Best Ever Sponge Cake Food

BEST-EVER SPONGE CAKE

Steps:

• Position oven shelves; preheat oven to 180°C. Grease two deep 20cm-round cake pans.
• In a large bowl, beat eggs with electric mixer until thick and foamy. Gradually add sugar, about a tablespoonful at a time, beating until sugar is dissolved between additions. Total beating time should be about 10 minutes.
• Sift flour and cornflour together three times onto paper.
• Sift flour mixture over egg mixture. Then, using one hand like a rake, quickly and lightly fold and pull flour mixture through egg mixture, using the side of your hand as a scraper to make sure all the ingredients are combined.
• Pour combined butter and the water down side of bowl; using one hand, fold through egg mixture. Pour mixture evenly into prepared pans, using metal spatula, spread mixture to edges of pans.
• Bake sponges about 25 minutes. As soon as sponges are baked, turn onto wire racks covered with baking paper; turn top-side up to cool.
• Place one sponge on serving plate, spread with lemon butter and whipped cream. Top with remaining cake, dust with sifted icing sugar.

GRANNY'S VICTORIA SPONGE

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
• Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
• Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
• Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
• When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
• Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.

WHITE SPONGE CAKE

Steps:

• Preheat oven to 400 degrees F.
• Grease 3- 12 inch cake pans, set aside.
• In an electric mixing bowl with a wire whip attachment, add 1 Egg Yolk& 2 Whole Eggs.
• Add, one ingredient at a time: Sugar, Salt, Baking Powder and Cake Flour.
• Whip until smooth and appearance is light and yellow.
• Add Oil.
• Continue to mix 1 minute until fully incorporated.
• In a separate clean, dry bowl, with wire whip, add Egg Whites.
• Whip until stiff, but not dry peaks.
• In a separate bowl, combine Granulated Sugar and Cream of Tartar Add to egg whites and mix quickly.
• Remove egg white mixture to a large, dry mixing bowl.
• Incorporate the first mix a little at a time by folding in and mixing by hand.
• Be careful not to overmix (note:For a lemon flavored cake you can add 2 teaspoons lemon extract).
• Spoon finished mixture into cake pans, spreading evenly.
• Bake at 400 degrees for 35 to 40 minutes.
• Cooking time may vary according to equipment and environment.
• If using an alternate size pan, the heat should be adjusted.
• The deeper and wider your cake pan, the lower you should have the heat.
• Check for doneness by inserting a toothpick into cake, when it comes out clean, cake is done.
• Cool cakes on rack before removing from pans.
• Fill layers with desired filling and frost with lots of whiped cream.