25 BEST SUMMER CAKES TO BEAT THE HEAT
These summer cake recipes are light, refreshing, and so delicious! From strawberry to fruit sangria to ice box cake, these treats are perfect for lazy summer days.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a summer cake in 30 minutes or less!
Nutrition Facts :
4-INGREDIENT SPONGE CAKE (VIDEO RECIPE)
Once you master this easy European sponge cake (genoise), you can make hundreds of different cakes using this base!
Provided by Natasha Kravchuk
Categories Easy
Time 35m
Number Of Ingredients 4
Steps:
- Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper (do not grease the sides).
- In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
- Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
- Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here's the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
TRADITIONAL SPONGE CAKE
This light and spongy cake makes a fitting finale to any meal.-Arlene Murphy, Beverly Hills, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 134mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.
ZINGER CAKE LIKE DOLLY MADISON
I love zinger cakes. They are hard to find in my area so I took a fellow JAP recipe for sponge cake , which by the way is so moist and DELICIOUS added a cream filling and then raspberry/coconut topping. OMG is it ever goooooooood. You must try this recipe.
Provided by gaynel mohler
Categories Other Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Prepare cake in two round or square 9" cake pans bake and cool
- 2. Prepare the filling by dissolving gelatin in water, add marshmallow cream, butter, vanilla and confectioners sugar. Blend well and cool in fridge
- 3. Lay bottom cake on platter Pour all of filling over bottom layer top with second cake
- 4. In a small saucepan melt jam add some coconut to jam reserving some to sprinkle on top spread jam over top layer cake sprinkle with remaining coconut cover and refrigerate until ready to serve.
- 5. I just refrigerate to set up filling
LAZY DAISY CAKE
We couldn't wait until Mom sliced this old-fashioned cake with its caramel-like frosting, loaded with chewy coconut. Even after one of Mom's delicious meals, one piece of this cake wasn't enough. -Darlis Wilfer, Phelps, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine frosting ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, about 3-4 minutes.
Nutrition Facts : Calories 343 calories, Fat 15g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 244mg sodium, Carbohydrate 51g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
LAZY DAZY CAKE I
Sponge cake with a brown sugar and coconut topping.
Provided by Romalda
Categories Desserts Cakes Sponge Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt and baking powder. Set aside.
- In a large bowl, beat eggs for 4 minutes with electric mixer on high. Add sugar and continue beating until light and fluffy. Add flour mixture.
- In a sauce pan, bring 1 cup milk and 2 tablespoons butter to a boil. Add to batter and beat until combined.
- Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
- To make the frosting: In a saucepan, combine brown sugar, coconut, 6 tablespoons butter and 4 tablespoons milk. Heat and stir until butter is melted and mixture is smooth. Pour over cake as soon as it comes out of the oven. Put cake in the oven under the broiler and bake 3 to 4 minutes, or until icing is light brown.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 36 g, Cholesterol 42.2 mg, Fat 5.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 96.3 mg, Sugar 27.4 g
LAZY SUMMER SPONGE CAKE
This is a recipe for a cake that my Mom used to make a lot. It is light and nice for a warm summer day. It's easy and delicious. If you like sponge cake and coconut, you will really like this cake. Sorry, but I do not have a picture. Next time I make it I will take one.
Provided by Christine Cahill @proudtobeme
Categories Cakes
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350 degrees. Grease 13x9 inch pan. Set aside. Add butter to scalded milk; set aside. Combine eggs, sugar and vanilla. Beat for 1 1/2 minutes at high speed until thick and lemon colored. In separate bowl, combine dry ingredients. Add to egg mixture. Beat 1 minute at low speed. Add milk mixture; beat for 1 minute. Be sure to use a spatula and make sure mixtures are incorporated as the egg-flour mixture is very thick and will be at the bottom of the bowl. Pour into prepared pan. Spread evenly. Bake for 30-35 minutes. Cool slightly. Prepare topping while cake is baking.
- Topping: Combine heavy cream, (do not use milk-it will curdle) and brown sugar in small pan. Bring to boil over medium heat and cook for 3 minutes. Remove from heat and stir in coconut and nuts. Spread mixture over cake.
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