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True sponge cake recipe

True sponge cake recipe

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  • Dish type
  • Cake
  • Celebration cakes
  • Wedding cake

A classic sponge cake that sticks to the original combination of sugar, flour and eggs. Use almond or vanilla extract to flavour the sponge cake instead of the lemon zest if desired.


County Clare, Ireland

55 people made this

IngredientsServes: 6

  • 4 eggs, separated
  • the weight of 4 eggs in caster sugar
  • the weight of 3 eggs in flour
  • 1 lemon, zested

MethodPrep:30min ›Cook:1hr30min ›Ready in:2hr

  1. Dust a 20cm tin with flour and sugar. Preheat oven to 190 C / Gas 5.
  2. Beat the yolks and place in a saucepan with the sugar. Stir over medium heat, constantly, until lukewarm. Spoon mixture into a bowl, add zest and beat well.
  3. Whisk the egg whites with an electric mixer to stiff peaks. Fold the whites into the yolk mixture. Beat together for 10 to 15 minutes (a stand mixer is helpful here).
  4. Sieve in the flour, mixing in lightly with a wooden spoon. Spoon into prepared tin and bake for 1 to 1 1/2 hours, until the cake tests done in the centre.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (7)

This is so easy to make and tastes delicious, I sliced it in half once cool and filled the centre with fresh cream and strawberries!-05 Mar 2011

Not easy at all.? I found it difficult to mix and the baking time was way off? Mine was done in 40 mins, and it didnt rise hardly at all, it was crunchy on the outside and only had about an inch of sponge inside. Not good.-17 Oct 2011


200 grams cake flour
Sifted
2 tablespoon baking powder
100 grams butter
8 whole eggs
separated
*
300 grams sugar
2 teaspoon vanilla extract
*

Sift the flour and baking powder three times.

Melt the butter in a small pan over low heat. Let cool.

Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.

Next add the egg yolks and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.

Pour the sponge cake batter into an 11-inch round pan that has been greased with butter and floured.

Preheat oven to 180 cup degrees and bake the cake for 30 minutes.

The cake is ready when you can lightly press on it with your finger and it bounces back. (and also when a toothpick inserted in the center of the cake comes out clean.)

Remove the cake from the oven and let cool.

Serve and enjoy. see my website www. recipesrilanka. blogspot. com www. stellarecipe. webs. com


Recipe Summary

  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk, room temperature

Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.

Sift the flour and baking powder into a medium bowl and set aside.

Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.

This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.


PRE-HEAT THE OVEN AND PREP

The very first step is to preheat the oven to 350ºF/175ºC. I highly recommend measuring out all of the ingredients before getting started, which is what kitchen folk do. Having your mise en place (a French term for “set-up”) ready makes kitchen work so much more pleasant. Since there are only four ingredients, this won’t take long, but there’s also the mould to prep.

I like using a round 9″ cake pan when making genoise, but you can use whatever you like. Grease your mould of choice with butter, line the bottom with parchment paper, and dust the remainder with flour. If you’ve never lined anything with parchment paper, it’s a simple matter of tracing the mould onto the parchment paper and cutting it out. This ensures that the bottom doesn’t stick. It might seem like a pain but I’ve broken too many cakes to know that this step shouldn’t be skipped.


  1. Preheat the oven to 180C, 160C fan, gas mark 4.
  2. Grease two 20cm sandwich tins and line the bases with non-stick baking paper.
  3. Place the sugar and margarine or butter in the bowl of a mixer, with the beater attached, turn the mixer on low and beat the sugar and margarine or butter together. Once incorporated, increase the speed and continue to beat until light and fluffy. This can take up to five minutes.
  4. Add the eggs, one at a time to the mix, beating well between each addition. Add a teaspoon of the flour after each egg to prevent the mix curdling.
  5. Remove the bowl from the mixer and sift the flour over the mixture, use a spatula or wooden spoon to gently fold the flour into the mix until smooth.
  6. Divide the mixture equally between the prepared tins, spreading the mixture level.
  7. Place the tins in the centre of the oven and bake for 20&ndash30 minutes or until risen and springy when gently pressed, push a skewer or cocktail stick into the centre of the cake and if it comes out clean the cake is ready.
  8. Leave the cakes to cool in the tins for five minutes, then loosen the edges and turn out on to a wire rack. Peel off the lining paper and leave to cool completely.
  9. Place one of the cakes on your serving plate and remove the top to make it level, spread with the jam. Place the second cake on top of the jam, dust with a little caster sugar, cut into slices and serve.

