Sponge Cake Recipe I
Written by admin on December 7th, 2009
Ingredients:
-10 small eggs , seperated
-flour ….. weight of 5 eggs and 1 tsp baking powder , mixed
-sugar …… weight of 10 eggs
-some olive oil
-olive margarine 1 tbsp
-few drops lemon essence or mango essence
-2 tbsp coffee pwd mixed in 1/4 C of hot water
Directions:
-Mix the dry ing.
-Beat the egg whites till white and fluffy . keep aside
-Beat the yolks with the sugar . add the flour and the egg whites alternatively . add the lemon essence
-Pre heat the oven to 180 deg . Grease and line 2 cake tins . Pour half of the batter into one of the pan .
-With the remaining batter , add coffee . mix well . sprinkle chocolate pieces into the other pan . Pour the coffee flavoured batter .
OR
-In a square pan pour the chocolate batter first and then the lemon flavoured batter on top .
-Bake for 50 mins .
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Sponge Cake Recipe III
Written by admin on December 7th, 2009
Ingredients:
-6 eggs, separated
-2T water
-11/2tsp vanilla
-11/4c sugar
-1/4tsp salt
-1/2tsp cream of tartar
-11/4c sifted pastry flour
Directions:
Line 2 9or10” springform pans with parchment. (do not grease pans)
In a small bowl beat egg yolks, water and vanilla until frothy. Slowly add 1/2cup plus 2Tbsp of sugar. Beat until thick and light in color.
In a separate bowl beat the egg whites with the salt and cream of tartar to soft peaks. Slowly add 1/2c plus 2T of sugar. Beat until thick and glossy but not dry.
Scrape the egg yolk mixture into a large bowl. Fold the egg whites into yolk mixture alternately with the flour; beginning and ending with the egg whites. Scrape into prepared springforms.
Bake at 375F for 25-30 mins. or until light golden brown.
Cool slightly on racks. Using a sharp knife run it around inside edge of springform to separate cake from the pan. Cool completely before freezing.
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Macaroon Sponge Cake Recipe
Written by admin on November 3rd, 2009
Ingredients:
-7 Large Eggs, separated
-1 Large Egg
-1 1/4 cups of Granulated sugar, divided
-1 cup of Cake flour
-3/4 cup of Flaked coconut, toasted
-1/4 cup of Finely ground almonds, toasted
-1 Tb of Vanilla extract or rum extract
-1 tsp of Almond extract
-1/4 tsp of Coconut extract
-1 tsp of Cream of tartar
-1/4 tsp of Salt
Glaze
-1 cup of Confectioners’ sugar
-2 Tb of Water
-1 Tb of Vanilla extract
-1/2 tsp of Almond extract
Preheat oven, line an ungreased 10-inch fluted tube pan with wax paper.
Oven Temp ~ 325°
Baking Time ~ 40 Min.
Pan Type ~ 10 inch tube pan
Beat together egg yolks and whole egg at medium speed for 2 minutes. Add 2/3 cup sugar, beating until light and fluffy. At low speed, beat in flour, coconut and nuts. Beat in all extracts.
Using clean beaters, beat egg whites at high speed until foamy. Add cream of tartar and salt, beating until soft peaks form. Gradually add remaining sugar, beating until stiff, but no dry, peaks form.
Fold one third of beaten egg whites into egg yolk mixture. Fold in remaining white. Pour batter evenly into prepared pan; smooth top.
Bake cake until a wooden pick inserted near the center comes out clean.
Invert pan over the neck of a bottle to cool completely. Loosen cake by running a metal spatula around sides of pan. Turn cake out onto a serving plate. Remove wax paper.
To prepare glaze, mix together confectioners’ sugar, water, vanilla extract and almond extract. Pour glaze over cake. Your sponge cake is ready!
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