Yellow Sponge Cake бисквит Food

SPONGE CAKE

Steps:

• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.

YELLOW SPONGE CAKE

Steps:

• Beat egg yolks and water with electric beater until lemon-colored. Add 1/2 cup sugar and continue beating until light yellow. Sift together the remaining sugar, flour, salt and baking powder. Fold dry ingredients and vanilla extract into egg yolk mixture. Bake in a greased and floured tube pan at 375 degrees F for about 30 minutes or until done. Remove from pan when 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.

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.

SPONGE CAKE ROLL

Steps:

• Preheat oven to 350°F.
• Line the bottom of a jelly roll pan with parchment paper then grease.
• Sift together flour, baking powder, and salt in a small bowl.
• Beat egg yolks, sugar, and vanilla extract in a small bowl.
• Beat egg whites until stiff peaks form. Fold in yolk and flour mixture.
• Bake 20 minutes or until golden brown. Cool 5 minutes in pan, unmold and roll into roll starting from the short side(with paper still on) and refrigerate 5 minutes.
• Roll cake out and spread with cream then carefully roll up. Frost outside with cream and garnish with fresh strawberries.
• For sweetened cream beat whipping cream on low speed until frothy.
• Add sugar and flavoring and continue beating until soft peaks form (for best results freeze bowl and beaters before using).

CAKE BOSS SPONGE CAKE RECIPE

Steps:

• 1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
• 2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
• 3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
• 4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
• 5. Pour into two greased and floured 8" round cake pans.
• 6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean (about 30 to 35 minutes). Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
• Hint: Cakes are close to being done when you start to smell them.

YELLOW ANGEL CAKE

Steps:

• Beat egg yolks till thick and lemon colored; add water and beat again till thick.
• Slowly add sugar, beating well after each addition (total beating time 10 minutes--do not under beat).
• Fold in flavorings.
• Fold in flour that was sifted with salt.
• Beat egg whites till foamy.
• Add cream of tartar.
• Beat till stiff and glossy--not dry.
• Fold into batter.
• Pour into ungreased 10-inch tube pan.
• Bake in preheated 350° oven about 1 hour.
• To test doneness, gently press top (it should spring back).
• Invert pan and cool completely.
• To remove from pan, run knife around inner and outer ring and invert over rack; remove pan and turn right side up.
• Serve plain, frosted or glazed.

YELLOW SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a rimmed baking sheet and line with parchment; set aside. On a piece of parchment, sift together flour and cornstarch; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugar, salt, and vanilla. Beat on high speed until mixture is thick and holds a ribbon-like trail on surface when whisk is raised, about 5 minutes.
• Holding parchment like a funnel, gradually add flour mixture to egg mixture in two batches. With machine running on low speed, mix until just combined. In a steady stream, add butter; mix until just combined. Remove bowl from mixer; detach whisk. Using the whisk, fold mixture several times.
• Spread batter evenly into prepared sheet. Bake until center springs back when lightly touched and edges pull away from sides, 20 to 24 minutes. Transfer to a wire rack and let cool completely.

YELLOW SPONGE CAKE (бисквит)

Steps:

• Combine eggs with sugar in a large mixer bowl.
• Mix on high for about 15 minutes or until the mixture is almost white, glossy and increased in dramatically volume.
• Prepare baking pan (spring form) - cover bottom and sides with lightly oiled nonstick wax paper
• Reduce mixer speed to the slowest available and gradually add flour mixed with baking powder (if using) and vanilla.
• Stop mixer as soon as all flour is incorporated. VERY IMPORTANT: do not over mix at this point or the batter will lose its lightness.
• Preheat oven to 365F.
• Pour batter into the baking pan, spread evenly. Bake at 365 until golden and the toothpick comes out clean. For about 45 minutes (depending on the thickness of the dough layer). Under 2 inch thick is usually ready in 45 minutes. It is very important not to open the oven until the cake is raised high and became golden brown. It is very sensitive to the temperature changes.
• Cool a little then invert onto the cooling rack and carefully remove parchment paper.
• Cool completely.
• Using sharp serrated knife cut horizontally into the number of layers (usually 2 or 3).