Best Sponge Cake Recipe

Ingredients

Directions

Making cake:

1. 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.

2. Take a medium bowl and whisk the baking powder, cake flour and salt. Keep it aside.

3. 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.

4. 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.

5. 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.

Making glaze:

Mix together all the ingredients of the glaze and whisk. Pour over the cooled cake. Keep in the refrigerator for whole night.

Making topping:

1. Put the ingredients of the topping into the bowl of a stand mixer. Whisk on low speed till peaks are formed.

2. Increase the speed to medium and whisk until the topping is thickened. Spread over the cake. Keep in the refrigerator for chilling. 

Ingredients

Directions

1. The oven has to be preheated to 375 degree F/190 degree C. Oil and flour 12 molds. Keep them aside.

2. Let the butter melt to room temperature.

3. Take a small mixing bowl and add vanilla, eggs and salt and mix at high speed until fluffy and light.

4. 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.

5. Divide flour into 3 parts and add one part at a time to the egg mixture. Gently fold.

6. Pour butter and lemon zest around the edges of the batter. Gently and quickly fold the butter. Pour the batter into the greased molds.

7. Bake for around 15-17 or the cakes become golden.

8. 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.

Ingredients

Directions

1. The oven has to be preheated to 190 degree C/170 degree C fan/Gas 5. Oil and flour 2 20 cm sandwich tins.

2. Take a bowl and put sugar and butter into it. Mix until it becomes light in color and creamy.

3. 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.

4. 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.

5. 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.

6. 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.

Ingredients

Directions

1. The oven has to be preheated to 175 C. Take a 15*10 inch jelly roll pan and line it with parchment paper.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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. 

Ingredients

Directions

1. The oven has to be preheated to 160 C. Oil and flour a 9x5 inch loaf pan.

2. Using an electric beater, mix the sugar, butter and lemon zest on medium speed. Beat around 3 minutes till they become fluffy and light.

3. 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.

4. 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.

5. 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.

6. Remove and let it cool for 5-10 minutes.

7. 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.