Are you looking for the perfect basic sponge cake recipe? Whether you're a beginner baker or an experienced chef, finding the right recipe can be daunting. With so many different recipes out there, it's hard to know which one will give you the results you're looking for. That's why we've put together this guide to help you find the best basic sponge cake recipe for your needs. We'll discuss the different types of sponge cakes, the ingredients you'll need, and the steps involved in making a delicious and fluffy sponge cake. So whether you're looking for a simple recipe for a classic sponge cake or something more creative, we've got you covered. Let's get started!
Here are our top 3 tried and tested recipes!
BASIC SPONGE CAKE
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
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
ITALIAN BASIC GENOISE (SPONGE CAKE)
This seems like a very versatile sponge cake recipe to have on hand. Received in email from gourmet-cooks-from-around-the-world. Thanks AJ.
Provided by Busters friend
Categories Dessert
Time 1h10m
Yield 2 cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix inches.
- Preheat oven to 350 degrees F.
- Sift together the cake flour, cornstarch and salt. Fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
- Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into preheated 350 degree oven.
- Bake until tops are springy to the touch, about 45 to 50 minutes.
- Remove the cakes from the pans and cool on a wire rack.
- When cool, use a long serrated knife to slice off the tops of the cakes.
- For tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knives.
Nutrition Facts : Calories 946.5, Fat 16.8, SaturatedFat 5.5, Cholesterol 631, Sodium 187.9, Carbohydrate 170.6, Fiber 1.7, Sugar 93.1, Protein 26.2
SOUTH AFRICAN BASIC SPONGE CAKE
Make and share this South African Basic Sponge Cake recipe from Food.com.
Provided by Missy Wombat
Categories Dessert
Time 45m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C.
- Using a deep, dry bowl beat egg whites until stiff.
- Add the sugar gradually and continue beating until thick.
- Add the yolks and beat lightly.
- Sift the dry ingredients gently over and mix in lightly.
- Fold in the margarine and water.
- Pour into two prepared tins and bake for 20 minutes.
- Remove from oven and cool on a wire rack.
- Fill and sandwich with jam and cream.
- Sift icing sugar on top of cake.
- HINT: To prepare baking pan, brush lightly with oil.
- Cut out brown paper to fit base.
- Place at the bottom of the pan and then brush paper with oil.
Nutrition Facts : Calories 134.5, Fat 2.8, SaturatedFat 0.7, Cholesterol 63.5, Sodium 251.4, Carbohydrate 24.4, Fiber 0.3, Sugar 15.1, Protein 3.1
Tips for Baking a Perfect Sponge Cake:
- **Mise en place:** Ensure all ingredients are measured and ready before starting. Room temperature ingredients blend better. - **Proper Mixing:** Use the correct mixing method for your recipe. Over-mixing can result in a tough cake. - **Whisk the Eggs and Sugar Thoroughly:** This step incorporates air into the mixture, creating a light and fluffy sponge. - **Gently Fold in Dry Ingredients:** Use a spatula to gently blend the dry ingredients into the wet mixture. Over-mixing can result in a dense cake. - **Use the Right Pan:** Choose a pan that is the correct size for your recipe. A pan that is too large will result in a thin cake, while a pan that is too small will cause the cake to overflow. - **Preheat the Oven:** Preheat the oven to the correct temperature before baking. An oven that is not preheated properly will result in an unevenly baked cake. - **Bake Until a Toothpick Inserted in the Center Comes Out Clean:** This is the best way to ensure that the cake is done baking. - **Let the Cake Cool Completely Before Frosting:** This will help prevent the frosting from melting and sliding off the cake.Conclusion:
Baking a perfect sponge cake requires patience, attention to detail, and following the recipe carefully. By following the tips and techniques outlined in this article, you can create a light, fluffy, and delicious sponge cake that is perfect for any occasion. Practice makes perfect, so keep experimenting and learning, and you'll soon be a master baker!
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