Simple Sponge Cake With Variations Recipes

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SIMPLE SPONGE CAKE



Simple Sponge Cake image

This is a simple sponge cake that can be made in no time at all with only three ingredients. What have you got to lose?

Provided by Ross

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 25m

Yield 4

Number Of Ingredients 3

3 eggs
½ cup castor sugar or superfine sugar
⅔ cup self-rising flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
  • In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
  • Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 40.7 g, Cholesterol 139.5 mg, Fat 3.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 317.3 mg, Sugar 25.3 g

SIMPLE SPONGE CAKE WITH VARIATIONS



Simple Sponge Cake With Variations image

This cake can be made plain with jam filling, or for a different taste use brown sugar, or whole wheat, add some lemon zest, make it into a chocolate sponge cake, etc.

Provided by Olha7397

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 cup polyunsaturated margarine
2/3 cup sugar (divided)
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 eggs
4 teaspoons fresh lemon juice
3 tablespoons no-sugar-added raspberry jam (or strawberry or apricot)

Steps:

  • Preheat the oven to 375°F Grease two 8-inch round cake pans. Line the bottoms with parchment or wax paper; grease the paper. Dredge the pans with flour and shake out the excess.
  • Cream the margarine with all but 2 Tablespoons of the sugar in a large bowl until the mixture is very pale and fluffy.
  • Sift the flour and baking powder together into another bowl.
  • Using a wooden spoon, beat one egg at a time into the sugar mixture, following each with 1 Tablespoon of the flour.
  • Mix in the remaining flour and the lemon juice, Divide the mixture between the two prepared pans and level the surfaces.
  • Bake the sponge cakes for 20 to 25 minutes, until well risen, golden brown, and just firm to the touch. Turn them out onto a wire rack, and leave the paper attached until they have cooled completely.
  • Strip off the paper. Place one sponge layer on a plate, and spread it with jam. Set the second layer on top of the first and then sift the remaining sugar evenly over the top of the cake. Serves 12.
  • VARIATIONS:.
  • For a richer flavor and a moister texture, make the sponge cake with light brown sugar instead of granulated sugar.
  • For a whole wheat sponge cake, replace HALF the white flour with whole wheat flour and INCREASE the baking powder by 1/4 teaspoon.
  • For a Chocolate sponge cake, REPLACE 2 Tablespoons of the flour with sifted cocoa powder and use water in place of the lemon juice.
  • For a richer filling, beat 2 Tablespoons of low fat ricotta cheese into the jam.
  • Replace the jam filling with a thickened fruit puree; lemon curd; flavored pastry cream; or 4 Tablespoons of yogurt cheese, sweetened with 1 Tablespoons of confectioners' sugar.
  • Sift 2 Tablespoons of confectioners' sugar over the cake in place of the granulated sugar. Alternatively, lay a doily on the sponge cake, and sift 1/4 cup of confectioners' sugar over it. Carefully remove the doily to reveal a pattern on the cake.
  • Fresh Ways with Cakes.

Nutrition Facts : Calories 103.4, Fat 1, SaturatedFat 0.3, Cholesterol 35.2, Sodium 57.3, Carbohydrate 21.4, Fiber 0.4, Sugar 11.2, Protein 2.4

VANILLA SPONGE CAKE



Vanilla Sponge Cake image

Use this vanilla sponge cake recipe to make Tiramisu Ice Cream Cake. To make our Watermelon Bombe, use a half batch of this recipe: Divide the batter between two 6-inch-round layer-cake pans, and bake for 35 minutes. Use one layer for the bombe, and freeze the second layer for later use.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch-square cake

Number Of Ingredients 7

1 tablespoon unsalted butter, for pan
1/2 cup all-purpose flour, plus more for pan
1/2 cup cornstarch
4 large eggs, separated
1 teaspoon pure vanilla extract
3/4 cup sugar
Pinch of salt

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Line bottom with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Sift together flour and cornstarch into a small bowl; set aside.
  • Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl.
  • Put egg whites and salt into the clean bowl of an electric mixer fitted with the clean whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2 to 3 minutes.
  • Using a rubber spatula, fold egg white mixture into the yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan; smooth top with an offset spatula.
  • Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. Turn out cake onto rack. Cake can be wrapped well in plastic and stored at room temperature up to 2 days.

