sponge cake

Hot milk cake, an old-fashioned treat, is fine-grained, moist, high-rising, and wonderfully tasty. It can be enjoyed as is, in all its buttery glory; or paired with the icing of your choice — or fudge topping or thick caramel sauce, as shown here. This recipe comes to us courtesy of Chef Zeb Stevenson of Atlanta, who we're proud to say uses our signature unbleached all-purpose flour in this delicious cake.Want to make 2 dozen fudge-frosted cupcakes? See "tips," below.

Chef Zeb's Hot Milk Cake

(397 grams) sugar

eggs

(67 grams) vegetable or canola oil

(241 grams) King Arthur Unbleached All-Purpose Flour

salt

baking powder

unsalted butter

(227 grams) milk (whole milk preferred)

vanilla extract

Once you master this easy European sponge cake (genoise), you can make hundreds of different cakes using this base!

4-Ingredient Sponge Cake (Video Recipe)

eggs (room temperature)

sugar (210 grams)

all-purpose flour (130 grams)

tsp baking powder

Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).

Prep:

In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.

Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.

Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.

How to Make this Sponge Cake:

Treat yourself with this super moist Japanese sponge cake with a hint of sweetness from honey! Made with only 4 ingredients, Japanese Castella Cake is a very popular confectionary in Japan. Try this delicious cake for your weekend baking project. It makes the perfect holiday or hostess gift too.

Castella

200 g sugar ((1 cup))

flour

80 ml honey ((⅓ cup; 5 Tbsp))

½ Tbsp water ((warm))

Tbsp honey

water ((warm))

Gather all the ingredients.

Cut parchment paper to fit the baking pans (See the video for this process).

Preheat oven to 320 ºF (160 ºC).

Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.

Add 2 ½ Tbsp warm water to honey and whisk well.

Fit the mixer with the whisk attachment. Crack eggs into the bowl and vigorously whisk until combined.

Add the sugar.

Beat the eggs and sugar on high speed (Speed 10) for 5 minutes (See Notes). &nbsp;The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.

Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.

Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.

Spray the loaf pans with oil and spread out evenly with pastry brush.

Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.

Pour the batter into the pans (about 80% full).

Using a skewer, draw a zigzag line to remove the air bubbles in the batter.

Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.

Bake at 320 ºF (160 ºC) in the middle rack of the oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean (See Notes). I bake for 35 minutes and keep my oven door ajar for a few minutes then I take out the cake. When done, cake sides will pull away from the pan slightly; the top will be flat and feel spongy when pressed with a finger.

Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.

Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.

Immediately wrap the cake with plastic wrap to keep the moisture and while it's hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.

To serve, slice off the sides of the cake with a sharp bread knife and cut into 3/4 to 1 inch thick slices (you get 7-8 slices total). It&#039;s better if you bring the cake to room temperature before serving.

To save for later, wrap individual pieces with plastic wrap.  You can store at room temperature for up to 3-4 days, 5-7 days in the refrigerator, and 1 month in the freezer.

To Store

This Olive Oil Revani cake is moist, light as sponge, fluffy and the bergamot adds such an amazing aroma!

Olive Oil Revani

sugar

water

cinnamon stick

lemon

lemon juice

olive oil

(200 grams) sugar

Greek yoghurt

vanilla essence

fine semolina

coarse semolina

all-purpose flour

tbsp baking powder

tsp sea salt

almonds, blanched

tbsp olive oil,

tbsp flour,

Mix the lemon juice to the yoghurt and...

Mix the lemon juice to the yoghurt and set aside for 10 minutes.

Prepare the syrup.  Put it in a pot...

Prepare the syrup.  Put it in a pot with all the other ingredients except the lemon juice.  Bring to a boil and simmer for five minutes.  Add the lemon juice and set aside.

Beat the olive oil with sugar until fluffy, for...

Beat the olive oil with sugar until fluffy, for about ten minutes on high speed.

