Best 4 Buddy Valastro Sponge Cake Recipes

CARROT CAKE

Steps:

• Preheat oven to 375 degrees F.
• Butter a 9 by 13-inch sheet pan or 2 (8-inch) round pans.
• In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Using a hand mixer, stream in the oil, and then beat in eggs, 1 at a time. Stir in the carrots until well combined. Pour into batter into prepared pan(s). Bake for 30 to 40 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

FUNNEL CAKES

Steps:

• Put the pancake mix in a bowl. In another bowl, whisk the milk, 2 tablespoons of the oil, the egg, yolk, and vanilla. Pour this mixture over the pancake mix and stir to combine well. Put the batter in a measuring cup with a spout or similar vessel, such as a small pitcher.
• Line a plate with paper towels. Pour oil into a cast iron skillet to a depth of about 1/2 inch. Heat the oil over medium heat to a temperature of 325 degrees F to 350 degrees F.
• Hold a funnel over the oil, a couple of inches from the surface.
• Working very carefully to avoid splashing hot oil, pour about one-quarter of the batter into the funnel and, working from the center, drizzle a web of batter over and around to create a disk approximately 6 inches in diameter. It's desirable to have some gaps or holes in the disk, but it should be whole enough to facilitate turning it over.
• When the bottom of the funnel cake is lightly browned, about 1 minute, turn the cake over, moving it away from you, and cook until golden on the other side, about 1 more minute.
• Transfer the funnel cake to the paper-towel-lined plate and dust immediately with sugar.
• Repeat with the remaining batter, letting the oil reheat between cakes, and serve immediately.

RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F. Butter 2 medium sheet pans, or 2 (8-inch) round cake pans.
• In a bowl, sift flour and salt together. In an electric stand mixer, combine butter and sugar at medium speed. Add vanilla, then the eggs, 1 at a time, and then cocoa powder. Reduce mixer speed to low. Stream in half of the buttermilk, then slowly add half of the flour mixture, then the rest of the buttermilk and remaining flour. In a separate bowl, mix vinegar and baking soda, and mix into the batter. Add red food coloring and combine well. Once thoroughly mixed, divide batter evenly between cake pans. Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ITALIAN CHEESECAKE

Steps:

• For the dough: In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together. Scrape down the sides and add the lemon and orange zests. Turn the mixer back on to low speed. Add the milk and egg. Turn the speed to medium and mix until well combined (scrape the sides of the bowl if necessary). Turn the mixer off and add the flour. Carefully turn the mixer on a slow speed and mix just until a dough forms, scraping down the sides as necessary.
• Turn the dough out onto a clean work surface dusted with flour. Knead until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes or until firm.
• Preheat the oven to 325 degrees F.
• For the filling: Combine the ricotta cheese, granulated sugar, custard/pudding, lemon zest, orange zest and semolina flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined. Add the vanilla orange and blossom water. Add in the whole eggs and egg yolks in 3 batches. Mix on slow speed in between each addition.
• Grease the inside of a 9-inch nonstick springform pan with pan spray. Roll the dough into a circle approximately 14 inches wide. Roll the dough into the pan and press it out into an even layer across the bottom and up the sides of the pan.
• Pour the filling into the pan and place on a rimmed baking sheet. Bake until cheesecake is golden brown, 80 to 90 minutes. Remove from the oven and allow to cool completely before removing from the pan.
• Remove from the pan and put onto a decorative plate or platter. Dust the top with powdered sugar using a small mesh strainer. Decorate the center with fresh cranberries and sprigs of rosemary.