What is a recipe for a light fluffy sponge cream cake! YUM!?

No Fail Sponge:





4 Eggs


3/4 cup Caster Sugar


1 Tablespoon Custard Powder


3/4 cup Corn Flour


1/2 teaspoon Carb Soda


1 teaspoon Cream of Tartor





Beat egg whites with a pinch of salt until stiff.


Add egg yolks one at a time.


Gradully add sugar.


(All up to this point is done with an electric beater)


Fold dry ingredients into egg mixture





Cook in Moderate oven pre - heated to 180 degrees (Celsius) for approxiamately 30 - 40 minutes (or until cooked). Either split the mixture and cook 2 sponges or place in 1 large cake tin. (sorry can't tell you the size - that's something that you will need to work out!!) Good luck.


Mine turned out beautiful, light and fluffy, and it didn't fail!! The kids think it is great.What is a recipe for a light fluffy sponge cream cake! YUM!?
buy AS DA ready mix follow the instruction for baking.What is a recipe for a light fluffy sponge cream cake! YUM!?
Yummy Fluffy Sponge Cream filled Cake --- enjoy!





6 large eggs, separated


1 cup (200 grams) granulated white sugar, divided


1 teaspoon pure vanilla extract


1 tablespoon water


Zest of 1 medium lemon


1 cup (100 grams) sifted cake flour


3/4 teaspoon cream of tartar


Whipped Cream:


1 cup (240 ml) heavy whipping cream


1/2 teaspoon pure vanilla extract


1 tablespoon (15 grams) granulated white sugar


Fresh Berries





Directions:


Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan.





For Sponge Cake: Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach room temperature before using (this will take about 30 minutes). Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.





Meanwhile sift and measure the cake flour and then whisk the flour with 1/4 cup (50 grams) of granulated white sugar. Measure another 1/4 cup (50 grams) of granulated white sugar and set aside for beating with the egg whites.





Place the final 1/2 cup (100 grams) of granulated white sugar in your electric mixer fitted with the paddle attachment. Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract, water, and lemon zest. Sift the flour/sugar mixture over the batter but do not fold in. (You will fold the flour mixture into the batter along with the beaten egg whites.)





In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/4 cup (50 grams) of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. Do not overmix or you will deflate the batter. Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.





Bake in preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and immediately invert. If your tube pan does not have feet then place on top of a bottle or bowl. Cool for at least one hour before unmolding. Run a spatula or sharp knife around the inside of the pan and then remove the center core of the pan. Then run the spatula or knife along the bottom and center core of the pan. Invert the cake onto a greased wire rack.





At this point the cake can be served plain with a dusting of confectioners (powdered or icing) sugar or with fresh fruit and softly whipped cream.





For Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.





Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites drying out.





Note: Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).
Sponge Cake














8 servings 50 min 20 min prep


Change to: servings US Metric


1 cup cake flour or pastry flour


1 teaspoon baking powder


1/4 teaspoon salt


4 eggs


1 teaspoon almond extract


3/4 cup sugar


1/4 cup coconut milk








Line the bottom of a 10'; cake pan with parchment paper.


Prepare a wok for steaming by putting a bit of water and a rack in the inside, and bring to a boil.


Place the flour in a medium bowl.


Sift the baking powder and salt into the fluor and set aside.


In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes).


Stir in the almond extract.


Gradually add the flour mix to the egg mixture, stirring.


Add the coconut milk.


Stir until you have a smooth batter that is thoroughly mixed, but do not beat.


Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan).


Add additional water to wok if water has reduced, and allow it to boil, and then reduce heat a bit.


Place cake pan on the rack or however you have rigged it, and cover.


Steam for 30 minutes or until a toothpick comes out clean.


Cool and remove from the pan, turning the cake over.


Cut the cake into squares or diamond shapes.
When you make your mix, make sure you whisk it like mad, the more air you can seal in, the lighter and fluffier it will be.
4,4,and 4


4 eggs


4oz flour


4oz sugar


whisk eggs and sugar untill light and fluffy


fold in flour about 20 mins in oven very simple
GRAND CHAMPION SPONGE CAKE





1 1/4 c. sifted flour


1 c. sugar


1/2 tsp. baking powder


1/2 tsp. salt


6 egg whites


1 tsp. cream of tartar


1/2 c. sugar


6 egg yolks


1/4 c. water


1 tsp. vanilla





Sift together flour, 1 cup sugar, baking powder and salt. In a large mixing bowl beat egg whites until frothy. Add cream of tartar, gradually beat in 1/2 cup sugar a little at a time. Beat until whites form stiff not dry peaks.





In a small bowl combine egg yolks, water, vanilla and sifted dry ingredients. Beat at medium high speed for 5 minutes or until mixture is light and fluffy. Fold yolk mixture gently but thoroughly into the beaten egg whites. Turn into ungreased 10 inch tube pan. Bake at 350 degrees for about 45 minutes. Invert pan to cool. Frost with creamy pineapple frosting.





CREAMY PINEAPPLE FROSTING





Cream 1/4 cup butter and 1/4 cup shortening, gradually add 3 cups sifted confectioners' sugar. Beat until light and fluffy. Blend in 1 (8 ounce) can drained crushed pineapple, 1/8 teaspoon salt, 1/4 teaspoon vanilla and 1/2 teaspoon grated lemon rind.
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Is this what you are looking for? Good luck!





BUTTER CREAM SPONGE CAKE





4 eggs


2 c. sugar


1 tsp. vanilla


1/4 c. flour


2 1/2 tsp. baking powder


1 1/2 c. flour


3/4 tsp. salt


1 c. scalded milk with 6 tbsp. butter





Beat eggs and sugar until light and fluffy. Sift flour before measuring. Sift 1 1/2 cups with salt. Add to egg mixture. Stir only enough to blend. Gradually add hot milk and butter. Add 1/4 cup flour sifted with baking powder. Add vanilla. Stir only until smooth. Pour batter, which is quite thin, into greased and floured 9';x13'; pan. Bake at 375 degrees for 40 minutes. Good with whipped cream and strawberries or peaches.
Quick and easy cake mix:


4oz (113g) Margarine


4oz (113g) flour


4oz (113g) Sugar


2 Medium size eggs


Put it all in a mixing bowl Mix with electric mixer until mixture goes white. Separate into two dishes of equal size and put in microwave until cooked on medium or Gas mark 5 middle oven until cooked. If you press top of cake in and it springs back its cooked and if it doesn't give it a bit longer


Put jam on one half and then sandwich all together with cream Easy


Same recipe can also be used for making fairy cakes (buns)