CLASSIC SPONGE SANDWICH
Want to know how to make a sponge cake? This nostalgic Victoria cake will provide you with a versatile go-to version
Provided by Barney Desmazery
Categories Afternoon tea, Treat
Time 40m
Yield Cuts into 8 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
- To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape. Build the cake by spreading one sponge with jam and the other with cream. Sandwich the whole thing together, then dust with icing sugar.
Nutrition Facts : Calories 568 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.94 milligram of sodium
CLASSIC SPONGE TORTE
Sponge cakes call for both egg whites and egg yolks, giving them a richer texture than angel food cakes. Here, the layered cake is topped with a delightful chocolate frosting.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper; grease and flour the waxed paper. Set aside. In a large bowl, beat egg yolks for 2 minutes. Add 3/4 cup sugar; beat for 3 minutes or until mixture is thick and lemon-colored and falls in a ribbon from beaters. Beat in vanilla., In another large bowl and with clean beaters, beat egg whites and salt on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold flour into egg yolk a third at a time. Stir in a third of the whites. Fold in remaining whites., Spread batter into prepared pans. Bake at 350° for 15-18 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat the butter, confectioners' sugar, chocolate, milk and vanilla until smooth. In a chilled small bowl, beat cream until stiff peaks form; fold into chocolate mixture., To assemble, split each cake into two horizontal layers. Spread frosting between layers and over top and sides of cake. Sprinkle with grated chocolate if desired. Store in the refrigerator.
Nutrition Facts :
COPYCAT 'CLASSIC SPONGE CAKE!'
A classis Victoria Sponge cake. Delicious recipe, nicely served with hot brew. Can be made for Birthdays too!
Provided by thatlondonchick
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
OLD FASHIONED SPONGE CAKE
Make and share this Old Fashioned Sponge Cake recipe from Food.com.
Provided by Gingerbee
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg whites stiff.
- Beat yolks one at a time adding the sugar 1/2 at a time.
- Add vinegar.
- Add flavoring.
- Fold in measured dry ingredients.
- Gently fold in beaten egg whites.
- Pour into greased tube pan and bake for approx 25 min at 350 degrees.
Nutrition Facts : Calories 128, Fat 1.8, SaturatedFat 0.5, Cholesterol 70.5, Sodium 217.4, Carbohydrate 24.8, Fiber 0.3, Sugar 16.9, Protein 3.2
PINEAPPLE SPONGE TORTE
Provided by Moria Hodgson
Categories project, dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Coarsely chop the butter. Place in a large mixing bowl with the sugar. Using an electric mixer, beat together until pale and fluffy.
- Add the whole egg and the egg yolks and beat until thoroughly mixed. Beat in the rum.
- Sift the flour and baking powder into the mixture. Add the salt and mix thoroughly, using a wooden spoon or spatula.
- Grease a 10- to 11-inch baking pan with a removable bottom and sides about one-and-a-half to two inches high. Spread the batter over the bottom as evenly as possible. Set aside.
- Peel the pineapple. Cut it in half and remove the core. Cut in half again horizontally and peel the skin, removing any ''eyes.'' Slice the pineapple in quarter-inch pieces.
- Place pieces on top of the batter, leaving an inch around the rim. Bake 50-60 minutes, or till a knife inserted in the center comes out clean.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 95 milligrams, Sugar 25 grams, TransFat 0 grams
DOBOS TORTE
The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Hungarian pastry chef Josef Dobos.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Austrian
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with soft butter, and dust with flour.
- Beat the egg whites until frothy, and gradually add 1 cup sugar. Beat just to soft peaks. In another bowl, beat the yolks with the milk, lemon peel, vanilla, and salt. Fold this into the egg whites. Sift the flour over the egg mixture, and fold in.
- Spread 1 1/3 cups batter into the prepared pan. Bake for about 5 to 9 minutes, or until small, brown spots begin to appear on cake. Remove the cake from the oven, and remove layer from pan with a spatula. Dust the cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill layers for a few hours. Make the Chocolate Buttercream.
- Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
- Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar become an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.
- Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.
Nutrition Facts : Calories 242 calories, Carbohydrate 46.2 g, Cholesterol 137 mg, Fat 3.7 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 1.3 g, Sodium 49.4 mg, Sugar 33.9 g
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