How do I bake a simple sponge cake?!
I have no scales so could someone give me the recipe in cup sizes please, I would like a simple sponge cake/chocolate also!. Thank you!.Www@FoodAQ@Com
Answers:
this sponge cake is easy and fast to make!!
SPONGE CAKE
INGREDIENTS
3 eggs
1/2 cup castor sugar or superfine sugar
2/3 cup self-rising flour
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!. Grease an 8 or 9 inch round cake pan!.
In a medium bowl, whip together the eggs and castor sugar until fluffy!. Fold in flour!. Pour into the prepared pan!.
Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed!. Cool in the pan over a wire rack!.
CHOCOLATE CAKE
INGREDIENTS
1 cup white sugar
1 1/8 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1 egg
1 teaspoon vanilla extract
1 cup cold, strong, brewed coffee
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour an 8 inch pan!. Sift together flour, cocoa, baking soda and salt!. Set aside!.
In a medium bowl, cream butter and sugar until light and fluffy!. Add egg and vanilla and beat well!. Add flour mixture, alternating with coffee!. Beat until just incorporated!.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean!.
Www@FoodAQ@Com
SPONGE CAKE
INGREDIENTS
3 eggs
1/2 cup castor sugar or superfine sugar
2/3 cup self-rising flour
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!. Grease an 8 or 9 inch round cake pan!.
In a medium bowl, whip together the eggs and castor sugar until fluffy!. Fold in flour!. Pour into the prepared pan!.
Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed!. Cool in the pan over a wire rack!.
CHOCOLATE CAKE
INGREDIENTS
1 cup white sugar
1 1/8 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1 egg
1 teaspoon vanilla extract
1 cup cold, strong, brewed coffee
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour an 8 inch pan!. Sift together flour, cocoa, baking soda and salt!. Set aside!.
In a medium bowl, cream butter and sugar until light and fluffy!. Add egg and vanilla and beat well!. Add flour mixture, alternating with coffee!. Beat until just incorporated!.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean!.
Www@FoodAQ@Com
OLD - FASHIONED SPONGE CAKE
4 eggs
1 c!. granulated sugar
1 c!. flour
1/2 tsp!. baking powder
Juice of one good-sized lemon
Break the eggs, keeping the yolks and whites separate!. Beat the yolks ten minutes!. Beat the whites until the dish can be turned upside down and the whites hold firmly!. Add the sugar to the yolks and beat again until light and foamy!. Add the lemon juice!. Sift the flour twice!. Fold the flour and whites - do not beat - into the mixture!. Bake in a moderate oven for twenty minutes!. This sponge cake should be eaten with hot coffee or chocolate, served with whipped cream!.Www@FoodAQ@Com
4 eggs
1 c!. granulated sugar
1 c!. flour
1/2 tsp!. baking powder
Juice of one good-sized lemon
Break the eggs, keeping the yolks and whites separate!. Beat the yolks ten minutes!. Beat the whites until the dish can be turned upside down and the whites hold firmly!. Add the sugar to the yolks and beat again until light and foamy!. Add the lemon juice!. Sift the flour twice!. Fold the flour and whites - do not beat - into the mixture!. Bake in a moderate oven for twenty minutes!. This sponge cake should be eaten with hot coffee or chocolate, served with whipped cream!.Www@FoodAQ@Com
SPONGE CAKE:
Ingredients for cake:
6 oz (175 g) self-raising flour
1 rounded tsp baking powder
3 large eggs
6 oz (175 g) soft butter
6 oz (175 g) golden caster sugar
? tsp vanilla extract
(a little sifted icing sugar, for dusting)
Ingredients for filling:
Strawberry Jam
Small pot of double Cream
Preheat the oven to 170C/325F/Gas 3!. Mix in all the ingredients (for the cake) into a bowl starting with butter and sugar and then flour, eggs, baking powder and vanilla extract!. Whisk until smooth!. now divide the mixture between two tins and put it in the oven for 30-35 mins!. Take out the cakes after the required time and leave to cool!. on one of the cakes, put the cream on the bottom in a nice thick layer and a layer of jam on top!. Now add the other cake on top, add a sprinkling of icing sugar on top of that and voila, you have a sponge!
(Note: You will also need two 8 inch (20 cm) 1? inch (4 cm) deep sponge tins, lightly greased and the bases lined with silicone paper (parchment)!.)
CHOCHOLATE CAKE:
Ingredients
80g good quality Cocoa powder
300ml boiling water
250g Butter
550g light muscovado sugar
4 Eggs, beaten
400g plain flour
1 tsp Bicarbonate of soda
1/2 tsp Baking powder
For the chocolate covering
300ml double cream
400g dark chocolate, minimum 60% cocoa solids, broken into small pieces
Method
1!. Preheat the oven to 180oC / gas 4!. Line the base and sides of a 20 cm springform cake tin, with baking parchment!.
