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 Lemon Cream Sponge Cake
Basic Sponge Cake
Chocolate Sponge Cake
Speedy Sponge Cake
Strawberry Sponge Cake
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Lemon Cream Sponge Cake
Cake Ingredients
1/3 cup + 2 Tablespoons white sugar
2 large Eggs
1 teaspoon Vanilla
1/4 cup self raising Flour
1 tablespoon Cornstarch
2 tablespoons Butter; melt -- cool
1/2 cup Lemon curd (purchased)
1/2 cup Heavy cream
1 tablespoon icing sugar
Directions
Preheat oven to 350F or 180C degrees. Grease and flour pan. Beat sugar and eggs.
Add vanilla. Combine flour and cornstarch and add to egg mixture. Mix in butter. Bake
for 10 minutes or until toothpick comes out clean. Cool in pan for ten minutes and the
completely. Halve cake horizontally and spread bottom layer with lemon curd.
Whip cream with powdered sugar until stiff peaks form and spread atop curd.
Put top layer on the whipped cream and sprinkle with remaining tablespoon of sugar.
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Basic Sponge Cake
Cake Ingredients
1 cup Sifted self raising flour
1 teaspoon Baking powder
1/4 teaspoon Salt
3 Eggs -- separated
1 cup Sugar -- divided
2 teaspoons Vanilla
1/4 cup Water
2 Egg whites
Directions
1. Combine flour, baking powder, and salt, stir well and set aside.
2. Beat 3 egg yolks in a large mixing bowl at high speed of an electric mixer for 1 minute.
Gradually add 3/4 cup sugar, beating constantly until egg yolks are thick and pale, about
5 minutes. Add vanilla and 1/4 cup water, beating at low speed until well blended. Add
flour mixture to egg yolk mixture beating at low speed until blended and set aside.
3. Beat 5 egg whites at room temperature at high speed until foamy. Gradually add remaining
1/4 cup sugar, 1 Tablespoon at a time,beating until still peaks form. Gently stir one fourth of
the egg white mixture into the batter. Gently fold in the remaining egg white mixture.
4. Pour batter into an ungreased 10 inch tube pan.
Bake at 350F or 180C for 35 minutes or until cake springs back when touched lightly in center.
Invert pan; cool 45 minutes. Loosen cake from sides of pan, remove.
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Chocolate Sponge Cake
Cake Ingredients
2 Egg Whites
3/4 Cup Fructose (Fruit Sugar)
1/2 Tsp Cream Of Tartar
1/2 Cup Egg Substitute, Real
2 Tbsp Unsweetened Cocoa Powder
3/4 Cup Water -- at room temperature
1 1/2 Cup self raising Flour
1/4 Tsp Salt
Directions
Preheat oven to 325 F or 170C. Use greased 10-inch tube pan. In large bowl of electric mixer, beat
egg whites until almost stiif. Sprinkle whites with 1/4 cup fructose and cream of tartar. Continue beating
until stiff, but not dry, peaks form. Set aside.
In a clean bowl, add egg substitute, mix cocoa with remaining fructose and
add to bowl, blending ingredients together. Blend in water.
Sift flour and salt onto batter; fold with spatula to incorporate. Fold egg whites into batter.
Spoon into ungreased tube pan. Set on center rack in oven and bake 45 mins
or until a cake or bamboo skewer inserted in cake comes out dry.
Invert cake onto rack; allow to cool. Remove cake from pan and turn it right side up. Cool.
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Speedy Sponge Cake
Cake Ingredients
2 Eggs
1 cup Sugar
1 cup Flour
1/8 tsp Salt
1 tsp Baking powder
1 tablespoon Butter
1/2 cup Hot milk
-----BAKED-ON ICING-----
1 Egg white
1/4 tsp Baking powder
1/2 cup Brown sugar
1/4 cup Chopped nuts
Directions
Preheat oven to 350F or 180C. Sift dry ingredients. Melt butter in hot milk.
Beat eggs until light and thick. Slowly add sugar; beat with a spoon 5 minutes,
or with electric mixer for 2 1/2 minutes.
Working quickly, fold sifted dry ingredients into egg-and-sugar mixture all at once.
Add hot milk and melted butter.
The folding in of the dry ingredients and milk should take only 1 minute.
Bake in greased and flour-dusted 8-inch square pan for 30 minutes.
Remove from oven, leaving oven on.
Beat egg white with 1/4 teaspoon baking powder. Gradually beat in brown sugar; spread over
hot cake. Sprinkle with chopped nuts. Bake in oven until lightly browned, about 15 minutes.
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Strawberry Sponge Cake
Cake Ingredients
1 punnet Strawberries
1/2 Cup Orange juice
1/2 Cup Sugar -- or to taste
-----CAKE:-----
4 Eggs -- separated
1 Cup Sugar
1/2 Cup Orange juice
1 Cup self raising Flour
1 Teaspoon Baking powder
Directions
Slice the strawberries, then sprinkle them with sugar (more or less, according to taste) and marinate them
in orange juice. For the cake: Separate the eggs and set aside the whites. Beat the egg yolks until light and
lemon-coloured. Add sugar and beat until granular consistency disappears (about 3 min. at med. speed in the electric
mixer). Add orange juice, beating until well mixed. then continuing for 2 min. more.
Sift together the flour and baking powder. Add to the egg mixture and beat until thoroughly assimilated, then another
2 minutes. Beat the egg whites until stiff but not dry. Fold whites into rest of batter carefully, until no specks of
white are seen. Turn batter into an angel food tin. Bake in a moderate oven for 30-40 min at 325 deg. or until the cake
pops back into shape when you touch it firmly with your fingertip.
NOTE: This cake will not rise to the top of a regular angel food pan. This sponge
cake is an old-fashioned, never-fail recipe that works well as a jelly roll, as layer cakes or in trifles.
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