How 2 make sponge cake?!
Answers:
SPONGE CAKE
3 eggs
1 cup sugar
4 tbsp!. warm water
1 cup flour
1 level teaspoon baking powder
1 teaspoon flavoring extract
In a medium sized bowl, add eggs and beat 1 minute at half speed!. Add sugar and beat together 5 minutes more until thick and lemon colored!. Add 4 Tablespoons warm water and mix again 1 minute!. Sift together flour and baking powder and stir into wet ingredients!. Do not overmix once the flour is added or cake will be tough!. Add flavoring extract (vanilla, etc)!. Place in a shallow pan!. Oven at 400 degrees for 5 minutes then at 375 degrees for 20 minutes!.
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LEMON SPONGE CAKE
6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice
zest of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped pecans
Preheat oven to 325°F!.
Beat yolks of eggs until thick and lemon colored!. Gradually beat in the sugar, grated lemon rind, and juice!. Fold in half of the stiffly beaten egg whites!.
Cut in sifted flour and salt, add nuts, and remaining egg whites!.
Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean!.
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SPONGE GINGER CAKE
1/2 cup buttermilk
1/2 cup molasses
1/4 cup butter
1 egg
1/2 tablespoon ginger
2 cups flour
3/4 teaspoon baking soda
Beat together the molasses, butter, egg, buttermilk and ginger!. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water!.
Bake in greased and floured shallow square cake tins or muffin pans at 350°F until cake tests done (about 35 minutes)!.
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HOT MILK SPONGE CAKE
2 c!. sifted flour
1 tsp!. baking powder
1/2 tsp!. salt
4 eggs
2 c!. sugar
1 c!. scalded milk
2 tsp!. vanilla
1 tsp!. lemon extract
Sift flour together with baking powder and salt!.
Beat 4 eggs 7-10 minutes until thick and light!. Gradually add sugar to eggs, beating constantly!. Fold in dry ingredients, gently and quickly!.
Add vanilla, lemon, and scalded milk all at once!. Blend together as quickly as possible!.
Pour into an ungreased 9 x 13 inch pan!.
Bake at 350 degrees for 45-60 minutes!.
Top with fresh fruit or canned peaches, or with whipped cream and strawberries when in season!.
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ITALIAN CREAM FILLED SPONGE CAKE
SMALL:
6 eggs
1 c!. sugar
1 c!. flour (Soft-as-Silk)
1 tsp!. baking powder
LARGE:
8 eggs
1 1/2 c!. sugar
1 1/2 c!. flour (Soft-as-Silk)
1 1/2 tsp!. baking powder
Separate egg whites from egg yolks!. Place egg whites in separate large mixing bowl and set aside!. Put egg yolks in a separate large mixing bowl!. Add sugar and beat until frothy!. Fold in sifted flour and baking powder to egg yolk and sugar mixture!. Beat egg whites until stiff and fold into flour mixture!. Pour into an ungreased 9"x13" pan or tube pan!. Bake at 350 degrees for 30 to 35 minutes!. Cool on wire rack!. Remove from pan!. Top cooled 9"x13" cake with Cream Filling!. Top cooled tube pan cake and fill middle of cake with Cream Filling!.
ITALIAN CREAM FILLING:
1 pt!. milk
3 eggs
1/2 c!. sugar
1/2 c!. flour
Almond & vanilla extract
1 lump butter
Beat eggs, sugar, milk and flour!. Cook over flame on the stove until thick, stirring constantly!. Remove from heat, beat the mixture with an electric beater and add butter, almond and vanilla extract!. Beat until smooth!. Your pudding will be lumpy, so beat!
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EASY RICOTTA SPONGE CAKE
1 sponge cake
1/2 pt!. heavy cream, whipped with 1/4 c!. powdered sugar & 1 tsp!. vanilla
1 lb!. ricotta cheese, lightly whipped
1 c!. each chopped cherries, chopped nuts, chocolate chips
Split sponge cake in half, making two layers!. Fold whipped cream into whipped ricotta!. Add cherries, nuts and chocolate, mix with spoon and frost layers like cake!. Garnish with chocolate curls (optional)!. Refrigerate!.
