HOW TO MAKE PERFECTLY LIGHT & FLUFFY SPONGE CAKE
This easy sponge cake recipe will give you light & fluffy results every time.
Provided by Ben Perez
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and spray the bottoms of two 9-inch cake pans and line with parchment paper
- In a standing mixer fitted with a whisk attachment, add the eggs and beat on medium-high for 1 to 2 minutes to break them up
- Gradually pour in the sugar, then add vanilla and salt and continue to whip the eggs until pale yellow, fluffy, and the mixture falls back on itself in a ribbon, 8 to 10 more minutes on medium-high speed
- Once finished whipping, the mixture should be pale yellow, fluffy, and should fall back on itself in a ribbon
- Remove mixing bowl from base and add sifted flour and baking powder in two batches, gently folding between additions until there are no more streaks of flour
- Divide the batter evenly between the pans, smooth the top lightly, and bake until golden brown on top and a cake tester or toothpick inserted in the center comes out clean, 25 to 28 minutes
- Cool in the pans for 20 minutes, then run a sharp knife around the edge of the pans to loosen and transfer cakes to a wire rack to cool completely
SPRINKLES CAKE
Provided by Molly Yeh
Categories dessert
Time 50m
Yield one 3-layer 8-inch cake or 24 cupcakes
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup cupcake tins with liners and set aside.
- Whisk together the flour, cornstarch, baking powder and salt in a medium bowl.
- In the bowl of stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each. Add the oil and the extracts.
- With the mixer running on low, add the dry mixture and the milk in 2 or 3 alternating batches and mix until just barely combined. Gently fold in the sprinkles using a rubber spatula until they're evenly distributed. Distribute the batter among the cake or cupcake pans, spreading it out evenly if using cake pans, and bake until lightly browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes. Let cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely.
- For the frosting: Beat the butter until smooth with the whisk attachment and gradually add the confectioners' sugar until creamed. Add the milk, extracts and salt and beat to combine. Decorate as desired and enjoy.
TRADITIONAL SPONGE CAKE
This light and spongy cake makes a fitting finale to any meal.-Arlene Murphy, Beverly Hills, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 134mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.
MOLLY CAKE - EASY SPONGE CAKE RECIPE
This delicious soft cake recipe is perfect to make a layer cake, these quantities are for 2 layers of plain Molly cake baked in a 6 inch/ 15 cm diameter pan. (10-12 parts)
Provided by Fadela
Categories cake
Time 1h
Number Of Ingredients 6
Steps:
- Preheat your oven to 320° / 160°C (fan heat) and line with baking paper a 6 inch / 15 cm cake pan.
- In the bowl of your stand mixer, whisk the eggs and sugar at high speed for about 5 to 8 minutes, the mixture will double in volume.
- Meanwhile, in another bowl, sift together the flour, salt and baking powder, avoiding direct contact between salt and yeast.
- Lower the speed of the stand mixer and pour the dry ingredients into the egg-sugar mixture, let the mixer run until the mixture is well blended, then set this mixture aside.
- Beat the whole liquid cream with a stiff whisk and then gently fold it into the previous mixture with a spatula.
- Pour the cake mixture into your cake tin and bake for about 45-50 minutes.
- Check the baking of your cake by dipping a cake tester or a knife blade into the center of the cake, the cake is baked when the blade or tester comes out clean.
- Let your cake cool for about 10 minutes in its pan before removing it, then let it cool completely on a cake rack.
- When your cake has completely cooled, wrap it in cling film and keep it in the fridge for at least 2 hours before cutting it with a cake leveler.
Nutrition Facts : Calories 244 calories, Sugar 21, Sodium 98, Fat 9, SaturatedFat 5, Carbohydrate 38, Fiber 1, Protein 4, Cholesterol 69
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