Best Fluffy Sponge Cake 95374 Recipes

FLUFFY SPONGE CAKE RECIPE

Steps:

• Preheat oven to 350F/180C (fan forced)
• Cut out a round piece of parchment paper to fit the bottom of your cake tin. Grease the tin lightly with butter, then place the parchment paper round in the bottom of the tin.
• Sift the flour, baking powder and cornstarch/cornflour 7 times.
• In a medium-sized bowl, whisk the egg whites until soft peaks appear.
• Gradually add sugar, beating after each addition.
• Whisk in egg yolks, one at a time.
• Gradually and carefully, fold in the flour. Use a figure 8 method to fold, and make sure you're not over folding.
• Evenly pour the batter into the prepared tins.
• Place tins in the middle rack of the oven, side by side.
• Bake for 20 minutes, or until the sponge cake is started to brown on top.
• To test if it's ready, poke a metal skewer into the middle of the cake, the skewer should come out clean.
• Let the cakes cool in the pan for 10 minutes, before turning them out onto a wire rack.
• To turn out the cakes, carefully and gently run a butter knife outside the edge of the cake. Place a cooling rack upside down on the top of the cake tin, and carefully flip. The cake should come out straight away, if not, gently whack the bottom of the cake tin to loosen it.
• To serve - cool cakes completely, then sandwich together with whipped cream, raspberry jam, and/or strawberries. Top with cream, dust with icing sugar or top with chocolate icing.

LIGHT & FLUFFY SPONGE CAKE

Steps:

• Preheat oven to 180°C (375°F).
• Grease non stick cake pan
• Beat together eggs, oil and sugar, beat until light & fluffy.
• Add flour, salt & baking powder.
• Mix well with electric beater.
• Pour into baking pan & bake for approx 15-20 minutes.
• PLEASE NOTE: For a chocolate cake add 2 teaspoons of unsweetened cocoa to 120ml warm water & add to mixture, note that chocolate cakes should take another 10 minutes to cook.

SPONGE CAKE

Steps:

• 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 whisk 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.

FLUFFY SPONGE CAKE

Steps:

• Heat oven to 160 degrees celsius.
• Grease and line a 23 cm cake tin with baking paper and grease again and add some cornflour and caster sugar to coat bottom and sides of tin.
• Whisk egg whites in a clean bowl until fluffy.
• Add caster sugar gradually until dissolved.
• Add egg yolks one by one.
• Fold in sifted flour and baking powder.
• Bake for 35-45 minutes depending on your oven.
• Test after 35 minutes just in case.
• To make filling, simply whip cream with sugar, cut sponge cake in half and fill with cream.
• Place top layer of cake and spread with passionfruit icing.
• To make icing, sift icing sugar and add passionfruit pulp to desired consistency.
• If too runny put in more icing sugar and vice versa.