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CLASSIC SPONGE CAKE DESSERT
4 lg!. eggs
3/4 c!. sugar
1 tsp!. vanilla
3/4 c!. flour
1/4 tsp!. salt
FILLING:
8 oz!. cream cheese
1/2 c!. sour cream
1/4 c!. sugar
1 1/2 c!. whipping cream
SYRUP:
1/2 c!. boiling water
1 tbsp!. instant coffee
:
Cocoa for decoration
1/4 c!. brandy
1 tbsp!. sugar
Sponge Cake: Preheat oven to 350 degrees!. Grease 15 x 10 x 1 inch jelly roll pan, line with wax paper, grease and flour paper!. Beat eggs, gradually add 3/4 cup sugar!. Beat 10 minutes until mixture "ribbons"!. Beat in vanilla, fold in flour and salt until just blended!. Bake 12-15 minutes!. Cool on rack, remove paper!. Make ahead; it can be set aside up to 24 hours!.
Syrup: Combine syrup ingredients in bowl ready to use as needed!.
Filling: Whip cream (save 1 cup of this whipped cream for decoration)!. Mix softened cream cheese with 1/4 cup sugar and the sour cream!. Fold whipped cream into cheese-sour cream mixture!.
Cut cake in half to fit rectangular serving dish!. Put 1/2 in the serving dish!. Drizzle 1/2 the syrup over it, then spoon 1/2 filling over this bottom layer!. Put the second half of the cake on this filling, and over this top layer put the rest of the syrup and filling!. Sift cocoa over top!. Decorate with reserved cream around the edge!. Cover and refrigerate 4-24 hours!. 345 calories per serving, but delicious!
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COCONUT TOPPING FOR SPONGE CAKE
6 tbsp!. brown sugar
3 tbsp!. butter
1 1/2 tbsp!. milk or cream
Melt in frying pan and enough coconut to make a good consistency!. Spread on warm Sponge Cake and put under broiler just until light brown!.
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TWO EGG SPONGE CAKE
2 egg yolks
2/3 c!. cold water
1 1/4 c!. sugar
1 1/2 c!. flour
1/4 tsp!. cream of tartar
1 tsp!. lemon extract
2 egg whites
Beat egg yolks and cold water until they make 1 quart in volume!. Keep beating and slowly add sugar, beat for 8 more minutes!. Continue beating and add in flour, cream of tartar and lemon extract!. In a separate bowl beat egg whites, until stiff!. Fold into other mixture!. Pour into sponge cake and bake at 350 degrees for about 45 minutes!.
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PINEAPPLE FILLING FOR SPONGE OR ANGEL
CAKE
20 oz!. can crushed pineapple
1 pkg!. instant lemon pudding mix
1 pt!. heavy cream, whipped
Stir the pudding mix into the crushed pineapple!. Chill for 5 minutes then fold into whipped cream!. Slice a large sponge cake or Angel cake into 3 layers!. Put filling between layers and cover the outside!. It should be refrigerated overnight or for several hours before serving!. Easy and delicious! Cake should serve 16!.
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COLD WATER SPONGE CAKE
4 eggs, separated
2 c!. sugar
1 c!. cold water
1 tsp!. baking powder
2 c!. flour
1 tsp!. vanilla extract
Beat egg yolks well!. Add dry ingredients, cold water and vanilla!. Fold stiffly beaten egg whites in gently; pour into well greased and floured tube pan!. Bake at 350 degrees for 30-35 minutes!. Glaze as desired or slice and serve with Butter Sauce!.
BUTTER SAUCE:
1/2 c!. butter
1/2 c!. sugar
1 tbsp!. flour
3/4 c!. boiling water
Stir together butter, sugar and flour!. Place over fire and stir in water!. Cook until mixture thickens!. Serve warm over individual slices of sponge cake!.
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BUTTER SPONGE CAKE
4 eggs
2 c!. sugar
1 c!. sweet milk
1/4 c!. butter (1/2 stick)
2 tsp!. baking powder
2 c!. flour
Beat eggs and sugar together until light!. Bring milk and butter to a boil!. Add flour and baking powder to egg and sugar!. When mixed, add the hot milk and butter!. Mix!. Pour into pan and bake at 325 degrees about 45 minutes or until done!. (Sponge cake pan or angel food cake pan, ungreased)!.
