Classic Sponge Bundt Cake Food

CLASSIC SPONGE BUNDT CAKE

Steps:

• Grease and flour the bundt cake pan. In this recipe I used a Nordic Bundt Cake Pan. When using complex patterned bundt cake pans and all Nordic Bundt Cake Pans use soft butter to grease the pan. Use a pastry brush to get into all little nooks and crannies of the pan's design. Making sure you grease all the little details. Then flour the pan. Shake out the flour excess. Place a piece of wax paper on your work surface and shake out the flour excess onto the paper. You can also shake it out into the kitchen sink if you don't mind cleaning it up later.Set the prepared baking bundt cake pan aside.
• Preheat oven to 350F (176-180C).
• Sift together flour(2 cups) and baking powder(2 tsp), salt(1/4 tsp) set aside.
• Separate eggs (5 room temperature eggs). Pour egg whites into a clean bowl of you mixer. If your eggs are too cold place them into warm water in their shells for about 5 minutes to warm them up to room temperature. Then separate egg yolks and egg whites.
• Prepare meringue. You can use a stand mixer or hand held mixer to make the sponge cake batter. Into a clean bowl add 5 egg whites at room temperature. With a wire beater beat egg whites on medium high speed until foamy. Then gradually add half of the powdered sugar(1 cup). Beat with wire beater until stiff and glossy peaks are formed. If using a stand mixer carefully scrape out the meringue into another bowl. If you are using a hand held mixer use another large bowl to prepare egg yolk-sugar mixtureTip : Don't overbeat the meringue or your cake can come out dry. Meringue that is overworked appears grainy, kind of like orange skin.
• Then into the same bowl you used to make the meringue pour all of the egg yolks (5 egg yolks). Add remaining powdered sugar(1 cup). Beat egg yolks and powdered sugar with a wire attachment on medium high speed until it reaches a ribbon stage. Once ready mixture will be pale in color and doubled in volume. It will take about 5-8 minutes. Once ribbon stage is reached in a steady slow stream beat in the oil(1/2 cup). Then on medium low speed and also in one continuous stream beat in lukewarm milk or water( 1/2 cup). Scrape the bowl few times to make sure all is well combined together. Beat for 5 minutes. Lastly beat in Vanilla Extract(1 tbsp). And if using add Almond Extract (1/2tsp) and/or Lemon Extract (1/2tsp) - both almond and lemon extract are optional.Tip :Ribbon stage is a baking term that refers to batter consistency. It is reached when batter lifted up with a whisk, spoon or a spatula falls back down into a bowl slowly forming a ribbon. It should hold it's shape for a few moments, slowly disappearing, blending into the mixture.
• Now we are going to combine meringue, egg yolk mixture and flour. Using fine mesh strainer sift about 1/3 of flour mixture into the egg yolk mixture and carefully fold the flour in with a spatula, then add about 1/3 of meringue and fold it in. Continue with the rest of the flour and meringue until no streaks are visible. Then make last 3 folds, making sure you go with the spatula all the way to the bottom of the bowl. Be gentle and don't over mix. You are looking for a light and airy batter.Take about 2-3 cups of sponge cake batter and pour it into an empty bowl. Sift cocoa powder(3 tbsp) over the cake batter. Fold the cocoa powder into the yellow cake batter.Pour about 1/2 of the remaining yellow batter into the prepared bundt cake pan. Then pour cocoa batter on top of it. And then finish with a yellow batter. Smooth the top with a back of the spoon. Bake.
• Bake sponge bundt cake at 350F for 30-35 minutes. Don't open the oven or cake may fall. After 30 minutes check the cake. Test if the cake is done - insert skewer into the center. When the stick comes out clean, cake is done. If not, leave the cake in the oven for additional 5 minutes and check again. Cake is done if the sides are pulling away from the pan. Let the cake cool in the pan for 15 minutes. Then invert the cake onto a cooling rack and let it cool completely.
• Dust cooled cake with powdered sugar. This cake is delicious served with coffee or tea. You can also serve it with fruit and lightly sweetened whipped cream. This is a great take a long cake as well. Cover to prevent drying out.

TRADITIONAL SPONGE CAKE

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

ONE BOWL BUNDT VANILLA "SPONGE" CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour bundt pan.
• In a large mixer bowl, cream butter and sugar until very light and fluffy.
• Add eggs and mix until very light and lemon colored (about 5 or 6 minutes).
• Add half and half and vanilla; mix well.
• Add flour, baking powder, and salt; mix well.
• Beat on medium speed for 2 minutes, scraping the bowl occasionally.
• Spoon into prepared pan and bake for 55 to 60 minutes or until an inserted toothpick comes out clean.
• Cool 15 minutes before removing from pan to cooling rack.
• Serve with berries and whipped cream, if desired.

CLASSIC POUND CAKE

Steps:

• Set oven rack to center position and preheat to 325 degrees f.
• Grease a standard 9x5x3 metal loaf pan with crisco or softened butter-- dust with flour.
• Sift flour and salt into a medium bowl and set aside.
• Place butter in your mixing bowl and beat until smooth, creamy and light colored-- 30 seconds on a stand mixer, 60 seconds by hand.
• Gradually add sugar and beat until butter is very white and fluffy.
• About 3 minutes on your stand mixer, 5 mins by hand.
• It's critical that everything is at room temperature at this point, feel the outside of the mixing bowl-- if it's too cool then allow it to sit until it reaches room temperature.
• Add the whole eggs, one at a time and beat for 20 seconds after each addition.
• The mixture should be dull and smooth at this point.
• If it appears grainy and/or curdled then the temperature is probably too cold for the eggs to combine properly with the butter.
• Allow it to warm then rebeat for a few seconds.
• This is critical for this cake as there is no chemical levener and having the eggs and butter properly mixed is the only thing that will give this cake structure and allow it to rise.
• DO NOT OVERBEAT, It will make the cake tough.
• Add vanilla extract and beat for a few more seconds.
• Sift the flour in three equal parts into the butter/sugar/egg mixture, folding gently into the after each addition until all the flour has been incorporated and the batter is well mixed.
• Be sure to scrape up from the bottom of the bowl frequently.
• Pour batter into prepared pan and bake for 70 minutes, rotating 180 degrees halfway thru the baking process.
• In 70 minutes test the cake with a wooden toothpick.
• If it's not done continue to bake and check every 5 minutes.
• Cool on rack for 5 minutes before removing from pan.

COPYCAT 'CLASSIC SPONGE CAKE!'

Steps:

• Grease 2 baking tins with butter. The two baking tins should be about 8 inches round.
• Beat the butter and sugar altogether in a mixing bowl using a wooden spoon or alternatively you can you a hand held mixer. Continue to beat the mixture until the colour is pale and the texture is light ad fluffy. Add the eggs a little at a time, and beat well after adding each egg.
• Sift the flour and salt , then gently add the mixture, folding it with a metal spoon or a spatula. Divide the mixture between the tins and smooth over with the spatula. Place both tins of cake mixture on the same shelf in the centre of a preheated oven, so that they both cook at equal times. Set the temperature to 180 degrees celcius/350 F/Gas mark 4, and bake for 25-30 minutes until golden brown.
• Now remove from the oven and let them stand for 1 minute. Loosen the cakes from th eedges of the tins using a round bladed knife. Turn the cakes out into a clean tea towel or plate. Once the cakes are cool sandwich them together with jam and fresh cream, and sprinkle the top with icing sugar.
• Then serve.

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.