Best Simple Sponge Cake Recipes

SIMPLE SPONGE CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
• In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.

SIMPLE AND DELICIOUS SPONGE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch cake pan and line with a circle of parchment paper.
• Beat the margarine and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Fold in the flour until only small lumps remain; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

SIMPLE VANILLA SPONGE CAKE ROLL CAKE

Steps:

• 1. Preheat oven to 450 degrees. Line a half sheet pan with a silpat and grease with either shortening or butter-sides and bottom silpat also.
• 2. In the bowl of an electric mixer using the whisk attachment, beat eggs and sugar on low, increasing speed gradually to high, beating for 10 minutes or until light and very very fluffy-doubling in size or more. If you don't have cake flour, remove 1 Tablespoon of flour to substitute and sift with baking powder. Gradually add flour mixture to mixing bowl, mixing on low, adding vanilla, and increase to medium speed and beat 1 minute.
• 3. This is the tricky part: Pour the batter gradually around edges of prepared pan, letting it settle into corners before pouring remaining batter in a circular motion to fill most of inside of pan, letting it sit for a few minutes to settle in and even out. Bake 5 minutes.
• 4. When you remove it from the oven immediately pull off top layer of cake-very thin and dark. This will expose the soft inside of cake and make it very easy to roll. Flip pan over onto another half sheet pan and peel off silpat. Flip back over. (if cake sticks, loosen edges with fingers, pulling gently away from sides of pan before flipping)
• 5. Now you can whip up some cream, add fruit, fill with whatever you'd like and then roll from the long side over into a beautiful and soft roll. Frost or sift with powdered sugar. I like to roll it, wrap it in plastic wrap and refrigerate it and decorate it later, right before serving.

CHARLOTTE'S SIMPLE SPONGE CAKE

Steps:

• Preheat oven to 180/fan
• Cream together margarine and caster sugar
• One at a time beat the eggs and add to the mixture with a tbsp of the flour
• Fold in the remaining flour and baking powder
• Split mixture into 2 sandwich tins and bake for about 20mins
• When done the cake/s should be golden brown and spongy to touch
• Tips: grease the tin with some extra margarine then coat with some extra flour for easy removal from the tin
• Filling idea: Whipped cream, rasberry jam and a layer of strawberries tastes and looks good in a cake.
• Filling idea: Try Chocolate Butter icing (icing sugar, cocoa, and butter) from a bit of chocolate indulgence.
• For a decorative finish place a doilie over the cake and sprinkle with icing sugar. carefully remove the doilie, leaving behind a pattern of sugar.

SIMPLE SPONGE CAKE WITH VARIATIONS

Steps:

• Preheat the oven to 375°F Grease two 8-inch round cake pans. Line the bottoms with parchment or wax paper; grease the paper. Dredge the pans with flour and shake out the excess.
• Cream the margarine with all but 2 Tablespoons of the sugar in a large bowl until the mixture is very pale and fluffy.
• Sift the flour and baking powder together into another bowl.
• Using a wooden spoon, beat one egg at a time into the sugar mixture, following each with 1 Tablespoon of the flour.
• Mix in the remaining flour and the lemon juice, Divide the mixture between the two prepared pans and level the surfaces.
• Bake the sponge cakes for 20 to 25 minutes, until well risen, golden brown, and just firm to the touch. Turn them out onto a wire rack, and leave the paper attached until they have cooled completely.
• Strip off the paper. Place one sponge layer on a plate, and spread it with jam. Set the second layer on top of the first and then sift the remaining sugar evenly over the top of the cake. Serves 12.
• VARIATIONS:.
• For a richer flavor and a moister texture, make the sponge cake with light brown sugar instead of granulated sugar.
• For a whole wheat sponge cake, replace HALF the white flour with whole wheat flour and INCREASE the baking powder by 1/4 teaspoon.
• For a Chocolate sponge cake, REPLACE 2 Tablespoons of the flour with sifted cocoa powder and use water in place of the lemon juice.
• For a richer filling, beat 2 Tablespoons of low fat ricotta cheese into the jam.
• Replace the jam filling with a thickened fruit puree; lemon curd; flavored pastry cream; or 4 Tablespoons of yogurt cheese, sweetened with 1 Tablespoons of confectioners' sugar.
• Sift 2 Tablespoons of confectioners' sugar over the cake in place of the granulated sugar. Alternatively, lay a doily on the sponge cake, and sift 1/4 cup of confectioners' sugar over it. Carefully remove the doily to reveal a pattern on the cake.
• Fresh Ways with Cakes.