Never Fail Sponge Cake Recipes

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CUSTARD POWDER SPONGE (NO FAIL SPONGE CAKE)



Custard Powder Sponge (No Fail Sponge Cake) image

Make and share this Custard Powder Sponge (No Fail Sponge Cake) recipe from Food.com.

Provided by Janet1

Categories     Dessert

Time 30m

Yield 2 sponges

Number Of Ingredients 6

4 eggs
3/4 cup cornflour
3/4 cup caster sugar
1 tablespoon custard powder
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda

Steps:

  • Beat whites of eggs until stiff.
  • Add yolks and sugar.
  • Sift all flours together & fold into mixture.
  • Divide into 2 greased & lined sandwich tins
  • preheat oven to 190c
  • place on middle shelf
  • reduce heat to 170c & cook for 20 minutes
  • this is for fan forced oven.
  • for oven not fan forced, preheat to 200c then reduce to 180c.
  • when cooked cool on rack fill with jam and fresh cream and enjoy.

Nutrition Facts : Calories 595.5, Fat 11.2, SaturatedFat 3.4, Cholesterol 372, Sodium 460.4, Carbohydrate 110.3, Fiber 3.2, Sugar 75.5, Protein 15.6

NEVER-FAIL SPONGE CAKE



Never-Fail Sponge Cake image

Make certain to have your egg whites at room temperature before starting this cake, the secret to perfect sponge cake is to beat your egg yolks until very thick and lemon colored, using a heavy-duty stand mixer will speed things up, this recipe was tested using extra large eggs

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.

NEVER-FAIL CAKE



Never-Fail Cake image

Really easy, really nice. Smells wonderful whilst cooking

Provided by blackbird17

Time 2h10m

Yield Makes Slices

Number Of Ingredients 0

Steps:

  • Warm oven to 170c/fan oven 150c, Line a 20cm tin with baking parchment
  • Chop up the pineapple and put it with its juice into a saucepan. Add the halved cherries, butter, fruit and sugar, Warm to melt but don't boil. Leave to cool a bit.
  • When cooled stir in flour and eggs.
  • Pour into prepared tin and bake for 1 1/2 hours.

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