Add the eggs one at a time until...

Add the eggs one at a time until incorporated.

Add the yoghurt.

Combine both semolinas and flour, citrus zest, salt and...

Combine both semolinas and flour, citrus zest, salt and baking powder.

Lower mixer speed and add the semolina mixture.

Pour in a well-oiled and floured round 2...

Pour in a well-oiled and floured round 2 - 26 cm baking tin or 32 x 23 x 6 cm / 12½ x 9 x 2 ½ inches and lightly score the pieces into squares or diamonds. 

Add 2 – 3 almonds on each piece.

Preheat the oven to 180o C / 160o C...

Preheat the oven to 180o C / 160o C (350o F / 320o F) if using a convection oven and bake for about 1 hour, or until a knife inserted in the centre, comes out clean.

As soon as you remove it from the...

As soon as you remove it from the oven, cut the pieces where previously scored and pour the syrup with a spoon on top to wet the cake.

Set aside until it cools and absorb the syrup...

Set aside until it cools and absorb the syrup before serving.

Serve as it is or with some ice...

Serve as it is or with some ice cream or whipped cream.

https://mediavine-res.cloudinary.com/video/upload/qgwvo5hijgj4bkl1nj1y.mp4

A simple syrup sugar is made with crystal sugar and water.  Usually the ratio is one part sugar and one part water,  for a medium, not very sweet syrup.

How to make a simple sugar syrup

An easy to bake chocolate orange sponge filled with chocolate orange buttercream and topped with slices of Terry’s Chocolate Orange.

Chocolate Orange Cake

self-raising flour

g milk chocolate

g cocoa powder

margarine

1½ tsp orange extract

tsp milk

250 g butter (soft at room temperature)

250 g icing sugar

½ tsp orange extract

milk

Chocolate Orange

Orange Sprinkles (Optional)

Pre-heat your oven to 160°C/140°C fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners.

Melt your milk chocolate (100g) - You can either melt it in the microwave (heat for 30 seconds, stir and then heat for a further 30 seconds. Repeat until the chocolate has melted), over a bain marie, or in a saucepan over a very low heat. Set the chocolate aside to cool.

Put all of the other cake ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 230g margarine or butter, 4 large eggs, 1½ tsp orange extract and 2 tsp milk). Beat together (either using an electric mixer on a low speed or by hand) until the ingredients are combined. Add the melted chocolate and mix in (again at a low speed) until combined.

Split the cake mixture between the two tins. Smooth the mixture using a palette knife or the back of a spoon. Bake for 30-35 minutes until a skewer inserted into the centre of the cake comes out clean.

Once the cakes are cooked, remove them from the oven and leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a cooling rack to cool completely.

Melt your milk chocolate (150g) and set aside to cool - It is essential that the chocolate has cooled before it is combined with the other ingredients so it doesn't melt the butter.

Beat the butter (250g) until soft - This can either be done with an electric mixer at a low speed or by hand. Add the icing sugar (250g), cocoa powder (40g) and orange extract (½ tsp) and beat together on a low speed until combined. 

Slowly add the melted milk chocolate and beat until combined. Your buttercream needs to be a spreadable consistency. If it is a little too thick, beat in a little milk (no more than 1 tsp at a time) until it reaches your desired consistency.

While the cake is cooling, make the chocolate orange buttercream

Place the bottom layer of your chocolate orange sponge onto your serving dish. Spread about ⅓ of the chocolate orange buttercream evenly across the sponge (I like to use a palette knife, but you could use a regular knife or the back of a spoon).

Add the top layer of sponge. Again spread ⅓ of the chocolate orange buttercream on top.

Put the remaining buttercream into a piping bag fitted with a large star nozzle (I use a JEM 1B nozzle). Pipe 12 swirls of buttercream evenly spaced around the edge of the cake. I give the piping bag a little wiggle as I squeeze so that the buttercream looks slightly ruffled.

