LIGHT LEMON SPONGE CAKE
This is a lemon sponge cake (two tiered) with lemon buttercream, named "light" because this is the comment I receive every time it's eaten
Provided by graceemma
Time 1h20m
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 160C/fan and then Grease or line the cake tin
- In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
- Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
- Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
- To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
- It should be golden brown on top!
- Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
- Repeat steps 1-6 for the second cake tier.
- Whilst the cakes are cooling prepare the buttercream;
- using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
- When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
- Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
- Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)
NANNIE'S HOT MILK SPONGE CAKE
Heating the milk before using it to make the batter delivers a light and fluffy sponge cake.
Provided by shirleyo
Categories Desserts Cakes Sponge Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Sift together flour and baking powder. Heat milk in a small saucepan until just boiling, then remove from heat and set aside.
- Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture.
- Pour into a 10 inch tube pan. Bake in preheated oven 45 minutes, or until top springs back when lightly tapped.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 43.4 g, Cholesterol 54.5 mg, Fat 1.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 97.2 mg, Sugar 29.6 g
FLUFFY SPONGE CAKE RECIPE
This fluffy sponge cake recipe is for the most gorgeous and light sponge. Filled with jam, cream and berries this cake is perfect for gatherings, birthday parties and any time you want cake!
Provided by The Home Cook's Kitchen
Categories Dessert
Time 1h35m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 124 kcal, Carbohydrate 24 g, Protein 3 g, Fat 1 g, Cholesterol 54 mg, Sodium 21 mg, Sugar 16 g, ServingSize 1 serving
HOW TO MAKE PERFECTLY LIGHT & FLUFFY SPONGE CAKE
This easy sponge cake recipe will give you light & fluffy results every time.
Provided by Ben Perez
Number Of Ingredients 9
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
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.
FLUFFY SPONGE CAKE
Make and share this Fluffy Sponge Cake recipe from Food.com.
Provided by Susie T
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
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.
SUMMER FRUIT SANGRIA CAKE RECIPE (VIDEO)
The best summer fruit cake - sangria cake with fluffy sponge cake, whipped cream and fruit!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 15
Steps:
- Prepare the sponge cake first. Preheat the oven to 350F and line 2, 8-inch cake pans with parchment paper; do not grease the sides.
- In a stand mixer bowl, combine the eggs, sugar and vanilla. Whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and almost white in color. Combine the dry ingredients in a sifter and add the dry ingredients in small batches to the batter. Use a spatula to fold the flour in gently but thoroughly, folding from the bottom of the bowl.
- Divide the batter evenly between the two pans. Bake in preheated oven for 19 to 21 minutes, until the layers are a rich, golden-brown. Remove from the oven and run a knife along the edge of the pans, to release the cake layers from the sides. Allow the cake layers to cool completely in the pans. Once cooled, use a long, serrated knife to split the layers in half, creating 4 layers total.
- For the frosting: Prepare the berry sauce first and allow it to cool before using in this recipe. A hot berry sauce will cause the whipped cream to melt. Combine the raspberries (or other berries) and sugar in a small saucepan. Use a spoon to crush the berries; if using strawberries, dice them before cooking. Bring the berries to a simmer over medium-high heat and simmer for 4 to 5 minutes, until the berries are falling apart. Pour the resulting sauce into a fine mesh strainer arranged over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp. Allow the sauce to cool in the refrigerator.
- Next, prepare the whipped cream. Pour the chilled cream into a stand mixer bowl and add the confectioner's sugar. Whisk on medium speed first for a few minutes, then turn the speed up and whisk for about 3 to 4 minutes until stiff peaks form.
- In a separate mixing bowl, beat the softened cream cheese or mascarpone for a few minutes until it's smooth and creamy. Add the melted white chocolate, vanilla and salt. Mix again for a few minutes until well combined. Add the berry sauce last, along with red food coloring if desired. Beat again until the sauce is well-incorporated.
- VERY IMPORTANT: do not over-mix this step or the frosting will separate! Add the cheese and berry mixture to the whipped cream and whisk for 15 seconds, stop and scrape down the bowl, then mix again for a few more seconds. Use the frosting right away, or keep refrigerated.
