How to Cook Delicious Sponge Cake

Delicious, fresh and tasty.

Sponge Cake. A Victoria Sponge is said to have been the favorite sponge cake of Queen Victoria. Taste of Home has the best sponge cake recipes from real cooks, featuring reviews, ratings, how-to videos and tips. I love this sponge cake recipe.

Sponge Cake Once you have this recipe down (you'll memorize it after a couple rounds), you'll be baking things that look and taste like they are from a fancy bakery. An exceptional, yet simple Vanilla Sponge Cake. An essential addition to every recipe collection! You can have Sponge Cake using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sponge Cake

  1. Prepare 4 tsp of baking powder.
  2. It's 1 lb. of magarine.
  3. Prepare 3/4 lb of or 11/2 cups sugar.
  4. You need 2 tsp of vanilla essence.
  5. It's 8 of eggs.
  6. You need 1 lb. of flour.
  7. It's 4 tbs. of hot water (not boiling).
  8. You need of Flavouring.
  9. It's of Zest of 1 lime.
  10. It's 3 dashes of Angostura Bitters.
  11. Prepare 1 tsp of ground spice.
  12. Prepare 1 tsp of ground clove.
  13. It's 1 tbs of lemon juice.
  14. It's 2 tbs of rum.

Moist and tender Vanilla Sponge Cake Sponge cake is the perfect canvas for fruits, glazes and creams. Entertain for tea or dessert with one of these easy recipes from Food Network. If your baking pan is not very deep, use parchment paper. Trace the bottom of the pan on a piece of parchment paper.

Sponge Cake step by step

  1. Cream together margarine and sugar until light and fluffy..
  2. Add vanilla essence and butters..
  3. Best in eggs one at a time making sure to beat each egg in well before adding the next one..
  4. Sift dry ingredients with spice and clove. Then fold this into egg mixture gradually..
  5. Add lime zest, lemon juice and rum. Then add hot water..
  6. Pour into greased and floured cake pans and bake at 325- 350 degrees Fahrenheit for 30 -40 mins or until tester comes out clean..

With an electric mixer fitted with a wire whip, beat the eggs and. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. 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.