SCHOOL-DAYS SPRINKLE SPONGE
Fancy a trip down memory lane? This classic school-days sprinkle sponge will do the trick. Serve as an afternoon treat, or for dessert with warm custard
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 289 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
VANILLA CUSTARD CAKE
Steps:
- Make the pastry cream 2 - 24 hours ahead of time, make double of this recipe. *See Notes*
Nutrition Facts : Calories 500 kcal, Carbohydrate 40 g, Protein 4 g, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 124 mg, Sodium 306 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 11 g, ServingSize 1 serving
CUSTARD POWDER SPONGE (NO FAIL SPONGE CAKE)
Make and share this Custard Powder Sponge (No Fail Sponge Cake) recipe from Food.com.
Provided by Janet1
Categories Dessert
Time 30m
Yield 2 sponges
Number Of Ingredients 6
Steps:
- Beat whites of eggs until stiff.
- Add yolks and sugar.
- Sift all flours together & fold into mixture.
- Divide into 2 greased & lined sandwich tins
- preheat oven to 190c
- place on middle shelf
- reduce heat to 170c & cook for 20 minutes
- this is for fan forced oven.
- for oven not fan forced, preheat to 200c then reduce to 180c.
- when cooked cool on rack fill with jam and fresh cream and enjoy.
Nutrition Facts : Calories 595.5, Fat 11.2, SaturatedFat 3.4, Cholesterol 372, Sodium 460.4, Carbohydrate 110.3, Fiber 3.2, Sugar 75.5, Protein 15.6
SPONGE AND VANILLA CUSTARD CAKE
I found this recipe in Czech magazine. Layers of custard and light sponge sound so interesting to me. It is very easy to make, looks great and it's delicious. I shared cake with my friends and they still rave about it.
Provided by Hanka
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Bring 1 cup milk and 2 Tbsp.of sugar to a boil.
- In small bowl mix together remaining 1 cup milk and vanilla pudding. Pour into boiling milk and stir and cook until thickens. Set a side.
- In medium bowl with el. mixer whisk eggs and sugar until light and thick about 5 minutes.
- Slowly add oil.
- Mix in flour and baking powder. Add cranberries or raisins.
- Pour into 10x2 inch rounded cake pan and spoon vanilla pudding over. During baking pudding will sink to the bottom.
- Bake 350 F about 35 minutes. Let it cool for 10 minutes and flip the cake over.
- When it cools down I drizzle cake with glaze (powder sugar mix with touch of lemon juice and little bit of water).
Nutrition Facts : Calories 503.9, Fat 14, SaturatedFat 3.6, Cholesterol 81.9, Sodium 246.7, Carbohydrate 89.5, Fiber 0.6, Sugar 69.5, Protein 6.5
EASY VANILLA CAKE
A moist cake drenched with vanilla syrup. Use as the basis for a range of fabulous celebration cakes
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
- Using electric beaters or a tabletop mixer, beat the butter, sugar, vanilla and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.
- Add 1 tbsp of the plain flour if the mix starts to look slimy rather than fluffy. Beat in the yogurt. Mix the flours; then, using a large metal spoon, fold them into the batter, followed by the milk.
- Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden - a skewer inserted into the middle should come out clean.
- Meanwhile, make the syrup by gently heating 50ml water with the sugar and vanilla in a pan until the sugar dissolves. Set aside. Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Pour the syrup over, letting it completely soak in after each addition.
- Leave to cool completely, then either wrap the cake well or fill and ice it. If you wrap it with baking parchment and cling film, the unfilled cake will keep well for up to 3 days, or in the freezer for up to a month.
- For ideas on how to decorate the cake and to try out some variations on this basic cake mixture, have a look at the 'Goes well with' recipes for Simple elegance wedding cake, Birthday bug cake and Summer celebration cake.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.31 milligram of sodium
STEAMED VANILLA SPONGE WITH BUTTERSCOTCH SAUCE & CUSTARD
Finish Sunday lunch with John Torode's indulgent and nostalgic steamed pud
Provided by John Torode
Categories Dessert
Time 2h20m
Number Of Ingredients 15
Steps:
- Butter a 1.5-litre pudding basin. To make the sponge, cream the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, mixing well between each addition, then add the vanilla extract.
- Sift the flour and baking powder into the bowl and fold into the sponge mixture, ensuring there are no lumps of flour remaining. Finally, stir the milk into the mixture.
- Fill the basin with the sponge mixture and cover with a double layer of buttered foil and baking parchment, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 2 hrs until an inserted skewer comes out clean.
- To make the custard, bring the milk to the boil. In a bowl, beat together the yolks, sugar, cornflour and vanilla extract. Pour the scalded milk over the egg mix and beat well. Return to the pan and place over a low heat, stirring for a few mins until the mix begins to thicken. Take off the heat and leave to cool.
- For the butterscotch sauce, dissolve the sugar with 2 tbsp water over a low heat. Bring to the boil; do not stir. When the sugar has turned into a dark, golden caramel, whisk in the butter. Remove from the heat and stir the cream through.
