Cake Recipe In urdu Book Ingredients Easy Ideas Photos Pics Images : Sponge Cake Recipe

Saturday 20 June 2015

Sponge Cake Recipe

Cake Recipe In urdu Book Ingredients Easy Ideas Photos Pics Images

Source google.com

Sponge Cake Recipe
Glorious Sponge Cake
"This is an old fashioned sponge cake with a lemon flavor."
Ingredients
Original recipe makes 1 - 9 inch tube cakeChange Servings
6 eggs
1 cup white sugar
1/4 cup water
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.
Victoria Sponge Cake
"A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like."
Ingredients
Original recipe makes 1 8-inch cakeChange Servings
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 cup confectioners' sugar
1 cup butter, softened
PREP : 30 mins
COOK : 20 mins
READY IN : 1 hr 20 mins
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
Sift the flour and baking powder into a medium bowl and set aside.
Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time mixing thoroughly with each addition. Slowly stir the flour mixture in with the butter, sugar, and eggs. Beat in the milk and vanilla until the batter is smooth. Pour the batter into the prepared pan
Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custar

Sponge Cake Recipe