sponge cake recipe

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

ITALIAN RECIPE: Sponge cake, called Pan di Spagna in Italy, is a serious cake. Moms make it all the time. This is what my mother used to make us at every birthday and holiday. We never asked for anything different. This was what everyone wanted. It had coffee, just like tiramisu. It had the sponge cake, therefore, it was a cake, and it had custard cream, like posh italian desserts.

Sponge Cake with Custard Cream and Coffee ( Gilda's Cake ) Recipe

Eggs

Sugar

Flour

Potato Starch

Vanilla Extract

Salt

Milk

Eggs Yolks

Cornstarch

Lemon Zest

Vanilla Pod

Bunch of Sweet Basil

Preheat

Devide

Carefully devide the Yolks from the Egg Whites, using 2 different whisks.

Using an electric mixer, mix the Egg Whites, Salt and a third of the Sugar. You'll have to end up with a creamy mixture, not foamy.

Combine

In another bowl combine the Yolks, Vanilla and the Sugar left. Mix until the mixture is creamy.

Mixture

Now, mix the two bowls until the mixture is pale, creamy, and doubled in size.

Add th Flour and the starch, and mix untill everything is smooth...

https://www.youtube.com/watch?v=knalZnfc224

How to make the delicious Traditional Italian Sponge Cake with Custard Cream and Coffee Recipe

Sponge Cake with Custard Cream and Coffee Recipe

Easy victoria sponge cake recipe! Soft, fluffy sponge cake filled with jam and cream, this classic victoria sandwich recipe is simply perfect. Let me show you how to make the best victoria sponge cake with my step by step guide with video tutorial.

Easy Victoria Sponge Cake Recipe

220 Butter

210 g Sugar (Granulated

Vanilla extract

220 g Self raising flour

Baking powder

Jam (strawberry

Whipped cream

g Butter

150 g Icing Sugar

Preheat oven

Preheat oven to 175C/ gas mark 4. Lightly grease the cake pans with butter and line with baking paper/parchment paper. Set pans aside.

cream butter and sugar

Add baking powder to the flour. Mix and set aside.In a mixing bowl, add butter and sugar then use stand, hand mixer or wooden spoon to mix till batter is light and fluffy.

Combine ingredients

Break eggs in a seperate bowl one at a time, add  vanilla extract and whisk (incase you have a bad egg, it wouldn’t have ruined the cake mix).Pour the whisked eggs in the butter and sugar mixture and beat with the mixer for few minutes till incorporated.

Divide batter in cake pans

Add the flour in and mix well with the hand mixer or spatula. Divide the cake batter evenly between the cake pans and smooth the surface.

Bake

Bake cakes in pre heated oven at temperature of 175C for 25 minutes or till cake tester comes out clean. Bring cakes out of the oven, leave in the cake pans for 5 minutes before turning onto cooling rack to cool.

Assemble

Place one of the cakes on a plate and spread with buttercream or whipped cream, top with jam then place the second cake on it. Dust with icing sugar.

Buttercream Frosting

To make the buttercream fillingAdd butter in a mixing bowl and mix with electric mixer for about 5 minutes before adding sifted icing sugar. Mix till light and fluffy then use for the cake.

Have a bite of this light and fluffy sugarless sponge cake and let it melt away along with your worries.

Sugarless Sponge Cake Recipe

pcs egg yolks

pcs egg whites

sugar substitute

almond flour

olive oil

heavy cream

tsp white vinegar

tsp vanilla extract

salt

½ tsp baking powder

sugar

Step 1.1

Preheat your oven to 300 degrees F. Grease a springform cake tin with cooking spray.

Step 1.2

In a small bowl, sift your flour, salt, and baking powder together. You may need a spatula to pass it through the sieve. Set aside.

Step 1.3

In a large bowl, add egg yolks and beat until pale, roughly 5 to 7 minutes.

Step 1.4

Add oil, cream, and vanilla. Whisk until incorporated but do not beat to avoid cream from splitting. Set aside.

Step 1.5

In another large mixing bowl with a mixer attachment, combine egg whites and vinegar. Whisk until stiff peaks, roughly 8 to 10 minutes.