- To assemble the cake, first soak each sponge cake layer generously with the sangria. I like to use a dispenser bottle to make this easy. Top the cake layer with fruit, arranging it in an even layer. Frost the bottom of the next cake layer, then invert it on to the fruit. Alternatively, you can add the frosting right onto the fruit but take care that the fruit doesn't slide around.
- Frost the top and sides of the cake with the remaining frosting. If desired, add yellow and pink food coloring to the frosting to create a peach colored frosting. Add dollops of cream on top and garnish the cake with more fruit and berries. Place the cake into the refrigerator and allow it to set for at least an hour, or overnight.
Nutrition Facts : Calories 467 kcal, Carbohydrate 58 g, Protein 6 g, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 119 mg, Sodium 86 mg, Fiber 2 g, Sugar 46 g, UnsaturatedFat 6 g, ServingSize 1 serving
LIGHT & FLUFFY SPONGE CAKE
This recipe is so easy & versatile, can be used for a sponge cake, cupcakes or just add some unsweetened cocoa and voila a chocolate cake!
Provided by Chef Lotus
Categories Dessert
Time 25m
Yield 12-18 cupcakes, 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 295.5, Fat 21.6, SaturatedFat 3.6, Cholesterol 108.6, Sodium 614.5, Carbohydrate 19.9, Fiber 0.4, Sugar 0.6, Protein 5.7
LIGHT AND FLUFFY CHIFFON CAKE
Learn how to make a light & fluffy vanilla chiffon cake with this simple, easy to follow recipe! Full of expert tips & tricks to get the perfect chiffon cake that's soft, airy, light, and won't shrink or deflate.
Provided by Jamie
Categories Baked Goods Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Preheat your oven to 355 degrees F. Add the egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar to a large mixing bowl. Whisk well to combine. (The remaining half of the sugar will be used for the egg whites.)
- Sift the cake flour and baking powder, into the egg yolk mixture in three batches. Fold after each time until well combined. Avoid over mixing.
- Add the egg whites and cream of tarter to a large mixing bowl. Beat on medium high speed while adding the remaining half of the sugar. Add the sugar in three batches until you've reached firm peaks. See Note 1.
- Add half the beaten egg whites to the egg yolk mixture. Fold gently to combine then add the remaining half. Fold gently again to avoid deflating the batter. The batter should be light, airy, and fluffy.
- Spray the inside of your ungreased, aluminum chiffon cake pan with water including the inner tube. This helps prevent the cake from sticking too much to the pan once baked. Pour the batter into the pan and fill up to 75% full otherwise you may risk overflow.
- Bake at 355 degrees F for 25 to 35 minutes. Your baking time will depend on how shallow or deep your pan is. See Note 2. Check after 25 minutes for doneness. It's ready when a toothpick inserted in the center comes out clean and the top is a golden brown color. If your pan is tall and deep, you may have to bake it longer.
- Remove from the oven and immediately flip the chiffon pan upside down to invert it. Cool it down as soon as possible to prevent it from sinking and deflating.Drape a cold, damp towel over it to cool it down as quickly as possible. Rinse the towel under cold water and wring it dry. Drape it over the pan again and repeat this process until the pan is no longer hot. See Note 3.
- Once the cake has cooled, flip over the pan and carefully run a knife along the sides of the pan to help remove it. Then run a knife along the bottom of the pan to remove it from the base.
- Invert the cake again so the flat side is facing up and dust on powdered sugar. Slice and serve.
Nutrition Facts : Calories 233 kcal, Carbohydrate 34 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 92 mg, Sodium 130 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
SUPER FLUFFY SPONGE CAKE
A light, fluffy sponge cake. You may find it to be slightly flat.
Provided by adam.haighton
Time 1h
Yield Serves 6
Number Of Ingredients 0
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.
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PLAIN VANILLA SPONGE CAKE – MOIST AND FLUFFY
From kannammacooks.com
4.8/5 (110)Category DessertCuisine AmericanTotal Time 1 hr
- Take a large mixing bowl and add the eggs,sugar and vanilla in it. Set the bowl over a pan of simmering water. Heat the eggs,sugar and vanilla until slightly hot, stirring constantly to prevent curdling. Keep stirring untill all the sugar is completely dissolved. Run your fingers in the batter and feel the batter. It should be smooth. If its grainy, stir for some more time. This whole process can take between 3-5 minutes.
