Featherlight Sponge Cake Recipes
FEATHERLIGHT SPONGE CAKE
The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results. http://www.seloger.com/immobilier/viagers/ville/
Provided by AltheaJack
Time 1h10m
Yield Serves 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F/325 degrees F fan-forced. Grease and flour two deep 8-inch round cake pans.
- Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl; fold in triple-sifted dry ingredients. Divide mixture between pans.
- Bake sponges about 20 minutes. Turn, top-side up, onto parchment-covered wire rack to cool.
- Sandwich sponges with jam and cream.
FEATHERLIGHT CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Serving suggestion: Dust with confectioners' sugar and serve with milk
- Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.
- Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)
- In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.
- Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.
- Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.
- Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk!
- Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.
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