Carrot & Almond Sponge Cake Recipe

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? cup all-purpose flour

? tsp baking powder

? tsp salt

2 cups ground almond

5 large separated eggs

1 ? cups granulated sugar

1 tsp grated lemon zest

2 cups grated carrots

? cup icing sugar to dust

Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter and flour a 10-inch springform pan. Sift the flour, baking powder and salt into a large bowl. Stir in the almonds. Beat the egg yolks, granulated sugar and lemon zest in a large bowl with an electric mixer at high speed until pale and thick.

2. With mixer at low speed, gradually beat in the carrots and dry ingredients. With mixer at low speed, beat the egg whites in a large bowl until stiff peaks form. Use a large rubber spatula to fold them into the batter.

3. Spoon the batter into the prepared pan. Bake for 55-60 minutes or until it is golden brown. Cool the cake in the pan for 10 minutes. Loosen and remove the pan sides and let cool completely. Dust with the icing sugar.

4. Enjoy!

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Victoria Sponge Cake

by Abi-Lee Roberts
(England )

Cuts into 10 slices- Prep 10 mins plus cooling-Cook 20 Mins.

For the cake:
8oz/200g Butter/margarine
8oz/200g Caster Sugar
8oz/200g Self Raising Flour
4 Medium Eggs Beaten
1tsp Baking Powder
2tbsp Milk

For the Filling:
4oz/100g Butter Softened
5oz/140g Icing Sugar
Drop of Vanilla Extract (optianal)
340g Jar good-quality strawberry Jam
Icing Sugar to decorate (optional)

Preparation:
1)Heat oven to Gas 5 190/fan 170C.
2)Mix butter and sugar together until smooth and creamy.
3)Whisk eggs in seperate bowl until airy.
4)Add eggs to mixture and stir.
5)Once runny add flour and whisk until mixed in.
6)Divide the mixture between two 20cm sandwich tins.
7)Smooth surface with spatula then bake for about 50mins until golden brown.
8)To make the filling, beat butter until smooth and creamy and then gradually beat in the icing sugar.
9)Add a drop of vanilla extract(optianal).
10)When cakes are cool spread buttercream over one of the halves and jam on the other half and sandwhich them together.
11)Dust with a little icing sugar before serving.
12)Keep in a airtight container and eat within 2 days.

PER SLICE 558 kcalories, protien 5g, carbohydrate 76g, fat 28g, saturated fat 17g, sugar 57g, salt 0.9g.

Light Honey Sponge Cake

by Hikkie
(Houston)

http://spaghettofu.blogspot.com/2009/04/kasutera-japanese-sponge-cake.html

Ingredients:

5 eggs
2/3 cp caster superfine sugar
? cup of honey
? teaspoon of baking powder
? cup plan all purpose flour
confectioners sugar for dusting

Preheat oven to 350 degrees

In a medium bowl, beat eggs until frothy, then gradually beat in sugar and honey . Continue beating until the mixture is thick and pale and the beaters leave a ribbon, about 12 minutes.
Sift the baking powder and flour together, then sift then in a bowl

Gently fold the dry ingredients into egg mixture until just combined, then carefully pour mixture into prepared cake dish/ tin

Bake for 30 minutes, transfer to cool, and dust with powdered sugar

for more info and pictures, check it out here!

spaghettofu.blogspot.com/2009/04/kasutera-japanese-sponge-cake.html

Perfect Viccy Sponge

by Anonymous
(Anonymous)

I have been using this recipe for YEARS and it always works!
the result is a light, fluffy homemade sponge cake.

INGREDIENTS

150g slef raising flour Any jam
150g softened butter/margarine whipped cream
150g caster sugar icing sugar for
1tbs baking powder dusting
3 eggs
1-2tbs bicrabonate of soda

METHOD
-prepare two sandwich tins (7-9 inch)flour and grease them

1. preheat oven to gas mark 4

2.beat together the already softened butter/marg with the caster sugar. it should be smooth, light and fluffy

3. whisk the eggs, so you have a liquid

4. slowly add the flour and eggs, mix well. do not add all the eggs an dflour at once. add some flour followed byb egg...keep doing this.

5. the mixture should be to a dropping consistency when tapped

6. divide evenly beetween the two tins and place in oven
at the center

7. it is cooked when touched and springs back, or when skewer is inserted and comes out clean.

8. let cool and sandwich the strawberry jam and whipped cream. dust with icing sugar

ENJOY!

Lemon Sponge Cake Recipe

Lemon Sponge Cake Recipe

? cup unsalted softened butter

1 cp superfine sugar

3 large eggs

1 ? cups self-rising sifted flour

2 tsp finely grated lemon zest

1 tsp fresh lemon juice

6 halved and stoned plum

1 oz. amaretti cookies, coarsely crushed

1 tsp demerara sugar for sprinkling

1. Preheat the oven to 350 Fahrenheit degree. Grease and line an 11X 7-inch cake pan.

2. Cream the butter and superfine sugar together in a bowl until pale and fluffy. Gradually add the eggs, beating well after each addition. Sift the flour over the creamed mixture and fold in together with the lemon zest and juice, mixing well.

3. Spoon the mixture into the prepared pan and smooth the surface. Arrange the plum halves, cut-side down over the top, then sprinkle with the crushed amaretti and demerara sugar.

4. Bake in the oven for 45-50 minutes or until risen and golden brown. Cool slightly in the pan, then turn out onto a wire rack, invert the cake so that the plums are on top and leave to cool.

5. Enjoy!

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Microwave Lemon Sponge Cake Recipe

2/3 cup sugar

3 eggs

? cup all purpose flour

6 tbsp whipped cream

2 tsp finely grated lemon peel

3 tbsp Jam

1. Line the base and side of a 18cm/7 in diameter souffl? dish with plastic wrap, allowing it to hang very slightly over the edge. Put the sugar in a bowl and warm, uncovered on Defrost for 30 seconds.

2. Add the eggs and beat until the mixture froths up and thickens to the consistency of whipped cream. Add 2tbsp finely grated lemon peel to the warmed egg and sugar mixture. Gently and lightly cut and fold in the flour using a metal spoon. Do not beat or stir. When the ingredients are well combined, transfer to the prepared dish.

3. Cover loosely with kitchen paper and cook on full for 4 minutes. Allow to stand for 10 minutes, then transfer to a wire rack by holding the plastic wrap. When cold, peel away the plastic wrap. Split in half and sandwich together with the cream and jam.

4. Enjoy!

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