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MY FAVORITE SPONGE CAKE
Six eggs, 1 cup granulated sugar, juice of one half lemon, 1 cup flour, 1 teaspoonful of baking powder, pinch of salt!.
Beat egg yolks, until thick, add sugar sifted, then lemon juice and one half of the whites, beaten; mix, and then add the flour sifted with the baking powder and salt, add the remainder of the whites, mix lightly and bake in ungreased sponge cake pan in moderate oven lightly and bake in ungreased sponge cake pan in moderate oven about 30 to 40 minutes!. Cool in pan, then cut loose to remove!.
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SPONGE CAKE WITH COCOA WHIPPED CREAM
1 pt!. whipping cream
1/3 c!. Dutch Process cocoa
2/3 c!. sifted confectioners' sugar
1 tsp!. vanilla
1 (10 inch) tube spongecake
Whip cream until it stands in peaks!. Combine cocoa and sugar!. Beat into whipping cream!. Add vanilla before last final strokes!. Cut sponge cake horizontally into 2 layers!. Frost top anWww@FoodAQ@Com
3 eggs
1 cup sugar
4 tbsp!. warm water
1 cup flour
1 level teaspoon baking powder
1 teaspoon flavoring extract
In a medium sized bowl, add eggs and beat 1 minute at half speed!. Add sugar and beat together 5 minutes more until thick and lemon colored!. Add 4 Tablespoons warm water and mix again 1 minute!. Sift together flour and baking powder and stir into wet ingredients!. Do not overmix once the flour is added or cake will be tough!. Add flavoring extract (vanilla, etc)!. Place in a shallow pan!. Oven at 400 degrees for 5 minutes then at 375 degrees for 20 minutes!.
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LEMON SPONGE CAKE
6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice
zest of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped pecans
Preheat oven to 325°F!.
Beat yolks of eggs until thick and lemon colored!. Gradually beat in the sugar, grated lemon rind, and juice!. Fold in half of the stiffly beaten egg whites!.
Cut in sifted flour and salt, add nuts, and remaining egg whites!.
Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean!.
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SPONGE GINGER CAKE
1/2 cup buttermilk
1/2 cup molasses
1/4 cup butter
1 egg
1/2 tablespoon ginger
2 cups flour
3/4 teaspoon baking soda
Beat together the molasses, butter, egg, buttermilk and ginger!. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water!.
Bake in greased and floured shallow square cake tins or muffin pans at 350°F until cake tests done (about 35 minutes)!.
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HOT MILK SPONGE CAKE
2 c!. sifted flour
1 tsp!. baking powder
1/2 tsp!. salt
4 eggs
2 c!. sugar
1 c!. scalded milk
2 tsp!. vanilla
1 tsp!. lemon extract
Sift flour together with baking powder and salt!.
Beat 4 eggs 7-10 minutes until thick and light!. Gradually add sugar to eggs, beating constantly!. Fold in dry ingredients, gently and quickly!.
Add vanilla, lemon, and scalded milk all at once!. Blend together as quickly as possible!.
Pour into an ungreased 9 x 13 inch pan!.
Bake at 350 degrees for 45-60 minutes!.
Top with fresh fruit or canned peaches, or with whipped cream and strawberries when in season!.
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ITALIAN CREAM FILLED SPONGE CAKE
SMALL:
6 eggs
1 c!. sugar
1 c!. flour (Soft-as-Silk)
1 tsp!. baking powder
LARGE:
8 eggs
1 1/2 c!. sugar
1 1/2 c!. flour (Soft-as-Silk)
1 1/2 tsp!. baking powder
Separate egg whites from egg yolks!. Place egg whites in separate large mixing bowl and set aside!. Put egg yolks in a separate large mixing bowl!. Add sugar and beat until frothy!. Fold in sifted flour and baking powder to egg yolk and sugar mixture!. Beat egg whites until stiff and fold into flour mixture!. Pour into an ungreased 9"x13" pan or tube pan!. Bake at 350 degrees for 30 to 35 minutes!. Cool on wire rack!. Remove from pan!. Top cooled 9"x13" cake with Cream Filling!. Top cooled tube pan cake and fill middle of cake with Cream Filling!.
