What is the best recipe for a sponge cake?

Golden Sponge Cake


INGREDIENTS:





* 2 cups sifted all-purpose flour


* 1 1/2 cups sugar


* 1 tablespoon baking powder


* 1 teaspoon salt


* 1/2 cup vegetable oil


* 7 egg yolks


* 3/4 cup cold water


* 2 teaspoons vanilla


* 2 to 3 teaspoons grated lemon or orange peel


* 1 cup egg whites (about 7)


* 1/2 teaspoon cream of tartar


PREPARATION:


Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth.


In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.





Pour batter into an ungreased 10-inch tube pan. Bake at 325掳 for 55 minutes; increase heat to 350掳 and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a lemon frosting variation.What is the best recipe for a sponge cake?
ask sponge bobWhat is the best recipe for a sponge cake?
Sponge cake should be light and airy and melt in the mouth. Everyone has their own favorite version of sponge cake but the basic rule is to beat the mixture well to get air into it, this is as much an art as a science so practice will improve your cake making ability. There are many things you can do with a sponge but a jam and cream filling seem to be the favorite perhaps with fresh strawberries in the summer.





Sponge cake ingredients: Serves 4


100g butter


100g caster sugar


100g self raising flour


Vanilla essences


Pinch of salt


2 med eggs





Sponge cake cooking instructions:





1. Preheat oven to Gas mark 190掳C.


2. Place the butter and sugar into a mixing bowl. Beat until smooth and creamy.





3. Beat the eggs in basin or cup and add to the mixture a little at the time, with the flour keeping the same smooth and creamy consistency.





4. Making sure the mixtures does not get too wet or dry as you go when you have used all the flour and the eggs.





5. Add the vanilla essences and a pinch of salt, mix for a few minutes.





6. Divide into two lined, or non-stick sponge tins, put into a moderately hot oven, middle shelf.





7. Put into the oven and bake for 20-25 minutes (it is important that the oven is well heated).





8. Put to cool on a rack to cool.





9.When cool put one upside down on a plate spread with jam, you can also put fresh cream in at this stage, put the other piece on the top and dust with icing sugar.
buy the actual sponge cake... top with vanilla ice cream and sweet banana cream rum
Chocolate sponge cake:





20 min 10 min prep


12 servings





4 egg whites


1/4 teaspoon cream of tartar


1/4 teaspoon salt


1/3 cup sugar


2 egg yolks


1 teaspoon vanilla


1/4 cup all-purpose flour


1/4 cup cocoa





1. Line an 8 inch square or round cake pan with waxed paper.


2. Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.


3. Beat in sugar gradually, continue beating until stiff peaks form.


4. Beat in egg yolks and vanilla.


5. Combine flour and cocoa and fold lightly into egg mixture.


6. Spread batter in prepared pan.


7. Bake in 400 degree oven 10 minutes or until cake springs back when lightly touched.


8. Loosen sides with a sharp knife.


9. Turn out immediately onto a paper towel lined cake rack to cool.
try this one

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