Can some one give me a simple cake recipe?!
i just want a recipe for a plain yellow sponge cake!. i always have made cakes but with cake mixes!. i want to try to make my own cake!. best answer for me is the simplest recipe!. no decorations no nothing just plain!.
*also if you can post a recipe for a simple chocolate cake*Www@FoodAQ@Com
*also if you can post a recipe for a simple chocolate cake*Www@FoodAQ@Com
Answers:
VANILLA SPONGE CAKE
7 large eggs
1 1/2 cups granulated sugar
3 tablespoons warm water
2 teaspoons pure vanilla extract
1/4 teaspoon table salt
1-1/2 cups all-purpose flour
DO-AHEADS:
The cake can be prepared through step 5, covered, and stored at room temperature for up to two days!.
FOR ORANGE VERSION:
Substitute three tablespoons orange juice for the water and add two teaspoons finely grated orange zest with the yolks!.
1!. Position an oven rack on the middle rung!. Heat the oven to 350 degrees!. Have ready a 10-inch tube pan with straight sides and, preferably, a removable bottom!. (This is an angel food cake pan!.) If yours doesn't have a removable bottom, line the bottom with parchment paper!. Some tube pans have small "legs" that protrude from the top rim of the pan!. These little legs allow the pan to be inverted for the cooling process without crushing the cake!. If your pan doesn't have legs, select a slender long-necked bottle (a vinegar or beer bottle) that will slide easily into the center hole of the tube pan!. Once the cake is baked, invert the pan onto the bottle and let cool as directed!. Do not grease the pan!.
2!. Separate the egg yolks from the whites, placing each in a large bowl!. To the yolks, add one cup of the sugar, the warm water, and the vanilla!. Beat with an electric mixer (stand mixer fitted with the whisk attachment or handheld mixer) on medium-high speed until the mixture is pale yellow and tripled in volume, about three minutes!. When the whisk or beaters are lifted, the mixture will fall back into the bowl and form a ribbon; it should linger a bit on the surface!.
3!. In a medium bowl, using a clean whisk attachment or beaters, beat the whites with the salt on medium-high speed until soft peaks form!. Gradually add the remaining 1/2 cup sugar and beat until the whites are glossy and form medium-firm peaks (the peaks will hold their shape but the tips will flop over)!.
4!. Using a rubber spatula, scoop about one-fourth of the beaten whites into the yolk mixture!. Gently stir just until combined!. Sprinkle the flour over the top and fold until blended!. Gently fold in the remaining beaten whites just until blended!. Scrape the batter into the prepared pan, spread it evenly, and smooth the top!.
5!. Bake until the top is golden brown and a toothpick or cake tester inserted in the center comes out clean, about 55 minutes!. Remove from the oven and immediately turn the pan upside down and rest it on its legs (or slide it onto the bottle) directly on the counter!. Leave the pan upside down until the cake has cooled completely, about three hours!. When the cake has cooled, run a long, thin knife around the pan sides and the tube sides to loosen the cake!. If using a pan with a removable bottom, remove the outer ring and set the cake on the work surface!. Run the knife between the cake and the bottom of the pan and carefully lift and remove the cake from the pan and set on a flat serving plate!. If using a pan without a removable bottom, invert the cake onto a rack, lift off the pan, and place the cake upright on a flat serving plate!.
6!. To serve, cut into slices with a serrated knife!. Accompany with a berry sauce or the chocolate topping, if desired!.
Makes one 10-inch cake, or 12 servings
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Quick Simple Chocolate Cake
2 ounces semisweet chocolate
2 eggs
3 ounces butter
6 tablespoons flour
1 cup powdered sugar
Preheat oven at 425° Buttered muffin cups!.
Put chocolate and butter into a "plastic" bowl and microwave for 1 mimute!.
Take out the bowl from microwave and whisk until smooth!.
Add sugar into the bowl and whisk well!.
Break eggs into the bowl and whisk well!.
Add flour into the bowl and whisk well!.
Divide the chocolate mixture into muffin cups!.
Bake in the preheated oven for 12 minutes!.
Leave them in the oven for 1 more minute!.
Cool cake in muffin cups on a rack for 5 minutes, then run a knife between cake and cup rim!. Invert cake onto a plate and dust with powdered sugar and serve warm!.
