sponge

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

Lemon drizzle cake

unsalted butter, softened

caster sugar

eggs

self-raising flour

lemon,zested

1½ lemons,juiced

Heat the oven to 180C/160C fan/gas 4.

<a href="https://www.bbcgoodfood.com/review/best-whisks">Beat together</a> the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

Sift in the self-raising flour, then add the lemon zest and mix until well combined.

Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">skewer</a> inserted into the centre of the cake comes out clean.

While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

Leave in the tin until completely cool, then remove and serve. Will keep in an <a href="https://www.bbcgoodfood.com/content/top-five-tupperware-sets">airtight container</a> for 3-4 days, or freeze for up to 1 month.

Ladyfingers don't taste like much on their own, just tender-crisp bites of dry sponge cake, but when homemade they're an extraordinary touch in everything from banana pudding to tiramisu. A bit of lemon zest in the batter make them aromatic and bright, but not outright lemony—feel free to omit it if you prefer.

One-Bowl Homemade Ladyfingers Recipe

eggs (about 5 1/2 ounces; 155 grams)

sugar (about 2/3 cup; 135 grams)

lemon

all-purpose flour (about 1 cup, spooned; 125 grams)

cornstarch (about 2 tablespoons; 15 grams)

Powdered sugar,

Getting Ready: Adjust oven rack to middle position and preheat to 350°F. Line two half sheet pans with parchment and fit a large piping bag with a 1/2-inch round tip. Roll bag open and stand upright in a tall drinking glass so it can be filled hands-free (full piping bag tutorial here). Have ready a small, fine-mesh sieve of powdered sugar for dusting. Fill a 2- or 3-quart saucier with a few inches of water; bring to a boil, then lower heat and adjust to maintain a steady supply of steam.

For the Ladyfingers: Combine eggs, sugar, and salt in the bowl of a stand mixer, using a flexible spatula to stir. Place over the steaming pot (if it touches the bottom, crumple a strip of foil into a ring to act as a booster seat) and cook, stirring and scraping constantly, until warmed to 160°F. This should not take significantly longer than 5 minutes; major delays simply indicate insufficient heat/lack of steam.

Transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until the eggs are foamy, more than quadrupled in size, and thick enough to briefly mound up like soft serve when dropped from the whisk, from 5 to 10 minutes depending on the horsepower of your mixer. This is a crucial stage; if the foam is unable to hold soft peaks, the lady fingers will spread flat in the oven.

When eggs are foamy and thick enough to briefly hold their shape when dropped from the whisk, add lemon zest, if using, then sift the flour and cornstarch on top. Fold gently with a flexible spatula to combine in a thick batter. Transfer to prepared piping bag, twist to close, and pipe approximately thirty 3- by 1-inch fingers, leaving an inch between each one. When piping, hold the bag at a 45° angle and apply steady pressure as you pipe, then stop squeezing before you reach the end of each one, and lift the bag straight up to break the "tail" of batter.

Generously dust one tray with powdered sugar, and bake until puffed and firm to the touch, about 12 minutes. Set aside, then dust and bake the second tray as before. Cool ladyfingers to room temperature directly on the sheet pan, then transfer to an airtight container as soon as possible (if allowed to sit out after they have cooled, they will begin softening in the air). Use immediately, or store up to 3 weeks at room temperature. 

A fuss-free sponge cake that&#039;s moist, tasty and versatile. Perfect as a base for Keto Tiramisù and other layered desserts.

Sugar Free Low Carb Simple Sponge Cake

250 g ricotta (- or cream cheese

g erythritol ((U.S. option HERE))

tsp pure stevia powder

g unsalted butter (melted)

70 g lupin flour

tsp baking powder

fine himalayan pink salt

sprinkle Sukrin icing 'sugar' or make your own

pre-heat

pre-heat oven to 160°C fan (175°C static).

melt

beat

whisk

whisk in whole eggs, one at a time, then add melted butter and whisk a little more.

combine

incorporate sifted flour and baking powder, plus salt.

pour

pour cake batter into a 24cm x 24cm baking tin lined with non-stick baking paper, or silicone cake mould.

bake

bake for about 30 mins until golden brown.

serve

allow to cool completely before serving as is or with a dusting of icing &#039;sugar&#039;.

