Best 2 My Never Fail Sponge Recipes

"Embark on a delightful culinary journey with our delectable sponge cake recipes, meticulously crafted to ensure a perfect, airy texture and tantalizing flavors. Whether you prefer a classic Victoria sponge, a moist lemon sponge, or a decadent chocolate sponge, we have a recipe to satisfy every palate. Our easy-to-follow instructions and helpful tips guarantee a stress-free baking experience, while our detailed ingredient lists ensure you have everything you need to create these irresistible treats. From celebratory cakes to afternoon tea delights, our sponge cake recipes are sure to impress and delight all who indulge."

Here are our top 2 tried and tested recipes!

NEVER-FAIL SPONGE CAKE

Never-Fail Sponge Cake image

Make certain to have your egg whites at room temperature before starting this cake, the secret to perfect sponge cake is to beat your egg yolks until very thick and lemon colored, using a heavy-duty stand mixer will speed things up, this recipe was tested using extra large eggs

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

6 egg yolks
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon vanilla
2 teaspoons lemon juice
1/3 cup room temperature water
1 -2 tablespoon grated lemons (optional) or 1 -2 tablespoon orange zest (optional)
6 egg whites, room temperature
1/2 teaspoon cream of tartar

Steps:

Preheat oven to 325 degrees F.
Set oven rack to second-lowest position).
Prepare an ungreased tube pan with removable sides.
Sift together the flour, baking powder and salt.
In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more).
Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).
Add in sifted flour mixture alternately with water; beat until just blended.
In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
Transfer to the ungreased tube pan.
Bake for 55-60 minutes.
Immediately turn the pan upside down and cool completely before removing.

MY NEVER FAIL SPONGE

My Never Fail Sponge image

A different way to make a light airy sponge. A friend gave me this recipe many years ago when I complained that I could not make sponges!! I hope it works for you!

Provided by Jen T

Categories Dessert

Time 30m

Yield 8-16 serving(s)

Number Of Ingredients 6

Ingredients

6 ounces sugar
2 tablespoons water
4 eggs
6 ounces cornflour
1 teaspoon flour (heaped)
2 teaspoons baking powder (level)

Steps:

Grease and flour 2 deep 8" sponge tins.
Separate the eggs.
Boil together the sugar and water until sugar has dissolved.
Beat egg whites until they are stiff with an electric beater then add the water and sugar mixture.
Beat well and then add egg yolks one at a time beating each in well.
Sift together the cornflour, flour and baking powder.
Fold into the egg mixture with a metal spoon as lightly as possible.
Divide mixture equally between the tins and bake at 375'F for 20 minutes approximately.
Remove from oven when sponges spring back when pressed lightly with finger.
Cool in tins 5mins before turning onto racks to cool completely.
Join together with freshly whipped cream which has been flavoured with vanilla essence and a little sugar.
Sift a little icing sugar on top & serve.
OR leave as 2 halves and spread whipped cream on top of each and sprinkle with jelly crystals or decorate with some fresh fruit or shavings of chocolate.

Tips:

Use a digital scale to measure ingredients for precise results.
Make sure all ingredients are at room temperature before starting.
Beat the butter and sugar together until light and fluffy. Creaming butter and sugar together incorporates air into the mixture, resulting in a lighter and airier sponge.
Gradually add the eggs to the butter and sugar mixture, beating well after each addition.
Sift the flour and baking powder together before adding them to the wet ingredients.
Mix the batter until just combined. Overmixing can result in a tough sponge.
Bake the sponge in a preheated oven until a toothpick inserted into the center comes out clean.
Let the sponge cool completely before frosting or serving.

Conclusion:

This classic sponge recipe is a versatile base for many different cakes and desserts. With a few simple tips, you can create a perfect sponge every time. Whether you're a beginner or an experienced baker, give this recipe a try and see for yourself how easy it is to make a delicious and impressive sponge.