely, wrap airtight and refrigerate, or freeze up to three months!. For the cake pan: ? 1/2 tbsp!. unsalted butter ? 3 tbsp!. all-purpose unbleached flour The cake: ? 7 tbsp!. (13/4 oz!.) all-purpose unbleached flour ? 7 tbsp!. (13/4 oz!.) cake flour ? 1 egg ? 3 egg yolks ? 1/2 c!. plus 2 tbsp!. (41/2 oz!.) sugar ? 1 tsp!. grated lemon zest or vanilla extract ? 4 egg whites Directions Making the batter: Have all the ingredients at room temperature!. Use the 1/2 tablespoon of butter and 3 tablespoons of flour to butter and flour an 8- or 9-inch-round cake pan!. Place a rack in the center of the oven!. Preheat the oven to 425 degrees!. Sift the measured flours into a bowl, and then stir them to blend thoroughly!. Pour the flour back into the sifter!. Use a medium-size mixing bowl and a handheld electric mixer to beat the whole egg, egg yolks, sugar and lemon zest or vanilla at medium speed about 8 minutes!. The mixture will be pale, fluffed to about five times its original volume, and very creamy!. Set it aside!. Whip the egg whites until they form stiff, but not dry, peaks!. With a large spatula, gently fold a quarter of the whites into the egg mixture, using big round scooping motions down to the bottom of the bowl, then up and around over the top of the batter!. Fold in the rest of the whites, leaving a few streaks of white!. Sift a quarter of the flour mixture over the eggs and gently fold it in!. Repeat the sifting and folding until all the flour is completely incorporated!. Work quickly to keep the batter as airy as possible!. Baking: Immediately turn the batter into the cake pan, slip it into the oven and turn the heat down to 325 degrees!. Bake about 40 minutes!. The cake should be golden brown!. Its center should spring back when pressed with a finger, and a knife inserted in the center should come out clean!. Let it cool about 5 minutes in the pan, and then turn it out on a rack to cool!.
Italian Sponge Cake Recipe
A light cake that can be used as the basis for other desserts, or eaten on its own!.
Unknown to most is the connection between Spain and Italy!. Charles II 1661–1700, ruled as the king of Spain, Naples, and Sicily!. This cake, Pan di Spagna, means "Bread of Spain!." It is a simple sponge cake that is perfect with coffe or can be paired with frostings or fruit!. I like it with just a dusting of confectioner's sugar!.
Italian
Sponge Cake
Ingredients
5 large eggs, room temperature
1 ? cups sugar
1 ? cups flour
1 tsp vanilla
? tsp grated lemon peel
butter and flour for the pan
Directions
Separate the eggs putting the yolks in a large bowl and the whites in a smaller bowl!. Add the sugar to the yolks, and beat until the consistency of frosting!.
Beat the whites until they stand stiff!.
Fold the whites into the yolk-sugar mixture!. Turn it over slowly and gently until completely mixed!.
Sift the flour (even if you don't usually sift flour--do it)!.
Fold the flour slowly, a bit at a time, to the egg-sugar mixture!.
Add the vanilla and lemon peel, folding in gently!.
Butter and flour a 9" cake pan!. Pour in the batter and bake at 350F, for about 20 minutes!. When done the cake will be toasty on top, and a toothpick will come out clean!.
Turn upside down to cool!. Let cool before frosting!.
The secret of this recipe for sponge cake lies in the fact it is steamed, which makes it very moist!. Serve sponge cake with strawberries or other fresh fruit for a light dessert!.
Prep Time: 15 minutes
Cook Time: 40 minutes
ngredients:
1 cup cake flour
1 tsp baking powder
1/4 tsp salt
5 eggs
1/2 teaspoon cream of tartar
3/4 cup sugar
1 tsp almond extract
Preparation:
Line a 9 X 9 inch cake pan with parchment paper!. Prepare a wok for steaming!.
Place the flour in a medium bowl!. Sift in the baking powder and salt and set aside!.
Separate the egg yolks and the egg whites!. In a medium bowl, beat the egg whites until frothy!. Add the cream of tartar and beat briefly!. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen)!. Add the egg yolks and the remaining 1/2 cup of sugar!. Beat for about 2 more minutes!. Stir in the almond extract!. Gradually add the flour mixture to the egg mixture, stirring!. Mix thoroughly, but do not beat!.
Pour the batter into the cake pan!. Bring the water in the wok to a high boil, then turn down to medium!. Steam the cake, covered, for 40 minutes or until a toothpick comes out clean!. Cool and turn over!. Cut into squares!.
