Beat And Bake Sponge Cake Recipes

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BEAT AND BAKE SPONGE CAKE



Beat and Bake Sponge Cake image

I have tried other sponge cake recipes and they always flop for me. My mother use to make this when we were kids. She doubled the ingredients and made it in one of those large oven trays that often come with the oven. It never lasted long enough to come out of the tray! As a variation, you could add lemon or orange rind to the mix, or even granadilla seeds.

Provided by keribarr

Categories     Dessert

Time 35m

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 7

125 g margarine (soft not melted, I use Stork)
200 ml sugar
300 ml flour
2 teaspoons baking powder (level spoons)
1/2 cup milk
2 eggs
1 teaspoon vanilla essence

Steps:

  • Heat the oven to 180 deg Celsius.
  • Grease 2 16cm tins.
  • Put all ingredients into a bowl and beat slowly for 3 minutes.
  • When well mixed pour into the tins and bake for 25-30 minutes until golden brown.
  • Ice with your favourite recipe and flavour.

Nutrition Facts : Calories 431.6, Fat 29.1, SaturatedFat 5.9, Cholesterol 110, Sodium 527.1, Carbohydrate 33.4, Fiber 1.1, Sugar 1, Protein 8.5

TRADITIONAL SPONGE CAKE



Traditional Sponge Cake image

This light and spongy cake makes a fitting finale to any meal.-Arlene Murphy, Beverly Hills, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 8

6 large eggs, separated
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Chocolate ice cream topping, optional

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.

Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 134mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.

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