Golden Sponge Cake Recipes

GOLDEN KEY CAKE

Steps:

• Beat 4 eggs (no need to separate them) with sugar until it's three times in volume.
• Whisk sour cream together with dulce de leche, until you reach the same consistency.
• Fold sour cream mixture into whipped eggs.
• In a separate dish, combine baking soda with lemon juice, add to the batter.
• Combine flour together with baking powder. Using a spatula, fold in flour by thirds; be very gentle with the dough, so you don't over mix and lose the fluffiness. Spray a 7 or 9 inch cake pan with cooking spray.
• Place half of the batter into a baking pan. If you have another pan in the same in size, repeat with the remaining batter. If you don't have a pan, after baking the first layer, use the same pan.
• Bake at 350F for 30 minutes. Use a toothpick to check if the cake is baked. Once the cake cools, cut the cake into two slices.
• Cmmbine whipping cream with condensed milk. Soak the inside of all slices with the sweetened cream. In the meantime, dice toasted hazelnuts and set aside.
• Whip the butter (room temperature) with 1 can of dulce de leche.
• In a separate bowl, whisk very cold heavy whipping cream until soft peaks. Don't beat the cream for too long or it will separate.
• Fold in dulce de leche mixture into whipped cream.
• Place the layer, soaked with whipping cream, on the bottom, followed by cream and chopped hazelnuts. Place the layer soaked with condensed milk, followed by the cream, then hazelnuts. Repeat in this order until you run out of cake layers.
• Using the remaining cream, decorate the outside of the cake.
• I applied some diced hazelnuts on the sides and the whole pieces on top.

GOLDEN SYRUP CAKE

Steps:

• Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
• Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
• Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
• Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
• This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.

GOLDEN SPONGE CAKE

Steps:

• Grease and flour a 9x13 inch pan. Line the bottom of pan with parchment paper. Prepare the cake mix according to directions on package. After baking, let cool completely. While cake is cooling, prepare the filling.
• To Make The Filling: In a small saucepan over medium low heat, combine flour and milk. Cook, stirring constantly, until mixture thickens and boils. Remove from heat and cool completely.
• In a small bowl, beat flour and milk mixture until fluffy. Add sugar and salt and beat well. Add shortening and beat well. Add butter and beat well. Add vanilla and incorporate thoroughly. Total mixing time should be 8 to 10 minutes, beating very well with each addition. This creates a light and fluffy filling.
• Remove cake from pan and split lengthwise. Spread filling over layer and replace top layer. Cover with plastic wrap and refrigerate overnight. Let cake stand at least one day to develop flavor.

SUPER SIMPLE GOLDEN SYRUP CAKE RECIPE

Steps:

• Melt the butter, sugar, and syrup gently on the stove, stirring it together. Set aside to cool.
• Beat the milk and egg together.
• Sift the flour into a large bowl.
• Add the milk and egg and the butter mixture (taking care it's not too hot so the milk and egg don't curdle) and mix it all together.
• Bake for one hour at 180C (160 for a fan oven). Check after 45 minutes as soon ovens cook faster than others!
• If you want you can poke holes in the top with a skewer after you remove from the oven and drizzle some more golden syrup over the top.

GOLDEN SPONGE CAKE

Steps:

• - Sift cake flour and sugar (separately) once before measuring. - Sift together three times: flour, baking soda, and salt. - In mixing bowl, beat egg yolks on No. 8 speed until very fluffy and thick. - Gradually beat in sugar. - Beat 2 more minutes on #8 speed (high) and scrape bowl. - Turn to #2 speed (low) and add vanilla, lemon extract, and cold water. - Then gradually, but quickly add sifted flour mixture while beating on #2 speed, scrape bowl. Beat only enough to blend, about 2 minutes. - Pour batter into an ungreased 10 inch tube pan. - Bake 1 hour or until golden brown. - Invert cake to cool. - Loosen sides with spatula or knife and remove from pan.