[?] Subscribe To This Site Now

HOMEMADE BASIC SPONGE CAKE RECIPE

How can something so simple be so incredible? This basic sponge cake recipe is delightful. Whenever I make it's gone in less than 24 hours. Lovely texture, consistent results, just-right sweetness. Need I say more? It's an amazing old fashioned recipe for sponge cake...

Victoria Sponge Cake
photo

Ready to bake a perfect sponge cake? Dorie Greenspan has the best recipe and I'm delivering it to you. Have all of your ingredients sifted, measured and ready to go before you begin to make this cake. For the Lemon Sponge Cake (photo above) add 1 teaspoon of lemon extract and 1 teaspoon of lemon zest.

BASIC SPONGE CAKE RECIPE

Ingredients

6 eggs, separated
1 cup white sugar, divided in half cups
1 tsp pure vanilla extract
1 cup flour
2 TBS cornstarch

Directions

PREHEAT oven to 350 degrees. Butter two 9 inch cake pans. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.

Sift the flour and cornstarch together. Place the egg whites in a large stainless steel (or heat proof glass) mixing bowl and the yolks in a smaller stainless steel bowl.

Place the stainless steel bowl with the egg whites in a pan over boiling water. Add 1 tablespoon of the sugar (of 1/2 cup of sugar), and whisk until eggs are warm to touch. Take off the heat and add the remaining 1/2 cup sugar to the warm egg whites and beat until stiff peaks form.

Do the same technique for the egg yolks as you did for the egg whites. Place the bowl over boiling water and whisk in 1 tablespoon of sugar (out of the remaining 1/2 cup sugar.

When the yolks are warm to touch, pour the remaining 1/2 cup sugar to the egg yolks and beat with a mixer until thick and light yellow in color. (When you lift the beaters it should resemble a ribbon) Now gently fold this egg yolk mixture and the pure vanilla extract into the egg whites and sugar.

Add 1/4 cup of flour mixture at a time and fold carefully until combined. Do not over mix; it will take the air out of the cake batter that you just beat in.

Bake for 25 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)

I have have the awesome lemon sponge cake recipe (photo above) for you to try also.

This basic sponge cake recipe is the bomb, and is from the cookbook, "Baking" by Dorie Greenspan. You may purchase the book - SEE above on the right. She is so good that I wanted to pass this on to you.

Victoria Sponge Cake Recipe

From Basic Sponge Cake Recipe back to Moist Cake Recipes

From Basic Sponge Cake Recipe to MissHomemade.com Home Page

Subscribe to Miss Homemade
and receive Free Recipes
delivered directly to you...

...Cooking and Baking Tips too!

Baking by Dorie Greenspan

Dorie Greenspan
Cookbook

Taco Seasoning Recipe

Download My First eCollection here.

FEATURED RECIPE:

Old Fashioned Glazed Donut Recipe

RECIPE FOR HOMEMADE GLAZED DONUTS

2 packets (.25 oz) active dry yeast
1/4 cup warm water
1-1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp salt
2 eggs
1/3 cup Crisco vegetable shortening
5 cups flour

Glaze
1/3 homemade unsalted butter
2 cups homemade powdered sugar
2 tsp homemade pure vanilla extract
4 TBS hot water

vegetable oil for frying, approximately 1 quart

In a small bowl, add the yeast to the warm water. Let stand until done proofing; approximately 5 to 10 minutes.

In a large mixing bowl, add the proofed yeast mixture with the lukewarm milk, sugar, salt, eggs, shortening; mix well. Add two cups of flour and mix for a few minutes at low speed; or mix with a wooden spoon. Beat in the remaining flour, 1/2 cup at a time, or until the dough no longer sticks to the side of the bowl.

Roll out on a lightly floured surface and knead for 5 to 10 minutes; or until smooth and elastic. Place the dough in a greased bowl, turn over to cover dough with grease. Cover and place in a warm area to rise; approximately 1-1/2 to 2 hours. Poke the dough with a finger and if the indentation remains, the dough is ready.

Turn the dough out again on a floured surface and gently roll out to 1/2 inch thickness. Cut donuts out with a floured donut cutter. Cover with a cloth, and let donuts rise again until doubled in size.

PREHEAT oil in a deep fryer or large heavy skillet to 350 degrees.

Meanwhile, melt butter in a small saucepan, and add the powdered sugar. Stir until smooth and remove from heat. Add the vanilla and stir in hot water, one tablespoon at a time, until glaze is thin (but not watery). Set aside.

Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.

Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Ready to go. You better save yourself a few because they will be gone in no time....

For Jelly Donuts:

Do NOT cut out the center of the donuts. When they are glazed (or you can roll them in granulated or powdered sugar), place jelly inside a small sandwich bag, snip off the tip and fill them.

I love this recipe for the homemade doughnut filling:

STRAWBERRY RHUBARB JAM RECIPE

3 cups rhubarb
4 cups white sugar
3 cups strawberries

Use tender, red rhubarb. Trim off the hard ends, wash and without skinning, cut into small pieces. Mix strawberries with rhubarb and sugar; let stand for several hours.

Place into heavy pan and bring to a slow boil and cook gently until thick and clear. Pour into hot, sterilized jars and seal. Or you can buy it at the supermarket.

More Donut Recipes

BEST French Vanilla Cake Recipe