ITALIAN CREAM FILLING:
1 pt!. milk
3 eggs
1/2 c!. sugar
1/2 c!. flour
Almond & vanilla extract
1 lump butter
Beat eggs, sugar, milk and flour!. Cook over flame on the stove until thick, stirring constantly!. Remove from heat, beat the mixture with an electric beater and add butter, almond and vanilla extract!. Beat until smooth!. Your pudding will be lumpy, so beat!
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EASY RICOTTA SPONGE CAKE
1 sponge cake
1/2 pt!. heavy cream, whipped with 1/4 c!. powdered sugar & 1 tsp!. vanilla
1 lb!. ricotta cheese, lightly whipped
1 c!. each chopped cherries, chopped nuts, chocolate chips
Split sponge cake in half, making two layers!. Fold whipped cream into whipped ricotta!. Add cherries, nuts and chocolate, mix with spoon and frost layers like cake!. Garnish with chocolate curls (optional)!. Refrigerate!.
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CLASSIC SPONGE CAKE DESSERT
4 lg!. eggs
3/4 c!. sugar
1 tsp!. vanilla
3/4 c!. flour
1/4 tsp!. salt
FILLING:
8 oz!. cream cheese
1/2 c!. sour cream
1/4 c!. sugar
1 1/2 c!. whipping cream
SYRUP:
1/2 c!. boiling water
1 tbsp!. instant coffee
:
Cocoa for decoration
1/4 c!. brandy
1 tbsp!. sugar
Sponge Cake: Preheat oven to 350 degrees!. Grease 15 x 10 x 1 inch jelly roll pan, line with wax paper, grease and flour paper!. Beat eggs, gradually add 3/4 cup sugar!. Beat 10 minutes until mixture "ribbons"!. Beat in vanilla, fold in flour and salt until just blended!. Bake 12-15 minutes!. Cool on rack, remove paper!. Make ahead; it can be set aside up to 24 hours!.
Syrup: Combine syrup ingredients in bowl ready to use as needed!.
Filling: Whip cream (save 1 cup of this whipped cream for decoration)!. Mix softened cream cheese with 1/4 cup sugar and the sour cream!. Fold whipped cream into cheese-sour cream mixture!.
Cut cake in half to fit rectangular serving dish!. Put 1/2 in the serving dish!. Drizzle 1/2 the syrup over it, then spoon 1/2 filling over this bottom layer!. Put the second half of the cake on this filling, and over this top layer put the rest of the syrup and filling!. Sift cocoa over top!. Decorate with reserved cream around the edge!. Cover and refrigerate 4-24 hours!. 345 calories per serving, but delicious!
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COCONUT TOPPING FOR SPONGE CAKE
6 tbsp!. brown sugar
3 tbsp!. butter
1 1/2 tbsp!. milk or cream
Melt in frying pan and enough coconut to make a good consistency!. Spread on warm Sponge Cake and put under broiler just until light brown!.
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TWO EGG SPONGE CAKE
2 egg yolks
2/3 c!. cold water
1 1/4 c!. sugar
1 1/2 c!. flour
1/4 tsp!. cream of tartar
1 tsp!. lemon extract
2 egg whites
Beat egg yolks and cold water until they make 1 quart in volume!. Keep beating and slowly add sugar, beat for 8 more minutes!. Continue beating and add in flour, cream of tartar and lemon extract!. In a separate bowl beat egg whites, until stiff!. Fold into other mixture!. Pour into sponge cake and bake at 350 degrees for about 45 minutes!.
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PINEAPPLE FILLING FOR SPONGE OR ANGEL
CAKE
20 oz!. can crushed pineapple
1 pkg!. instant lemon pudding mix
1 pt!. heavy cream, whipped
Stir the pudding mix into the crushed pineapple!. Chill for 5 minutes then fold into whipped cream!. Slice a large sponge cake or Angel cake into 3 layers!. Put filling between layers and cover the outside!. It should be refrigerated overnight or for several hours before serving!. Easy and delicious! Cake should serve 16!.
