Best Moist Sponge Cake Food

TALL & MOIST SPONGE CAKE

Steps:

• Pre-heat oven to 170 C / 338 F and bring all ingredients to room temp
• Prepare a 15 cm (6 inch) round cake pan with parchment paper inside and cake strip around
• Beat together egg yolk, vanilla extract and half of the sugar (75 g) for at least 5 minutes until very pale, creamy and fluffy
• Beat in the rest of the wet ingredients; oil and milk
• Sift in flour then gently fold it in with a Rubber spatula just until combined, do not overmix
• Whip egg whites starting on low speed on your Stand mixer while adding the rest of the sugar (75 g), one tablespoon at a time. Increase the speed and whip for about 5-8 minutes until stiff and glossy and the sugar completely dissolves
• With the help of a Rubber spatula gently fold egg whites into the flour egg yolk mixture. Since the flour mixture is quite thick it's worth first to loosen it up by 1/4 of the whipped egg white mixture then very gently fold the rest of the egg white in
• Pour the batter into the prepared 15 cm (6 inch) round cake pan
• Bake for approx. 60 minutes or until toothpick inserted comes out clean. Do not open the oven door in the first 45 minutes
• Flip the sponge cake upside down and let it completely cool on a Cooling rack
• Use according to cake recipe. This sponge will be rather tall so can be used either as a 2 tier or 3 tier cake

MY AMAZINGLY SOFT & MOIST CHOCOLATE SPONGE CAKE

Steps:

• Preheat your oven to 180c & grease a 10" round springform cake tin.
• Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.
• In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!
• Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.
• Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.
• Finally, mix in the water little by little.
• Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.
• As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.
• Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.
• Once the cake has cooled, give it a generous dusting of confectioners sugar.

MOIST MOCHA CAKE

Steps:

• Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.
• Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.
• In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.
• Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.
• While cake is cooling, make the frosting:
• Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake and cut into squares. Finely grate one small square of chocolate. Sprinkle the chocolate shavings over the cake.

PRIZE-WINNING GLUTEN-FREE SPONGE CAKE

Steps:

• Preheat oven to 180C (350F). Coat 2 spring form pans with baking spray, then line with baking paper. The baking spray helps keep the paper from moving around.
• In a microwave bowl or small saucepan, place the sugar and water. Bring to a boil. Stir every now and then to dissolve the sugar.
• Beat the egg whites with an electric mixer until stiff. Slowly drizzle in the hot sugar mixture with the mixer running. Then beat really hard for 3 minutes. Mix in egg yolks and vanilla.
• Sift together cornstarch, baking powder and salt. Carefully fold these into the egg mixture. Pour into prepared pans.
• Bake 18-20 minutes. As soon as you remove them from the oven, drop the pans from knee height, square on the floor - seriously! This is a strange sponge making trick that 'shocks' the cake and stops it from deflating.
• Then immediatly turn sponges out onto a wire rack or baking paper to cool upside down.
• Beat cream and vanilla until soft peaks form. Warm jam for a few seconds in the microwave.
• Place one sponge on the serving plate. Spread first with jam, then whipped cream.Top with strawberry slices. Then put second sponge on top. Dust with icing .

MOIST AND FLUFFY STRAWBERRY & BUTTERCREAM SPONGE CAKE - BEST EVER RECIPE

Steps:

• Preheat oven to 200°F/180° Fan/Gas 4. Grease and flour 2 x 9" cake pans. Into a large mixing bowl add your softened butter and caster sugar then cream together with a hand mixer until well combined and fluffy (you can use a stand mixer if you prefer but make sure you scrape down the sides of the bowl to fully incorporate the ingredients together). Next add 1 egg at a time and fully combine into the butter and sugar mix (this ensures an airy light sponge).
• In a separate bowl sift in your self raising flour, baking powder and salt. Stir to combine. In a measuring jug or large cup mix together the oil, milk and the vanilla paste, stir and set aside. Now using a wooden spoon fold in a 3rd of the flour mix until fully combined followed by a 3rd of the milk. Alternate the flour and milk until it has all been folded into the batter. Divide the mix evenly between the two prepared pans and bake in the oven for 20-22 mins until a skewer dipped into the centre comes out clean.
• Once cooked, remove the sponges from their tins and leave to cool on a wire rack. In a medium sized bowl add the softened butter and vanilla paste. Using a hand mixer blend to a smooth creamy consistency. Now sift in the icing sugar and combine everything together. Add the 2 tbsp milk if you need to, this will loosen the buttercream up a bit and make it easier for spreading on the cake.
• Take one of the sponges and lay flat side down onto a cake board or serving plate of your choice. Now spread on 2/3 of the buttercream forming an even layer all over. Dollop over 1/3 jar of strawberry jam and spread over the top of the buttercream. Now place the remaining sponge on top making sure the flat side is facing up, press down slightly. To decorate spread the remaining buttercream over the top and sift over the icing sugar. Halve 4 of the strawberries and place on top of the cake marking out the slices. Slice the remaining strawberry length ways to create a fan shape and place in the centre.