COUNTRY SPONGE CAKE 1972
Make and share this Country Sponge Cake 1972 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 55m
Yield 1 10inch tube pan cake
Number Of Ingredients 7
Steps:
- Preheat oven 325 degrees Fahrenheit.
- In a large mixer bowl, beat the egg whites until foamy.
- Add the cream of tartar and continue beating until stiff peaks form.
- Set aside.
- In other mixer bowl beat egg yolks on high speed for one minute.
- Add the sugar, salt, lemon juice, and zest.
- Beat on high speed for 5 minutes.
- By hand, with a spatula, fold the flour quickly into the yolk mixture.
- Add about 1/3 of the beaten egg whites into the mixture and fold in also.
- Add the remaining whites in two additions, folding and combining well but not deflating the air beaten into the whites. Little patches of white still show, that's okay.
- Place in an UNGREASED angel food TUBE pan.
- Bake for 40 minutes; top will be a nice golden brown.
- Remove from oven to a rack to cool for one hour undisturbed.
- Loosen around edges and bottom with sharp knife.
- Tip cake out of pan onto rack and cool completely before serving or storing.
Nutrition Facts : Calories 1704.1, Fat 29.7, SaturatedFat 9.6, Cholesterol 1116, Sodium 1012.6, Carbohydrate 310.5, Fiber 2.4, Sugar 201.5, Protein 49
COFFEE AND BANANA SPONGE CAKE
Makes a nice afternoon tea sponge cake or after dinner dessert served with coffee. I have listed two different ways of making this cake, #2 I believe to be easier :) I am always looking for easier ways!!!! However it depends on how you like to make your cakes. This cake is a little heavier than a 'true' sponge. Also goes nicely, unfilled and not frosted, warm, with custard for dessert.
Provided by Jen T
Categories Dessert
Time 45m
Yield 1 8
Number Of Ingredients 11
Steps:
- #1 Way of Making;.
- Grease and flour or line with baking paper, a square 8" cake pan.
- Heat oven to 350'C/180'F.
- Cream together the butter and sugar until light and fluffy.
- Beat in the coffee essence.
- Mix in the mashed bananas.
- Add egg and milk.
- Sift together the dry ingredients and fold into creamed mixture.
- Scoop into prepared tin and bake for approx 35 minutes, or until cake springs back when touched with finger and is shrinking from sides of tin.
- Remove from oven and cool in tin for 5mins then turn onto a rack to cool completely.
- When cold cut in half and fill with sweetened whipped cream and dust top with icing sugar.
- #2 Way of Making;.
- Sift flour and baking powder and salt into bowl of mixer.
- Add in the sugar, egg, coffee essence and mashed bananas.
- Stir the baking soda into the milk and add to bowl.
- Melt the butter and add last.
- Beat on high speed until just mixed then scoop into greased & floured or, baking paper lined 8" tin.
- Bake 35mins approx and continue as for #1.
- *For a special effect ice/frost top with coffee butter icing and decorate with chopped walnuts.
Nutrition Facts : Calories 2333.9, Fat 103.8, SaturatedFat 63.1, Cholesterol 446.9, Sodium 2725.6, Carbohydrate 319.2, Fiber 11.2, Sugar 144.4, Protein 33.2
ALL-IN-ONE SPONGE CAKE
No creaming or folding, this is a simple, quick and easy stand-by sponge. Choose your own filling, fruit, cream, lemon curd or jam. For a variation add some vanilla essence, lemon or orange zest to the ingredients. Requires 2 round 8 inch sandwich baking tins, greased and lined with baking paper. I sometimes need to cut a thin slice from the top of of one of the sponges to level them before I sandwich them together.
Provided by PetsRus
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (325F if you know your oven is really hot).
- Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand).
- Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger.
- Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack.
- When cold, sandwich them together with your favorite filling.
- Sprinkle caster or powdered sugar on the top.
Nutrition Facts : Calories 479.6, Fat 25.7, SaturatedFat 15.4, Cholesterol 154, Sodium 756.3, Carbohydrate 57.1, Fiber 0.8, Sugar 33.4, Protein 6.5
CAKE BOSS SPONGE CAKE RECIPE
I found this online and I don't know if it really is the CB recipe but it is a scratch recipe, and the secret to its light and fluffy texture is the beating of the eggs! This recipe is best made in a stand mixer. It got everyone raving about it.
Provided by sweet Virginia
Categories Dessert
Time 45m
Yield 1 4 tiered cake, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- 1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
- 2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
- 3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
- 4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
- 5. Pour into two greased and floured 8" round cake pans.
- 6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean (about 30 to 35 minutes). Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
- Hint: Cakes are close to being done when you start to smell them.
SPONGE CAKE (PORTUGUESE PAO DE LO)
This is a delicious light and airy textured sponge cake. It tastes just like the ones I used to buy at a portuguese bakery. Yummy served with vanilla ice cream and strawberries.
Provided by Chef Gorete
Categories Dessert
Time 1h5m
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside.
- Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
- In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.
- Pour the batter into the pan and bake for approximately 35 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). If you like a crust on the top of the cake, sprinkle the 1 tablespoon of sugar on top of the batter prior to baking.
- Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.
Nutrition Facts : Calories 326.5, Fat 5.6, SaturatedFat 1.8, Cholesterol 209.2, Sodium 111.5, Carbohydrate 59.4, Fiber 0.7, Sugar 39.3, Protein 9.8
TRUE SPONGE CAKE
First published in 1901 in The Boston Cooking School Cookbook. It is a traditional sponge to fill with a light mousse or filling of choice.
Provided by Gingerbee
Categories Dessert
Time 45m
Yield 1 9inch tube pan
Number Of Ingredients 7
Steps:
- Measure all ingredients.
- Sift sugar through fine sifter one to four times before measuring.
- Sift flour once before measuring.
- Separate yolks and whites of eggs.
- They will beat easily if at room temperature.
- Beat egg whites until stiff but not dry and beat in gradually 1 tablespoon sugar for each egg white (out of sugar called for in recipe) and set aside.
- It is unnecessary to wash beater before beating yolks.
- Add liquid to egg yolks and beat until lemon-colored and so thick that beater turns with difficulty.
- Add lemon rind.
- Beat in remaining sugar.
- Combine yolks and whites and fold together with spoon until mixture is even.
- Mix and sift remaining dry ingredients and cut and fold into egg mixture.
- Do not beat after adding flour, to avoid breaking air bubbles.
- Pour into un buttered tube pan (9-inch), two 9-inch layer pans, or 12 to 18 muffin tins.
- Cut through mixture several times to break large air bubbles.
- Bake 1 hour or more in moderately slow oven (3250 F.), if in angel-cake or other deep pan.
- Bake 25 to 30 minutes in moderate oven (350F.) if in layer-cake pans or individual tins.
- Invert on wire cooler and let stand until cold.
- Loosen with spatula or knife.
Nutrition Facts : Calories 1564.9, Fat 21.8, SaturatedFat 7.5, Cholesterol 944, Sodium 894.6, Carbohydrate 300.6, Fiber 3.4, Sugar 202.1, Protein 43.1
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