Best 4 Fluffy Sponge Cake Recipes

FLUFFY ORANGE SPONGE CAKE

Steps:

• Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
• In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
• Gradually add remaining powdered sugar, beating constantly about 4 minutes.
• Stir in orange peel.
• Wash beaters thoroughly.
• In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
• Gently fold yolk mixture into whites.
• Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
• Turn into ungreased 9 inch tube pan.
• Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
• Invert cake in pan, cool thoroughly.
• Remove from pan.
• With a long tined fork, poke holes in top of cake at 1 inch intervals.
• For syrup, in a saucepan combine orange juice and honey.
• Simmer 5 minutes.
• Remove from heat, stir in almond extract.
• Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
• Chill, if desired.

FLUFFY SPONGE CAKE

Steps:

• Heat oven to 160 degrees celsius.
• Grease and line a 23 cm cake tin with baking paper and grease again and add some cornflour and caster sugar to coat bottom and sides of tin.
• Whisk egg whites in a clean bowl until fluffy.
• Add caster sugar gradually until dissolved.
• Add egg yolks one by one.
• Fold in sifted flour and baking powder.
• Bake for 35-45 minutes depending on your oven.
• Test after 35 minutes just in case.
• To make filling, simply whip cream with sugar, cut sponge cake in half and fill with cream.
• Place top layer of cake and spread with passionfruit icing.
• To make icing, sift icing sugar and add passionfruit pulp to desired consistency.
• If too runny put in more icing sugar and vice versa.

FLUFFY ORANGE SPONGE CAKE

Steps:

• Preheat the oven to 350°C.
• Grease a large pan or two smaller ones and line with waxed paper. Grease the paper and coat with a corn flour and sugar mixture.
• Whisk egg yolks, adding half the sugar gradually until light coloured and creamy.
• Add oil, orange juice and orange zest and beat again.
• Whisk egg whites until very light and forms soft peaks.
• Add the other half of sugar gradually beating on medium to high speed.
• Add corn flour, flour, salt and baking powder gradually to the egg yolks, beating all the while.
• Gently fold in the egg whites with a rubber spatula until well mixed.
• Spoon the mixture into the pan and bake for 35- 45 minutes until brown.
• A toothpick inserted into the center should be clean and the midlle should spring back when touched.

MICROWAVE GLUTEN-FREE FLUFFY SPONGE CAKE

Steps:

• Generously butter the inside of a large, microwave-safe cereal bowl. Whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.
• Cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.