Sugar Crust Sponge Recipes

4-INGREDIENT SPONGE CAKE (VIDEO RECIPE)

Steps:

• Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
• In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
• Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
• Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here's the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.

PERFECT SPONGE CAKE

Steps:

• Preheat oven to 350 °F.
• Beat 5 eggs (no need to separate them) on low speed and then on high speed for about 5 minutes or until it's three times in volume.
• Using a spatula, fold in flour by thirds; be very gentle with the dough so you don't over mix it and lose the fluffiness.
• Add cake batter to an oiled baking sheet. Springform baking pan works amazing, size 9-12 inches is perfect.
• Bake at 350F for 30 minutes and check it using a wooden toothpick. If the cake is ready, the dough should not stick to the toothpick.

JUNIOR'S SPONGE CAKE CRUST

Steps:

• 1. Preheat the oven to 350°F and generously butter the bottom and side of a 9- or 8-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.
• 2. In a small bowl, sift the flour, baking powder, and salt together.
• 3. In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts.
• 4. Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks. Blend in the melted butter.
• 5. In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.
• 6. Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.

TRADITIONAL SPONGE CAKE

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.

FRESH FRUIT FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
• For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
• For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
• For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
• Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.

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.

SUGAR ZWIEBACK

Steps:

• Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
• In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
• Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
• Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
• With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.

SUGAR CRUST SPONGE

Steps:

• TIN PREPARATION (VERY IMPORTANT).
• Lightly grease a 21cm wide, 5 - 6cm deep, cake tin. Put a disc of baking paper on the bottom, also grease this.
• Put one heaped tablespoon (maybe more) of caster sugar in tin and shake it around to coat the bottom and sides, tap out excess.
• Repeat with same amount of flour and tap out excess. If tin is not non-stick, also line the sides with paper.
• Preheat oven to 170degrees Celsius.
• MAKING THE CAKE.
• 1. Sift the flour and salt onto a piece of greaseproof paper. Break the eggs into a bowl and whisk with a hand held beater until they are frothy, then whisk in the sugar, a tablespoon at a time.
• 2. Whisk until the mixture is pale and thick. Continue whisking until it forms "ribbons" when you stop beating and lift the beaters out of the mixture (the mixture will fall off the beater in a thick trail).
• 3. Sift the flour (again) over the top and fold it into the whipped eggs, along with the lemon zest, using a large spoon or rubber scraper. Use the spoon to lift up mixture from the sides of the bowl, then let it cascade over the top. Do not beat as this will knock out the air.
• 4. Turn the mixture into the prepared tin and bake for 15 - 20 minutes (regular bake not fanbake) in the preheated oven, or until the cake is springy to the touch and is just starting to pull away from the sides of the tin (it may take as long as 25 minutes, but is better to keep the sponge soft and moist).
• 5. Cool five minutes in the tin then turn out onto a cooling rack and peel off the paper. Let the sponge cool thoroughly before assembling the cake.
• ASSEMBLY.
• 1. Whip the cream with the sugar and seeds from vanilla pod (or essence or paste).
• 2. Gently melt the redcurrant jelly over a gentle heat with the berries (if frozen heat till thawed and warm).
• 3. Split the sponge in half with a breadknife and fill with the cream. Brush the top of the cake with hot juices/melted jelly then arrange fruit on top.
• The sponge is best eaten on the day it is made soon after assembly but keep it refrigerated if you must make it ahead.

SUGAR CRUST

Steps:

• Preheat oven to 350 degrees. In the bowl of a food processor, combine flour, sugar, butter, and salt; process until mixture resembles coarse meal, 15 to 20 seconds. Add eggs one at a time, and process until dough just comes together.
• Press dough into a 10-inch round tart pan with a removable bottom. Cover with plastic wrap, and refrigerate for at least 1 hour.

SUGAR DOUGH

Steps:

• Cream butter and sugar. Add eggs and continue to cream. Add salt and vanilla. Add flour all at once and blend just until flour has dissolved. Refrigerate until ready to use. This dough must be used CHILLED.

SUGAR CRUST POUNDCAKE WITH SHERRY SAUCE

Steps:

• Preheat oven to 300 degrees F.
• In a medium bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add the flour in small amounts at a time, beating well after each addition. Bake in a well-greased 10- to 12-inch tube or bundt pan for 1 hour and 15 minutes. Do not open oven door until cake has been baking for an hour. Cool and turn out onto the serving plate. Serve sliced with Sherry Sauce spooned over (see recipe below).
• Beat eggs and sugar together in the top of a double boiler. Cook over boiling water until thick; stir in butter, sherry, and salt. Serve warm.
• Makes 3/4 cup

YEASTED SUGAR CAKE

Steps:

• Stir the yeast and 1 teaspoon of the sugar into 1/4 cup warm water in a small bowl and let stand until foamy, about 10 minutes. Combine the flour, remaining sugar, and salt in a mixing bowl. Add the yeast, milk, and eggs and beat until smooth. Add the butter and beat vigorously until the batter is silky. Scrape down the sides, then cover and let rise until doubled in bulk, about 45 minutes
• Lightly butter a 9-inch tart pan or cake pan. Stir down the dough, turn it onto a lightly floured counter and gently shape it into a disk. Set it in the pan and flatten it with your hands. Rub the softened butter all over the top, then cover with the sugar, using all of it. Let rise for 30 minutes. during the last 15 minutes, preheat the oven to 400°F.
• Bake the cake in the center of the oven until well risen and the sugar has begun to melt and brown, about 25 minutes. The surface should be covered with cracks. When done, let it cool briefly, then unmold and serve, still a little warm, with fruit and softly whipped cream.
• Variations: Add 1 teaspoon finely grated lemon zest to the batter along with 1/2 teaspoon vanilla extract or 1/2 teaspoon crushed anise seeds. A half cup of finely ground almonds and a drop of almond extract are also good additions.

CHOCOLATE FLUFF SPONGE

Steps:

• Separate egg yolks.
• Beat whites until fluffy, add sugar and beat well.
• Beat in yolks followed by golden syrup.
• Sift dry ingredients and fold into mixture.
• Place mixture in lined tin (20-23cm).
• Bake approximately 20 minutes(may take a bit longer) in moderate oven.
• Ice cake with chocolate icing and put a chopped up peppermint crisp (topping of choice) on top.
• Fill with whipped cream.