Best Basic Sponge Cake Recipes

BASIC SPONGE CAKE

Steps:

• Preheat oven to 325.
• Grease only the bottom of a 9-inch round cake pan and cover with a circle of parchment paper. Do not grease the sides of the pan.
• In a large bowl, beat egg yolks until light, gradually adding in the sugar. Add in vanilla and lemon and set aside.
• In a medium bowl, beat the egg whites until frothy, about 1 minute at high speed, then beat in the salt and cream of tartar. Continue beating until the eggs reach soft peaks. Fold egg whites, working in 3 or 4 batches, into the yolk mixture.
• Sift the flour over the egg mixture, again working in 3 or 4 batches, and gently fold it inches When the batter is uniform, pour into prepared cake pan and bake unil a tester comes out dry and the top of the cake springs back when gently pressed, about 35-45 minutes.
• Allow cake to cool in the pan before cutting around the sides with a sharp knife and turning it out.
• Slice the cake into 2 or 3 layers (or squares) and fill as desired.

ITALIAN BASIC GENOISE (SPONGE CAKE)

Steps:

• Preheat oven to 350 degrees.
• Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix inches.
• Preheat oven to 350 degrees F.
• Sift together the cake flour, cornstarch and salt. Fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
• Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into preheated 350 degree oven.
• Bake until tops are springy to the touch, about 45 to 50 minutes.
• Remove the cakes from the pans and cool on a wire rack.
• When cool, use a long serrated knife to slice off the tops of the cakes.
• For tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knives.

SOUTH AFRICAN BASIC SPONGE CAKE

Steps:

• Preheat oven to 180°C.
• Using a deep, dry bowl beat egg whites until stiff.
• Add the sugar gradually and continue beating until thick.
• Add the yolks and beat lightly.
• Sift the dry ingredients gently over and mix in lightly.
• Fold in the margarine and water.
• Pour into two prepared tins and bake for 20 minutes.
• Remove from oven and cool on a wire rack.
• Fill and sandwich with jam and cream.
• Sift icing sugar on top of cake.
• HINT: To prepare baking pan, brush lightly with oil.
• Cut out brown paper to fit base.
• Place at the bottom of the pan and then brush paper with oil.

BASIC SPONGE CAKE

Steps:

• Mix all the ingredients in a bowl until light and fluffy.
• Put in two greased sandwich tins.
• Put in the oven on gas mark 4.
• Ice with buttercream and jam