Fluffy Sponge Cake Food

LIGHT & FLUFFY CHOCOLATE MOCHA CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
• Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
• To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
• To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.

FLUFFY SPONGE CAKE RECIPE

Steps:

• Preheat oven to 350F/180C (fan forced)
• Cut out a round piece of parchment paper to fit the bottom of your cake tin. Grease the tin lightly with butter, then place the parchment paper round in the bottom of the tin.
• Sift the flour, baking powder and cornstarch/cornflour 7 times.
• In a medium-sized bowl, whisk the egg whites until soft peaks appear.
• Gradually add sugar, beating after each addition.
• Whisk in egg yolks, one at a time.
• Gradually and carefully, fold in the flour. Use a figure 8 method to fold, and make sure you're not over folding.
• Evenly pour the batter into the prepared tins.
• Place tins in the middle rack of the oven, side by side.
• Bake for 20 minutes, or until the sponge cake is started to brown on top.
• To test if it's ready, poke a metal skewer into the middle of the cake, the skewer should come out clean.
• Let the cakes cool in the pan for 10 minutes, before turning them out onto a wire rack.
• To turn out the cakes, carefully and gently run a butter knife outside the edge of the cake. Place a cooling rack upside down on the top of the cake tin, and carefully flip. The cake should come out straight away, if not, gently whack the bottom of the cake tin to loosen it.
• To serve - cool cakes completely, then sandwich together with whipped cream, raspberry jam, and/or strawberries. Top with cream, dust with icing sugar or top with chocolate icing.

SPONGE CAKE

Steps:

• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.

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.

CHOCOLATE FLUFF SPONGE

Steps:

• Separate egg yolks.
• Beat whites until fluffy, add sugar and beat well.
• Beat in yolks followed by golden syrup.
• Sift dry ingredients and fold into mixture.
• Place mixture in lined tin (20-23cm).
• Bake approximately 20 minutes(may take a bit longer) in moderate oven.
• Ice cake with chocolate icing and put a chopped up peppermint crisp (topping of choice) on top.
• Fill with whipped cream.

FLUFFY SPONGE CAKE

Steps:

• Heat oven to 160 degrees celsius.
• Grease and line a 23 cm cake tin with baking paper and grease again and add some cornflour and caster sugar to coat bottom and sides of tin.
• Whisk egg whites in a clean bowl until fluffy.
• Add caster sugar gradually until dissolved.
• Add egg yolks one by one.
• Fold in sifted flour and baking powder.
• Bake for 35-45 minutes depending on your oven.
• Test after 35 minutes just in case.
• To make filling, simply whip cream with sugar, cut sponge cake in half and fill with cream.
• Place top layer of cake and spread with passionfruit icing.
• To make icing, sift icing sugar and add passionfruit pulp to desired consistency.
• If too runny put in more icing sugar and vice versa.

FLUFFY ORANGE SPONGE CAKE

Steps:

• Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
• In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
• Gradually add remaining powdered sugar, beating constantly about 4 minutes.
• Stir in orange peel.
• Wash beaters thoroughly.
• In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
• Gently fold yolk mixture into whites.
• Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
• Turn into ungreased 9 inch tube pan.
• Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
• Invert cake in pan, cool thoroughly.
• Remove from pan.
• With a long tined fork, poke holes in top of cake at 1 inch intervals.
• For syrup, in a saucepan combine orange juice and honey.
• Simmer 5 minutes.
• Remove from heat, stir in almond extract.
• Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
• Chill, if desired.

FLUFFY ORANGE SPONGE CAKE

Steps:

• Preheat the oven to 350°C.
• Grease a large pan or two smaller ones and line with waxed paper. Grease the paper and coat with a corn flour and sugar mixture.
• Whisk egg yolks, adding half the sugar gradually until light coloured and creamy.
• Add oil, orange juice and orange zest and beat again.
• Whisk egg whites until very light and forms soft peaks.
• Add the other half of sugar gradually beating on medium to high speed.
• Add corn flour, flour, salt and baking powder gradually to the egg yolks, beating all the while.
• Gently fold in the egg whites with a rubber spatula until well mixed.
• Spoon the mixture into the pan and bake for 35- 45 minutes until brown.
• A toothpick inserted into the center should be clean and the midlle should spring back when touched.

LIGHT & FLUFFY SPONGE CAKE

Steps:

• Preheat oven to 180°C (375°F).
• Grease non stick cake pan
• Beat together eggs, oil and sugar, beat until light & fluffy.
• Add flour, salt & baking powder.
• Mix well with electric beater.
• Pour into baking pan & bake for approx 15-20 minutes.
• PLEASE NOTE: For a chocolate cake add 2 teaspoons of unsweetened cocoa to 120ml warm water & add to mixture, note that chocolate cakes should take another 10 minutes to cook.

CHINESE SPONGE CAKE (CHIFFON CAKE)

Steps:

• Preheat oven to 350 degrees F
• In a metal or glass bowl, beat egg whites until frothy. With the mixer still running, gradually pour in 1/2 cup sugar and cream of tartar until stiff peaks form.
• In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil.
• Whisk flour and baking powder in another bowl.
• Mix flour and yolk mixture.
• Gently fold the flour and yolk into the egg whites.
• Pour into an ungreased angel food tin and bake for 40-50 minutes or until cooked through. The cake should spring back when lightly tapped (not sink).
• For best height, cool the cake in the tin turned upside down, but be careful of the cake falling out of the tin. Cake can be served and stored at room temperature.

HOW TO MAKE PERFECTLY LIGHT & FLUFFY SPONGE CAKE

Steps:

• Preheat oven to 350°F and spray the bottoms of two 9-inch cake pans and line with parchment paper
• In a standing mixer fitted with a whisk attachment, add the eggs and beat on medium-high for 1 to 2 minutes to break them up
• Gradually pour in the sugar, then add vanilla and salt and continue to whip the eggs until pale yellow, fluffy, and the mixture falls back on itself in a ribbon, 8 to 10 more minutes on medium-high speed
• Once finished whipping, the mixture should be pale yellow, fluffy, and should fall back on itself in a ribbon
• Remove mixing bowl from base and add sifted flour and baking powder in two batches, gently folding between additions until there are no more streaks of flour
• Divide the batter evenly between the pans, smooth the top lightly, and bake until golden brown on top and a cake tester or toothpick inserted in the center comes out clean, 25 to 28 minutes
• Cool in the pans for 20 minutes, then run a sharp knife around the edge of the pans to loosen and transfer cakes to a wire rack to cool completely

SUPER FLUFFY SPONGE CAKE

Steps:

• Preheat an oven to 190C
• In a bowl add all cake ingredients
• Mix until it is a smooth, creamy batter
• Pour into a cake tin and spread right to the edges. Flatten the top.
• Now make up the icing. Add icing sugar to a bowl. Pour in 1 teaspoon of water until it is slightly runny and there are now lumps. Ad food colouring for a burst of colour
• Take the cake out of the oven. Wait until it is completely cool and then coat the top in icing. Add toppings if desired.