2!. Place the cocoa in a pan and slowly add the boiling water, stirring until smooth!. Add the butter and sugar and warm over a low heat until the ingredients have melted together!. Remove from the heat and allow the mixture to cool slightly, then gradually add the eggs, beating them in!.
3!. Sift the flour, bicarbonate of soda and baking powder together and fold into the cocoa mixture!. Do this thoroughly until it has an even colour – the mixture will be very sloppy!. Pour it into the prepared tin and bake for between 1 hour 45 minutes and 2 hours 15 minutes, until a skewer inserted into the centre of the cake comes out clean!. When the cake is baked, remove it from the oven and allow it to cool in the tin for 15 minutes!. Then turn it upside down onto a cooling rack and leave it to cool completely!. This will give a level finish to the cake!.
4!. For the chocolate covering: heat the cream in a pan to boiling point!. Remove it from the heat and add the chocolate; stir until it has melted and is blended with the cream!. Leave the mixture to cool until it has thickened enough to coat the back of a spoon, then spread over the cake!. Put it in the fridge to set before serving!.Www@FoodAQ@Com
Ingredients for cake:
6 oz (175 g) self-raising flour
1 rounded tsp baking powder
3 large eggs
6 oz (175 g) soft butter
6 oz (175 g) golden caster sugar
? tsp vanilla extract
(a little sifted icing sugar, for dusting)
Ingredients for filling:
Strawberry Jam
Small pot of double Cream
Preheat the oven to 170C/325F/Gas 3!. Mix in all the ingredients (for the cake) into a bowl starting with butter and sugar and then flour, eggs, baking powder and vanilla extract!. Whisk until smooth!. now divide the mixture between two tins and put it in the oven for 30-35 mins!. Take out the cakes after the required time and leave to cool!. on one of the cakes, put the cream on the bottom in a nice thick layer and a layer of jam on top!. Now add the other cake on top, add a sprinkling of icing sugar on top of that and voila, you have a sponge!
(Note: You will also need two 8 inch (20 cm) 1? inch (4 cm) deep sponge tins, lightly greased and the bases lined with silicone paper (parchment)!.)
CHOCHOLATE CAKE:
Ingredients
80g good quality Cocoa powder
300ml boiling water
250g Butter
550g light muscovado sugar
4 Eggs, beaten
400g plain flour
1 tsp Bicarbonate of soda
1/2 tsp Baking powder
For the chocolate covering
300ml double cream
400g dark chocolate, minimum 60% cocoa solids, broken into small pieces
Method
1!. Preheat the oven to 180oC / gas 4!. Line the base and sides of a 20 cm springform cake tin, with baking parchment!.
2!. Place the cocoa in a pan and slowly add the boiling water, stirring until smooth!. Add the butter and sugar and warm over a low heat until the ingredients have melted together!. Remove from the heat and allow the mixture to cool slightly, then gradually add the eggs, beating them in!.
3!. Sift the flour, bicarbonate of soda and baking powder together and fold into the cocoa mixture!. Do this thoroughly until it has an even colour – the mixture will be very sloppy!. Pour it into the prepared tin and bake for between 1 hour 45 minutes and 2 hours 15 minutes, until a skewer inserted into the centre of the cake comes out clean!. When the cake is baked, remove it from the oven and allow it to cool in the tin for 15 minutes!. Then turn it upside down onto a cooling rack and leave it to cool completely!. This will give a level finish to the cake!.
4!. For the chocolate covering: heat the cream in a pan to boiling point!. Remove it from the heat and add the chocolate; stir until it has melted and is blended with the cream!. Leave the mixture to cool until it has thickened enough to coat the back of a spoon, then spread over the cake!. Put it in the fridge to set before serving!.Www@FoodAQ@Com
Put the sugar and lemon zest in a blender or food processor!. Blend until the lemon zest is fine!. Add this mixture to the softened butter!. Beat with a mixer on medium until fluffy!. This should take about 5 minutes!.
Add the eggs to the sugar and butter one at a time, beating well after adding each one!. Add the water, lemon juice, and vanilla!. In a different bowl, use a whisk to mix the flour, baking powder, and salt!. Add half of the flour mixture to the rest of the ingredients!. Mix on low!. Then add the rest of the flour mixture!.
Now beat at medium speed until the cake batter becomes shiny!. The mixture should also turn a white color!. Do not skip this step or reduce the mixing time!. The longer you mix the batter, the more air bubbles you create!. This is what makes sponge cake recipes light and fluffy!. This step of the sponge cake recipe should take about 15 minutes!.
