spongecake

These taste like little sponge cakes. This is a recipe originally from Arm & Hammer. 2 1/2 cup flour 1/4 teaspoon salt 1/2 level teaspoon baking soda 3/4 cup shortening 1 cup white granulated sugar 1 teaspoon vanilla 1/4 teaspoon lemon extract 1 egg 2 tablespoons milk Preheat oven to 400...

This British little classic is one of my favourite cakes, it's a very light spongy cake with is best filled with jam and with icing sugar covering the top. The method is just as simple but it will require you to use scales as having the same weight of ingredients is key to this cake working...

Yield: 8 Servings Ingredients: * 1 To 2 small pound or sponge Cake - two days old * 3/4 c Raspberry jam * 2 Half pints whipping cream * 3/4 c Cream sherry (use a good one * 1 10 oz package frozen raspber Thawed and drained * 2 Recipes of custard (below) Chocolate...

SPONGE CAKE BASE: 1 Egg 1/3 cup Sugar 1/4 teaspoon Vanilla 1/4 cup All-purpose flour 1/4 teaspoon Baking powder 1 pinch Salt 2 tablespoons Water FILLING: 2 pounds Cream cheese, softened 1 cup Sugar 4 Eggs 1 teaspoon All-purpose flour 1 teaspoon Vanilla 1 cup Sour...

6 ea Egg, separated 1 c Sugar 1 c Flour 1/3 ts Cream of tartar 1 ts Vanilla 1 ea Lemon, grated rind of 1/4 ts Salt 1 servings Sift the flour 4 times. Beat yolks of eggs until light and thick. Gradually add 1/2 of the sugar, the lemon rind and vanilla. Beat the whites until stiff and add the...

6 Eggs, separated, 1 1/2 c All purpose flour -at room temperature 1 1/2 ts Baking powder 1 c Granulated sugar 1/4 ts Salt 1/4 c Almond powder (OR 1/2 ts Baking soda 1 ts Almond extract) 4 tb Milk 1 tb Honey 2 tb Melted butter, cooled 16 servings In bowl, sift flour, baking powder and salt; set...

6 Eggs, Separated 1 cup Sugar 1 teaspoon Almond Extract 1 tablespoon Honey 1½ cup Flour 1½ teaspoon Baking Powder ¼ teaspoon Salt ½ teaspoon Baking Soda 4 tablespoon Milk 2 tablespoon Butter, Melted In bowl, sift flour, baking powder and salt. . In another bowl, beat egg whites until stiff...

Classic Spongecake, as needed 12 ounces Sun-dried cherries Flan: 5 Whole eggs 5 Egg yolks 7 ounces Granulated sugar 1/2 fluid ounce Vanilla extract 24 fluid ounces Milk 16 fluid ounces Heavy cream 2 ounces Cocoa powder 4 ounces Semisweet or bittersweet chocolate, finely chopped For serving...

Yield: 1 Full-sheet Notes: Method: Spongecake 7 Eggs 7 Egg yolks 10 ounces Granulated sugar 1 1/2 fluid ounces Vanilla extract 5 1/2 ounces Cake flour, sifted 7 Egg whites 2 ounces Powdered sugar, sifted Variations: 1. Line a full size sheet pan with parchment. Lightly butter and flour the...

Vanilla Cake: 30 ounces Cake flour (1 lb. 14 oz.) 2 1/2 pounds Granulated sugar 2 1/2 ounces Baking powder 28 Eggs 1 ounce Salt 1 1/4 pounds Emulsified shortening (Fluid Flex) 1 pint Milk Assembly: 1 pint Simple Syrup 2 fluid ounces Raspberry liquor 5 quarts Diplomat Cream Filling 6 pints Fresh...

Classic Spongecake Simple Syrup Coffee extract Chocolate Mousse (Coffee Flavored Variation) Chocolate Mousse Chocolate Ganache 1. Bake the Basic Sponge Cake in 8-inch round pans. 2. Slice the cooled cakes into 3 layers each. Moisten the sponge with Simple Syrup flavored with coffee extract...

1/2 Vanilla Spongecake, pistachio variation, fully baked (1 half sheet) 7 1/2 fluid ounces Simple Syrup 2 1/2 fluid ounces Raspberry liqueur 2 ounces Raspberry purée 2 pounds Raspberry Cream Filling 3 pounds Strawberries French Mousseline Buttercream, as needed Marzipan, as needed Tart Glaze...

6 Egg whites 6 1/2 ounces Granulated sugar 6 Egg yolks 1 teaspoon Vanilla extract 2 ounces Cocoa powder, sifted Yield: 3 Rounds 1. Using a mixer fitted with the whip attachment, beat the egg whites to soft peaks. Add the sugar and continue whipping to stiff peaks. 2. In a separate bowl, whip...

26 ounces Dacquoise (batter weight)(1 half-sheet) 4 1/2 pounds Apricot Mousse 1/2 Vanilla Spongecake (Pistachio Variation)(1 half-sheet) 12 fluid ounces Simple Syrup 4 fluid ounces Kirsch or brandy 40 Fresh whole apricots, pitted, *see Note 23 ounces Italian Meringue Fresh or dry apricots, as...

13 Egg yolks 10 ounces Granulated sugar 10 fluid ounces Heavy cream 9 ounces Macaroon coconut 1/2 fluid ounce Vanilla extract 4 ounces Cake flour, sifted 6 ounces Macadamia nuts, coarsely chopped 8 Egg whites Yield: 4 Rounds 1. In a large bowl, whisk the yolks and sugar until well combined. Add...

6 ounces Cake flour, sifted 11 ounces Granulated sugar 10 Eggs 1/4 fluid ounce Vanilla extract 1 1/2 teaspoons Cream of tartar Yield: 2 Rounds 9. To remove the cakes from their pans, run a thin metal spatula around the edge of each pan. When the cake is completely cool, it can be frosted or...

Classic Spongecake Bread Pudding with Bourbon Sauce (Custard mixture only) Cinnamon Chocolate Mousse Notes: Here is an example 1. Cut the basic sponge cake, especially any trimming left from other uses, into cubes. 2. Place the cake in a rectangular mold and top with the flan mixture and...

85 ounces Chocolate Caramel Mousse (5 lb. 5 oz.) 46 ounces Caramel Filling (2 lb. 14 oz.) 3 pounds Dark Chocolate Glaze Vanilla Spongecake (chocolate variation)(3 6-inch rounds are needed) Chocolate Cut-outs, as needed Yield: 3 TYield: 3 Tortesortes 1. Pipe the Chocolate Caramel mousse into...

1 1/2 full-sheet Vanilla Spongecake, chocolate variation, fully baked (3 half-sheets) 14 fluid ounces Simple Syrup 4 fluid ounces Jamaican rum 4 pounds Pastry Cream Filling (chocolate mousseline variation) Chocolate Ganache, as needed Chocolate Meringue Sticks, as needed White chocolate rose, as...

1/2 Vanilla Spongecake (1 half-sheet) 4 fluid ounces Simple Syrup 1/2 fluid ounce Raspberry liqueur 1 1/2 quarts French Ice Cream Base, Vanilla variation, churned 1 quart Apricot, Peach, Pear or Pineapple Sorbet (Red Currant Variation) OR 1 1/2 pounds Italian Meringue 1 fluid ounce Brandy, to 2...