Tuck in to tasty rhubarb shortbread Nassima Rothacker

No Eggs, No Milk, No Butter One-Bowl Cake

A classic that’s been around forever, Grandma’s Depression Cake has stood the test of time. You will love to learn how to make this classic.

Y ou haven’t lived until you have tried Grandma’s Great Depression Cake Recipe and it’s a keeper! Made with simple pantry ingredients, you won’t believe the results that you achieve!

WHOot Contributor Wendy is back to share this all-time favorite that is light and moist and boasts the perfect crumb.

Via Wendy’s Kitchen Table

How to Make This Recipe

  • Begin by preheating the oven to 350 degrees and making sure the oven rack is in the middle position. Grease and flour a 9-inch springform pan. Set the pan aside while you prepare the cake batter.
  • Melt the butter on the stovetop or in the microwave. Add the milk to the melted butter and stir to combine.
  • Whisk the flour, almond flour, salt and baking powder together in a medium bowl. Set aside.
  • Beat the sugar and eggs in the bowl of a stand mixer using the paddle attachment until thick in texture and pale yellow in color, about 2-3 minutes. Reduce the speed to low and add the vanilla.
  • With the mixer speed on low, add one-third of the butter/milk mixture immediately followed by one-third of the dry ingredients. Repeat this process 2 more times, ending with the final third of the dry ingredients. Mix until the ingredients JUST come together.
  • Transfer the batter to the prepared springform pan. Bake for 35-45 minutes or until the cake is golden brown and a skewer inserted in the center of the cake comes out clean. LEAVE THE CAKE IN THE PAN AND Let it cool slightly while you prepare the topping.
  • Turn the oven setting to broil and leave the oven rack in the middle position. Melt the butter in a large skillet over medium heat. Once the foaming subsides, add the almonds and salt. Saute, stirring constantly, until the almonds just begin to turn brown. Add the cream and the sugar. Cook, stirring constantly, until the mixture thickens slightly and turns a lighter shade of tan, about 2-3 minutes.
  • Pour the hot almond mixture over the top of the cake and spread evenly over the surface. Transfer to the oven and broil until the topping is golden brown and bubbly. This will only take about a minute so keep a close eye on it!
  • Sprinkle with sea salt and allow the cake to cool to room temperature in the pan. Carefully remove the sides and serve!

Vegan Vanilla Sponge Cake with Aquafaba

We are in a brand new year with lots of dreams. May all your wishes come true in this year 2016. I don’t know why, but I haven’t posted this recipe for nearly five months. When I posted the Egg Free Italian Meringue Butter cream Recipe, I was about to post it the next day itself. But somehow I skipped it and forgot about this completely until today. I was going through my photos and I saw this recipe and wondered why haven’t I posted it yet? So now it is time for this recipe to see the world. When you read the name Aquafaba, you might be confused. But it is a very simple ingredient which gives amazing dishes. The water used to cook chickpeas some how acts just like egg whites and whips beautifully, makes delicious mousse, ice cream, meringue, macaroons and what not. There is a group dedicated to using the chick pea brine in all types of bakes known as Vegan Meringue – Hits and Misses and I became part of that group. This recipe is by one of the group members. Unfortunately I just saved the recipe but couldn’t track the author.

This recipe uses aquafaba/ chickpea brine instead of eggs. The amount of oil used is very low in the recipe. And the mixing technique has to be done properly to get the texture. If you don’t follow the recipe exactly, you will end up with a dense hard cake. So I was super excited as it was full of techniques. Feeling like Master chef. Usually eggless cakes doesn’t include too many techniques other than the creaming of butter and sugar. But this recipe is done just like recipes with eggs. Whipping of aquafaba and folding of the flour are the steps you need to concentrate on to get the perfect cake. I was so happy with the result. I hope you try this too. This cake doesn’t brown like the usual cake. So check the cake by 20-25 minutes. Do not over bake.

Makes two 6″ cakes or one 8″ cake

Ingredients:

All Purpose Flour/ Maida – 1 1/2 cups

In a bowl mix together flour, baking soda and baking powder. Set aside.

In another bowl take the aquafaba and vinegar and start whipping with a beater.

Increase speed once the mixture becomes foamy.

