Molly Cake Easy Sponge Cake Recipes

4-INGREDIENT SPONGE CAKE (VIDEO RECIPE)

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.

SPRINKLES CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup cupcake tins with liners and set aside.
• Whisk together the flour, cornstarch, baking powder and salt in a medium bowl.
• In the bowl of stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each. Add the oil and the extracts.
• With the mixer running on low, add the dry mixture and the milk in 2 or 3 alternating batches and mix until just barely combined. Gently fold in the sprinkles using a rubber spatula until they're evenly distributed. Distribute the batter among the cake or cupcake pans, spreading it out evenly if using cake pans, and bake until lightly browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes. Let cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely.
• For the frosting: Beat the butter until smooth with the whisk attachment and gradually add the confectioners' sugar until creamed. Add the milk, extracts and salt and beat to combine. Decorate as desired and enjoy.

MOLLY CAKE - EASY SPONGE CAKE RECIPE

Steps:

• Preheat your oven to 320° / 160°C (fan heat) and line with baking paper a 6 inch / 15 cm cake pan.
• In the bowl of your stand mixer, whisk the eggs and sugar at high speed for about 5 to 8 minutes, the mixture will double in volume.
• Meanwhile, in another bowl, sift together the flour, salt and baking powder, avoiding direct contact between salt and yeast.
• Lower the speed of the stand mixer and pour the dry ingredients into the egg-sugar mixture, let the mixer run until the mixture is well blended, then set this mixture aside.
• Beat the whole liquid cream with a stiff whisk and then gently fold it into the previous mixture with a spatula.
• Pour the cake mixture into your cake tin and bake for about 45-50 minutes.
• Check the baking of your cake by dipping a cake tester or a knife blade into the center of the cake, the cake is baked when the blade or tester comes out clean.
• Let your cake cool for about 10 minutes in its pan before removing it, then let it cool completely on a cake rack.
• When your cake has completely cooled, wrap it in cling film and keep it in the fridge for at least 2 hours before cutting it with a cake leveler.