Best Pound Cake recipe, buttery, flavorful, moist cake|Simple &amp; Easy recipe to give you a perfect soft, rich, delicious traditional vanilla pound cake.

Homemade Vanilla Pound, Loaf Cake, classic, made from scratch easy recipe.

g Plain / All purpose flour (sieved)

Teaspoons baking powder

Teaspoon salt

175 g butter

g sugar

Cup Milk

Large eggs (lightly beaten)

& 1/2 Teaspoons Vanilla Extract

Heat oven to 170c,  325F. Grease and line...

Heat oven to 170c,  325F. Grease and line your baking tin.

Get all your ingredients ready, i.e sieve the...

Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.

Start with making the cake batter by creaming...

Start with making the cake batter by creaming the butter and sugar until a pale light colour.

Slowly add the beaten eggs to the mixer,...

Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the Vanilla Extract.

Add half the milk with half of the...

Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.

Transfer the cake mixture to the greased and...

Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.

*** Please do test if the cake is...

*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

Have a cup of tea!

When the cake is done, take it out...

When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.

Allow to cool. Store in an airtight container.

Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning

Coffee cake

butter

coffee,

icing sugar

strawberry jam (optional)

walnuts (optional)

Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> until very fluffy and pale.

Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.

Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.

Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.

Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.

Black Forest gateau

salted butter,

bar dark chocolate

plain flour

golden caster sugar

cocoa

tsp bicarbonate of soda

buttermilk or natural yoghurt

morello cherry jam

tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)

500 milliliters tub double cream

tbsp icing sugar

cherries

Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.

Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.

Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they're done, push in a skewer and check that it comes out clean.

Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.

Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.

When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

The ultimate nostalgic treat, make your own Swiss roll sponge with fruity strawberry jam filling. This easy dessert is great for entertaining and birthday parties.

Swiss roll

caster sugar, plus extra 2 tbsp to dust

self-raising flour, sieved

strawberry jam

Heat oven to 180C/160C fan/gas 4. Grease and line a 16 x 28cm Swiss roll tin with baking parchment.

Beat the eggs and sugar together for 5 mins with an electric hand whisk until thick and pale. Gently fold in the flour in two batches using a large metal spoon. Pour the mixture into the tin and gently ease into the corners. Bake for 10-12 mins until golden and firm. Be careful not to overbake, or the sponge will break when rolled.

While the sponge is baking, sprinkle 2 tbsp sugar over a square of baking parchment. Warm the jam in the microwave for 20 secs.

Turn the baked sponge onto the sugared paper. Peel off the lining paper and spread the sponge with the warm jam. Roll up from the short edge using the paper to help you then cool on a wire rack.

There's nothing wrong with traditional lamingtons, but Phoebe Wood's pimped up twist with blackberry jam and vanilla cream is on another level.

Lamingtons with blackberry jam and vanilla cream recipe

cornflour, sifted

plain flour, sifted

self-raising flour, sifted

eggs,

(220 grams) caster sugar

unsalted butter, melted, cooled

vanilla extract,

blackberry jam

(250 milliliters) thickened cream

(360 grams) pure icing sugar, sifted

(195 grams) good-quality dark cocoa

(450 grams) desiccated coconut

Transform a classic lemon drizzle cake into a self-saucing pud for a cheap, comforting dessert. Serve with cream or custard

Lemon drizzle sponge pudding

soft butter,

lemons,

2½ tbsp cornflour

lemon,

Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.

Put the butter and 250g caster sugar in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and beat for 5 mins until pale and fluffy. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> in the eggs, then sieve over the flour and baking powder and fold in until you have a batter. Stir in the lemon zest, reserving a little for decoration.

Spoon the sponge batter into the dish and smooth over the top.