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GHIRARDELLI GREAT CHOCOLATE CAKE
1 cup Ghirardelli Unsweetened Cocoa powder
2 cups boiling water
1 cup melted butter
2 1/2 cups sugar
4 eggs
2 teaspoons vanilla
2 1/3 cups unsifted cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FOR GREAT STRAWBERRY CHOCOLATE SHORTCAKE:
1 cup heavy (whipping) cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
fresh strawberries
2 ounces Ghirardelli Semi-Sweet Chocolate
Mix cocoa with boiling water, stirring with wire whip until smooth!. Cool in refrigerator while preparing other ingredients!.
Preheat oven to 350 degrees F!. Line 2 round pans (9x1 1/2-inch) with buttered waxed paper!.
In large mixer bowl, beat butter with sugar, eggs, and vanilla on high speed 5 minutes!.
Sift flour with baking soda, baking powder and salt!. On low speed, add dry ingredients alternately with cocoa and liquid, starting and ending with flour!. (Do not overbeat!.) Divide batter into prepraed!.
Bake at 350 degrees F for 30 to 35 minutes or until cake tests dry with a toothpick!. Cool in pans for 10 minutes; remove cake and cool on racks!.
Use one layer of cake for Great Strawberry Chocolate Shortcake dessert!. The second layer may be frozen for other great chocolate desserts- or the 2 layers may be frosted together!.
FOR GREAT CHOCOLATE STRAWBERRY SHORTCAKE:
Whip cream with powdered sugar and vanilla!. Spread over top of 1 layer of cake!. Arrange fresh strawberries on top!. Melt semi-sweet chocolate and drizzle over berries!. Chill to firm chocolate!.
Servings: 8
Source: Ghirardelli Chocolate Company of San Francisco
http://www!.recipelink!.com/mf/2/17811Www@FoodAQ@Com
7 large eggs
1 1/2 cups granulated sugar
3 tablespoons warm water
2 teaspoons pure vanilla extract
1/4 teaspoon table salt
1-1/2 cups all-purpose flour
DO-AHEADS:
The cake can be prepared through step 5, covered, and stored at room temperature for up to two days!.
FOR ORANGE VERSION:
Substitute three tablespoons orange juice for the water and add two teaspoons finely grated orange zest with the yolks!.
1!. Position an oven rack on the middle rung!. Heat the oven to 350 degrees!. Have ready a 10-inch tube pan with straight sides and, preferably, a removable bottom!. (This is an angel food cake pan!.) If yours doesn't have a removable bottom, line the bottom with parchment paper!. Some tube pans have small "legs" that protrude from the top rim of the pan!. These little legs allow the pan to be inverted for the cooling process without crushing the cake!. If your pan doesn't have legs, select a slender long-necked bottle (a vinegar or beer bottle) that will slide easily into the center hole of the tube pan!. Once the cake is baked, invert the pan onto the bottle and let cool as directed!. Do not grease the pan!.
2!. Separate the egg yolks from the whites, placing each in a large bowl!. To the yolks, add one cup of the sugar, the warm water, and the vanilla!. Beat with an electric mixer (stand mixer fitted with the whisk attachment or handheld mixer) on medium-high speed until the mixture is pale yellow and tripled in volume, about three minutes!. When the whisk or beaters are lifted, the mixture will fall back into the bowl and form a ribbon; it should linger a bit on the surface!.
3!. In a medium bowl, using a clean whisk attachment or beaters, beat the whites with the salt on medium-high speed until soft peaks form!. Gradually add the remaining 1/2 cup sugar and beat until the whites are glossy and form medium-firm peaks (the peaks will hold their shape but the tips will flop over)!.
4!. Using a rubber spatula, scoop about one-fourth of the beaten whites into the yolk mixture!. Gently stir just until combined!. Sprinkle the flour over the top and fold until blended!. Gently fold in the remaining beaten whites just until blended!. Scrape the batter into the prepared pan, spread it evenly, and smooth the top!.
5!. Bake until the top is golden brown and a toothpick or cake tester inserted in the center comes out clean, about 55 minutes!. Remove from the oven and immediately turn the pan upside down and rest it on its legs (or slide it onto the bottle) directly on the counter!. Leave the pan upside down until the cake has cooled completely, about three hours!. When the cake has cooled, run a long, thin knife around the pan sides and the tube sides to loosen the cake!. If using a pan with a removable bottom, remove the outer ring and set the cake on the work surface!. Run the knife between the cake and the bottom of the pan and carefully lift and remove the cake from the pan and set on a flat serving plate!. If using a pan without a removable bottom, invert the cake onto a rack, lift off the pan, and place the cake upright on a flat serving plate!.
6!. To serve, cut into slices with a serrated knife!. Accompany with a berry sauce or the chocolate topping, if desired!.
Makes one 10-inch cake, or 12 servings
-----
Quick Simple Chocolate Cake
2 ounces semisweet chocolate
2 eggs
3 ounces butter
6 tablespoons flour
1 cup powdered sugar
Preheat oven at 425° Buttered muffin cups!.
Put chocolate and butter into a "plastic" bowl and microwave for 1 mimute!.
Take out the bowl from microwave and whisk until smooth!.
Add sugar into the bowl and whisk well!.
Break eggs into the bowl and whisk well!.
Add flour into the bowl and whisk well!.
Divide the chocolate mixture into muffin cups!.
Bake in the preheated oven for 12 minutes!.
Leave them in the oven for 1 more minute!.
Cool cake in muffin cups on a rack for 5 minutes, then run a knife between cake and cup rim!. Invert cake onto a plate and dust with powdered sugar and serve warm!.
----
GHIRARDELLI GREAT CHOCOLATE CAKE
1 cup Ghirardelli Unsweetened Cocoa powder
2 cups boiling water
1 cup melted butter
2 1/2 cups sugar
4 eggs
2 teaspoons vanilla
2 1/3 cups unsifted cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
FOR GREAT STRAWBERRY CHOCOLATE SHORTCAKE:
1 cup heavy (whipping) cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
fresh strawberries
2 ounces Ghirardelli Semi-Sweet Chocolate
Mix cocoa with boiling water, stirring with wire whip until smooth!. Cool in refrigerator while preparing other ingredients!.
Preheat oven to 350 degrees F!. Line 2 round pans (9x1 1/2-inch) with buttered waxed paper!.
In large mixer bowl, beat butter with sugar, eggs, and vanilla on high speed 5 minutes!.
Sift flour with baking soda, baking powder and salt!. On low speed, add dry ingredients alternately with cocoa and liquid, starting and ending with flour!. (Do not overbeat!.) Divide batter into prepraed!.
Bake at 350 degrees F for 30 to 35 minutes or until cake tests dry with a toothpick!. Cool in pans for 10 minutes; remove cake and cool on racks!.
Use one layer of cake for Great Strawberry Chocolate Shortcake dessert!. The second layer may be frozen for other great chocolate desserts- or the 2 layers may be frosted together!.
FOR GREAT CHOCOLATE STRAWBERRY SHORTCAKE:
Whip cream with powdered sugar and vanilla!. Spread over top of 1 layer of cake!. Arrange fresh strawberries on top!. Melt semi-sweet chocolate and drizzle over berries!. Chill to firm chocolate!.
Servings: 8
Source: Ghirardelli Chocolate Company of San Francisco
http://www!.recipelink!.com/mf/2/17811Www@FoodAQ@Com
Ingredients
* 1 cup flour
* 1 cup sugar
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 3 tablespoons cocoa
* 1 teaspoon vanilla
* 1/2 cup water/milk
* 2 eggs
* 1/4 cup butter
* chocolate chips (optional)
Steps
1!. Mix butter and sugar together till soft!. Then when done add eggs by portions!.
2!. Sift the dry ingredients together (flour, salt, baking soda and cocoa)!.
3!. Stir in the liquid ingredients (vanilla, water)!.
4!. Pour the mixture into an 8 inch greased and floured round pan!.
5!. Bake at 350 degrees F for 30 or 40 minutes!.
6!. Let the cake cool!.
______________________________________!.!.!.
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!.Www@FoodAQ@Com
* 1 cup flour
* 1 cup sugar
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 3 tablespoons cocoa
* 1 teaspoon vanilla
* 1/2 cup water/milk
* 2 eggs
* 1/4 cup butter
* chocolate chips (optional)
Steps
1!. Mix butter and sugar together till soft!. Then when done add eggs by portions!.
2!. Sift the dry ingredients together (flour, salt, baking soda and cocoa)!.
3!. Stir in the liquid ingredients (vanilla, water)!.
4!. Pour the mixture into an 8 inch greased and floured round pan!.
5!. Bake at 350 degrees F for 30 or 40 minutes!.
6!. Let the cake cool!.
