Yellow Sponge Cake Recipes

YELLOW SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a rimmed baking sheet and line with parchment; set aside. On a piece of parchment, sift together flour and cornstarch; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugar, salt, and vanilla. Beat on high speed until mixture is thick and holds a ribbon-like trail on surface when whisk is raised, about 5 minutes.
• Holding parchment like a funnel, gradually add flour mixture to egg mixture in two batches. With machine running on low speed, mix until just combined. In a steady stream, add butter; mix until just combined. Remove bowl from mixer; detach whisk. Using the whisk, fold mixture several times.
• Spread batter evenly into prepared sheet. Bake until center springs back when lightly touched and edges pull away from sides, 20 to 24 minutes. Transfer to a wire rack and let cool completely.

YELLOW SPONGE CAKE WITH EARLY GREY PASTRY CREAM

Steps:

• Preheat oven to 350 F degrees and lightly grease three 8" round cake pans with nonstick cooking spray and line with parchment paper rounds.
• Also, lightly grease the tops of the paper in the pans.
• Sift together flour, salt and baking soda and set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and 1½ cups sugar together until smooth and no lumps of butter remain.
• Add the vanilla and 7 egg yolks and mix until just combined, scraping down sides of the bowl if necessary.
• Slowly add sifted dry ingredients and sour cream, alternating between the two until fully combined.
• Mix until batter is light and fluffy, about 3 to 5 minutes, then transfer batter to a large mixing bowl.
• In a clean bowl of a stand mixer, fitted with the whip attachment, beat the remaining 7 egg whites, cream of tartar, and remaining ¼ cup of sugar on high speed until tripled in volume and soft, but not dry, peaks form.
• Gently fold the whipped egg whites into the batter, in two additions.
• Spread the batter into the prepared pans and bake until light golden brown and knife inserted into cake comes out clean, about 30 minutes.
• Let the cakes cool on rack for about 20 minutes, then carefully turn the cakes out of the pans on onto a rack to cool completely before frosting.
• For the Earl Grey Pastry Cream.
• In a medium saucepan, bring the milk, vanilla bean, Earl Grey tea and ½ cup of sugar to a boil. In a large bowl, whisk the eggs, yolks, cornstarch and ¼ cup sugar until smooth and set aside.
• Slowly pour the hot milk over the eggs, while whisking constantly, until fully combined. Return the entire mixture to the pot and cook over low heat until thickens and bubbles rise to the surface, while stirring constantly.
• This happens quickly so don't take your eyes off it.
• Remove from heat and strain the pastry cream through a fine-mesh sieve into a shallow dish, add the butter and whisk smooth.
• Cover the surface directly with plastic wrap, and refrigerate until chilled and set.
• Makes 4 cups.

YELLOW SPONGE CAKE

Steps:

• Beat egg yolks and water with electric beater until lemon-colored. Add 1/2 cup sugar and continue beating until light yellow. Sift together the remaining sugar, flour, salt and baking powder. Fold dry ingredients and vanilla extract into egg yolk mixture. Bake in a greased and floured tube pan at 375 degrees F for about 30 minutes or until done. Remove from pan when cool.

SPONGE CAKE

Steps:

• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.

EGG-YOLK SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift together twice: flour, baking powder, and salt. Pour back into sifter.
• In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
• Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.

YELLOW ANGEL CAKE

Steps:

• Beat egg yolks till thick and lemon colored; add water and beat again till thick.
• Slowly add sugar, beating well after each addition (total beating time 10 minutes--do not under beat).
• Fold in flavorings.
• Fold in flour that was sifted with salt.
• Beat egg whites till foamy.
• Add cream of tartar.
• Beat till stiff and glossy--not dry.
• Fold into batter.
• Pour into ungreased 10-inch tube pan.
• Bake in preheated 350° oven about 1 hour.
• To test doneness, gently press top (it should spring back).
• Invert pan and cool completely.
• To remove from pan, run knife around inner and outer ring and invert over rack; remove pan and turn right side up.
• Serve plain, frosted or glazed.

YELLOW GENOISE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 12-by-18-inch standard jelly-roll pan, line with parchment paper, butter and flour the paper, and set aside.
• Set the metal bowl of an electric mixer over, but not in, a pot of simmering water. Combine sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes.
• Transfer the bowl to an electric mixer fitted with the whisk attachment, and beat on high speed until mixture is very thick and pale, 6 to 8 minutes. With a rubber spatula, gently transfer mixture to a large clean mixing bowl. Sift in flour in three additions, folding gently after each. In a small bowl, combine butter and vanilla, then add in a steady stream as you fold in the third addition of flour. Fold gently, and pour out onto prepared pan. Smooth top with offset spatula.
• Bake until cake is springy to the touch and golden brown, 18 to 20 minutes. Remove from oven, and let cool on a wire rack. Wrap tightly with plastic wrap, and refrigerate for up to 3 days or freeze for up to 1 month. When ready to use, turn out cake onto a cutting board covered with a clean piece of parchment or wax paper, and peel the paper off the cake.

YELLOW CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.

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.