Moms Sponge Cake Recipes

PERFECT SPONGE CAKE

Steps:

• Preheat oven to 350 °F.
• Beat 5 eggs (no need to separate them) on low speed and then on high speed for about 5 minutes or until it's three times in volume.
• Using a spatula, fold in flour by thirds; be very gentle with the dough so you don't over mix it and lose the fluffiness.
• Add cake batter to an oiled baking sheet. Springform baking pan works amazing, size 9-12 inches is perfect.
• Bake at 350F for 30 minutes and check it using a wooden toothpick. If the cake is ready, the dough should not stick to the toothpick.

TRADITIONAL SPONGE CAKE

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.

SPONGE CAKE

Steps:

• Arrange an oven rack in the center of the oven and heat the oven to 325 degrees. If making a roulade, brush the bottom of a 10-by-15-inch jelly roll pan with a light coating of oil. Do not brush the sides, as the cake needs to be able to cling to the pan as it rises. Line only the bottom of the pan with a piece of parchment paper, smoothing to eliminate air bubbles. If baking in a 9-inch springform pan, leave the pan ungreased and unlined.
• In a wide, medium bowl, combine the egg whites, 1/4 cup sugar, the kosher salt and cream of tartar. Beat the mixture with a hand mixer fitted with the beaters on medium-low speed until the mixture looks frothy, then start to slowly increase the speed to medium-high. Continue to beat the egg whites until you have a dense, voluminous, glossy foam that forms stiff peaks, about 4 minutes. When you lift the beaters out of the bowl, the egg whites should come to a straight point that doesn't droop. Don't beat beyond this point, or the whites will become dry and lumpy. Set the bowl aside.
• In a separate wide bowl, combine the egg yolks and the remaining 1/4 cup sugar. Beat with the hand mixer (no need to wash it after you beat the egg whites) on medium-high until the mixture is very pale and fluffy and forms a slowly dissolving ribbon as it falls off the beaters back into the bowl, about 4 minutes. Slowly stream in the 1/4 cup oil, beating constantly to ensure it emulsifies into the yolk mixture, until you have a smooth, light mixture that looks like mayonnaise.
• Reduce the mixer to the lowest speed, add half of the flour and mix just until incorporated. Add the vanilla extract and 1 tablespoon water, mix until incorporated, then add the remaining flour and mix just until it disappears. The mixture will have thickened and look a bit like cake batter.
• Fold the yolk mixture once or twice with a large flexible spatula to make sure it's evenly mixed, then scrape about a third of the egg white mixture into the yolk mixture and thoroughly fold in the whites until the mixture is loosened. Working more gently, fold in half of the remaining egg whites until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until you have a light, smooth, evenly mixed batter.
• Scrape the batter into the pan and smooth into an even layer. Firmly rap the pan on the surface once or twice to pop any large air bubbles. Bake the cake until it's golden brown, firm and springy to the touch across the entire surface, 25 to 30 minutes for a jelly roll and 30 to 35 minutes for a 9-inch cake. Remove the cake from the oven and immediately invert the pan onto a wire rack. Let the cake cool completely upside down to prevent it from collapsing.
• Reinvert the cooled pan and cut along the sides with a small offset spatula or paring knife to loosen the cake. It will sink a bit, which is normal. If making a jelly roll, turn the sponge out onto the wire rack and peel off the parchment. If making a 9-inch cake, remove the ring of the springform pan, invert the cake onto the rack, and carefully peel off the bottom of the pan (it should come away cleanly, leaving behind just a thin film).
• Use the sponge as desired. The unfilled sponge cake will keep at room temperature, tightly wrapped, for several days, but will become sticky after the first day.

MAMON (SPONGE CAKES)

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
• Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
• Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.