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COLD WATER SPONGE CAKE
4 eggs, separated
2 c!. sugar
1 c!. cold water
1 tsp!. baking powder
2 c!. flour
1 tsp!. vanilla extract
Beat egg yolks well!. Add dry ingredients, cold water and vanilla!. Fold stiffly beaten egg whites in gently; pour into well greased and floured tube pan!. Bake at 350 degrees for 30-35 minutes!. Glaze as desired or slice and serve with Butter Sauce!.
BUTTER SAUCE:
1/2 c!. butter
1/2 c!. sugar
1 tbsp!. flour
3/4 c!. boiling water
Stir together butter, sugar and flour!. Place over fire and stir in water!. Cook until mixture thickens!. Serve warm over individual slices of sponge cake!.
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BUTTER SPONGE CAKE
4 eggs
2 c!. sugar
1 c!. sweet milk
1/4 c!. butter (1/2 stick)
2 tsp!. baking powder
2 c!. flour
Beat eggs and sugar together until light!. Bring milk and butter to a boil!. Add flour and baking powder to egg and sugar!. When mixed, add the hot milk and butter!. Mix!. Pour into pan and bake at 325 degrees about 45 minutes or until done!. (Sponge cake pan or angel food cake pan, ungreased)!.
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MY FAVORITE SPONGE CAKE
Six eggs, 1 cup granulated sugar, juice of one half lemon, 1 cup flour, 1 teaspoonful of baking powder, pinch of salt!.
Beat egg yolks, until thick, add sugar sifted, then lemon juice and one half of the whites, beaten; mix, and then add the flour sifted with the baking powder and salt, add the remainder of the whites, mix lightly and bake in ungreased sponge cake pan in moderate oven lightly and bake in ungreased sponge cake pan in moderate oven about 30 to 40 minutes!. Cool in pan, then cut loose to remove!.
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SPONGE CAKE WITH COCOA WHIPPED CREAM
1 pt!. whipping cream
1/3 c!. Dutch Process cocoa
2/3 c!. sifted confectioners' sugar
1 tsp!. vanilla
1 (10 inch) tube spongecake
Whip cream until it stands in peaks!. Combine cocoa and sugar!. Beat into whipping cream!. Add vanilla before last final strokes!. Cut sponge cake horizontally into 2 layers!. Frost top anWww@FoodAQ@Com
Ingredients
4 large eggs
1 large egg white
3/4 cup sugar
1 teaspoon vanilla
1 cup sifted cake flour
1/2 teaspoon baking powder
Preparation
1!. Line the bottom of an 8-inch round cake pan (with 2- to 3-in!.-tall sides) with cooking parchment cut to fit!. If pan has a removable rim, wrap outside with foil to prevent water from seeping in!.
2!. In a large bowl, with a mixer on high speed, beat whole eggs, egg white, and sugar until thick and pale yellow, 4 to 5 minutes!. Stir in vanilla!. In a small bowl, mix flour and baking powder until blended!. With a whisk, fold flour mixture into egg mixture until evenly blended!. Scrape batter into pan!. Tap pan lightly on work surface to remove air pockets!.
3!. Set a round rack (cake rack, basket steamer, removable rim from a cake pan, or empty 2-in!.-tall cans with both ends cut out) in a 12- to 14-inch steamer, 14-inch wok, or 12-inch frying pan (with at least 2-in!.-tall sides; steamer should be wide enough to hold cake pan without sides touching)!. Pour water into steamer to about 1/2 inch below top of rack!. Cover steamer and bring water to a boil over high heat!.
4!. Place cake on rack and cover steamer (if cover doesn't fit over cake, tent steamer with a large piece of foil, sealing it around the edges so steam can't escape); reduce heat to medium and steam until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes!. If necessary, add more boiling water to maintain level!. Remove cover quickly and carefully so condensed steam doesn't drip onto cake!. Remove cake from steamer!.
