Spongekisses Recipes
SPONGE KISSES
Over Christmas all the cooks in my family started writing down recipes. This was one of my childhood favourites. Be sure to fill the cakes at least 2 hours before serving so they are nice and soft. You can make them more grownup by omitting the vanilla and jam and mix 1/2 cup of raspberries and 2 tsp liqueur into the cream
Provided by Coasty
Categories Dessert
Time 22m
Yield 10 kissees
Number Of Ingredients 11
Steps:
- Heat the oven to 200°C Line a baking tray with baking paper.
- In a bowl double sift the flours, cream of tartar, baking soda. Set aside.
- Divide the sugar into 4 parts. Separate the eggs and place the whites in a large bowl and beat to soft peaks.
- With beaters rotating add a 1/4 of the sugar add beat until glossy. Repeat with remaining sugar. Whisk in the egg yolks one at a time.
- Sift the dry ingredients one last time over the egg mix. Fold in gently until just incorporated.
- Drop heaped teaspoonful onto the baking sheets, leaving room between so they can spread. Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool.
- Whip cream with sugar then add vanilla. Spread half the cakes with jam and cream then top with a cake.
- Set aside for 2 hours. When ready to serve sprinkle with icing sugar.
SIMPLE AND DELICIOUS SPONGE CAKE
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
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
SPONGE CUPCAKES
Steps:
- Preheat the oven to 375 degrees and line a muffin tin with baking cups. With an electric mixer, whip the egg yolks and all but 3 tablespoons of the sugar for about 5 minutes, until light and fluffy. Beat in 1 1/2 tablespoons of boiling water and the vanilla. Sift together the cake flour and salt. Fold into the yolks until just mixed.
- Whip the egg whites until foamy. Slowly incorporate the remaining sugar and whip until the whites hold stiff peaks. Stir 1/3 of the whites into the yolks, then gently fold in the rest.
- Fill each muffin cup about 3/4 full, and bake until the cupcakes are lightly browned and spring back when pressed lightly, 15 to 20 minutes. Cool on a rack.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 72 milligrams, Sugar 11 grams, TransFat 0 grams
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