Best Custard Powder Sponge No Fail Sponge Cake Recipes

Vanilla Custard Sponge Cake image

Provided by Chef Gorete

Categories Dessert

Time 1h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 15

8 large room temperature eggs, separated
1/2 cup granulated sugar
2 tablespoons cold water
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup granulated sugar
confectioners' sugar, for dusting (icing)
1 (102 g) envelope whipped dessert topping mix (makes 2 cups)
1/2 cup cold milk
1 teaspoon vanilla extract
1 (102 g) package vanilla instant pudding mix (regular not light)
1 cup cold milk

Steps:

Preheat oven to 325°F.
Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
VANILLA CUSTARD FILLING:.
Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.

Never-Fail Sponge Cake image

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

6 egg yolks
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon vanilla
2 teaspoons lemon juice
1/3 cup room temperature water
1 -2 tablespoon grated lemons (optional) or 1 -2 tablespoon orange zest (optional)
6 egg whites, room temperature
1/2 teaspoon cream of tartar

Steps:

Preheat oven to 325 degrees F.
Set oven rack to second-lowest position).
Prepare an ungreased tube pan with removable sides.
Sift together the flour, baking powder and salt.
In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more).
Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).
Add in sifted flour mixture alternately with water; beat until just blended.
In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
Transfer to the ungreased tube pan.
Bake for 55-60 minutes.
Immediately turn the pan upside down and cool completely before removing.