______________________________________!.!.!.
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!.Www@FoodAQ@Com
Delicious Chocolate Layer Cake
1/2 cup butter
11/2 cups granulated sugar
3 eggs, well-beaten
1 tsp!. vanilla
2 cups flour
1/2 cup cocoa
4 tsp!. baking powder
1/2 tsp!. salt
11/4 cups milk
Cream butter and sugar!. Add eggs and vanilla, beating lightly!. Sift flour, cocoa, baking powder and salt!. Add to creamed mixture, alternating with milk!. Beat mixture well!. Pour batter into 2 8" X 10" layer cake pans and bake at 350°F for 30 minutes or until inserted toothpick comes out clean!.
_________________________
Basic Sponge Cake Recipe
6 EGGS
1 cup SUGAR
1 Tb LEMON JUICE
1/2 tsp GRATED LEMON RIND
1 cup FLOUR
Oven Temp ~ 325° Baking Time ~ 15 Min!.
Pan Type ~ 10x15x1-inch jelly roll pan
Preheat oven
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually, then add the lemon juice and rind!.
Cut and fold in the sifted flour and cut and fold in the stiffly beaten egg whites!.
Bake in an ungreased pan in a very moderate oven!.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed!.
Hope that helps =) Try google next time also :D
LOL i'm 14 and I have never made a cake myself before!.
This is a great site for simple recipes:
http://www!.recipes4cakes!.com/chocolateca!.!.!.
Just click around and you'll find one you like!. Good Luck! xoWww@FoodAQ@Com
1/2 cup butter
11/2 cups granulated sugar
3 eggs, well-beaten
1 tsp!. vanilla
2 cups flour
1/2 cup cocoa
4 tsp!. baking powder
1/2 tsp!. salt
11/4 cups milk
Cream butter and sugar!. Add eggs and vanilla, beating lightly!. Sift flour, cocoa, baking powder and salt!. Add to creamed mixture, alternating with milk!. Beat mixture well!. Pour batter into 2 8" X 10" layer cake pans and bake at 350°F for 30 minutes or until inserted toothpick comes out clean!.
_________________________
Basic Sponge Cake Recipe
6 EGGS
1 cup SUGAR
1 Tb LEMON JUICE
1/2 tsp GRATED LEMON RIND
1 cup FLOUR
Oven Temp ~ 325° Baking Time ~ 15 Min!.
Pan Type ~ 10x15x1-inch jelly roll pan
Preheat oven
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually, then add the lemon juice and rind!.
Cut and fold in the sifted flour and cut and fold in the stiffly beaten egg whites!.
Bake in an ungreased pan in a very moderate oven!.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed!.
Hope that helps =) Try google next time also :D
LOL i'm 14 and I have never made a cake myself before!.
This is a great site for simple recipes:
http://www!.recipes4cakes!.com/chocolateca!.!.!.
Just click around and you'll find one you like!. Good Luck! xoWww@FoodAQ@Com
4 oz unsweetened chocolate, chopped
3 oz fine-quality bittersweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into pieces
1 1/2 cups strong brewed coffee
5 tablespoons bourbon (preferably 80 proof)
2 large eggs, lightly beaten
1 teaspoon vanilla
2 cups cake flour (not self-rising)
1 3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 275°FButter springform pans and line bottom of each with a round of wax paper!. Butter paper and dust pans with flour, knocking out excess!. Wrap bottom and 1 inch up side on outside of each springform pan with foil (to catch drips)!.
Melt chocolates and butter with coffee in a 4-quart saucepan over moderately low heat, stirring constantly until smooth!. Remove from heat and cool 10 minutes!. Beat in bourbon, eggs, and vanilla!. Sift in flour, sugar, baking soda, and salt and stir until batter is smooth (batter will be thin)!.
Divide batter between springform pans (about 3 cups batter in each)!. Bake cakes in middle of oven 1 to 1 1/4 hours, or until a tester inserted in centers comes out with crumbs adhering!. Remove from oven and cool in pans on racks 20 minutes!. Run a thin knife around edge of each pan, then remove sides!. When cool, remove pan bottoms and wax paper!.
http://www!.cooks!.com has many recipes that are helpfulWww@FoodAQ@Com
3 oz fine-quality bittersweet chocolate, chopped
1 1/2 sticks unsalted butter, cut into pieces
1 1/2 cups strong brewed coffee
5 tablespoons bourbon (preferably 80 proof)
2 large eggs, lightly beaten
1 teaspoon vanilla
2 cups cake flour (not self-rising)
1 3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 275°FButter springform pans and line bottom of each with a round of wax paper!. Butter paper and dust pans with flour, knocking out excess!. Wrap bottom and 1 inch up side on outside of each springform pan with foil (to catch drips)!.