Whip it until stiff peaks form. It will take about 10 minutes for this step.

Now gradually add sugar and keep on beating until all the sugar is dissolved and the mixture is thick and glossy.

Keeping the mixer running, drizzle oil and beat until incorporated.

Finally add vanilla and beat until it is mixed.

Now remove the beaters and have a spatula handy.

Add the flour mixture and gently fold the flour into the aquafaba. Do not over fold. Just fold it until all the flour gets incorporated.


How to make a roll cake sponge

Making the roll cake sponge requires a simmering pot of water and a heatproof bowl. I use the stainless steel bowl of my kitchenaid mixer because it makes it easy. Combine the eggs and sugar in the bowl and place over the simmering water. The bowl shouldn’t be touching the water.

The idea is to heat the mixture for just long enough that the sugar dissolves. Whisk occasionally so the eggs don’t cook. Once the sugar has dissolved, it’s ready to whip up. I usually just feel the egg whites with my fingers to see if it’s dissolved.


Gluten Free Sponge Cake Recipe

Sponge cakes are with us almost since the beginning of time. Well, or at least time worth remember by cake standards. There was time when cakes weren&rsquot much of a big deal really.

Sure, nobody was aware of their ignorance then and they were happy in their lemon drizzled pound cake world.

Luckily there are always some daredevils who aren&rsquot constrained by society boundaries and seeking to be different in one way or another. This is how sponge cake have risen from a thin crispy biscuit thing into something much fluffier.

The sponginess was achieved simply by beating the egg whites and the egg yolks separately into a light foam and folding the other ingredients into them carefully just like today. Just imagine what could have been in the mind of the first pastry chef who made this without the help of a kitchen robot.

It was like discovering America for Christopher Columbus. They both knew there is something at the end of that voyage but had no clear idea what it would be. To be completely honest, probably neither of them were complete bonkers without any clear idea about their craft got lucky.

People who spend their life mastering one profession have clear understanding in their limitations and their otherwise wild looking experiments are just the next logical step in an evolving world.

Columbus knew by his experience that despite the popular belief of his time about the Earth being flat, it is in fact round, thus he had a chance to arrive somewhere without falling down on a waterfall at the end of the world.

The same was true to Alfred Bir who at the beginning of the XIX. Century discovered the baking powder thus paving the way to heights that were unknown in baking before. Well, at least unknown without yeast and the sour dough associated with it but that&rsquos a slightly different story.

We aren&rsquot making a yeast leavened thing here, that even if it&rsquos utterly delicious, can&rsquot be called upon as a great invention of mankind. After all it&rsquos just wet flour gone bad.

We are harnessing the knowledge of mankind here while taking it a step furthered by tailoring to not just our but to the society&rsquos needs. Well, at least to the gluten free society as not everyone is keen to have gluten free things however this cake is actually so much healthier than a regular sponge cake.

Generally speaking, going gluten free for those who aren&rsquot gluten allergic or sensitive will bring no health benefits. Specially not if going gluten free only means swapping the good old gluten filled recipes to something equally bad or even worse gluten free ingredients.

Like who knows what those five extra ingredients, that is supposed to substitute white flour, will do to us if there isn&rsquot any research or study about them as never been tried before.

Luckily, this cake is not in the fake healthy gluten free category. It is a type of cake that&rsquos actually good for us as using gluten free ingredients without making an effort to do so. Or in other words naturally being gluten free.

Using natural ingredients, like nuts instead of any kind of flour and some banana to sweeten the cake, will create the same sponginess as before because, unlike with yeast, the leavening agent here is still the eggs that will create the necessary structure while a bit of baking powder raise our creation into heights unimaginable without the prowess of mankind.

Ingredients

  • 5 Eggs (separated)
  • 2 Bananas (ripe)
  • 7 oz / 200g Nuts of preference (ground)
  • 1 teaspoon Baking powder (follow instructions on packaging)

Kitchen utensils

  1. Grind nuts and add baking powder.
  2. Separate eggs.
  3. Beat egg whites until hard peaks form.
  4. Beat egg yolk until it gets a yellowish color.
  5. Mash bananas and mix it with the yolks and ground nuts.
  6. Carefully fold in egg whites.
  7. Pour the mixture into a tray and put it in the 350°F / 180°C preheated oven for 40 minutes to bake.
  8. Put it on a cooling rack to cool down.
  9. Serve it with custard and some chocolate sprinkle.