Pour sponge cake batter into two round cake pans that have been greased with shortening well and liberally floured!. If they haven't been greased and floured thoroughly, your sponge cake recipe will stick to the cake pans!.
Bake lemon sponge cake in a preheated 350 degrees Fahrenheit oven for approximately 25-30 minutes!. The sponge cake should pull gently from the sides!. It will be golden in color and spongy to the touch!. It should spring back when touched!. To be sure the sponge cake is done, test the center with a toothpick and see if it comes out clean!. Do not open the oven while the sponge cake is baking!.
Remove the lemon sponge cake from the oven and let cool on a wire rack for about 10-15 minutes before removing the cake from the cake pans!. Let the sponge cake cool completely before frosting it!. A lemon glaze would work well with this basic sponge cake recipe!. Of course, frosting a sponge cake is optional!. Plain sponge cake recipes are delicious by themselves!.
Www@FoodAQ@Com
Add the eggs to the sugar and butter one at a time, beating well after adding each one!. Add the water, lemon juice, and vanilla!. In a different bowl, use a whisk to mix the flour, baking powder, and salt!. Add half of the flour mixture to the rest of the ingredients!. Mix on low!. Then add the rest of the flour mixture!.
Now beat at medium speed until the cake batter becomes shiny!. The mixture should also turn a white color!. Do not skip this step or reduce the mixing time!. The longer you mix the batter, the more air bubbles you create!. This is what makes sponge cake recipes light and fluffy!. This step of the sponge cake recipe should take about 15 minutes!.
Pour sponge cake batter into two round cake pans that have been greased with shortening well and liberally floured!. If they haven't been greased and floured thoroughly, your sponge cake recipe will stick to the cake pans!.
Bake lemon sponge cake in a preheated 350 degrees Fahrenheit oven for approximately 25-30 minutes!. The sponge cake should pull gently from the sides!. It will be golden in color and spongy to the touch!. It should spring back when touched!. To be sure the sponge cake is done, test the center with a toothpick and see if it comes out clean!. Do not open the oven while the sponge cake is baking!.
Remove the lemon sponge cake from the oven and let cool on a wire rack for about 10-15 minutes before removing the cake from the cake pans!. Let the sponge cake cool completely before frosting it!. A lemon glaze would work well with this basic sponge cake recipe!. Of course, frosting a sponge cake is optional!. Plain sponge cake recipes are delicious by themselves!.
Www@FoodAQ@Com
Try this:
Basic Sponge Cake
Ingredients
500g sugar (1 pound)
120g flour (1 cup)
10 egg yolks
10 egg whites (beaten)
1 teaspoon lemon extract
3 teaspoons baking powder (optional)
Action
a!. Stir egg yolks and sugar till perfectly light!.
b!. Beat egg whites lightly with the flour!.
c!. Add lemon extract, and baking powder into the flour!.
d!. Bake in preheated 180°C oven for about 15 minutes!.
Happy Baking!Www@FoodAQ@Com
Basic Sponge Cake
Ingredients
500g sugar (1 pound)
120g flour (1 cup)
10 egg yolks
10 egg whites (beaten)
1 teaspoon lemon extract
3 teaspoons baking powder (optional)
Action
a!. Stir egg yolks and sugar till perfectly light!.
b!. Beat egg whites lightly with the flour!.
c!. Add lemon extract, and baking powder into the flour!.
d!. Bake in preheated 180°C oven for about 15 minutes!.
Happy Baking!Www@FoodAQ@Com
Victoria Sponge cake
125g butter
125g caster sugar
2 eggs
125g self-raising flour, sifted
2 tbsp milk
Beat the butter and sugar together till it's creamy, add the beaten eggs, gradually add the flour and fold into the mixture!. Add milk!.
Spoon into 2 x 8" tins!. Bake at about 190 for about 15 mins or until golden and not wobbly!Www@FoodAQ@Com
125g butter
125g caster sugar
2 eggs
125g self-raising flour, sifted
2 tbsp milk
Beat the butter and sugar together till it's creamy, add the beaten eggs, gradually add the flour and fold into the mixture!. Add milk!.
Spoon into 2 x 8" tins!. Bake at about 190 for about 15 mins or until golden and not wobbly!Www@FoodAQ@Com
Basic Traditional Sponge Cake Recipe
http://hubpages!.com/hub/Sponge-Cake-Reci!.!.!.Www@FoodAQ@Com
http://hubpages!.com/hub/Sponge-Cake-Reci!.!.!.Www@FoodAQ@Com