Lazy Summer Sponge Cake Recipes

LAZY CAKE

Lazy Cake image

This lazy cake will fix that sweet tooth craving. The no-bake treat is made with cookie pieces stirred with hazelnut spread, then it's chilled for a super easy dessert. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1/3 cup heavy whipping cream
1/3 cup Nutella
2 tablespoons butter
1 tablespoon baking cocoa
20 Marie biscuits or Maria cookies

Steps:

Line 6-inch round cake pan with aluminum foil; spray with cooking spray and set aside. Place first four ingredients in a large bowl. Microwave on high 1 minute; stir until smooth and blended. Stir in cookies; mix gently until combined. , Press cookie mixture into prepared pan; cover. Refrigerate overnight. Slice to serve.

Nutrition Facts : Calories 289 calories, Fat 19g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 136mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

LAZY SUMMER SPONGE CAKE

Lazy Summer Sponge Cake image

This is a recipe for a cake that my Mom used to make a lot. It is light and nice for a warm summer day. It's easy and delicious. If you like sponge cake and coconut, you will really like this cake. Sorry, but I do not have a picture. Next time I make it I will take one.

Provided by Christine Cahill @proudtobeme

Categories Cakes

Number Of Ingredients 14

Ingredients

BATTER
1 cup(s) milk, scalded
1/4 cup(s) butter
4 - eggs
1 3/4 cup(s) sugar
1 teaspoon(s) vanilla extract
1 3/4 cup(s) all purpose flour
1 tablespoon(s) baking powder
1/2 teaspoon(s) salt
TOPPING
1/2 cup(s) heavy cream
1 cup(s) flaked coconut
2/3 cup(s) brown sugar, firmly packed
1/2 cup(s) pecans, chopped

Steps:

Cake: Preheat oven to 350 degrees. Grease 13x9 inch pan. Set aside. Add butter to scalded milk; set aside. Combine eggs, sugar and vanilla. Beat for 1 1/2 minutes at high speed until thick and lemon colored. In separate bowl, combine dry ingredients. Add to egg mixture. Beat 1 minute at low speed. Add milk mixture; beat for 1 minute. Be sure to use a spatula and make sure mixtures are incorporated as the egg-flour mixture is very thick and will be at the bottom of the bowl. Pour into prepared pan. Spread evenly. Bake for 30-35 minutes. Cool slightly. Prepare topping while cake is baking.
Topping: Combine heavy cream, (do not use milk-it will curdle) and brown sugar in small pan. Bring to boil over medium heat and cook for 3 minutes. Remove from heat and stir in coconut and nuts. Spread mixture over cake.

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