Simple And Delicious Sponge Cake Food

CHOCOLATE SPONGE CAKE

Steps:

• Line an 8 inch square or round cake pan with waxed paper.
• Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.
• Beat in sugar gradually, continue beating until stiff peaks form.
• Beat in egg yolks and vanilla.
• Combine flour and cocoa and fold lightly into egg mixture.
• Spread batter in prepared pan.
• Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
• Loosen sides with a sharp knife.
• Turn out immediately onto a paper towel lined cake rack to cool.

SIMPLE SPONGE CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
• In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.

SIMPLE AND DELICIOUS SPONGE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch cake pan and line with a circle of parchment paper.
• Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Fold in the flour until only small lumps remain; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE SPONGE CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with some flour.
• In an electric mixer, beat on medium speed the eggs and sugar until obtain a homogeneous mixture. Add the chocolate powder and mix for 2 to 3 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
• Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).
• Remove the cake from the oven and unmold onto a plate. Let cool completely and serve.

SUGAR FREE RASPBERRY VICTORIA SPONGE CAKE (KETO)

Steps:

• Preheat the oven to 180C / 160C fan / 350F. Line a small springform pan (7 inches) with greaseproof paper on the base and generously butter the sides.
• Separate the eggs and beat the egg whites until stiff.
• In a clean bowl add the egg yolks and sweetener. Blend using an electric whisk for 2 minutes until pale + fluffy. Add the sour cream, melted and cooled butter, almond milk, vanilla and lemon zest. Whisk to combine.
• In another clean bowl, mix the almond flour, coconut flour and baking powder together.
• Add the dry ingredients to the wet and mix to combine with an electric whisk. Last, fold in the egg whites with a spatula until combined. Don't over-mix to keep the air bubbles intact.
• Pour into your springform pan and level the top with a spatula.
• Bake for 50 - 55 minutes or until you can insert and remove a skewer without it sticking. Loosely cover with a sheet of tin foil if it starts to brown a bit too much on top, from about 45 minutes. Let cool before releasing from the springform.
• While the cake is baking, add the frozen raspberries, sweetener and water to a pan. Simmer for about 3 - 5 minutes until the raspberries are soft. Mash with the back of a spatula. Turn off the heat and add the chia. Allow to fully cool to firm up.
• Whip the cream until just under stiff peaks.
• Cut the fully cooled cake in half lengthways using a sharp knife. Add a layer of raspberry jam and cream and top with raspberries. Add the top of the cake and dust with powdered sweetener. Slice and serve.

LEMON SPONGE CAKE

Steps:

• Cream butter/margarine and sugar together.
• Add in beaten eggs and whisk well.
• Add lemon juice, zest and vanilla extract. Mix till well combined.
• Add in sifted flour and fold in the flour into the mixture till well combined.
• Pour mixture into cupcake cups or cake molds. Whatever that is available for you.
• Bake at 180°C for 10 minutes or until the skewer/toothpick comes out clean.
• Let it cool for at least 10 minutes Serve.

EASY VICTORIA SPONGE CAKE RECIPE

Steps:

• Preheat the oven to 160C/320F/Gas mark 3. Lightly grease two, 7" non-stick cake tins and set aside for later.
• Add unsalted butter to a medium-sized bowl and whisk for 2 minutes.
• Then, add caster sugar to the bowl and whisk for 3-5 minutes. The mixture should be pale yellow or almost white.
• Crack eggs open into a separate bowl and mix gently using a fork. Add 1/4 of the eggs to the butter and sugar mixture. Whisk until the eggs disappear. Repeat this step for the remaining eggs in the bowl.
• Next, add half of the self-raising flour to the mixture and 1/2 of the milk. Then, use a spatual or whisk to stir the mixture for a minute. Add the remaining flour, more milk if necessary and mix until the batter has a silky consistency. Do not overmix the batter as this will result in a tough sponge.
• Pour equal amounts of batter into the greased cake tins then, place them in the oven on the middle shelf and bake for 25-30 minutes or until done. To check if the cake is ready stick a skewer into the cake and if the skewer comes out clean then it is done.
• Once the sponges are ready tip them upside down on to a rack and leave them to cool for 1 hour or until cool.