Best Golden Sponge Cake Recipes
GOLDEN SPONGE CAKE
Steps:
- - Sift cake flour and sugar (separately) once before measuring. - Sift together three times: flour, baking soda, and salt. - In mixing bowl, beat egg yolks on No. 8 speed until very fluffy and thick. - Gradually beat in sugar. - Beat 2 more minutes on #8 speed (high) and scrape bowl. - Turn to #2 speed (low) and add vanilla, lemon extract, and cold water. - Then gradually, but quickly add sifted flour mixture while beating on #2 speed, scrape bowl. Beat only enough to blend, about 2 minutes. - Pour batter into an ungreased 10 inch tube pan. - Bake 1 hour or until golden brown. - Invert cake to cool. - Loosen sides with spatula or knife and remove from pan.
GOLDEN SPONGE CAKE
I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving.
Provided by Carol
Categories Desserts Cakes Sponge Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Grease and flour a 9x13 inch pan. Line the bottom of pan with parchment paper. Prepare the cake mix according to directions on package. After baking, let cool completely. While cake is cooling, prepare the filling.
- To Make The Filling: In a small saucepan over medium low heat, combine flour and milk. Cook, stirring constantly, until mixture thickens and boils. Remove from heat and cool completely.
- In a small bowl, beat flour and milk mixture until fluffy. Add sugar and salt and beat well. Add shortening and beat well. Add butter and beat well. Add vanilla and incorporate thoroughly. Total mixing time should be 8 to 10 minutes, beating very well with each addition. This creates a light and fluffy filling.
- Remove cake from pan and split lengthwise. Spread filling over layer and replace top layer. Cover with plastic wrap and refrigerate overnight. Let cake stand at least one day to develop flavor.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 26.9 g, Cholesterol 11.4 mg, Fat 10.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 221.4 mg, Sugar 18.2 g
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