Neverfailspongecake Recipes

CUSTARD POWDER SPONGE (NO FAIL SPONGE CAKE)

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.

NEVER-FAIL SPONGE CAKE

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.

SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch round cake pans or two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment; butter parchment and flour pans, tapping out excess flour. Whisk together egg yolks and 1 cup granulated sugar in a bowl set over a saucepan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself, 3 to 5 minutes. Beat in vanilla and salt; transfer to a large bowl.
• Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes. Fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour over top and gently start to fold in. When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.
• Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes for rounds, or 15 minutes for sheets, rotating and switching racks halfway through. If baking in round pans, immediately invert cake and remove parchment, then reinvert and cool right side up. If using baking sheets and making a rolled cake, immediately invert cake onto a kitchen towel dusted with confectioner's sugar. Dust top of cake with confectioner's sugar and roll up in towel. Let cool completely, about 1 hour, before unrolling and spreading with filling.

NEVER-FAIL CAKE

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.

NEVER-FAIL CHEESECAKES

Steps:

• Preheat oven to 300°F. Cream the cheese (easy to do if it's at room temperature). Add eggs, one at a time, and then beat in 1 cup of sugar and 1 1/2 teaspoons of vanilla. Using small muffin tins filled with paper liners, fill the tins to 1/8-inch from the top. Bake 25 to 30 minutes, or until tops begin to crack (if tops have not cracked after baking 30 minutes, remove them from the oven anyway, as they are adequately baked by that time).
• While cakes are baking, mix sour cream with 1/2 cup sugar and 1 1/2 teaspoons vanilla in a bowl.
• Remove the cakes from the oven, leaving the oven on, and cool on wire cake racks in tins for 5 minutes, or until the cakes drop. Then cover the tops of the cakes with the sour cream mixture and put them back in oven for 5 more minutes. Remove the cakes from their tins, use a teaspoon to help get them out, and set them on wire racks to cool. Once they have cooled, put the cakes in the refrigerator. Before serving, add topping of your choice.