Beat And Bake Sponge Cake Food

NEVER-FAIL SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Set oven rack to second-lowest position).
• Prepare an ungreased tube pan with removable sides.
• Sift together the flour, baking powder and salt.
• In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more).
• Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).
• Add in sifted flour mixture alternately with water; beat until just blended.
• In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
• Transfer to the ungreased tube pan.
• Bake for 55-60 minutes.
• Immediately turn the pan upside down and cool completely before removing.

SPONGE CAKE

Steps:

• Beat eggs until very light.
• Beat in sugar, salt and vanilla.
• Beat in butter in milk.
• Sift flour and baking powder and beat quickly into mixture.
• Immediately pour into greased 9-inch pan.
• Bake at 350 degrees for 25 to 30 minutes.

SPONGE CAKE

Steps:

• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.

SPONGE CAKE

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.

SHERRY SPONGE CAKE

Steps:

• Preheat oven to 325°F.
• Sift the flour, salt & cinnamon together in a bowl then add the almonds and zest and stir to combine.
• In a separate bowl, beat the egg yolks until light then beat in the sugar, sherry (or milk), and orange juice until thoroughly combined. Stir in the dry ingredients until mixed.
• Beat the egg whites and cream of tartar until soft peaks form. Fold a small amount of egg white mixture into the egg yolk mixture to soften the batter. Gently fold in the balance of the egg whites into the yolk mixture.
• Pour the batter into an ungreased bundt springform pan. Bake for 50 - 60 minutes, or until a cake tester comes out clean.
• Cool in pan.

BEAT AND BAKE MADEIRA CAKE

Steps:

• Preheat oven to 350°F.
• Put all ingredients in a bowl and beat for 3 minutes- NO LONGER.
• Pour into greased loaf pan and bake for 40 - 55 minutes.

LEMON SPONGE CAKE

Steps:

• Cream butter/margarine and sugar together.
• Add in beaten eggs and whisk well.
• Add lemon juice, zest and vanilla extract. Mix till well combined.
• Add in sifted flour and fold in the flour into the mixture till well combined.
• Pour mixture into cupcake cups or cake molds. Whatever that is available for you.
• Bake at 180°C for 10 minutes or until the skewer/toothpick comes out clean.
• Let it cool for at least 10 minutes Serve.

BEAT AND BAKE SPONGE CAKE

Steps:

• Heat the oven to 180 deg Celsius.
• Grease 2 16cm tins.
• Put all ingredients into a bowl and beat slowly for 3 minutes.
• When well mixed pour into the tins and bake for 25-30 minutes until golden brown.
• Ice with your favourite recipe and flavour.