Best Basic Sponge Cake Recipes

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BASIC SPONGE CAKE



Basic Sponge Cake image

Make and share this Basic Sponge Cake recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

4 eggs, separated and at room temperature
1/2 cup sugar, plus
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract or 1 teaspoon lemon zest
1/2 cup cake flour, sifted
1/4 teaspoon salt
1/4 teaspoon cream of tartar

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.

Nutrition Facts : Calories 129.9, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 107.9, Carbohydrate 22.6, Fiber 0.1, Sugar 15.9, Protein 3.9

ITALIAN BASIC GENOISE (SPONGE CAKE)



Italian Basic Genoise (Sponge Cake) image

This seems like a very versatile sponge cake recipe to have on hand. Received in email from gourmet-cooks-from-around-the-world. Thanks AJ.

Provided by Busters friend

Categories     Dessert

Time 1h10m

Yield 2 cakes

Number Of Ingredients 7

5 eggs
2 egg yolks
6 1/2 ounces sugar
1 teaspoon vanilla
6 1/2 ounces cake flour
1/4 teaspoon cornstarch
salt, pinch

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.

Nutrition Facts : Calories 946.5, Fat 16.8, SaturatedFat 5.5, Cholesterol 631, Sodium 187.9, Carbohydrate 170.6, Fiber 1.7, Sugar 93.1, Protein 26.2

SOUTH AFRICAN BASIC SPONGE CAKE



South African Basic Sponge Cake image

Make and share this South African Basic Sponge Cake recipe from Food.com.

Provided by Missy Wombat

Categories     Dessert

Time 45m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 6

3 eggs, at room temperature,separated
3/4 cup caster sugar
1 cup self-raising flour
1/4 teaspoon salt
1 tablespoon melted margarine
1/2 cup hot water

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.

Nutrition Facts : Calories 134.5, Fat 2.8, SaturatedFat 0.7, Cholesterol 63.5, Sodium 251.4, Carbohydrate 24.4, Fiber 0.3, Sugar 15.1, Protein 3.1

BASIC SPONGE CAKE



Basic sponge cake image

Basic light and fluffy sponge cake

Provided by cookingmad236

Time 40m

Yield Makes Cake

Number Of Ingredients 0

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

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