**All-in-One Sponge Cake: A Versatile Delight for Every Occasion**
Indulge in the classic allure of a sponge cake, a culinary canvas that caters to diverse preferences and occasions. Our meticulously curated collection of sponge cake recipes offers a symphony of flavors and textures, ensuring an unforgettable experience with every bite. From the timeless charm of Vanilla Sponge Cake to the decadent richness of Chocolate Sponge Cake, each recipe is a testament to the versatility of this beloved dessert. Explore the zesty delight of Lemon Sponge Cake, the nutty embrace of Coffee Sponge Cake, and the tropical elegance of Coconut Sponge Cake. Whether you seek a simple yet satisfying treat or an elaborate centerpiece for a special celebration, our all-in-one sponge cake guide has something for every baker and palate.
ALL-IN-ONE SPONGE CAKE WITH RASPBERRY AND MASCARPONE CREAM
This sponge cake uses Delia's all-in-one method.
Categories Cake Recipes Mascarpone Soft Fruits
Number Of Ingredients 13
Steps:
- Take a very large mixing bowl. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort. What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add 1-2 tablespoons of tap water and mix again. Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven. It will take 30-35 minutes to cook - don't open the oven door until 30 minutes have elapsed. To test if they are cooked or not, touch the centre lightly with your little finger; if it leaves no impression and springs back, the sponge is cooked. Remove from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round, then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them quicker. Add the level tablespoon of sugar and one teaspoon of vanilla extract. Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam. Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.
MOM'S SPONGE CAKE
Serve with fresh berries and whipped cream for a summer treat.
Provided by LOONEYPROFESSOR
Categories Desserts Cakes Sponge Cake Recipes
Time 41m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
- Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
- Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 50.6 g, Cholesterol 73.8 mg, Fat 6.1 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 237.6 mg, Sugar 34.5 g
ALL-IN-ONE SPONGE CAKE
No creaming or folding, this is a simple, quick and easy stand-by sponge. Choose your own filling, fruit, cream, lemon curd or jam. For a variation add some vanilla essence, lemon or orange zest to the ingredients. Requires 2 round 8 inch sandwich baking tins, greased and lined with baking paper. I sometimes need to cut a thin slice from the top of of one of the sponges to level them before I sandwich them together.
Provided by PetsRus
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (325F if you know your oven is really hot).
- Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand).
- Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger.
- Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack.
- When cold, sandwich them together with your favorite filling.
- Sprinkle caster or powdered sugar on the top.
Nutrition Facts : Calories 479.6, Fat 25.7, SaturatedFat 15.4, Cholesterol 154, Sodium 756.3, Carbohydrate 57.1, Fiber 0.8, Sugar 33.4, Protein 6.5
ALL-IN-ONE CHOCOLATE SPONGE CAKE
A quicker way to make a cake if you want to be on time with your schedule.
Provided by Skielouise2000
Time 23m
Yield Makes 1 large cake
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180.c
- Grease a baking tin or use a baking sheet lining for the sponge cake tins.
- Add all of the ingredients into a large plastic bowl and whisk with an electric whisk for 2-3 minutes or until a soft and creamy consistency.
- Half the mixture and pour into two sandwich tins. (Make sure they are as equal as possible)
- Put into the oven for about 10-15 minutes.
- Take out the oven and place on the side to cool down. Once cool, take to sponge out of the tins and place onto a cooling rack.
- when completely cool, peel of baking sheet if necessary. Fill with butter cream and sandwich the to pieces of sponge together.
Tips:
- Use room temperature ingredients. This will help the cake batter come together smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This will incorporate air into the batter, making the cake light and airy.
- Gradually add the eggs, one at a time. This will help prevent the batter from curdling.
- Sift the flour and baking powder together before adding them to the batter. This will help ensure that the cake is light and fluffy.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake at the correct temperature and for the correct amount of time. Underbaking will result in a gooey cake, while overbaking will result in a dry cake.
- Let the cake cool completely before serving. This will help the cake to set and make it easier to slice.
Conclusion:
All in one sponge cake is a simple yet delicious cake that can be enjoyed by people of all ages. It is a versatile cake that can be served plain, with frosting, or with fruit or other toppings. With a few simple tips, you can make a perfect all in one sponge cake that will be the star of any party or gathering.
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