Melt chocolates and butter with coffee in a 4-quart saucepan over moderately low heat, stirring constantly until smooth!. Remove from heat and cool 10 minutes!. Beat in bourbon, eggs, and vanilla!. Sift in flour, sugar, baking soda, and salt and stir until batter is smooth (batter will be thin)!.
Divide batter between springform pans (about 3 cups batter in each)!. Bake cakes in middle of oven 1 to 1 1/4 hours, or until a tester inserted in centers comes out with crumbs adhering!. Remove from oven and cool in pans on racks 20 minutes!. Run a thin knife around edge of each pan, then remove sides!. When cool, remove pan bottoms and wax paper!.
http://www!.cooks!.com has many recipes that are helpfulWww@FoodAQ@Com
Ingredients:
12 egg yolks
1/2 cup water
1 3/4 cup granulated sugar, divided
2 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract
Directions:
Beat egg yolks and water with electric beater until lemon-colored!. Add 1/2 cup sugar and continue beating until light yellow!.
Sift together the remaining sugar, flour, salt and baking powder!. Fold dry ingredients and vanilla extract into egg yolk mixture!.
Bake in a greased and floured tube pan at 375 degrees F for about 30 minutes or until done!. Remove from pan when cool!.
hope this helps !,HeatherWww@FoodAQ@Com
12 egg yolks
1/2 cup water
1 3/4 cup granulated sugar, divided
2 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract
Directions:
Beat egg yolks and water with electric beater until lemon-colored!. Add 1/2 cup sugar and continue beating until light yellow!.
Sift together the remaining sugar, flour, salt and baking powder!. Fold dry ingredients and vanilla extract into egg yolk mixture!.
Bake in a greased and floured tube pan at 375 degrees F for about 30 minutes or until done!. Remove from pan when cool!.
hope this helps !,HeatherWww@FoodAQ@Com
Crazy Cake
1 1/2 cups flour
1 cup sugar
3 tbsp!. cocoa
1 tsp!. bkg!. soda
1/2 tsp!. salt
3 tbsp oil
1 tbsp vinegar
1tsp!. vanilla
1 cup cold water
Mix all dry ingred!. in an ungreased 8x8 pan!. Make 3 depressions and pour oil into one, vinegar into one and vanilla into one!. Pour water over all and mix thoroughly with a fork!. Bake 30 min!. at 350!.
Double for a larger cake!.
Delicious and goof proof
Sorry, I don't have a sponge cake recipe but here's a basic 2 egg cake!.
1 2/3 cup flour
3 tsp!. bkg!. pwdr!.
1/2 tsp!. salt
1 cup sugar
2/3 cup oil
1 tsp vanilla
2 eggs
3/4 cup milk
Bix dry ingred!. Cream sugar, oil and vanilla!. Add eggs!. Add dry ingred!. alternately with milk to creamed mixture, starting and ending with dry ingred!. Bake at 350 for 45 min!.!.Www@FoodAQ@Com
1 1/2 cups flour
1 cup sugar
3 tbsp!. cocoa
1 tsp!. bkg!. soda
1/2 tsp!. salt
3 tbsp oil
1 tbsp vinegar
1tsp!. vanilla
1 cup cold water
Mix all dry ingred!. in an ungreased 8x8 pan!. Make 3 depressions and pour oil into one, vinegar into one and vanilla into one!. Pour water over all and mix thoroughly with a fork!. Bake 30 min!. at 350!.
Double for a larger cake!.
Delicious and goof proof
Sorry, I don't have a sponge cake recipe but here's a basic 2 egg cake!.
1 2/3 cup flour
3 tsp!. bkg!. pwdr!.
1/2 tsp!. salt
1 cup sugar
2/3 cup oil
1 tsp vanilla
2 eggs
3/4 cup milk
Bix dry ingred!. Cream sugar, oil and vanilla!. Add eggs!. Add dry ingred!. alternately with milk to creamed mixture, starting and ending with dry ingred!. Bake at 350 for 45 min!.!.Www@FoodAQ@Com