Best 4 Golden Sponge Cake Recipes
Welcome to the ultimate guide to baking the perfect golden sponge cake! Whether you're a seasoned baker or just starting out, this article will provide you with all the essential information you need to create a light, fluffy, and irresistibly delicious sponge cake that will impress your family and friends. From selecting the right ingredients to mastering the baking process, we've got you covered every step of the way. So, grab your apron, preheat your oven, and let's embark on a culinary journey that will leave you with a golden masterpiece that will tantalize your taste buds and make you the star of any gathering.
Let's cook with our recipes!
EGG-YOLK SPONGE CAKE
This is a moist and tender cake with plenty of orange flavor.
Provided by Carol
Categories Desserts Cakes Sponge Cake Recipes
Yield 14
Number Of Ingredients 10
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.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 33.6 g, Cholesterol 173.9 mg, Fat 4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 1.4 g, Sodium 146.9 mg, Sugar 21.6 g
GOLDEN CAKES
This is an old recipe from the 1923 era. Frost with boiled frosting, using whites of eggs in frosting. Decorate with maraschino cherries.
Provided by Gale
Categories Desserts Cakes Yellow Cake Recipes
Time 30m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
- In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
- Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 36.6 g, Cholesterol 71.5 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 101.1 mg, Sugar 20.5 g
GOLDEN SPONGE CAKE
Steps:
- - Sift cake flour and sugar (separately) once before measuring. - Sift together three times: flour, baking soda, and salt. - In mixing bowl, beat egg yolks on No. 8 speed until very fluffy and thick. - Gradually beat in sugar. - Beat 2 more minutes on #8 speed (high) and scrape bowl. - Turn to #2 speed (low) and add vanilla, lemon extract, and cold water. - Then gradually, but quickly add sifted flour mixture while beating on #2 speed, scrape bowl. Beat only enough to blend, about 2 minutes. - Pour batter into an ungreased 10 inch tube pan. - Bake 1 hour or until golden brown. - Invert cake to cool. - Loosen sides with spatula or knife and remove from pan.
STEAMED GOLDEN SYRUP SPONGECAKE
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Add 2 inches water to a large wide pot. Set a rack or a few metal cookie cutters in bottom of pot and bring water to a boil. Bring 3 cups additional water to a simmer in a small saucepan.
- Butter heatproof bowl, then pour 1/4 cup syrup into bottom. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and fluffy. Beat in eggs 1 at a time, then add flour and milk alternately in batches, beating until combined. Pour batter over syrup. Cover bowl with a large round of wax paper, then top with foil, crimping tightly around edge. Tie string around rim to secure.
- Set covered bowl on rack (water should come three fourths of the way up side of bowl; add simmering water if necessary), cover pot, and steam cake over simmering water 1 1/2 hours. Remove bowl from pot and let stand 5 minutes. Discard foil and wax paper. Invert a plate over bowl, then invert cake onto plate. Serve immediately, drizzled with cream and additional syrup.
- *Lyle's Golden syrup has a loyal following in Britain, where it's prized for its salty-sweet, slightly buttery flavor. You can find Lyle's in the baking aisle of many supermarkets, at specialty foods shops, and at ethnicgrocer.com.
Tips:
- To achieve a light and fluffy sponge cake, ensure all ingredients are at room temperature before mixing. This allows them to blend together more evenly, resulting in a smoother batter.
- Do not overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Use a light hand when folding in the egg whites. Overmixing can deflate the egg whites, resulting in a flat cake.
- Bake the cake in a preheated oven. This helps to ensure the cake rises evenly.
- Do not open the oven door during baking. This can cause the cake to sink.
- Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.
Conclusion:
The golden sponge cake is a classic dessert that can be enjoyed by people of all ages. By following the tips and instructions provided in this article, you can create a delicious and beautiful golden sponge cake that is sure to impress your friends and family.
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