BASIC SPONGE CAKE



Basic Sponge Cake image

Make and share this Basic Sponge Cake recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

4 eggs, separated and at room temperature
1/2 cup sugar, plus
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract or 1 teaspoon lemon zest
1/2 cup cake flour, sifted
1/4 teaspoon salt
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 325.
  • Grease only the bottom of a 9-inch round cake pan and cover with a circle of parchment paper. Do not grease the sides of the pan.
  • In a large bowl, beat egg yolks until light, gradually adding in the sugar. Add in vanilla and lemon and set aside.
  • In a medium bowl, beat the egg whites until frothy, about 1 minute at high speed, then beat in the salt and cream of tartar. Continue beating until the eggs reach soft peaks. Fold egg whites, working in 3 or 4 batches, into the yolk mixture.
  • Sift the flour over the egg mixture, again working in 3 or 4 batches, and gently fold it inches When the batter is uniform, pour into prepared cake pan and bake unil a tester comes out dry and the top of the cake springs back when gently pressed, about 35-45 minutes.
  • Allow cake to cool in the pan before cutting around the sides with a sharp knife and turning it out.
  • Slice the cake into 2 or 3 layers (or squares) and fill as desired.

Nutrition Facts : Calories 129.9, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 107.9, Carbohydrate 22.6, Fiber 0.1, Sugar 15.9, Protein 3.9

SPONGE CAKE



Sponge Cake image

"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer Aaronson, editorial director of food and entertaining. Explore the test kitchen's step-by-step guide to making sponge cake and discover three ways to use this flexible favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 50m

Yield Makes two 9-inch cake rounds or two 12-by-17-inch sheets of cake

Number Of Ingredients 7

1/2 stick unsalted butter, melted and cooled, plus more for pans
1 1/2 cups cake flour, plus more for pans
9 large eggs, room temperature, separated
1 1/2 cups granulated sugar, divided
1 teaspoon pure vanilla extract
Pinch of coarse salt
Confectioners' sugar, for dusting

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.

SIMPLE SPONGE



Simple Sponge image

QUICK AND EASY recipe to make a delicious SPONGE CAKE. This is also great made into cupcakes or decorated for a party! This cake is a reason to CELEBRATE!

Provided by fazy4eva

Time 55m

Yield Makes Cakes

Number Of Ingredients 0

Steps:

  • Preheat your oven to gas 5/190 C/ 375 fan.
  • Firstly sift your sugar into the bowl. Add the butter then mix until light and fluffy.
  • Put an egg into the bowl and quickly whisk in. Repeat this with the second egg.
  • Sift in the flour and whisk into the mix.
  • Add a splash of milk and a few drops of vanilla essence.
  • Grease a small baking tin with a little butter/line a cake tray with 12 cake cases.
  • Fill each case about 3/4 full/put all of the mix into the tin.
  • Put the cupcakes in the oven for 14 mins or until golden-brown. Put the single sponge in for 30-40 mins or until golden-brown.
  • Take out and leave on a wire rack to cool. Decorate as you wish or serve plain.

SIMPLE AND DELICIOUS SPONGE CAKE



Simple and Delicious Sponge Cake image

Sooo easy to make yet so good! Me and my best friend make it all the time !

Provided by dasha

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h40m

Yield 8

Number Of Ingredients 4

½ cup margarine
½ cup white sugar
2 eggs
1 cup self-rising flour

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch cake pan and line with a circle of parchment paper.
  • Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Fold in the flour until only small lumps remain; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 24.3 g, Cholesterol 46.5 mg, Fat 12.6 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 347.4 mg, Sugar 12.7 g

TRADITIONAL SPONGE CAKE



Traditional Sponge Cake image

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

6 large eggs, separated
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Chocolate ice cream topping, optional

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.

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