!.Www@FoodAQ@Com
L
SPANISH SPONGE CAKE (Pan di Spagna) Makes one 8- or 9-inch-round sponge cake serving 6 to 8!. The cake can be baked two days ahead!. Cool it completely, wrap airtight and refrigerate, or freeze up to three months!. For the cake pan: ? 1/2 tbsp!. unsalted butter ? 3 tbsp!. all-purpose unbleached flour The cake: ? 7 tbsp!. (13/4 oz!.) all-purpose unbleached flour ? 7 tbsp!. (13/4 oz!.) cake flour ? 1 egg ? 3 egg yolks ? 1/2 c!. plus 2 tbsp!. (41/2 oz!.) sugar ? 1 tsp!. grated lemon zest or vanilla extract ? 4 egg whites Directions Making the batter: Have all the ingredients at room temperature!. Use the 1/2 tablespoon of butter and 3 tablespoons of flour to butter and flour an 8- or 9-inch-round cake pan!. Place a rack in the center of the oven!. Preheat the oven to 425 degrees!. Sift the measured flours into a bowl, and then stir them to blend thoroughly!. Pour the flour back into the sifter!. Use a medium-size mixing bowl and a handheld electric mixer to beat the whole egg, egg yolks, sugar and lemon zest or vanilla at medium speed about 8 minutes!. The mixture will be pale, fluffed to about five times its original volume, and very creamy!. Set it aside!. Whip the egg whites until they form stiff, but not dry, peaks!. With a large spatula, gently fold a quarter of the whites into the egg mixture, using big round scooping motions down to the bottom of the bowl, then up and around over the top of the batter!. Fold in the rest of the whites, leaving a few streaks of white!. Sift a quarter of the flour mixture over the eggs and gently fold it in!. Repeat the sifting and folding until all the flour is completely incorporated!. Work quickly to keep the batter as airy as possible!. Baking: Immediately turn the batter into the cake pan, slip it into the oven and turn the heat down to 325 degrees!. Bake about 40 minutes!. The cake should be golden brown!. Its center should spring back when pressed with a finger, and a knife inserted in the center should come out clean!. Let it cool about 5 minutes in the pan, and then turn it out on a rack to cool!.
Italian Sponge Cake Recipe
A light cake that can be used as the basis for other desserts, or eaten on its own!.
Unknown to most is the connection between Spain and Italy!. Charles II 1661–1700, ruled as the king of Spain, Naples, and Sicily!. This cake, Pan di Spagna, means "Bread of Spain!." It is a simple sponge cake that is perfect with coffe or can be paired with frostings or fruit!. I like it with just a dusting of confectioner's sugar!.
Italian
Sponge Cake
Ingredients
5 large eggs, room temperature
1 ? cups sugar
1 ? cups flour
1 tsp vanilla
? tsp grated lemon peel
butter and flour for the pan
Directions
Separate the eggs putting the yolks in a large bowl and the whites in a smaller bowl!. Add the sugar to the yolks, and beat until the consistency of frosting!.
Beat the whites until they stand stiff!.
Fold the whites into the yolk-sugar mixture!. Turn it over slowly and gently until completely mixed!.
Sift the flour (even if you don't usually sift flour--do it)!.
Fold the flour slowly, a bit at a time, to the egg-sugar mixture!.
Add the vanilla and lemon peel, folding in gently!.
Butter and flour a 9" cake pan!. Pour in the batter and bake at 350F, for about 20 minutes!. When done the cake will be toasty on top, and a toothpick will come out clean!.
Turn upside down to cool!. Let cool before frosting!.
The secret of this recipe for sponge cake lies in the fact it is steamed, which makes it very moist!. Serve sponge cake with strawberries or other fresh fruit for a light dessert!.
Prep Time: 15 minutes
Cook Time: 40 minutes
ngredients:
1 cup cake flour
1 tsp baking powder
1/4 tsp salt
5 eggs
1/2 teaspoon cream of tartar
3/4 cup sugar
1 tsp almond extract
Preparation:
Line a 9 X 9 inch cake pan with parchment paper!. Prepare a wok for steaming!.
Place the flour in a medium bowl!. Sift in the baking powder and salt and set aside!.
Separate the egg yolks and the egg whites!. In a medium bowl, beat the egg whites until frothy!. Add the cream of tartar and beat briefly!. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen)!. Add the egg yolks and the remaining 1/2 cup of sugar!. Beat for about 2 more minutes!. Stir in the almond extract!. Gradually add the flour mixture to the egg mixture, stirring!. Mix thoroughly, but do not beat!.
Pour the batter into the cake pan!. Bring the water in the wok to a high boil, then turn down to medium!. Steam the cake, covered, for 40 minutes or until a toothpick comes out clean!. Cool and turn over!. Cut into squares!.
!.Www@FoodAQ@Com
Amish Lemon Sponge Dessert Recipe
Ingredients:
Pie Shell (9-inch size)
2 1/2 cups sifted cake flour
1 teaspoon salt
2/3 cup shortening
1/3 cup cold water (approximately)
***FILLING***
2 tablespoons butter
1 cup sugar
3 eggs, separated
3 tablespoons flour
1/2 teaspoon salt
1 lemon, juice & rind of
1 1/2 cup hot milk
Directions:
Measure sifted flour, add salt and sift again!. Cut in shortening using a pastry blender or two knifes!. Sprinkle with water mixing lightly with fork!. Press into ball!. Fold into pie plate!.
Cream butter; add sugar and egg yolks!. Beat until light and fluffy!. Stir in flour, salt, lemon juice, rind and hot milk!. Fold in stiffly beaten egg whites!. Bake in 400 degree oven for approximately 40 minutes!.Www@FoodAQ@Com
Ingredients:
Pie Shell (9-inch size)
2 1/2 cups sifted cake flour
1 teaspoon salt
2/3 cup shortening
1/3 cup cold water (approximately)
***FILLING***
2 tablespoons butter
1 cup sugar
3 eggs, separated
3 tablespoons flour
1/2 teaspoon salt
1 lemon, juice & rind of
1 1/2 cup hot milk
Directions:
Measure sifted flour, add salt and sift again!. Cut in shortening using a pastry blender or two knifes!. Sprinkle with water mixing lightly with fork!. Press into ball!. Fold into pie plate!.
Cream butter; add sugar and egg yolks!. Beat until light and fluffy!. Stir in flour, salt, lemon juice, rind and hot milk!. Fold in stiffly beaten egg whites!. Bake in 400 degree oven for approximately 40 minutes!.Www@FoodAQ@Com