Never Fail Sponge Cake Food

NEVER-FAIL SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Set oven rack to second-lowest position).
• Prepare an ungreased tube pan with removable sides.
• Sift together the flour, baking powder and salt.
• In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more).
• Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).
• Add in sifted flour mixture alternately with water; beat until just blended.
• In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
• Transfer to the ungreased tube pan.
• Bake for 55-60 minutes.
• Immediately turn the pan upside down and cool completely before removing.

MY NEVER FAIL SPONGE

Steps:

• Grease and flour 2 deep 8" sponge tins.
• Separate the eggs.
• Boil together the sugar and water until sugar has dissolved.
• Beat egg whites until they are stiff with an electric beater then add the water and sugar mixture.
• Beat well and then add egg yolks one at a time beating each in well.
• Sift together the cornflour, flour and baking powder.
• Fold into the egg mixture with a metal spoon as lightly as possible.
• Divide mixture equally between the tins and bake at 375'F for 20 minutes approximately.
• Remove from oven when sponges spring back when pressed lightly with finger.
• Cool in tins 5mins before turning onto racks to cool completely.
• Join together with freshly whipped cream which has been flavoured with vanilla essence and a little sugar.
• Sift a little icing sugar on top & serve.
• OR leave as 2 halves and spread whipped cream on top of each and sprinkle with jelly crystals or decorate with some fresh fruit or shavings of chocolate.

NO FAIL COFFEE AND WALNUT CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4. Place the butter into a large mixing bowl and beat until light and smooth. Add the sugar and cream togetehr until light and fluffy.
• One at a time add each egg making sure to beat well to completely incorporate each egg before adding the next egg. If the mixture looks like it's about to curdle add 1 spoonful of the flour. Then add the dissolved coffeee to the mixture and mix well.
• Add the flour and chopped walnuts and gently fold in until fully combined.
• Divide the mixure into two 20cm/8 cake tins which should be greased / lined with parchement paper. Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown. Remove the cakes from the oven and leave to cool on a wire rack.
• Whilst the cakes are cooling make the butter icing. Firstly beat the butter in a small bowl until pale and smooth then gradually beat in the icing sugar. Next add the espresso and mix well.
• Split the butter icing mix in half and spread one half on to the flat side of one sponge. Then place the second sponge on top. Finally add the reaming butter icing to the top sponge and evenly spread out. Once the icing is on place the walnuts around the top of the cake as you'd like.

NEVER-FAIL CAKE

Steps:

• Warm oven to 170c/fan oven 150c, Line a 20cm tin with baking parchment
• Chop up the pineapple and put it with its juice into a saucepan. Add the halved cherries, butter, fruit and sugar, Warm to melt but don't boil. Leave to cool a bit.
• When cooled stir in flour and eggs.
• Pour into prepared tin and bake for 1 1/2 hours.