5!. Run a knife between cake and pan rim to loosen sides!. Invert onto a rack, remove pan and parchment, and invert again onto another rack!. Let cake cool at least 10 minutes!. With a serrated knife, cut cake into diamonds or wedges!. Serve warm or cool!.Www@FoodAQ@Com
4 large eggs
1 large egg white
3/4 cup sugar
1 teaspoon vanilla
1 cup sifted cake flour
1/2 teaspoon baking powder
Preparation
1!. Line the bottom of an 8-inch round cake pan (with 2- to 3-in!.-tall sides) with cooking parchment cut to fit!. If pan has a removable rim, wrap outside with foil to prevent water from seeping in!.
2!. In a large bowl, with a mixer on high speed, beat whole eggs, egg white, and sugar until thick and pale yellow, 4 to 5 minutes!. Stir in vanilla!. In a small bowl, mix flour and baking powder until blended!. With a whisk, fold flour mixture into egg mixture until evenly blended!. Scrape batter into pan!. Tap pan lightly on work surface to remove air pockets!.
3!. Set a round rack (cake rack, basket steamer, removable rim from a cake pan, or empty 2-in!.-tall cans with both ends cut out) in a 12- to 14-inch steamer, 14-inch wok, or 12-inch frying pan (with at least 2-in!.-tall sides; steamer should be wide enough to hold cake pan without sides touching)!. Pour water into steamer to about 1/2 inch below top of rack!. Cover steamer and bring water to a boil over high heat!.
4!. Place cake on rack and cover steamer (if cover doesn't fit over cake, tent steamer with a large piece of foil, sealing it around the edges so steam can't escape); reduce heat to medium and steam until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes!. If necessary, add more boiling water to maintain level!. Remove cover quickly and carefully so condensed steam doesn't drip onto cake!. Remove cake from steamer!.
5!. Run a knife between cake and pan rim to loosen sides!. Invert onto a rack, remove pan and parchment, and invert again onto another rack!. Let cake cool at least 10 minutes!. With a serrated knife, cut cake into diamonds or wedges!. Serve warm or cool!.Www@FoodAQ@Com
http://www!.recipes4cakes!.com/sponge_cake!.!.!.Www@FoodAQ@Com
If you are just looking to make cake part, use the following recipes and follow the cake part- put you need some icing, topping, or filling to make it REALLY GOOD~
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CAKE
1 ? cups all-purpose flour
? cup granulated sugar
dash salt
6 egg whites, at room temperature
1 tsp cream of tarter
? cup granulated sugar
6 egg yolks, at room temperature
2/3 cup granulated sugar
? cup orange juice
1 tbsp finely grated orange rind
ICING
approx!. 2? cups whipping cream, chilled
4 tbsp sifted powdered sugar
FRUIT AND GARNISHES
One or more of the following:
1 to 2 cans fruit cocktail, drained
Sliced strawberries
Sliced peaches
Fresh raspberries
Fresh blueberries
Sliced kiwifruit
Sliced almonds or other nuts (optional), toasted
Sift together the flour, the ? cup sugar and salt!. Set aside!.
In large bowl, beat egg whites and cream of tartar on high speed till soft peaks form!. Gradually add the ? cup sugar, about 2 tbsp at a time, beating on high speed until stiff!. Set aside!.
In medium to large bowl, beat egg yolks and the 2/3 cup sugar on high speed until pale and thick, about 5 minutes!. Add orange juice and orange rind!. Gradually add about one-fourth of the flour mixture, beating on low speed just till moistened!. Repeat beating in the remaining flour mixture, a fourth at a time!.
To lighten the egg yolk mixture, fold in about 1 cup of the egg white mixture!. Then fold the yolk mixture into the remaining egg white mixture!. Lightly fold until just combined!. Pour batter into an ungreased 10-inch round springform pan!. A 9-inch round pan will also work, but it will make a very high cake, and you will have to lengthen the baking time slightly!.
Bake at 325° F for 50 to 60 minutes or until toothpick inserted in centre comes out clean!. Immediately invert cake and pan (optional)!. Cool completely on a wire rack!. Using a narrow spatula, loosen sides of cake and remove cake from pan!. Set aside!.