- When the sponge is cooked, turn out onto a plate, drizzle with the butterscotch sauce and serve with the custard.
Nutrition Facts : Calories 1308 calories, Fat 75 grams fat, SaturatedFat 43 grams saturated fat, Carbohydrate 148 grams carbohydrates, Sugar 98 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.47 milligram of sodium
SPONGE CAKE
Choose your favourite filling for this easy sponge cake - we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
- Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
- Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.
Nutrition Facts : Calories 376 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
TIRAMISU WITH THREE LAYERED SPONGECAKE (VANILLA CUSTARD W/CAKE)
This treasured recipe is unlike any I'd ever seen, but had tasted in fancy restaurants. It has a few extra steps, but once you've had this perfect ratio of custard (missing in most recipes), sponge cake, and coffee, you will never go back! Recipe from Mercedes Zezza, Naples from Richard Sax's Classic Home Desserts. Note: the directions are long but specific to ensure a perfect dessert.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Lightly butter 8 or 9 inch springform pan.
- Line bottom pan with wax paper(lightly buttered and floured) cut to fit.
- In a bowl, beat the egg whites with the salt until they form soft peaks, and gradually beat in the sugar.
- Beat until whites are just stiff, no longer.
- In another bowl, whisk the egg yolks and vanilla until blended.
- Fold in about 1/4 of the beaten whites.
- Pour the egg yolk mixture into the beaten whites.
- Sprinkle the sifted flour and cornstarch through a strainer over the egg whites.
- Fold together thoroughly, without over mixing.
- Spread the batter in the prepared pan, tilting gently so the batter spreads to the edges.
- Bake until the edges are set and the cake is golden, about 25-30 minutes.
- Cool the cake in the pan for a few minutes and invert the cake onto a wire rack, peeling carefully the paper.
- Let cool completely on rack.
- Wash your pan since you will be using it again.
- Custard:.
- In a saucepan over medium heat, scald all but two tablespoons of the milk with the sugar, stirring until sugar dissolves.
- In a bowl, beat the egg yolks with the reserved cold milk and the flour.
- Gradually pour about 1/2 of the hot milk into the yolk mixture and whisk constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a boil.
- Boil (keep stirring) for 2 minutes.
- Remove from heat and strain the custard (if necessary) into a clean bowl.
- Whisk in the butter, rum or cognac, and vanilla.
- Cover with wax paper or plastic wrap pressed directly on the surface to prevent a "skin" from forming.
- Refrigerate until cold, at least 2 hours.
- In a bowl, lighten the mascarpone by folding it over itself a few times with a rubber spatula and mashing gently, if necessary.
- Cover and chill until you are ready to assemble the cake.
- Assembling the cake:.
- With a serrated knife, cut the cake horizontally into 3 equal layers.
- Place the bottom layer in the springform pan.
- Drizzle and brush it with part of the espresso, soaking it generously.
- Gently top the cake with 1/3 of the custard.
- Repeat with another layer of cake, more espresso, and more custard.
- For the top layer, moisten the cut surface of the cake with espresso and invert it, browned side up in pan.
- Gently spread with the remaining custard, smoothing the surface.
- Sift some of the cocoa in an even layer over the top of the cake.
- Refrigerate for at least one hour so the cake will be well chilled and the layers will set.
- Sprinkle a little more cocoa over the top before serving in wedges.
Nutrition Facts : Calories 330.5, Fat 14, SaturatedFat 7.1, Cholesterol 271.1, Sodium 140.2, Carbohydrate 39.4, Fiber 0.9, Sugar 25.5, Protein 8.3
ULTIMATE TRADITIONAL VICTORIA SPONGE
Take the classic Victoria sponge cake to a whole new level by using crème diplomat in place of standard whipped cream, and sweet macerated berries
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
- Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
- Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
- Meanwhile, make the macerated berries. Mix the sugar, lemon juice, vanilla and mint together until the sugar has dissolved. Gently stir in the strawberries and raspberries until coated in the mixture. Transfer to the fridge and chill for 30-45 mins until softened.
- To make the crème diplomat, put the custard, vanilla pod and sugar in a pan set over a medium heat and bring to the boil, stirring occasionally. Mix the custard powder with 3 tbsp water to dilute and stir until smooth. Whisk into the boiling custard, then reduce the heat to a simmer and continue whisking for 2-3 mins until thick. Put in a heatproof bowl and leave to cool slightly, then chill until cooled completely. Whisk the double cream to soft peaks, and when the custard is cool, remove the vanilla pod and whisk in the cream until the mix is thick enough to pipe.
- Drain the macerated berries, reserving the liquid. To assemble, spread half the crème diplomat over one of the sponges, then top with three-quarters of the berries. Invert the second sponge on top, so the flat base of the sponge is facing up, and dust with some icing sugar. Put the remaining crème diplomat in a piping bag fitted with a star nozzle and pipe rosettes around the edge of the cake. Dot the rest of the berries between the rosettes of cream, and serve with the reserved macerating liquid alongside - don't pour it over before serving as it will split the crème diplomat. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 633 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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