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 like you, featuring reviews, ratings, how-to videos and tips. Marble Chiffon Cake This confection's a proven winner—it earned LuAnn Heikkila a blue ribbon and was named Division Champion at the county fair in her hometown of Floodwood, Minnesota!
Since the cake relies on the volume of the eggs for leavening, it is critical to beat the eggs and sugar adequately in this classic sponge cake, or it will be flat and dense. An exceptional, yet simple Vanilla Sponge Cake. An essential addition to every recipe collection! You can have Sponge Cake using 5 ingredients and 8 steps. Here is how you cook that.
Ingredients of Sponge Cake
- You need 6 large of eggs.
- Prepare 1 cup of sugar.
- You need 1 cup of flour.
- You need 1 tsp of vanilla.
- It’s 1 dash of cream of tartar.
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 is the perfect canvas for fruits, glazes and creams. Entertain for tea or dessert with one of these easy recipes from Food Network.
Sponge Cake instructions
- Preheat oven to 200 degreeC.
- Beat separate eggyolks to eggwhite..
- Beat eggwhites until fluffy, Add half of the sugar until soft peak.
- Add cream of tartar beat until stiff.
- Set aside. In another bowl beat eggyolks add the remaining sugar grdually..
- Add vanilla, beat until pale in color..
- Fold the beaten eggyolk to the eggwhite mixture alternate with the flour.
- Pour into the prepared pan and bake for 40-45 minutes.
With an electric mixer fitted with a wire whip, beat the eggs and. 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. Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.
