Feather light sponge cake recipe - Dessert recipes
Author: Mildred Mallett
Notation on top of card "Good Housekeeping 1949" The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results. This is an unconventional recipe because all the weights start from weighing the eggs!
Feather Light Sponge Cake
Notation on top of card "Good Housekeeping 1949"
Provided by: Billie Hillier
Total time: 110 minutes
Cook time: 70 minutes
Yields: 1 serving
Number of ingredients: 8
Provided by: Billie Hillier
Total time: 110 minutes
Cook time: 70 minutes
Yields: 1 serving
Number of ingredients: 8
Ingredients:
- 6 eggs
- 1 cup sifted cake flour
- 1/2 teaspoon cream tartar
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 1/2 teaspoons grated lemon rind
- 1 tablespoon lemon juice
Nutrition:
- Calories: 0 calories
- Carbohydrate: 0 grams carbohydrates
- Cholesterol: 0 milligrams cholesterol
- Fiber: 0 grams fiber
- Protein: 0 grams protein
- Sodium: 0 grams sodium
- Sugar: 0 grams sugar
- Eggs room temperature
- Separate eggs
- Sift flour, salt, and cream tartar four times
- Boil sugar and water over medium heat till syrup ___ a ____ (moderate oven 325 degrees)
- Beat white until they peak
- Gradually add syrup beating until mixture is light and fluffy
- Set aside to cool
- Beat yolks until thick and lemon colored
- Add rind and juice
- Fold into cool egg white mixture
- Fold in flour little at a a time
- Pour into ungreased tin tube pans
- Bake at 320 degrees for 70 minutes
- Let hang until cool
Feather Light Sponge Cake
Provided by: Chelsea Sugar
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 0 servings
Number of ingredients: 9
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 0 servings
Number of ingredients: 9
Ingredients:
- 4 x 59g eggs
- 2/3 cup Chelsea Caster Sugar
- 2/3 cup wheaten cornflour
- 1/4 cup custard powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon vanilla essence
- 150ml light cream, whipped
- 1 punnet strawberries, sliced
Nutrition:
- Preheat oven to 190 ºC conventional or 170º C fan forced. Grease sides and baking paper line bases of 2 x 20cm sponge pans.
- Beat eggs and Chelsea Caster Sugar with electric mixer for 10 minutes or until thick and creamy. Have eggs at room temperature to ensure maximum volume when beating.
- Sift dry ingredients 4 times, then sift over egg mixture, gently fold in dry ingredients and vanilla. Do not over mix.
- Divide mixture evenly between the 2 pans. Bake for 20 minutes or until mixture starts to pull away from edges of the pans. Turn out immediately onto baking paper lined wire rack to cool. Enjoy filled with a thin layer of whipped cream and sliced strawberries. Dust the top with Chelsea Icing Sugar.
- To make an upside down fruit sponge cake:
- Simply melt 10 g butter. Peel & slice 1 large - pear or apple. Drizzle butter onto base of baking paper lined sponge pan. Sprinkle with 2 teaspoons Chelsea Caster Sugar & 1/2 teaspoon ground cinnamon, top with thinly sliced fruit. Pour sponge over apple and cook as above.
Featherlight Sponge Cake
The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results.
Total time: 40 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 8
Total time: 40 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
- 4 eggs
- 3/4 c. superfine sugar
- c. cake flour
- 1/4 c. custard powder or powdered instant vanilla pudding mix
- 1 tsp. cream of tartar
- 1/2 tsp. baking soda
- c. apricot jam
- 1 1/4 c. heavy cream
Nutrition:
- Calories: 286 calories
- 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.
Light and Fluffy Sponge Cake Recipe
This is an unconventional recipe because all the weights start from weighing the eggs! This is enough to make 2 x 6" cake layers. Refer to the chart in the post for scaling the recipe up and down.
Provided by: Bronya Seifert
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 6
Provided by: Bronya Seifert
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 6
Ingredients:
- 2 Eggs
- 1 Tbspn Milk per egg used in the recipe
- Same Weight as eggs Butter or Baking Spread
- Same Weight as eggs Caster Sugar
- Same Weight as eggs Plain Flour
- 1 tspn Baking Powder per 100 gms of flour
How to cook:
- For full instructions see Blog Post and Video associated with this recipe.
- Pre heat your oven to 150c fan, 170c, 325f or Gas Mark 3
- Grease and Line your baking tins. The size of the tins you use will depend on the amount of eggs you have used. There is a chart in my Light and Fluffy Sponge Cake Ebook which helps when scaling this recipe.
- Cream together the butter and sugar until, light and fluffy
- Add the eggs one at a time and mix until fully incorporated. If the mix looks like it's beginning to curdle add a spoon of flour
- Add the milk and mix
- Once all the eggs and milk has been added, continue to mix until the mixture is light and fluffy
- Sift together the Flour and Baking powder
- Fold gently through the mix, making sure it's fully combined. Do not overmix
- Divide into single layer tins and spread evenly
- Give each tin a good bang on the work surface make sure the mix is evenly into the corners of the tins
- Bake for 25-30 minutes, or until the cakes are risen, golden and a skewer placed in the centre comes out clean
- Allow the cakes to cool in the tins for 10 minutes before turning out and allowing to cool on a wire rack
