Best One Bowl Bundt Vanilla Sponge Cake Recipes
ONE BOWL BUNDT VANILLA "SPONGE" CAKE
I modified this recipe from the "Coconut Pound Cake" recipe supplied by Nordic Ware with their castle bundt pan. The cake is way too light to be called a pound cake any more and isn't quite a sponge cake--but it is super easy, not too sweet, and makes a great sand castle!
Provided by Dwynnie
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Grease and flour bundt pan.
- In a large mixer bowl, cream butter and sugar until very light and fluffy.
- Add eggs and mix until very light and lemon colored (about 5 or 6 minutes).
- Add half and half and vanilla; mix well.
- Add flour, baking powder, and salt; mix well.
- Beat on medium speed for 2 minutes, scraping the bowl occasionally.
- Spoon into prepared pan and bake for 55 to 60 minutes or until an inserted toothpick comes out clean.
- Cool 15 minutes before removing from pan to cooling rack.
- Serve with berries and whipped cream, if desired.
Nutrition Facts : Calories 265.5, Fat 14.6, SaturatedFat 8.8, Cholesterol 82.6, Sodium 243.9, Carbohydrate 30, Fiber 0.5, Sugar 15.8, Protein 4
ALL-IN-ONE SPONGE CAKE
No creaming or folding, this is a simple, quick and easy stand-by sponge. Choose your own filling, fruit, cream, lemon curd or jam. For a variation add some vanilla essence, lemon or orange zest to the ingredients. Requires 2 round 8 inch sandwich baking tins, greased and lined with baking paper. I sometimes need to cut a thin slice from the top of of one of the sponges to level them before I sandwich them together.
Provided by PetsRus
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (325F if you know your oven is really hot).
- Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand).
- Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger.
- Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack.
- When cold, sandwich them together with your favorite filling.
- Sprinkle caster or powdered sugar on the top.
Nutrition Facts : Calories 479.6, Fat 25.7, SaturatedFat 15.4, Cholesterol 154, Sodium 756.3, Carbohydrate 57.1, Fiber 0.8, Sugar 33.4, Protein 6.5
VANILLA SPONGE CAKE
Despite its simplicity, this remains my family's ultimate favorite cake. Adapted from: http://www.creative-cake-decorating.com/sponge-cake-recipe.html
Provided by ObsessiveCompulsive
Categories Dessert
Time 55m
Yield 1 9-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a 9-inch springform pan. Line pan (including the sides) with parchment paper.
- Sift flour and baking powder 3 times. Add in 1/4 tsp salt.
- Throw raisins into flour mixture and coat them well. (optional step).
- With an electric mixer, beat egg whites with cream of tartar and 1/8 tsp salt until stiff peaks are formed. Add in sugar and beat until stiff peaks form again.
- Combine egg yolks, oil, water, and vanilla extract. Beat mixture until foamy.
- Fold egg yolk mixture gently into egg whites. Add flour mixture and gently fold in until well-combined.
- Pour cake batter into springform pan and bake for 30-40 minutes. The cake is done when top springs back when lightly pressed.
Nutrition Facts : Calories 1599.2, Fat 75, SaturatedFat 13.3, Cholesterol 846, Sodium 1518.1, Carbohydrate 201.1, Fiber 1.7, Sugar 152.1, Protein 31.6
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