Old Fashioned Sponge Cake Food

LEMON SPONGE CAKE

Steps:

• Sift flour, baking powder, and salt.
• In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
• Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
• Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
• Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.

OLD-FASHIONED SULTANA CAKE

Steps:

• Preheat oven to 150°C and grease a 20cm square or round cake tin.
• Pick over the sultanas to remove any stem- nothing worse than a crunch in your cake.
• Place sultanas in a saucepan and cover them with cold water. Bring to the boil and then drain off the water. Return sultanas to saucepan.
• Stir in the chopped butter and set aside the sultanas to cool.
• Beat together the eggs, essence and sugar. Then add in the sultanas.
• Add your flour and baking powder to another mixing bowl and aerate with a kitchen whisk (or you can sift them together).
• Stir the flour into the sultana mix.
• Pour into prepared cake tin and bake for 1 1/2 hours.

TRADITIONAL SPONGE CAKE

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

OLD FASHIONED SPONGE CAKE

Steps:

• Beat egg whites stiff.
• Beat yolks one at a time adding the sugar 1/2 at a time.
• Add vinegar.
• Add flavoring.
• Fold in measured dry ingredients.
• Gently fold in beaten egg whites.
• Pour into greased tube pan and bake for approx 25 min at 350 degrees.

VICTORIAN HOT MILK SPONGE CAKE

Steps:

• Preheat oven 350 degrees.
• Grease and lightly flour a 9x1 1/2 inch or 8x 1/2 inch round baking pan. In a small mixing bowl stir together flour, baking powder and salt. Set pan and flour mixture aside.
• In a medium mixing bowl beat egg with an electric mixer on high speed for 3 to 4 minutes or until thick and lemon-colored. Gradually add sugar, beating on medium speed 4 to 5 minutes or until sugar is almost dissolved. Add flour mixture. Beat low to medium speed "just until combined".
• In a small saucepan heat the milk and butter just until butter melts. Stir warm milk mixture into egg mixture. Pour batter into prepared pan; spread evenly.
• Bake about 18 minutes or until cake top springs back when touched. Cool cake in pan on a wire rack for 10 minutes. Loosen cake from sides of pan. Invert cake onto a wire rack and cool completely.
• To make ahead, wrap cooled cake in freezer wrap or foil and freeze for up to 1 month. Thaw at room temperature before using.

SCHOOL-DAYS SPRINKLE SPONGE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.
• Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.
• Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles - the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.