Step 1.6

Gradually add your sugar substitute while whisking.

Step 1.7

Fold your egg whites into the egg yolk mixture until evenly incorporated.

Step 1.8

Lastly, fold your flour mixture into your wet mixture until evenly incorporated.

Step 1.9

Pour the cake batter into your lined cake tin. Lightly tap to remove any excess air bubbles.

Step 1.10

Bake for roughly 45 minutes or until a cake tester comes out clean.

Step 1.11

Remove from the oven and place onto cooling racks to cool down completely while still in the cake tin.

Step 1.12

Remove the springform lid once cooled down. Garnish if preferred. Portion accordingly and serve.

Diabetics can now enjoy a slice of cake with this light and fluffy sugarless sponge cake! This sugar-free cake mix makes use of simple and easy-to-find ingredients yet creates a rich and flavorful dessert. It's perfect to pair with a cup of tea or coffee in the afternoon.


🔴 Check the full recipe on how to make Sugarless Sponge Cake here: https://recipes.net/dessert/cakes/sugarless-sponge-cake-recipe/

Ingredients: 
6 eggs, yolks & whites separated
⅓ cup sugar substitute of your choice, preferably erythritol 
1 cup almond flour
4 tbsp olive oil
4 tbsp heavy cream
1 tsp distilled white vinegar
1 tsp vanilla extract
½ tsp salt
½ tsp baking powder

For Garnish:
Roughly 2 tbsp powdered sugar for the whole cake, optional

⬇️ How to make Sugarless Sponge Cake ⬇️
0:10 Preheat your oven to 300 degrees F. Grease a springform cake tin with cooking spray.
0:16 In a small bowl, sift your flour, salt, and baking powder together. You may need a spatula to pass it through the sieve. Set aside.
0:30 In a large bowl, add egg yolks and beat until pale, roughly 5 to 7 minutes.
0:41 Add oil, cream, and vanilla. Whisk until incorporated but do not beat to avoid cream from splitting. Set aside.
1:02 In another large mixing bowl with a mixer attachment, combine egg whites and vinegar. Whisk until stiff peaks, roughly 8 to 10 minutes.
1:12 Gradually add your sugar substitute while whisking.
1:34 Fold your egg whites into the egg yolk mixture until evenly incorporated.
1:50 Lastly, fold your flour mixture into your wet mixture until evenly incorporated.
1:57 Pour the cake batter into your lined cake tin. Lightly tap to remove any excess air bubbles.
2:04 Bake for roughly 45 minutes or until a cake tester comes out clean.
2:13 Remove from the oven and place onto cooling racks to cool down completely while still in the cake tin.
2:15 Remove the springform lid once cooled down. Garnish if preferred. Portion accordingly and serve.


🔴 For more recipes: https://recipes.net/
🔴 For more cake recipes: https://recipes.net/dessert/cakes/

#sugarlessspongecake #softsugarlessspongecake #fluffysugarlesspongecake #cakesfordiabetic #sugarfreecakemix

Soft SUGARLESS SPONGE CAKE 

Guyanese Sponge cake is a rich dessert very similar to pound cake. This deliciously decadent cake is often made with multi-colored swirls and is mostly enjoyed at celebrations like birthdays and Christmas.

Guyanese Sponge Cake

lb butter (room temperature)

eggs (room temperature)

flour

baking powder

vanilla essence

almond essence (optional)

navel orange

rum (optional)

Preheat oven to 350 °F

Cream together the sugar and butter until fluffy and most of the sugar crystals have dissolved

Add eggs one as a time and mix into the creamed sugar and butter

Then add baking powder to the flour and sift together

Next add sifted flour, 1/2 cup at a time to the creamed butter, sugar and egg mixture and slowly mix together forming a smooth batter.

Add vanilla essence, orange zest and rum (if using)

Pour mixture into a greased bundt cake pan or two 8 inch round pans

Place on the middle rack in the oven and bake for 45 minutes to an hour or until a wooden skewer or tooth pick comes out clean (free of batter) when inserted into the cake

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