EASY VANILLA SPONGE CAKE RECIPE
Easy Vanilla Sponge Cake Recipe! If you have been on the hunt for a basic vanilla cake recipe then you are welcome, as I have just the right, easy and quick vanilla sponge cake for you. It is fluffy, light, moist and delicious!
Provided by Ajoke
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven at 180C/375F or 160C/320F (fan oven)
- Prepare the baking tins (2 X 8-Inch). Grease cake tin and line the bottom with a parchment paper.
- Using a hand mixer or stand mixer
- Start by creaming the sugar and butter together until light and fluffy. This should be about 3 to 5 minutes
- Then add the eggs one at a time along with the vanilla essence and mix until combined
- Add the flour and (baking powder if using).
- Using a wooden spoon or spatula, fold the flour into the mixture until well combined. Lastly, add the milk and mix till well incorporated into the batter.
- Divide the batter between the prepared tins and bake in the oven for between 25 to 30 minutes or until skewer/cake tester comes out clean.
- Remove cake from the oven and leave to cool (2 to 5 minutes), remove from the tin and place on a cooling rack.
Nutrition Facts : Calories 304 kcal, Carbohydrate 31 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 93 mg, Sodium 186 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
VANILLA CUSTARD CAKE
Steps:
- Make the pastry cream 2 - 24 hours ahead of time, make double of this recipe. *See Notes*
Nutrition Facts : Calories 500 kcal, Carbohydrate 40 g, Protein 4 g, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 124 mg, Sodium 306 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 11 g, ServingSize 1 serving
VANILLA CUSTARD SPONGE CAKE
A beautiful looking custard cream filled cake that is extremely light and flavourful. Guests will ask for seconds and thirds.
Provided by Chef Gorete
Categories Dessert
Time 1h10m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
- Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
- Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
- Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
- Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
- VANILLA CUSTARD FILLING:.
- Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.
SPONGE AND VANILLA CUSTARD CAKE
I found this recipe in Czech magazine. Layers of custard and light sponge sound so interesting to me. It is very easy to make, looks great and it's delicious. I shared cake with my friends and they still rave about it.
Provided by Hanka
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Bring 1 cup milk and 2 Tbsp.of sugar to a boil.
- In small bowl mix together remaining 1 cup milk and vanilla pudding. Pour into boiling milk and stir and cook until thickens. Set a side.
- In medium bowl with el. mixer whisk eggs and sugar until light and thick about 5 minutes.
- Slowly add oil.
- Mix in flour and baking powder. Add cranberries or raisins.
- Pour into 10x2 inch rounded cake pan and spoon vanilla pudding over. During baking pudding will sink to the bottom.
- Bake 350 F about 35 minutes. Let it cool for 10 minutes and flip the cake over.
- When it cools down I drizzle cake with glaze (powder sugar mix with touch of lemon juice and little bit of water).
Nutrition Facts : Calories 503.9, Fat 14, SaturatedFat 3.6, Cholesterol 81.9, Sodium 246.7, Carbohydrate 89.5, Fiber 0.6, Sugar 69.5, Protein 6.5
VANILLA SPONGE CAKE WITH MANGO CUSTARD FILLING
This is a whole grain, sugar-free version of a classic sponge cake. It's light, contains no butter or oil, and freezes wonderfully. You can make the pastry cream up to 3 days in advance.
Yield serves 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Lightly oil two 9-inch layer cake pans with canola oil spray.
- In a large bowl, using an electric mixer beat the egg yolks, water, 1/4 cup of the agave nectar, the lemon zest, and vanilla extract for 5 minutes, or until pale and creamy. In a separate bowl, using clean beaters beat the egg whites at medium speed until stiff, slowly adding the remaining 1/4 cup agave nectar. Continue to beat until stiff and glossy, but not dry, about 1 to 2 minutes. Carefully fold the egg whites into the egg yolk mixture. In another bowl, sift the flour and baking powder together. Gently fold into the egg mixture. Pour the batter into the prepared pans and bake for 20 to 25 minutes, until a toothpick inserted into the centers of the layers comes out clean. Cool in the pans for 5 minutes, then invert on a cooling rack and cool completely before frosting.
- To assemble, spread a generous layer of vanilla pastry cream on the first cake layer. Next add the mango, followed by a bit more pastry cream to anchor the top layer in place. Top with the second layer and frost the entire cake with whipped cream. Refrigerate until ready to serve.
- Zesty Lemon: Flavor the cake with 2 teaspoons lemon zest and substitute a teaspoon of lemon extract for the vanilla extract. Fill with lemon curd (page 66) and frost with Agave Nectar Whipped Cream (page 113) and sliced fresh strawberries.
- Tipsy Mousse: Drizzle the cake layers with your favorite liqueur or rum. Fill with Light Chocolate Mousse (page 101). Frost with Agave Nectar Whipped Cream (page 113) and drizzle on melted chocolate ganache frosting (page 108).
- Celebration Cake: Vanilla Buttercream Frosting (page 106) is a classic. Try some sliced bananas inside along with the buttercream or Orange Crème Filling (page 113).
- Pineapple Right-Side-Up Cake: One of my favorites is Pineapple Cake Filling (page 115) and fresh whipped cream frosting.
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