Recipes for "sponge cake"

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square pan.

In a large mixing bowl, beat eggs for 4 minutes with electric mixer. Gradually add sugar; beat until light and fluffy, 4 to 5 minutes.

Whisk together the flour and baking powder, and add to egg mixture until just combined.

In a saucepan, heat 1/2 cup milk and 2 tablespoons butter until butter is melted. Gradually pour into the batter, mixing constantly. Pour into prepared pan.

Bake in preheated oven until cake is golden and a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes.

Remove cake from oven; preheat oven's broiler.

Beat 1/4 cup brown sugar and 2 tablespoons butter until combined. Stir in milk to desired consistency. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 3 to 4 minutes, till golden.

Preheat oven to 325 degrees F (165 degrees C).

Sift together twice: flour, baking powder, and salt. Pour back into sifter.

In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.

Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.

Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.

Separate the eggs while cold, then bring to room temperature.

Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.

In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.

Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

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.

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 margarine and sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into margarine mixture before adding next. Fold in 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.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.

Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs; beat with a wooden spoon or an electric mixer until pale and fluffy, about 3 minutes. Divide batter between the cake pans; smooth the tops with the back of a spoon.

Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.

Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.

Spread jam over 1 cake layer; cover jam with frosting. Place second cake layer on top.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in eggs, one at a time, then stir in almond extract. Fold in flour until just blended. Spread batter into prepared pan. With the tip of a knife, mark squares in the batter. Spoon equal portions of pie filling in the center of each square.

Bake in preheated oven for 35 to 40 minutes, or until golden brown, and a toothpick inserted into the center comes out clean. Allow to cool, then dust with confectioners' sugar.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking powder. Set aside. Heat milk and butter in a small saucepan until just boiling, then remove from heat and set aside.

Beat eggs until thick and pale yellow in color. Beat in sugar, salt, vanilla and almond extract. Reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture. Spread batter into prepared pan.

Bake in the preheated oven for 30 to 35 minutes, or until the center springs back when lightly tapped.

Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Butter a 9-inch round layer pan and line with a parchment circle.

In a small saucepan, heat the milk and butter to almost boiling. Set aside.

Sift together the flour, baking powder, and salt in a triple sifter. Set aside.

Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well. Scrape the sides of the bowl occasionally. The mixture will thicken and turn light yellow in color.

Reduce mixer speed to medium. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds. Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary. Increase mixer speed to medium-high and beat 10 seconds. The batter will be very thin. Remove the bowl from the mixer and quickly pour the batter into the prepared pan.

Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.

Set on a cake rack to cool for about 10 minutes. Run a thin knife around the sides of the pan to loosen. Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper. Invert again to finish cooling right-side up. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days. For longer storage, freeze.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Stir butter, white sugar, and brown sugar together in a bowl; add vanilla extract and mix well. Stir eggs, 1 at a time, into butter mixture until smooth.

Sift flour, cocoa powder, and salt together in a separate bowl. Stir flour mixture, alternating with buttermilk, into butter mixture until batter is smooth, adding more buttermilk if needed to thin out batter. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 10 inch tube pan.

In a large mixing bowl, combine the egg whites and salt. Whip with an electric mixer until soft peaks form. Continue mixing while gradually adding the 1/4 cup of brown sugar and fructose. Whip to stiff peaks, but not blocky.

In a medium bowl, combine the egg yolks, brown sugar and fructose. whip with an electric mixer until stiff and pale. Gradually mix in the lemon juice. Remove from mixer and fold sifter flour in by hand with a rubber spatula. Fold 1/3 of the egg whites into the yolk mixture until well blended, then fold the yolk mixture into the remaining egg whites. Pour batter evenly into the prepared pan.

Bake for 30 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Preheat oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.

Mix flour, baking powder, and baking soda together in a small bowl.

Beat eggs in a large bowl with an electric mixer on medium speed until light and frothy, about 3 minutes. Add chocolate milk, sugar, coconut, and oats; beat until thoroughly combined, about 2 minutes. Slowly add flour mixture to the bowl and beat together until no lumps remain in batter.

Scoop batter into muffin cups, filling each 2/3 of the way full. Sprinkle a few chocolate chips on top of each muffin.

Bake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 20 minutes. Remove from oven and allow to cool, about 25 minutes, before transferring to a serving plate.

Generously butter the inside of a large, microwave-safe cereal bowl. Whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.

Cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.

Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.

Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.

Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.

Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.

In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour.

Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour.

Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan.

Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan.

Use a toothpick to create a small hole in each cake.

Spoon Nutella® into piping bag; fill each hole with 1/2 tsp of Nutella® hazelnut spread.

Garnish tops with remaining Nutella® and sprinkle with confectioners' sugar.

Bake cake according to package directions in a 9x13 inch pan. Cool and cut into bars. Cut each bar in half lengthwise to make two layers.

In a large bowl, beat butter with an electric mixer until creamy. Beat in shortening, a little at a time, until fluffy. Gradually beat in sugar. Combine evaporated milk and vanilla and beat into filling, scraping the bowl, until fluffy.

Sandwich the bars with the fluffy filling.

Butter two 8 x 2-inch round cake pans and line the bottoms with 2 circles of parchment paper.

Position a rack in the center of the oven. Preheat the oven to 350°F.

Simply Recipes / Sally Vargas

In a medium bowl, whisk the flour, baking powder, and salt until combined.

Simply Recipes / Sally Vargas

In the bowl of an electric mixer on high speed, beat the eggs for 30 seconds. Gradually stream in the sugar, and beat for 4 to 5 minutes more, or until very thick and light in color. Beat in the vanilla.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Remove the bowl from the stand, if using. With a spatula, one half at a time, fold the flour mixture gently into the batter, fully incorporating it after each addition. Fold in the melted butter.

Simply Recipes / Sally Vargas

Divide the batter between the prepared pans. Rap them on the counter to level them and release any large air bubbles. Bake for 23 to 28 minutes, or until a skewer inserted into the center of the cake comes out clean, the cake is pale golden brown, and pulls slightly away from the edges of the pan. Set the pans on a rack to cool for 10 minutes.

Simply Recipes / Sally Vargas

Slide a knife around the edge of each pan and invert the cakes onto the rack. Peel off the paper, turn the cakes right side up, and cool completely.

Simply Recipes / Sally Vargas

In the bowl of an electric mixture with the whisk attachment or with hand-held beaters, whip the cream, sour cream, sugar, and vanilla together just until soft peaks begin to form. To prevent over-whipping, remove the bowl from the stand while the whipped cream is soft and use a few strokes of a wire whisk to finish whipping to soft, slightly firm peaks.

Simply Recipes / Sally Vargas

Set a cake layer on a plate with the top facing down. Spread with the jam. Dollop the whipped cream over the jam and carefully spread it to the edges of the cake with a spatula or the back of a spoon. Top with the second layer, this time with the top facing up. Dust with confectioner’s sugar.

Love jam? Use up to 3/4 cup, but be mindful that it may ooze out of the cake when you slice it.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Use a long serrated knife and a sawing motion to cut the cake. Serve immediately. Refrigerate leftover cake, lightly covered with plastic wrap, for up to 2 days.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas