Midsummer Sponge Cake Food
MIDSUMMER SPONGE CAKE
Guests at the bridal tea liked everything about this beautiful seasonal dessert - the tender cake layers, fluffy cream filling and glazed fresh fruit topping. Attached to ribbons beneath the cake were small Victorian charms for the bridesmaids to pull out and keep as remembrances. -Robin Fuhrman, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat eggs until light and fluffy. Gradually beat in sugar until light and lemon-colored. Combine flour and baking powder; add to egg mixture alternately with water, beating just until smooth. Pour into a greased and floured 10-in. springform pan. , Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 1 hour. , Carefully run a knife around edge of pan; remove sides. Invert onto a wire rack. Remove bottom of pan; invert cake so top is up. For filling, in a large bowl, whisk the milk, vanilla and pudding mix for 2 minutes or until thickened; chill for 10 minutes. Fold in whipped topping. , For glaze, dissolve gelatin in boiling water. Add enough cold water to measure 1 cup. Chill for 15 minutes or until slightly thickened. , Cut cake in half horizontally. Place bottom layer on a serving plate. Tuck charms under edge of cake. Spread filling over cake layer; top with second cake layer and fruit. Drizzle with glaze. Chill until serving.
Nutrition Facts : Calories 261 calories, Fat 5g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 233mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.
MOM'S SPONGE CAKE
Serve with fresh berries and whipped cream for a summer treat.
Provided by LOONEYPROFESSOR
Categories Desserts Cakes Sponge Cake Recipes
Time 41m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
- Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
- Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 50.6 g, Cholesterol 73.8 mg, Fat 6.1 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 237.6 mg, Sugar 34.5 g
QUEEN MAB'S MIDSUMMER NIGHT'S DREAM ROSE PETAL CAKE
Many of you who know me very well on Zaar, will also know of my love of and extensive research into historical traditions, cooking, food and recipes; this is a cake recipe that I have been refining for some time now, and at last, I have tweaked it sufficiently for modern day tastes! Heavenly light sponge cake, which is infused with rose water and studded with fragrant rose petals - Medieval cooking at its very best. Many people think of this type of cake as Middle Eastern, well in fact we have been flirting with saffron, flowers, herbs and nuts for centuries in Britain and Europe - our food has become LESS exotic as the years progressed. There has been a recent revival of using flowers in cooking; I prepare and cook with flowers regularly in the Auberge, and the dishes I prepare with flowers are always popular. You must remember to make sure that any flowers you use are insecticide and traffic pollution free! So, take a journey back into time - to Shakespeare's time and enjoy this delightful and romantic light sponge cake with your afternoon cuppa! This cake is also wonderful for an elegant and special dinner party dessert - serve it with a glass of Sherry, Port or Madeira for a true Shakespearean dessert cake. I have a recipe for Crystallised Rose Petals on Zaar for the decoration; you can also use dried rose buds or fresh rose petals. The name - a light and delightful cake made with wild rose petals should have a romantic name, plus this is one of my favourite plays by Shakespeare! Recipe #248004
Provided by French Tart
Categories Dessert
Time 50m
Yield 1 Rose Petal Cake, 12 serving(s)
Number Of Ingredients 21
Steps:
- CAKE.
- Preheat oven to 180C/350°F.
- Mix wet ingredients in one bowl. Mix dry ingredients in a separate bowl.
- Fold wet and dry ingredients together. When mixture is combined fold in chopped rose petals. Mixture will be slightly lumpy.
- Bake in 2 greased, floured 9" cake tins for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean.
- Cool on wire racks.
- FROSTING.
- Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla. When combined fold in almonds and finely chopped rose petals.
- ASSEMBLING THE CAKE.
- Sandwich the two cakes together with the frosting and then swirl the rest of the frosting it all over the top and the sides of the cake.
- Sprinkle with the crystallised rose petals and a few extra toasted almond slivers.
Nutrition Facts : Calories 489.1, Fat 28, SaturatedFat 15.8, Cholesterol 81.9, Sodium 244.2, Carbohydrate 53.8, Fiber 1.4, Sugar 31, Protein 6.2
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