Sponge Cake Cookies Recipes

SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch round cake pans or two 12-by-17-inch rimmed baking sheets. Line bottoms with parchment; butter parchment and flour pans, tapping out excess flour. Whisk together egg yolks and 1 cup granulated sugar in a bowl set over a saucepan of simmering water until sugar has dissolved and mixture is warm, 3 to 4 minutes. Remove from heat and beat with a mixer on medium-high speed until pale and thick enough to form a ribbon that dissolves onto itself, 3 to 5 minutes. Beat in vanilla and salt; transfer to a large bowl.
• Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and beat on medium-high speed until stiff, glossy peaks form, about 2 minutes. Fold one third of egg whites into yolks, then gently fold in remaining whites. Sift flour over top and gently start to fold in. When nearly all is folded in, pour melted butter down side of bowl and fold just until incorporated and smooth.
• Divide batter among pans and bake until a toothpick inserted in centers comes out clean, about 25 minutes for rounds, or 15 minutes for sheets, rotating and switching racks halfway through. If baking in round pans, immediately invert cake and remove parchment, then reinvert and cool right side up. If using baking sheets and making a rolled cake, immediately invert cake onto a kitchen towel dusted with confectioner's sugar. Dust top of cake with confectioner's sugar and roll up in towel. Let cool completely, about 1 hour, before unrolling and spreading with filling.

TRADITIONAL SPONGE CAKE

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.

SPONGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
• Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
• Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.

SIMPLE WHITE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square cake pan.
• Cream sugar and butter together in a mixing bowl. Add eggs, one at a time, beating briefly after each addition. Stir in vanilla.
• Combine flour and baking powder in a separate bowl. Add to the wet ingredients and mix well. Add milk and stir until smooth. Pour batter into the prepared cake pan.
• Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes.

ITALIAN SPONGE CAKE (PAN DI SPAGNA)

Steps:

• Preheat the oven to 338°F (170°C).
• Butter and flour (or spray with baking spray) an 8 inches (20 cm) pan.
• In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, sugar, salt, and lemon zest until very fluffy and pale yellow (about 10/15 minutes on medium/high speed). To test that it has been beaten enough, let a small amount of batter fall into the bowl. If it remains "sitting" on top, it means that it's ready.
• Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon or a spatula just until incorporated. Do not over-mix or you will deflate the batter.
• Pour the batter into the prepared pan. Don't smooth the top or bang the pan on the counter, leave it as it is!
• Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 30 minutes!)
• Turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5/10 minutes so it can cool down slowly.
• Remove the sponge cake from the oven, let it cool for 10 more minutes, then loosen around the edges with a knife, and flip it on a wire rack upside down (without the pan) to cool completely.

FRENCH SPONGE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Lightly coat 2 cookie sheets with vegetable cooking spray.
• Sift flour, baking powder and salt together.
• Beat egg yolks with extracts in a mixer bowl until pale and thick.
• In a clean mixer bowl, with clean beaters, beat egg whites to soft peaks.
• Beat in sugar 1 T. at a time, until stiff and glossy.
• Gently fold egg yolks into egg whites.
• Fold in dry ingredients until just blended.
• Drop by level tablespoonfuls 2 inches apart onto prepared cookie sheets.
• Bake 10 minutes or until golden.
• Carefully transfer to wire racks to cool completely.

SPONGE CAKE

Steps:

