Sponge is a type of cake that is made using wheat flour, eggs and sugar and sometimes baking powder. Sponge cake has a firm structure that is well aerated and resembles a sea sponge. These cakes are light and airy and form a perfect snack with your afternoon cup of tea. Your sweet tooth will be satisfied by eating these best sponge cake recipe that range from Tres Leche Cake to Raspberry Swiss Rol.
Tres Leche Cake
For the Cake
190 g and some extra for pan
For the Glaze
Sweetened condensed milk
Half and half milk
For the Topping
The oven has to be preheated to 180 C/Gas 4. Take a 30*20 cm tin, oil and flour it lightly. Keep it aside.
Take a medium bowl and whisk the baking powder, cake flour and salt. Keep it aside.
Put the butter into a bowl of a stand mixer. Beat using paddle attachment on medium speed until it becomes fluffy. Reducing the speed to low, add the sugar gradually in 1 minute. Stop the mixer and scrape the sides. Add 1 egg and mix well. Now add the vanilla extract. Mix thoroughly.
Divide the batter into 3 batches, add flour mixture one by one and mix them well. Pour the batter into the baking tin and spread evenly and smoothly. Bake in the preheated oven (middle rack) for a total of 20-25 minutes.
Remove the baking tin, put on cooling rack and let it cool for half an hour. Take a fork and poke the top side of the cake. When the cake cools completely, make the glaze.
Mix together all the ingredients of the glaze and whisk. Pour over the cooled cake. Keep in the refrigerator for whole night.
Put the ingredients of the topping into the bowl of a stand mixer. Whisk on low speed till peaks are formed.
Increase the speed to medium and whisk until the topping is thickened. Spread over the cake. Keep in the refrigerator for chilling.
French Butter Cakes
Granulated sugar to decorate
The oven has to be preheated to 375 degree F/190 degree C. Oil and flour 12 molds. Keep them aside.
Let the butter melt to room temperature.
Take a small mixing bowl and add vanilla, eggs and salt and mix at high speed until fluffy and light.
While beating constantly, add sugar gradually to the mixture and continue mixing at high speed around 5-10 minutes until it becomes thick and pale.
Divide flour into 3 parts and add one part at a time to the egg mixture. Gently fold.
Pour butter and lemon zest around the edges of the batter. Gently and quickly fold the butter. Pour the batter into the greased molds.
Bake for around 15-17 or the cakes become golden.
Using the tip of a knife remove the cakes from the molds to a cooling rack. Sprinkle granulated sugar when the cakes are still warm.
Chocolate Sponge Cake
Unsalted butter, not melted but soft
6 oz./170 g
6 oz./170 g
Self-raising flour or plain flour with 1 tsp. of baking powder
4 oz./115 g
2 oz./55 g
For the Butter Cream
Unsalted butter, not melted but soft
3 oz./85 g
6.5 oz./185 g
Dark or milk chocolate
2 oz./55 g
The oven has to be preheated to 190 degree C/170 degree C fan/Gas 5. Oil and flour 2 20 cm sandwich tins.
Take a bowl and put sugar and butter into it. Mix until it becomes light in color and creamy.
Sieve the flour, cocoa and salt and stir. Divide the flour mixture into 3 parts. Add one part and one egg into the butter sugar mixture. In this way, add all the three portions of the flour and eggs. The final batter should be smooth and thick.
Divide the mixture into the 2 tins and smoothen with a knife. Bake in the oven for 25 minutes or till the mixture becomes springy. Remove and let them cool for 10 minutes in the tin. After 10 minutes, remove it on a wire rack to cool completely.
To make the butter cream, melt the chocolate. Then cool it while still in the form of liquid. Take a bowl and put the butter and half of the sieved icing sugar into it, mixing well. And then add the melted chocolate and the remaining sugar and mix.
For assembly of the cake, put a small amount of icing onto a plate. Place one cake on the icing and spread half of the icing on the top of the cake. Put the second cake and push very gently down. Place the remaining icing and spread it on the top of the cake.
Raspberry Swiss Roll
Large eggs, separated
Icing sugar, sifted
30 g and some extra for dusting
The oven has to be preheated to 175 C. Take a 15*10 inch jelly roll pan and line it with parchment paper.
Take a large bowl and place icing sugar and egg yolks into it. Whip till the egg yolks are double in volume for around 4 minutes. Add the vanilla.
Take a separate bowl and add egg whites and salt. Whip on low speed till they become foamy. Increase the speed to high and add granulated sugar. Continue whipping till a medium peak is formed.
Sift the flour. Divide it into two halves. Add one half to yolk mixture and fold by a whisk. Then add half of the egg white mixture and fold. Repeat the process with the remaining flour and egg white mixture. Fold using a spatula until evenly mixed. Pour the batter into the pan.
Bake in a preheated oven for around 12 minutes. Cool the cake for around 2 minutes and use a spatula to loosen the sides. Place a layer of icing sugar on the top of the cake. Cover the cake with a clean towel. Place another cake pan over the top of the cake and then remove the cake from the cake pan. Remove the parchment paper, place icing sugar on the surface of the cake. Roll the cake using the towel and leave it to cool completely.
Soften the raspberry jam by stirring. After unrolling the cake, spread a layer of jam on the surface of the cake. Again roll the cake, put some icing sugar over the top. Store the cake at room temperature.
Lemon Pound Cake
Unsalted butter, cooler than room temperature
Lemon zest, finely grated
Full fat sour cream
1 1/2 tsp.
For the Glaze
Fresh lemon juice
The oven has to be preheated to 160 C. Oil and flour a 9x5 inch loaf pan.
Using an electric beater, mix the sugar, butter and lemon zest on medium speed. Beat around 3 minutes till they become fluffy and light.
Take a separate bowl and with a fork, whisk the eggs. Add small quantity of the whisked eggs to the batter. Mix the vanilla and sour cream and stir this into the batter.
Take a separate bowl and sift the flours and salt. Add these into the batter and fold nicely, scraping the bottom of the bowl. Pour the batter into the loaf pan and even out.
Bake for 65-70 minutes. Insert a knife in the middle of the cake and if it comes clean, that implies that the cake is cooked.
Remove and let it cool for 5-10 minutes.
In the meanwhile prepare the glaze. Take a saucepan and put water, lemon juice and sugar into it. Heat over medium heat till sugar gets dissolved. Using a skewer to poke holes into the top of the warm cake and brush the glaze. Cool the cake completely before serving.
- While mixing the ingredients of the cake, it is recommended to weigh all the ingredients. This helps you to work quickly while mixing the ingredients of the cake and prevents either over mixing or less than required mixing.
- Prepare the cake tins by greasing and flouring them in advance. This will help you to pour the batter in the tins once it is prepared. To make a lighter cake, the batter should not stand for long.
- It is recommended to always preheat the oven before you start mixing the ingredients. The shelves should also be arranged in advance and most of the sponge cakes are best cooked in the middle shelves.
- It is recommended to keep your ingredients at room temperature.
- The butter you use in a cake should be soft, because if the butter is liquid, the cake will become heavy and dense. Similarly, if the butter is cold, it will take more time to mix in the ingredients, resulting in a heavy and dense cake.
- It is recommended to always sift the flour into the cake batter. Air is added in the batter due to sifting, thereby making the cake lighter. Also, it is better to use cake flour.
- Ensure that you use fresh eggs. When mixing sugar and eggs together, make sure to whisk nicely until the mixture turns white which implies that a lot of air has gone into the mixture.
- Always be happy while baking a cake and enjoy the process. Then you will make a light and happy cake.