Place the whipping cream and powdered sugar in a large bowl!. Beat on high speed just until stiff!.
To assemble the cake, carefully slice the cake into three even layers using a long serated knife!.
Place first layer on large serving plate!. Spread with some of the whipped cream!. Sprinkle with your choice of fruit!. Top with a little more cream!. Place second layer on top and repeat as for first layer!.
Place third layer on top!. Cover sides and top of cake with whipped cream!. Lightly press the sliced nuts, if using, onto the sides!. Then pipe whipped cream on top of the cake in swirls or ruffled borders and decorate with the remaining fruit!. Be creative and colourful!
After decorating, refrigerate for up to 48 hours before serving
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Simple Roll
4 eggs
1/2 cup sugar
2 teaspoons sugar or vanilla sugar
1/2 cup flour
1 cup whipping cream
2 cups strawberries
Beat eggs and sugar with electrical mixer until mixture turns whitish!.
Sift flour into egg mixture!.
Fold in the flour gently!.
Line 12" x 7" baking sheet with parchment paper!.
Spread the mixture evenly on the sheet!.
Bake at 350F for 15 minutes!.
Cut the strawberries into small pieces!.
Generously and evenly spread icing sugar or granulated sugar on a clean dish towel!.
When the cake is done, flip it over the dish towel!.
Remove the parchment paper or baking plastic very carefully as not to break the cake!.
Roll the cake up together with the towel!.
Set aside the cake to cool!.
In the meantime, beat 1 cup of whipping cream with 2 teaspoons sugar (amount to be adjusted accordingly to sweetness of the fruit and personal taste)!.
Fold in the cut up strawberries into the whipped cream!.
Unroll the cake and spread the whipped cream with strawberries on it!.
Roll the cake back up while removing the towel!.
Decorate with sifted icing sugar if desired!.
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Chocolate Swiss Roll
Ingredients:
125 g (4 oz) self-raising flour
2 tablespoons cocoa
3 eggs
125 g (4 oz) caster sugar
2 tablespoons hot water
additional caster sugar
sifted icing sugar
chocolate curls
Filling:
250 g (8 oz) packaged cream cheese, softened at room temperature
1/2 cup cream
1/2 cup sifted icing sugar
1 teaspoon vanilla essence
Method:
1!. Sift flour and cocoa together!.
2!. Separate eggs, beat egg whites until stiff and gradually add the caster sugar, beating until mixture is thick and sugar completely dissolved!.
3!. Beat in egg yolks and add hot water!.
4!. Fold in sifted flour and cocoa!.
5!. Pour mixture into a buttered Swiss Roll tin lined with greased greaseproof paper!.
6!. Bake in a moderate oven 180-190°C (350-375°F) for 12 to 15 minutes!.
7!. Turn immediately on to a clean tea towel which has been well sprinkled with caster sugar!.
8!. Quickly peel off paper and trim edges with a sharp knife!.
9!. Roll in towel and cool on a wire rack for 1 hour at least!.
10!. Unroll cake, spread with filling and re-roll carefully!.
11!. Dust cake with icing sugar and decorate with chocolate curls!.
For the filling:
Beat softened cream cheese until smooth, add cream, icing sugar and vanilla essence
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CAKE
1 ? cups all-purpose flour
? cup granulated sugar
dash salt
6 egg whites, at room temperature
1 tsp cream of tarter
? cup granulated sugar
6 egg yolks, at room temperature
2/3 cup granulated sugar
? cup orange juice
1 tbsp finely grated orange rind
ICING
approx!. 2? cups whipping cream, chilled
4 tbsp sifted powdered sugar
FRUIT AND GARNISHES
One or more of the following:
1 to 2 cans fruit cocktail, drained
Sliced strawberries
Sliced peaches
Fresh raspberries
Fresh blueberries
Sliced kiwifruit
Sliced almonds or other nuts (optional), toasted
Sift together the flour, the ? cup sugar and salt!. Set aside!.
In large bowl, beat egg whites and cream of tartar on high speed till soft peaks form!. Gradually add the ? cup sugar, about 2 tbsp at a time, beating on high speed until stiff!. Set aside!.