Place a slice of Chocolate Orange on top of each buttercream swirl and then add some orange sprinkles. If you don&#x27;t fancy piping, simply split the buttercream evenly between the middle and top of the cake and arrange the Chocolate Orange slices around the edge.

Build the cake

Versatile and delicious, Twelve Yolk Pound Cake has it all. This cake is also a&nbsp;great way to use leftover egg yolks. A great basic cake that's not overly sweet. Serve this with a good vanilla ice cream and rich caramel sauce.

Twelve Yolk Pound Cake

egg yolks (room temp)

vanilla

lemon extract

Prepare a 10-inch (12 cup) tube pan or 12 cup bundt pan with non-stick spray.

Preheat oven to 350 degrees F.

Sift flour, baking powder, and salt together.

In a mixing bowl, beat egg yolks until very fluffy and thick.

Gradually beat in sugar and beat 2 minutes on high speed, stopping to scrape the bowl.

Reduce speed to low and add vanilla, lemon, and cold water.

Gradually, but quickly add sifted flour mixture while beating on low, scrape bowl.

Beat only long enough to blend, about 2 minutes.

Pour batter into prepared pan.

Bake 50 to 60 minutes or until golden brown or when pick inserted in thickest portion of the cake comes out clean or with dry crumbs.

Cool cake for 15 minutes on wire rack before removing from the pan. Loosen sides of&nbsp;cake from pan with a spatula, then remove from pan. Cool completely on wire rack.

Store in an airtight container 4 days or on countertop or 1 week in the refrigerator.

Recipe video above. Your classic vanilla butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of! This is THE Vanilla Cake recipe for all occasions — from layer cakes to birthday cakes, Victoria Sponge to strawberry shortcake … the possibilities are endless.....Frosting - classic vanilla buttercream provided, see here for my secret Less-Sweet Fluffy Frosting. Different pan sizes - Note 9. Cupcakes - see Vanilla Cupcakes recipe. Metric - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. Guarantee success - read top 5 points in Notes below.

My best Vanilla Cake - stays moist 4 days!

flour flour

baking powder ((NOT baking soda, Note 2))

tsp salt

caster / superfine sugar ((granulated/regular ok too, Note 2))

milk (, full fat (Note 5))

tsp vanilla extract (, the best you can afford (Note 6))

tsp vegetable or canola oil ((Note 7))

/ 2 sticks unsalted butter (, softened)

/ 1 lb soft icing sugar / powdered sugar (, SIFTED)

tsp vanilla extract

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.

Grease 2 x 20cm / 8” cake pans with butter, then line with parchment / baking paper. (Note 9 more pan sizes) Best to use cake pan without loose base, if you can.

Preparation:

Whisk flour, baking powder and salt in a large bowl. Set aside.

Combine Dry Ingredients

Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.

With the beater still going, pour the sugar in over 45 seconds.

Then beat for 7 minutes on speed 8, or until tripled in volume and white.

Beat eggs until aerated:

Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam ok). Don’t do this ahead and let the milk cool (this affects rise).

Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

Lighten hot milk with some Egg Batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don&#039;t need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.

Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.

Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.

Finish cake batter:

Pour batter into pans.

Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)

Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.

Bake:

Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.

Frost with frosting of choice, or cream and fresh berries or jam. See list of ideas in post!

Cool &amp; frost:

Beat butter with whisk attachment in stand mixer for 1 minute until creamy. Add icing sugar / powdered sugar in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.

Add vanilla and milk, then beat for a further 30 seconds. Use milk to make it lovely and soft but still holds it&#039;s form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).

Vanilla Buttercream:

Choose your favourite filling for this easy sponge cake – we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.

Sponge cake

softened butter

golden caster sugar

½ lemon,zested

Optional fillings of lemon curd,jam, lightly whipped cream

icing sugarfor dusting

Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.

Using an electric <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.

Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.

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