Mix the lemon juice with the cornflour in a heatproof bowl to make a smooth paste. Mix the remaining 130g caster sugar with 300ml boiling water in a jug, pour over the cornflour mix and whisk until smooth. Pour this over the sponge. Bake for 45-50 mins until golden and set, and the sponge springs back when touched.

While the pudding is baking, make the lemon drizzle. Mix the icing sugar with enough lemon juice (about half of it) to create a loose consistency. Drizzle over the sponge while it’s still warm and decorate with the reserved lemon zest. Serve straightaway with cream or custard.

My family can't get enough of this malva pudding from South Africa, with its light sponge and rich toffee sauce, says Valli.

Malva pudding

tbs apple cider vinegar

(125 milliliters) milk

tsp vanilla extract

apricot jam

(185 grams) plain flour, sifted

tsp bicarbonate of soda, sifted

Vanilla ice cream, to serve

(250 milliliters) pure (thin) cream

unsalted butter, chopped

(110 grams) caster sugar

tbs brandy

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981857416001&=domain=del

5348771529001-5981857416001

The classic combo is made extra sumptuous with mascarpone frosting - a traditional sponge for cake sales and parties

Coffee & walnut cake

pack softened butter,

milliliters coffee

½ tsp baking powder

icing sugar, sifted,

milliliters double cream

mascarpone,

Heat oven to 180C/160C fan/gas 4. Butter 2 x 20cm springform cake tins and line with baking parchment. Set aside 2 tbsp of the coffee for the filling.

Beat the butter, flour, sugar, baking powder, eggs, vanilla and half the remaining coffee in a large bowl with an electric whisk until lump-free. Fold in the finely chopped walnuts, then divide between the tins and roughly spread. Scatter the roughly chopped walnuts over one of the cakes. Bake the cakes for 25-30 mins until golden and risen, and a skewer poked in comes out clean. Drizzle the plain cake with the remaining coffee. Cool the cakes in the tins.

Meanwhile, make the filling: beat together the icing sugar, cream and mascarpone, then fold in the reserved 2 tbsp coffee. Spread over the plain cake, then cover with the walnut-topped cake and dust with a little icing sugar.

Your basic sponge cake gets a spring revival in this recipe.

Easy macadamia sponge cake recipe

(150 grams) self-raising flour, plus extra to dust

(50 grams) macadamias

(60 milliliters) sunflower oil

(120 grams) pure icing sugar, sifted

Pulp of 2 passionfruit

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5348771529001&=domain=del

5348771529001-5348771529001

Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween

Halloween pumpkin cake

light muscovado sugar

tsp mixed spice

sultanas

salt

eggs, beaten

butter, melted

orange

orange juice

(peeled weight) pumpkin

pack soft cheese

butter, softened

icing sugar, sifted

orange and juice of half

Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.

To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.

If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Top 35 sponge recipes from across the web

The most viewed sponge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 35 sponge recipes from across the web

The most viewed sponge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon drizzle cake

One-Bowl Homemade Ladyfingers Recip...

Sugar Free Low Carb Simple Sponge C...

Homemade Vanilla Pound, Loaf Cake, ...

Coffee cake

Black Forest gateau

Swiss roll

Lamingtons with blackberry jam and ...

Lemon drizzle sponge pudding

Malva pudding

Coffee & walnut cake

Easy macadamia sponge cake recipe

Halloween pumpkin cake

Apple and cinnamon creme caramel ca...

White chocolate, raspberry & hazeln...

Parkin

Condensed Milk Custard Cake recipe

Lemon bakewell tarts

Fastest ever lemon pudding

Apricot & raspberry buckle

Chocolate drip cake

Classic sponge sandwich

Sticky toffee squares

Chocolate buttercream icing

Ultimate Victoria sponge

Let-it-snow red velvet and coconut ...

Microwave sponge cake recipe

Easy chocolate sponge cake recipe

Sugar-free banana bread

Trifle Sponges made with a Gluten F...

Lemon Drizzle Cake

Fluffy Vanilla Sponge Cake

How To Make Bánh Bò Nướng (Vietname...

Cotton Soft Chocolate Sponge Cake R...

Spotted dick

The most viewed sponge recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine