SPONGE BAKERY RECIPES

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SIMPLE SPONGE CAKE RECIPE | ALLRECIPES



Simple Sponge Cake Recipe | Allrecipes image

This is a simple sponge cake that can be made in no time at all with only three ingredients. What have you got to lose?

Provided by Ross

Categories     Desserts    Cakes    Sponge Cake Recipes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 3

3 eggs
½ cup castor sugar or superfine sugar
? cup self-rising flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
  • In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
  • Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.

Nutrition Facts : Calories 224.1 calories, CarbohydrateContent 40.7 g, CholesterolContent 139.5 mg, FatContent 3.9 g, FiberContent 0.6 g, ProteinContent 6.8 g, SaturatedFatContent 1.2 g, SodiumContent 317.3 mg, SugarContent 25.3 g

SPONGE CAKE RECIPE | MARTHA STEWART



Sponge Cake Recipe | Martha Stewart image

"After baking countless cakes over the past 11 years for our pages, I've come back around to appreciating the versatility of a sponge cake," says Jennifer Aaronson, editorial director of food and entertaining. Explore the test kitchen's step-by-step guide to making sponge cake and discover three ways to use this flexible favorite.

Provided by Martha Stewart

Categories     Cake Recipes

Total Time 50 minutes

Prep Time 25 minutes

Yield Makes two 9-inch cake rounds or two 12-by-17-inch sheets of cake

Number Of Ingredients 7

1/2 stick unsalted butter, melted and cooled, plus more for pans
1 1/2 cups cake flour, plus more for pans
9 large eggs, room temperature, separated
1 1/2 cups granulated sugar, divided
1 teaspoon pure vanilla extract
Pinch of coarse salt
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Butter two 9-inch round cake pans or two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment; butter parchment and flour pans, tapping out excess flour. Whisk together egg yolks and 1 cup granulated sugar in a bowl set over a saucepan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself, 3 to 5 minutes. Beat in vanilla and salt; transfer to a large bowl.
  • Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes. Fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour over top and gently start to fold in. When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.
  • Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes for rounds, or 15 minutes for sheets, rotating and switching racks halfway through. If baking in round pans, immediately invert cake and remove parchment, then reinvert and cool right side up. If using baking sheets and making a rolled cake, immediately invert cake onto a kitchen towel dusted with confectioner's sugar. Dust top of cake with confectioner's sugar and roll up in towel. Let cool completely, about 1 hour, before unrolling and spreading with filling.

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