SPONGE CAKE
Choose your favourite filling for this easy sponge cake - we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
- Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
- Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.
Nutrition Facts : Calories 376 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
10 INCH VANILLA CAKE
Three soft, moist and fluffy 10 inch layers of vanilla cake make this 10 Inch Vanilla Cake the perfect cake when you need something just a little larger to serve more friends!
Provided by Bernice Baran
Categories Cakes
Time 5h30m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (177°C) and grease and line three 10 inch cake pans.
- In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
- Place the room temperature butter and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 1-2 minute. Add the oil and beat at full speed for another minute.
- Then add the eggs, one at a time, beating on medium speed, for a minute, until each egg is fully incorporated. Add the sour cream and vanilla extract and beat just until combined.
- Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients.
- Distribute the batter evenly among the three cake pans, about 28oz in each, and bake for 35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back when you press on the center of it.
- Allow the cake to cool completely before frosting.
- In a large bowl or the bowl of a stand mixer, beat the butter at full speed until it's pale and fluffy, 2-3 minutes.
- Add the powdered sugar and beat at low speed just until it's combined.
- Scrape the edge of the bowl and continue beating at medium-high speed until the sugar is fully dissolved and fluffy.
- Add the vanilla and turn the mixer to low-medium speed. Pour in the heavy whipping cream and mix until it's well combined.
- Use 1/2 of the buttercream to frost the first and second layers and then use 1/4 for a crumb coat.
- Refrigerate the cake for 15-30 minutes, then use the last 1/4 of the buttercream to frost the rest of the cake.
Nutrition Facts : Calories 549 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 30 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 148 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
EASY VANILLA CAKE
A moist cake drenched with vanilla syrup. Use as the basis for a range of fabulous celebration cakes
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
- Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.
- Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk.
- Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden - a skewer inserted into the middle should come out clean.
- Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition.
- Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.
- For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.31 milligram of sodium
WEDDING CAKE - ZINGY LEMON
Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist
Provided by Jane Hornby
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 8
Steps:
- Heat oven to 160C/fan140C/gas 3. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
- Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
- Once the cake is out of the oven, leave to cool until it's just warm, then use a skewer to poke holes down to the bottom all over the cake. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.
Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 0.17 grams sugar, Fiber 20 grams fiber, Protein 4 grams protein
More about "10 inch cake recipe sponge food"
SPONGE CAKE CALCULATOR - BBC FOOD
From bbc.co.uk
推定読み取り時間 2 分
MARY BERRY 10 INCH SPONGE CAKE RECIPE - CAKES AND BAKING
From friendlyrecipe.com
料理 Britishカテゴリ Cakes And Baking, Cakes, Afternoon Tea, Cake著者 Donna Kline合計時間 1 時間
THE HAIRY BIKERS' VICTORIA SPONGE RECIPE - BBC FOOD
From bbc.co.uk
THE BEST VANILLA CAKE I'VE EVER HAD - SALLY'S BAKING …
From sallysbakingaddiction.com
MY 10 INCH CAKE RECIPE.. INGREDIENTS, QUANTITIES, TINS, AND ...
From youtube.com
BASIC SPONGE CAKE RECIPE 10 INCH TIN - BEST COOK IDEAS
From bestcookideas.com
10" SQUARE SPONGE RECIPE - CAKEFLIX
From cakeflix.com
CHOCOLATE SPONGE CAKE RECIPE / HOMEMADE ( ROUND '10 INCH)
From youtube.com
10’’ ROUND DEEP VANILLA SPONGE - CAKEFLIX
From cakeflix.com
EASY SPONGE CAKE - HANIELA'S | RECIPES, COOKIE
From hanielas.com
10 INCH SQUARE SPONGE CAKE – LITTLE UPSIDE DOWN CAKE
From littleupsidedowncake.com
EASY VANILLA CAKE RECIPE (VIDEO) - TATYANAS …
From tatyanaseverydayfood.com
A CLASSIC SPONGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
10INCH SQUARE OR ROUND SPONGE CAKE RECIPE - NETMUMS
From netmums.com
EASY SPONGE CAKE RECIPE | CHEF DENNIS
From askchefdennis.com
EASY SPONGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
10-INCH SPONGE CAKE (THE EASIEST WAY) - SIMPLE CHINESE FOOD
From simplechinesefood.com
ANGEL FOOD CAKE (LIGHT & FLUFFY) - SALLY'S BAKING …
From sallysbakingaddiction.com
MAKING A 10 INCH SPONGE CAKE | 02-06-2022 - DELIA ONLINE
From deliaonline.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love