- Using the whisk beater, beat the mixture on high speed for 5 minutes or until triple in volume. If you are using a hand beater you might need to beat for at least 10 minutes.
PERFECT SPONGE CAKE RECIPE: LIGHT FLUFFY MOIST AND TALL
From howtocookthat.net
4.5/5 (148)Total Time 1 hr 20 minsCategory Dessert
- Preheat the oven to 320F (160 degrees Celsius) (160 degrees Celsius (320 degrees Fahrenheit)) if using a fan forced oven.
- Place your flour, sugar, baking powder, salt and gelatin into a bowl and whisk it to incorporate air and get rid of any lumps.
LIGHT AND FLUFFY ANGEL FOOD CAKE - ANDIE MITCHELL
From andiemitchell.com
5/5 (1)Total Time 1 hr 7 minsCategory DessertCalories 153 per serving
- Preheat the oven to 325 degrees F. Line the bottom of a 16-cup tube pan with parchment paper (do not grease).
- In a medium bowl, sift the flour and ¾ cup of the sugar (place the remaining ¾ cup of sugar in a separate small bowl).
- In the bowl of a stand mixer fitted with the whisk attachment (or an electric hand beater), begin whisking the egg whites over medium-low speed. Add the cream of tartar and salt and whisk until the mixture is foamy (this process should take about 1 minute). Turn the mixer to medium-high speed and whip the egg white mixture to a puffy, frothy cloud-like texture (1 minute). Slowly add the ¾ cup of sugar that you had set aside—a heaping tablespoon at a time—until you achieve soft, glossy peaks (about 2 minutes). Add the vanilla and almond extracts and beat until incorporated (20 to 30 seconds).
- Begin adding the sifted flour and sugar mixture to the whipped egg whites—about ¼ cup at a time—and use a rubber spatula to gently fold it into the egg whites. Repeat until all the flour/sugar is incorporated.
HOW TO MAKE AN EASY AND FLUFFY SPONGE CAKE - EASY
From food.onehowto.com
5/5 (5)Total Time 45 mins
- The first step to make a fluffy sponge cake is to crack the eggs into a bowl or another big enough container and beat with a whisk or fork.
- Using a fine sieve or sifter, sieve together the baking powder and flour and then add them to the mixture.
BUTTER SPONGE CAKE RECIPE - MAKE A LIGHT & FLUFFY SPONGE ...
From recipesformen.com
4.8/5 (41)Total Time 40 minsCategory BakingCalories 175 per serving
- Soften the butter in the microwave. Then whisk the butter and sugar together well in a bowl until you have a uniform mix. The better you do this the lighter and fluffier the cake will become.
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- Before starting with the ingredients, it's important to also get your baking equipment ready! Wash your mixing bowl with a degreasing soup and white vinegar. Rinse clean with water and dry the bowl. Preheat the oven to 325F/163C and prepare your baking pan(s). Angel food cake needs to be baked in ungreased pans, otherwise it will not rise or stay fluffy. I recommend lining just the bottom of your pan with parchment paper, leaving the rest of the pan clean and ungreased. I used a 9-inch funnel cake pan. You can also use two, 8-inch round cake pans or a 24-count cupcake pan.
- Place the egg whites and sugar into your stand mixer bowl and whisk on low speed first for 3 to 4 minutes, until the sugar is about half-way dissolved. If you want to add in the cream of tartar, add it now. Turn the mixer up to high speed and whisk for 6 to 8 minutes, until the egg whites reach stiff peak stage and form glossy peaks. Add in the vanilla extract and whisk again for 30 seconds.
- In a separate bowl, pre-sift the flour and add the salt and optional baking powder; baking powder will help keep the cake fluffy. Begin sifting the flour into the egg whites; do this in small increments (I split the flour into 3 parts). Sift the flour into the egg whites, then fold gently but thoroughly from the bottom of the mixing bowl. It's very important to keep the egg whites as fluffy as possible. Once all the flour is incorporated, sift in more. Watch my video recipe to see how it's done!
- If using a funnel cake pan, drop heaping spoonfuls of the batter into the prepared pan. If using round cake pans, divide the batter evenly between the pans. Use a scoop for cupcakes. Once the batter is in the pan, tap the pan hard a few times against your work surface to fill any possible air pockets. Use a small spatula to leave the batter.
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