Basic Cloud Sponge Cake

Basic Cloud Sponge Cake

Makes about 12 servings.
1 1/2 c. sifted cake flour 1/2 t. baking powder
1/4 t. salt
5 large eggs, separated
1/2 c. ice water
1 1/2 c. sugar
1/2 t. almond extract
3/4 t. cream of tartar Sift together flour, baking powder and salt; set aside. In a large bowl of electric mixer, beat egg yolks until thick and lemon colored. Gradually add water, beating until mixture is pale colored and foamy on top. Gradually beat in sugar, and continue beating until sugar is dissolved. Lightly hand-whisk in almond extract. Sift dry ingredients over and fold into yolk mixture in three additions. In a separate bowl with clean beaters, beat egg whites with cream of tartar until soft peaks form. Turn over yolk mixture and gently fold in. Turn into an ungreased 10 inch tube cake pan. Bake in a 325 °F oven until cake springs back when lightly touched, about 1 hour. Invert pan and allow to cool. Loosen from pan with a thin bladed knife.

How to cook Fruity Sponge Cake Recipe

Fruity Sponge Cake

I love this this cake. It's light and filled with a creamy filling and topped with fresh fruit on top. Be creative and use any fruits or berries available at your farmers market or grocery store. Enjoy!

FRUITY SUMMER SPONGECAKE

4 large eggs

1 ¼ cups white granulated sugar

1 ¼ cups all-purpose flour

2 teaspoons baking powder

½ cup water

1 ½ cups cold milk

½ teaspoon pure vanilla extract or vanilla bean paste

1 package (3.4 ounces) instant vanilla pudding mix

2 cups whipped topping

3 tablespoons lemon gelatin

½ cup boiling water

Assorted fresh fruit

1. In a large mixing bowl, beat eggs until light and fluffy. Gradually beat in sugar until light and lemon-colored. Combine flour and baking powder; add to egg mixture alternately with water, beating just until smooth. Pour into a greased and floured 10-in. springform pan. Bake at 375F degrees for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 1 hour.
2. Carefully run a knife around edge of pan; remove sides. Invert onto a wire rack. Remove bottom of pan; invert cake so top is up.
3. For filling, in a large mixing bowl, whisk the milk, vanilla and pudding mix for 2 minutes or until thickened; chill for 10 minutes. Fold in whipped topping.
4. For glaze, dissolve gelatin in boiling water. Add enough cold water to measure 1 cup. Chill for 15 minutes or until slightly thickened.
5. Cut cake in half horizontally. Place bottom layer on a serving plate. Spread filling over cake layer; top with second cake layer and fruit. Drizzle with glaze. Chill until serving. Serves 10-12

 

Banana Sponge Cake

Are you wondering about how to make the banana sponge cakes?Here is the banana sponge cake recipe to make a new variety of sponge cakes today at your home and delight your family.These are also best for special occasions.Why do you always want to make the same boring basic sponge cakes when these banana sponge cakes can be extremely delicious.
What ingredients do i need?

Basic Sponge Cake Recipe

Ingredients:

• 1 Cup sifted cake flour
• 1 tsp Baking powder
• 3 Eggs, separated
• 1/4 Cup water
• 1 Cup sugar, divided
• 2 Egg whites
• 1/4 tsp Salt
• 2 tsp Vanilla

Easy Sponge Cake Recipe

Basic Sponge Cake Recipe

6                   Eggs 1 cup            Sugar 1 Tb              Lemon Juice 1/2 tsp          Grated Lemon Rind 1 cup              Flour