Grape Sponge Recipes

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ITALIAN FRESH PURPLE GRAPE CAKE



Italian Fresh Purple Grape Cake image

Grape cake is an ideal match for Vin Santo, the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 12

2 eggs
⅔ cup white sugar
4 tablespoons unsalted butter, melted
¼ cup extra virgin olive oil
⅓ cup milk
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking powder
1 pinch salt
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
10 ounces small purple grapes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter and flour the 9 inch springform cake pan, tapping out any excess flour. Set aside.
  • In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk and vanilla extract, and mix until blended.
  • Sift the flour, baking powder and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour.
  • Spoon the flour mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
  • Stir in about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
  • Place the pan in the center of the oven at 350 degrees F (175 degrees C). Bake for 15 minutes, then sprinkle the top of the cake with the remaining grapes. Bake for about 40 minutes more, until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip.
  • Remove from oven and cool on a wire rack. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

Nutrition Facts : Calories 419.8 calories, Carbohydrate 56.4 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 123.1 mg, Sugar 30.6 g

HARVEST GRAPE CAKE



Harvest Grape Cake image

This cake is the perfect dessert right out of the oven and just as good toasted and served for breakfast the next morning. Great, juicy (ideally, seedless) grapes of any kind will work. Concords are stunning, for example.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 ounces (4 tablespoons) unsalted butter, softened, plus extra to grease the pan
3/4 cup sugar
2 large eggs
1/4 cup whole milk
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups fresh (seedless) grapes, stemmed, halved
3 tablespoons honey
Juice of 1/2 lemon
2 cups unsweetened heavy cream, whipped to soft peaks

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  • Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until they lighten in color, 8 to 10 minutes. Slowly add the eggs, milk and 1/4 cup olive oil. Remove the bowl from the mixer and stir the flour mixture into the egg mixture.
  • Thoroughly grease the bottom and sides of a 9-inch springform cake pan with the extra butter. Pour the batter into the pan.
  • Meanwhile, in a small skillet over medium heat, add 1 tablespoon olive oil followed by 1 cup halved grapes. Saute for 1 to 2 minutes, then stud them into the top of cake batter, skin-side up in an even layer. Place cake in the center of the oven. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
  • Meanwhile, slice the remaining grapes into medium thick slices. Heat 1 tablespoon of olive oil and the honey in a small saute pan. Bring to a light simmer over low heat. When it bubbles, about 2 to 3 minutes, add the sliced grapes and the lemon juice. Remove from the heat and pour over the cake. Serve with whipped cream.

WINEMAKER'S GRAPE CAKE



Winemaker's Grape Cake image

Provided by Patricia Wells

Categories     Cake     Fruit     Dessert     Bake     Fall     Grape     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 12 servings

Number Of Ingredients 15

Equipment: One 9-inch (23-cm) springform pan
Butter and flour for preparing the cake pan
2 large eggs, at room temperature
2/3 cup (135 g) sugar
4 tablespoons (2 ounces; 60 g) unsalted butter, melted
1/4 cup (6 cl) extra-virgin olive oil
1/3 cup (8 cl) whole milk
1/2 teaspoon pure vanilla extract
1 1/2 cups (200 g) unbleached all-purpose flour
3/4 teaspoon baking powder
A pinch of sea salt
Grated zest (yellow peel) of 1 lemon
Grated zest (orange peel) of 1 orange
10 ounces (300 g) small, fresh purple grapes (see above for varieties)
Confectioners' sugar, for garnish

Steps:

  • 1. Preheat oven to 350°F (175°C; gas mark 4/5).
  • 2. Generously butter and flour the springform pan, tapping out any excess flour. Set aside.
  • 3. In the bowl of an electric mixer fitted with a whisk, beat the eggs and sugar until thick and lemon-colored, about 3 minutes. Add the butter, oil, milk, and vanilla extract, and mix until blended.
  • 4. Sift the flour, baking powder, and salt into a large bowl. Add the lemon zest and orange zest, and toss to coat the zest with flour. Spoon the mixture into the bowl of batter and stir with a wooden spoon until thoroughly blended. Scrape down the sides of the bowl and mix once more. Set aside for 10 minutes to allow the flour to absorb the liquids.
  • 5. Stir about 3/4 of the grapes into the batter. Spoon the batter into the prepared cake pan and smooth out the top with a spatula.
  • 6. Place the pan in the center of the oven. Bake for 15 minutes, then sprinkle the top of the cake with remaining grapes. Bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 40 minutes more, for a total baking time of 55 minutes. Remove to rack to cool. After 10 minutes, run a knife along the sides of the pan. Release and remove the side of the springform pan, leaving the cake on the pan base. Sprinkle with confectioners' sugar just before serving. Serve at room temperature, cut into thin wedges.
  • Wine suggestions
  • Grape cake is an ideal match for _vin santo,_the rich, smooth, aromatic sweet wine prepared in small quantities on many Italian estates.
  • In a purple haze
  • Over time, I have identified the mystery that discourages many shoppers from buying grapes: the inevitable hazy white film. Though one might understandably assume it's due to a spray of pesticide, the film is in fact a natural substance produced by the grape. It acts as a protective covering to prevent moisture from penetrating the fruit. It also keeps the skin from cracking when the grape loses moisture. Even better, the film contains nothing toxic! You will find the same harmless film on plums.

