White Sponge Cake Food

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WHITE CHOCOLATE GENOISE (ITALIAN SPONGE CAKE)



White Chocolate Genoise (Italian Sponge Cake) image

From Wiki: A Génoise Cake is an Italian cake named after Genoa that does not use any chemical leavening and instead uses air suspended in the batter during mixing to give volume to the cake. It is called a Genoise sponge cake to differentiate itself from other sponge cakes that beat their yolks and whites of the eggs separately. This style of cake lends itself to using extracts for flavoring more so than any whole ingredient as the mixture is a delicate balance between the moisture, volume and structure of the cake; however, when the cake is finished baking it can be sliced into two or three layers and filled with chocolate or fruit whipped cream.

Provided by LoversDream

Categories     Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 7

3 ounces fine quality white chocolate, chopped
2 tablespoons unsalted butter, cut into bits
1/2 teaspoon vanilla
1/2 cup cake flour (not self-rising)
1/4 teaspoon salt
3 large eggs, room temperature
1/3 cup sugar

Steps:

  • Line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease the paper and dust the pan with flour, knocking out the excess.
  • In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth.
  • Remove the bowl from the heat and let the mixture cool.
  • Into a bowl sift together the flour and the salt.
  • In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted.
  • Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly.
  • Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 25 minutes, or until a tester comes out clean.
  • Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan.
  • Invert the cake onto another rack and remove the wax paper.
  • Reinvert the cake onto the rack and let it cool completely.

Nutrition Facts : Calories 1394, Fat 65.8, SaturatedFat 35.8, Cholesterol 707.5, Sodium 872.5, Carbohydrate 171.8, Fiber 1.2, Sugar 118.4, Protein 29.7

CLASSIC WHITE CAKE



Classic White Cake image

Provided by Food Network

Categories     dessert

Number Of Ingredients 8

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract

Steps:

  • The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
  • Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
  • Variation:
  • CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
  • 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.

WHITE SPONGE CAKE



White Sponge Cake image

Nice light white cake. Delicious served filled with whiped cream or pastry cream and berries, peaches or pineapple.

Provided by Steve P.

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

1 egg yolk
2 whole eggs
2 cups sugar
2 teaspoons salt
1 1/2 tablespoons baking powder
5 1/4 cups cake flour
1 cup oil
20 egg whites
1/2 cup granulated sugar
2 teaspoons cream of tartar

Steps:

  • Preheat oven to 400 degrees F.
  • Grease 3- 12 inch cake pans, set aside.
  • In an electric mixing bowl with a wire whip attachment, add 1 Egg Yolk& 2 Whole Eggs.
  • Add, one ingredient at a time: Sugar, Salt, Baking Powder and Cake Flour.
  • Whip until smooth and appearance is light and yellow.
  • Add Oil.
  • Continue to mix 1 minute until fully incorporated.
  • In a separate clean, dry bowl, with wire whip, add Egg Whites.
  • Whip until stiff, but not dry peaks.
  • In a separate bowl, combine Granulated Sugar and Cream of Tartar Add to egg whites and mix quickly.
  • Remove egg white mixture to a large, dry mixing bowl.
  • Incorporate the first mix a little at a time by folding in and mixing by hand.
  • Be careful not to overmix (note:For a lemon flavored cake you can add 2 teaspoons lemon extract).
  • Spoon finished mixture into cake pans, spreading evenly.
  • Bake at 400 degrees for 35 to 40 minutes.
  • Cooking time may vary according to equipment and environment.
  • If using an alternate size pan, the heat should be adjusted.
  • The deeper and wider your cake pan, the lower you should have the heat.
  • Check for doneness by inserting a toothpick into cake, when it comes out clean, cake is done.
  • Cool cakes on rack before removing from pans.
  • Fill layers with desired filling and frost with lots of whiped cream.

ORANGE & WHITE CHOCOLATE SPONGE



Orange & white chocolate sponge image

A stunning cake that will fast become a failsafe option for any event

Provided by Barney Desmazery

Time 1h10m

Yield Cuts into 10 slices

Number Of Ingredients 10

175g butter , softened, plus extra for greasing
175g golden caster sugar
finely grated zest 4 orange and juice of 1
4 egg , separated
100g self-raising flour
1 tsp baking powder
100g ground almond
200g white chocolate
200ml crème fraîche
100g white chocolate , to decorate

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter two 20cm round sandwich tins and line the bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk the egg whites until they just hold their shape. Fold one-third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix or you will lose the lightness of the egg whites.
  • Divide the cake mix between the prepared tins and bake for 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
  • To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, then leave to cool. Whip the crème fraîche until thick, then fold in the white chocolate. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hr.
  • If you want to make the decorative curls, melt the chocolate in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the chocolate to harden a bit, then use a cake slice or angled knife blade to scrape chocolate curls. Pile the curls in the middle of the cake and serve cut into slices.

Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

WHITE CHOCOLATE & RASPBERRY CAKE



White chocolate & raspberry cake image

John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge

Provided by John Whaite

Categories     Afternoon tea

Time 45m

Yield Cuts into 8-10 slices

Number Of Ingredients 9

200g butter, chopped into small cubes, plus extra for greasing
100g white chocolate, broken into pieces
4 large eggs
200g caster sugar
200g self-raising flour
175g raspberries, fresh or frozen
200g white chocolate, chopped
250ml double cream
a little icing sugar, for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
  • When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
  • Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
  • To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
  • When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

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