In medium to large bowl, beat egg yolks and the 2/3 cup sugar on high speed until pale and thick, about 5 minutes!. Add orange juice and orange rind!. Gradually add about one-fourth of the flour mixture, beating on low speed just till moistened!. Repeat beating in the remaining flour mixture, a fourth at a time!.
To lighten the egg yolk mixture, fold in about 1 cup of the egg white mixture!. Then fold the yolk mixture into the remaining egg white mixture!. Lightly fold until just combined!. Pour batter into an ungreased 10-inch round springform pan!. A 9-inch round pan will also work, but it will make a very high cake, and you will have to lengthen the baking time slightly!.
Bake at 325° F for 50 to 60 minutes or until toothpick inserted in centre comes out clean!. Immediately invert cake and pan (optional)!. Cool completely on a wire rack!. Using a narrow spatula, loosen sides of cake and remove cake from pan!. Set aside!.
Place the whipping cream and powdered sugar in a large bowl!. Beat on high speed just until stiff!.
To assemble the cake, carefully slice the cake into three even layers using a long serated knife!.
Place first layer on large serving plate!. Spread with some of the whipped cream!. Sprinkle with your choice of fruit!. Top with a little more cream!. Place second layer on top and repeat as for first layer!.
Place third layer on top!. Cover sides and top of cake with whipped cream!. Lightly press the sliced nuts, if using, onto the sides!. Then pipe whipped cream on top of the cake in swirls or ruffled borders and decorate with the remaining fruit!. Be creative and colourful!
After decorating, refrigerate for up to 48 hours before serving
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Simple Roll
4 eggs
1/2 cup sugar
2 teaspoons sugar or vanilla sugar
1/2 cup flour
1 cup whipping cream
2 cups strawberries
Beat eggs and sugar with electrical mixer until mixture turns whitish!.
Sift flour into egg mixture!.
Fold in the flour gently!.
Line 12" x 7" baking sheet with parchment paper!.
Spread the mixture evenly on the sheet!.
Bake at 350F for 15 minutes!.
Cut the strawberries into small pieces!.
Generously and evenly spread icing sugar or granulated sugar on a clean dish towel!.
When the cake is done, flip it over the dish towel!.
Remove the parchment paper or baking plastic very carefully as not to break the cake!.
Roll the cake up together with the towel!.
Set aside the cake to cool!.
In the meantime, beat 1 cup of whipping cream with 2 teaspoons sugar (amount to be adjusted accordingly to sweetness of the fruit and personal taste)!.
Fold in the cut up strawberries into the whipped cream!.
Unroll the cake and spread the whipped cream with strawberries on it!.
Roll the cake back up while removing the towel!.
Decorate with sifted icing sugar if desired!.
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Chocolate Swiss Roll
Ingredients:
125 g (4 oz) self-raising flour
2 tablespoons cocoa
3 eggs
125 g (4 oz) caster sugar
2 tablespoons hot water
additional caster sugar
sifted icing sugar
chocolate curls
Filling:
250 g (8 oz) packaged cream cheese, softened at room temperature
1/2 cup cream
1/2 cup sifted icing sugar
1 teaspoon vanilla essence
Method:
1!. Sift flour and cocoa together!.
2!. Separate eggs, beat egg whites until stiff and gradually add the caster sugar, beating until mixture is thick and sugar completely dissolved!.
3!. Beat in egg yolks and add hot water!.
4!. Fold in sifted flour and cocoa!.
5!. Pour mixture into a buttered Swiss Roll tin lined with greased greaseproof paper!.
6!. Bake in a moderate oven 180-190°C (350-375°F) for 12 to 15 minutes!.
7!. Turn immediately on to a clean tea towel which has been well sprinkled with caster sugar!.
8!. Quickly peel off paper and trim edges with a sharp knife!.
9!. Roll in towel and cool on a wire rack for 1 hour at least!.
10!. Unroll cake, spread with filling and re-roll carefully!.
11!. Dust cake with icing sugar and decorate with chocolate curls!.
For the filling:
Beat softened cream cheese until smooth, add cream, icing sugar and vanilla essence
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