CONCORD GRAPE LAYER CAKE



Concord Grape Layer Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 20

4 cups small seedless Concord grapes (about 2 pounds)*
1 small Granny Smith apple, peeled and finely diced
1/2 cup water
1 cup granulated sugar
Unsalted butter, for the pans
3 3/4 cups all-purpose flour, plus more for the pans
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups granulated sugar
1 cup vegetable oil
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups buttermilk
2 large pasteurized egg whites
1 cup granulated sugar
1 cup small seedless Concord grapes (about 1/2 pound)
3 sticks unsalted butter, at room temperature
Pinch of kosher salt
4 cups confectioners' sugar, sifted
2 teaspoons pure vanilla extract

Steps:

  • Make the filling: Combine the grapes, apple and water in a medium Dutch oven over medium-low heat. Cover and cook until most of the grapes pop and shrivel, about 12 minutes. Increase the heat to medium and stir in the granulated sugar. Cook, stirring often and mashing with a potato masher occasionally to crush the apple, until the filling is thick and syrupy, 15 to 20 minutes. Remove from the heat and let cool completely.
  • Make the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans; line the bottoms with parchment paper. Sift the flour, baking soda and salt into a medium bowl. Beat the granulated sugar and vegetable oil in a large bowl with a mixer on medium-high speed until it looks like wet sand, about 2 minutes. Scrape down the bowl and add the eggs, one at a time, beating well after each addition. Add the vanilla; beat on high speed until light, about 2 minutes. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour. Continue beating until smooth, about 1 minute.
  • Divide the batter among the prepared pans and bake until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans, then invert onto racks; remove the parchment and let cool completely.
  • Meanwhile, make the topping: Line a rimmed baking sheet with parchment paper. Whisk the egg whites in a medium bowl until just foamy. Spread the granulated sugar in a pie plate or shallow bowl. Dip the grapes in the egg whites, letting any excess drip back into the bowl, then roll in the sugar. Transfer the sugared grapes to the prepared baking sheet. Freeze at least 30 minutes.
  • Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar, then the vanilla. Increase the mixer speed to medium high and beat until very light and fluffy, about 2 more minutes.
  • Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Spread about one-third of the grape filling on the cake, then top with another cake layer and half of the remaining filling. Top with the third cake layer. Cover the top and side of the cake with the frosting. Refrigerate to set the frosting, 15 to 20 minutes. Spread the remaining filling on top of the cake, leaving a 1/2-inch border. Arrange the frozen grapes around the border.

GRAPE SPONGE



Grape Sponge image

Make and share this Grape Sponge recipe from Food.com.

Provided by Nanna D

Categories     Gelatin

Time 10m

Yield 4-6 desserts, 4-6 serving(s)

Number Of Ingredients 9

2 (1/4 ounce) envelopes unflavored gelatin
2 tablespoons cold water
1/2 cup boiling water
1 cup sugar
1 cup grape juice
1 tablespoon lemon juice
1 tablespoon orange juice
2 egg whites
1 cup whipping cream, whipped

Steps:

  • Let gelatin stand in cold water until soft, then dissolve in boiling water.
  • Add sugar and fruit juices and chill until mixture begins to set and beat until frothy.
  • Whisk in the stiffly beaten egg whites and beat mixture until almost firm. Fold in the whipped cream.
  • Pile in sherbet glasses.
  • Garnish with additional whipped cream.
  • Keep refrigerated until serving time.

Nutrition Facts : Calories 460.3, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 59.6, Carbohydrate 62, Fiber 0.1, Sugar 59.9, Protein 6.4

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