EASY VANILLA SPONGE CAKE RECIPE
Easy Vanilla Sponge Cake Recipe! If you have been on the hunt for a basic vanilla cake recipe then you are welcome, as I have just the right, easy and quick vanilla sponge cake for you. It is fluffy, light, moist and delicious!
Provided by Ajoke
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven at 180C/375F or 160C/320F (fan oven)
- Prepare the baking tins (2 X 8-Inch). Grease cake tin and line the bottom with a parchment paper.
- Using a hand mixer or stand mixer
- Start by creaming the sugar and butter together until light and fluffy. This should be about 3 to 5 minutes
- Then add the eggs one at a time along with the vanilla essence and mix until combined
- Add the flour and (baking powder if using).
- Using a wooden spoon or spatula, fold the flour into the mixture until well combined. Lastly, add the milk and mix till well incorporated into the batter.
- Divide the batter between the prepared tins and bake in the oven for between 25 to 30 minutes or until skewer/cake tester comes out clean.
- Remove cake from the oven and leave to cool (2 to 5 minutes), remove from the tin and place on a cooling rack.
Nutrition Facts : Calories 304 kcal, Carbohydrate 31 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 93 mg, Sodium 186 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
VANILLA SPONGE CAKE
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
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.
VANILLA SPONGE CAKE
A vanilla sponge cake that is light and fluffy! It's absolutely perfect....layer with whipped cream and fresh strawberries!
Provided by Heather Perine
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- Prep oven and pans. Preheat the oven to 350F/175C, with a rack in the middle. Grease and flour two 8-inch round cake pans. *see note about cake pans below
- Make the cakes: Sift the cake flour, baking powder, and salt together in a medium bowl. In a container with a spout (I used my 2-cup liquid measuring cup) whisk together the oil, milk, and vanilla.
- Heat sugar and eggs. In the bowl of a stand mixer fitted with the whisk attachment (or in a large heatproof bowl, using a hand mixer) beat the eggs and sugar to combine. Set the bowl over a medium saucepan of barely simmering water (with the bowl not touching the water) and heat, whisking constantly, until the mixture registers 105F/41 C on an instant read thermometer.
- Beat sugar and eggs. Remove the bowl from the saucepan and whip the mixture on high speed until pale and thick, 5 to 6 minutes. Reduce the speed to medium and beat for 2 to 3 minutes more (this will help stabilize the foam).
- Add flour. Sprinkle about one quarter of the flour mixture over the egg mixture and mix on low speed just until incorporated. Add the remaining flour mixture in to 2 to 3 additions, mixing just until incorporated into the batter. Gradually drizzle the milk mixture into the batter, mixing just until incorporated.
- Bake cakes. Divide the batter between the prepared pans (about 730 grams per pan). Bake the cakes until the centers spring back when touched, 45 to 55 minutes. Cool in the pans for 15 minutes, then invert onto a wire rack to cool completely. I split the layers into two and frosted with whipped cream and fresh strawberries. But you can really use any type of buttercream you want. If you use both pans, it makes a tall cake, You could also cut each cake into two layers, and make two smaller cakes (or freeze one for later!)
- Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it's sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
- Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
- Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired. Top with fresh sliced strawberries
Nutrition Facts : Calories 532 kcal, Carbohydrate 69.1 g, Protein 8 g, Fat 26.1 g, SaturatedFat 7.2 g, Cholesterol 139 mg, Sodium 136 mg, Fiber 1.4 g, Sugar 46.5 g, ServingSize 1 serving
VANILLA CUSTARD SPONGE CAKE
A beautiful looking custard cream filled cake that is extremely light and flavourful. Guests will ask for seconds and thirds.
Provided by Chef Gorete
Categories Dessert
Time 1h10m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
- Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
- Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
- Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
- Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
- VANILLA CUSTARD FILLING:.
- Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.
TRADITIONAL SPONGE CAKE
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
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.
BASIC VANILLA SPONGE
This recipe is for one single layer vanilla sponge and should be increased by 50% to make enough for a Victoria sandwich
Provided by mitta2345
Time 52m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Preheat oven to 180C/350F/Gas mark 4.
- Grease and line your cake tin. To do this, use wax paper to spread butter or margarine around all the areas your batter will touch whilst cooking. Coat the greased areas in a fine layer of flour and tap tin to remove excess. Lay a single strip of wax paper along the bottom of the tin and up each side to form "handles" which you will need later.
- Cream butter and caster sugar until light in colour and fluffy. I suggest you use an electric whisk to add more air into your batter.
- Add the eggs one at a time followed by the milk and vanilla essence. Whisk until thoroughly combined.
- Sift the flour and baking powder from the top of the bowl to add air and fold in gradually in with a metal spoon or silicone spatula.
- Pour mixture into your prepared cake tin and tap filled tin onto work surface several times to remove air bubbles and smooth the batter.
- Put into the oven for 30 minutes or until golden brown and a skewer inserted into the middle comes out clean. Whilst it's cooking, you can wash up!
- Once cooked, lay on the work surface for 10 minutes before turning out using your handles and leaving to cool if desired. If you want, you can cover your cake in a frosting or fondant or dust it in icing sugar and serve generously with tea.
VANILLA SPONGE CAKE
After cutting out layers, save leftover vanilla sponge cake for crumbs, trifle, pudding, or tiramisu.
Provided by Martha Stewart
Yield Makes two 9-inch and two 6-inch layers
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Line two 11 1/2-by-17 1/2-inch jelly-roll pans with parchment paper. Sift together flour, cornstarch, baking powder, and salt.
- Whip egg yolks and sugar on high speed until thick and pale. Reduce speed to low, and slowly add hot milk and vanilla extract. Beat at high speed until thick again. Transfer to a large bowl. Fold dry ingredients into yolk mixture in three additions.
- Wash and dry mixing bowl and beater. Beat egg whites on low speed until frothy. Beat at high speed until soft peaks form.
- Fold egg whites into batter in two additions. Divide between prepared pans; bake for about 15 minutes, or until cake is golden brown and springs back when pressed. Let cool completely in pans; cut out two 9-inch and two 6-inch circles.
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