Grandmas Sponge Cake Food

GRANNY'S VICTORIA SPONGE

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
• Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
• Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
• Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
• When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
• Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.

FEATHER SPONGE CAKE (AMY'S GRANDMA'S)

Steps:

• Beat egg yolks until thick and lemon colored.
• Add water and continue beating until thick.
• Gradually beat in sugar, then the extracts.
• Fold in flour, a little at a time.
• Beat egg whites until foamy, add the cream of tarter and beat until they form glossy peaks.
• Fold this carefully into the cake mixture.
• Bake in a 10" ungreased angel food cake pan ina 350 degree oven for approximately 1 hour.
• Invert pan to cool.

GRANDMA'S SPONGE CAKE

Steps:

• It's important to have all of the ingredients at room temperature.
• Preheat the oven to 350°F Lightly grease and flour a two piece tube pan. Do not over flour the pan.
• Separate the eggs into two separate bowls. Add the sugar, salt & oil to the egg yolks and beat using a paddle attachment. Beat on low until the mixture is pale yellow, thick and forms ribbons when dropped from the beater.
• Stir in the lemon zest and juice. Add the sifted flour and baking powder and mix on low just until blended.
• Using the mixer whisk, beat the egg whites on medium speed until stiff peaks form. Using a spatula, gently fold half of egg whites into the egg yolk mixture until incorporated. Fold in the remaining egg whites until fully mixed.
• Pour batter into a prepared tube pan and bake in thd centre of the oven for 45-50 minutes, or until a cake tester comes out clean.
• Once cooked, gently turn the cake upside down to cool. If the pan does not have extended prongs, place the tube pan on a bottle to cool completely.

GRANDMA LU'S CASSATA CAKE

Steps:

• Mix ricotta, 1 pint of whipped heavy cream, sugar, and vanilla in a bowl till smooth. Add one roughly chopped chocolate bar. Fold in.
• Spray a large bowl with nonstick cooking spray (like Pam). Slice sponge cake into half-inch pieces. Line the bowl with one layer of cake. Follow with a layer of filling, making sure to come up to top of bowl. Continue alternating layers of cake and filling till you have reached the top of bowl. Finish with a layer of cake. Seal with plastic wrap and refrigerate overnight.
• Remove plastic wrap. Place a pretty cake dish on top of bowl. Invert the cake and remove bowl. Frost with remaining pint of whipped heavy cream. Decorate with 2nd chocolate bar curls and drained maraschino cherries.

GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM

Steps:

• Preheat the oven to 325 degrees F.
• In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
• Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
• Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
• To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.

GRANDMA KATE'S JELLY ROLL SPONGE CAKE

Steps:

• Preheat oven to 375 degrees F.
• PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11" X 17" X 1", or if using for shortcake, bake in a 9" X 13". Line bottom only with parchment if desired; set aside.
• PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
• PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
• PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
• Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
• Turn batter into prepared pan, spread gently to even thickness.
• Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
• Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
• Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
• Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1" slices.