• Arrange an oven rack in the center of the oven and heat the oven to 325 degrees. If making a roulade, brush the bottom of a 10-by-15-inch jelly roll pan with a light coating of oil. Do not brush the sides, as the cake needs to be able to cling to the pan as it rises. Line only the bottom of the pan with a piece of parchment paper, smoothing to eliminate air bubbles. If baking in a 9-inch springform pan, leave the pan ungreased and unlined.
• In a wide, medium bowl, combine the egg whites, 1/4 cup sugar, the kosher salt and cream of tartar. Beat the mixture with a hand mixer fitted with the beaters on medium-low speed until the mixture looks frothy, then start to slowly increase the speed to medium-high. Continue to beat the egg whites until you have a dense, voluminous, glossy foam that forms stiff peaks, about 4 minutes. When you lift the beaters out of the bowl, the egg whites should come to a straight point that doesn't droop. Don't beat beyond this point, or the whites will become dry and lumpy. Set the bowl aside.
• In a separate wide bowl, combine the egg yolks and the remaining 1/4 cup sugar. Beat with the hand mixer (no need to wash it after you beat the egg whites) on medium-high until the mixture is very pale and fluffy and forms a slowly dissolving ribbon as it falls off the beaters back into the bowl, about 4 minutes. Slowly stream in the 1/4 cup oil, beating constantly to ensure it emulsifies into the yolk mixture, until you have a smooth, light mixture that looks like mayonnaise.
• Reduce the mixer to the lowest speed, add half of the flour and mix just until incorporated. Add the vanilla extract and 1 tablespoon water, mix until incorporated, then add the remaining flour and mix just until it disappears. The mixture will have thickened and look a bit like cake batter.
• Fold the yolk mixture once or twice with a large flexible spatula to make sure it's evenly mixed, then scrape about a third of the egg white mixture into the yolk mixture and thoroughly fold in the whites until the mixture is loosened. Working more gently, fold in half of the remaining egg whites until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until you have a light, smooth, evenly mixed batter.
• Scrape the batter into the pan and smooth into an even layer. Firmly rap the pan on the surface once or twice to pop any large air bubbles. Bake the cake until it's golden brown, firm and springy to the touch across the entire surface, 25 to 30 minutes for a jelly roll and 30 to 35 minutes for a 9-inch cake. Remove the cake from the oven and immediately invert the pan onto a wire rack. Let the cake cool completely upside down to prevent it from collapsing.
• Reinvert the cooled pan and cut along the sides with a small offset spatula or paring knife to loosen the cake. It will sink a bit, which is normal. If making a jelly roll, turn the sponge out onto the wire rack and peel off the parchment. If making a 9-inch cake, remove the ring of the springform pan, invert the cake onto the rack, and carefully peel off the bottom of the pan (it should come away cleanly, leaving behind just a thin film).
• Use the sponge as desired. The unfilled sponge cake will keep at room temperature, tightly wrapped, for several days, but will become sticky after the first day.

SPONGE CAKE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour and baking powder; gradually add to the creamed mixture and mix well. , Drop by teaspoonfuls 3 in. apart onto ungreased baking sheets. Bake at 400° for 6-8 minutes or until the edges are lightly browned. Remove to wire racks to cool. , In a small bowl, beat the butter, sugar, extract and salt until smooth. Add enough milk to achieve spreading consistency. Tint with food coloring if desired. Frost cooled cookies. Sprinkle with coconut if desired.

ITALIAN SPONGE CAKE / PAN DI SPAGNA

Steps:

• Pre-heat the oven to 320F (160C) Grease and flour an 8 inch (20 cm) cake pan (springform if you have one).
• In a medium bowl sift together the flour and corn starch. Set aside.
• In a large bowl or stand up mixer add the eggs and sugar and beat for 15 minutes, add the vanilla and beat another 2 minutes.
• Gently fold half the sifted flour into the beaten eggs and combine, then add the remaining flour and gently fold until smooth and completely combined. Pour into the prepared cake pan and bake for 30-35 minutes. Let cool in pan for 10 minutes then move to a wire rack to cool completely. Enjoy!

HOW TO MAKE PERFECTLY LIGHT & FLUFFY SPONGE CAKE

Steps:

• Preheat oven to 350°F and spray the bottoms of two 9-inch cake pans and line with parchment paper
• In a standing mixer fitted with a whisk attachment, add the eggs and beat on medium-high for 1 to 2 minutes to break them up
• Gradually pour in the sugar, then add vanilla and salt and continue to whip the eggs until pale yellow, fluffy, and the mixture falls back on itself in a ribbon, 8 to 10 more minutes on medium-high speed
• Once finished whipping, the mixture should be pale yellow, fluffy, and should fall back on itself in a ribbon
• Remove mixing bowl from base and add sifted flour and baking powder in two batches, gently folding between additions until there are no more streaks of flour
• Divide the batter evenly between the pans, smooth the top lightly, and bake until golden brown on top and a cake tester or toothpick inserted in the center comes out clean, 25 to 28 minutes
• Cool in the pans for 20 minutes, then run a sharp knife around the edge of the pans to loosen and transfer cakes to a wire rack to cool completely

ITALIAN SPONGE CAKE COOKIES

Steps:

• 1. Mix all ingredients together in a bowl. Remove from bowl and wrap in saran wrap and chill dough overnight. Dough will become sticky as it warms.
• 2. Next day, place dough into a bowl and have a cake pan with powdered sugar inside and roll dough into balls or elongated finger type into powdered sugar. Completely coat dough in powdered sugar and place on parchment lined cookie sheet, each cookie should be 2 inches apart. Bake at 350'F anywhere between 6-10 minutes until bottom of cookies are golden. Cookies will have a crackle effect on top. Remove and cool cookies still on parchment paper onto wired cookie racks. When cooled, dust with powdered sugar. Store cookies in an airtight container so cookies don't lose their moistness.