Glorious Sponge Cake Food

SPONGE CAKE

Sponge cake image

Choose your favourite filling for this easy sponge cake - we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.

Provided by Sophie Godwin - Cookery writer

Categories Dessert

Time 45m

Number Of Ingredients 9

Ingredients

225g softened butter
225g golden caster sugar
4 large eggs
½ lemon, zested
1 tsp vanilla extract
225g self-raising flour
splash of milk
Optional fillings of lemon curd, jam, lightly whipped cream
icing sugar for dusting

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.

Nutrition Facts : Calories 376 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

GLORIOUS SPONGE CAKE

Glorious Sponge Cake image

This is an old fashioned sponge cake with a lemon flavor.

Provided by Erica

Categories Sponge Cake

Yield 14

Number Of Ingredients 8

Ingredients

6 eggs
1 cup white sugar
¼ cup water
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cake flour
½ teaspoon cream of tartar
¼ teaspoon salt

Steps:

Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 22.5 g, Cholesterol 79.7 mg, Fat 2.2 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 71.8 mg, Sugar 14.5 g

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