Recipes for sponge cake
Eggless Chocolate Sponge Cake Recipe
Eggless Chocolate Sponge Cake Ingredients
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Eggless Chocolate Sponge Cake Recipe
1/2 tin condensed milk (200gms)
- 2 3/4 cups plain flour (240gms)
- 40 gm cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda (soda bicarb)
- 2 tsp icing sugar
- 1/2 cup butter melted (60gms)
- 1/2 tsp vanilla essence
- 100 ml milk
- 100 ml Coke or Thums Up
How to make Eggless Chocolate Sponge Cake
- Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3 times.
- Keep aside.
- Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff. [Stir the mixture in one direction only all the while. This will
- incorporate more air and make the cake lighter].
- Once all the flour is used up, beat the batter as above till light (5-7 minutes). Add the coke or Thums Up and mix gently till smooth.
- Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.
- Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes).
- Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea.
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Eggless Chocolate Sponge Cake is ready to serve.
Eggless Sponge Cake Recipe
Eggless Sponge Cake Ingredients:
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Eggless Sponge Cake Recipe
200 g sweetened condensed milk
- 140 g self-rising flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 60 ml melted butter or 60 ml margarine
- 1 teaspoon vanilla essence
- 75 ml water
How to make Eggless Sponge Cake
- Sieve the flour, baking powder and baking soda together.
- Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well.
- Pour the mixture into a greased and dusted 6 inch diameter round tin.
- Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes.
- Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- When ready, take out from the oven and leave for 1 minute.
- Invert the tin over a rack and tap sharply to remove.
- Cool the the cake on a wire rack.
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Eggless Sponge Cake is ready to serve.
Prep Time: 20 mins
Total Time: 40 mins
Serve 4
Simple Sponge Cake Recipe
Simple Sponge Cake Ingredients
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Simple Sponge Cake Recipe
3 eggs
- 1/2 cup castor sugar or superfine sugar
- 2/3 cup self-rising flour
How to make Simple Sponge Cake
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
- In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
- Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.
-
Simple Sponge Cake is ready to serve.
Prep Time:5 Min
Cook Time:20 Min
Ready In:25 Min
Servings: 4
Sponge Cake Recipe
Sponge Cake Ingredients
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Sponge Cake Recipe
100g butter
- 100g caster sugar
- 100g self raising flour
- Vanilla essence
- Pinch of salt
- 2 medium eggs
How to make Sponge cake
- Preheat oven to Gas mark 190°C.
- Place the butter and sugar into a mixing bowl. Beat until smooth and creamy.
- Beat the eggs in basin or cup and add to the mixture a little at the time, with the flour keeping the same smooth and creamy consistency.
- Making sure the mixtures does not get too wet or dry as you go when you have used all the flour and the eggs.
- Add the vanilla essence and a pinch of salt, mix for a few minutes.
- Divide into two lined, or non-stick sponge tins, put into a moderately hot oven, middle shelf.
- Put into the oven and bake for 20-25 minutes (it is important that the oven is well heated).
- Put to cool on a rack to cool.
- When cool put one upside down on a plate spread with jam, you can also put fresh cream in at this stage, put the other piece on the top and dust with icing sugar.
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Sponge Cake is ready to serve.
Serve: 4
Chocolate Sponge Cake Recipe
Chocolate Sponge Cake Ingredients
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Chocolate Sponge Cake Recipe
175g (6oz) butter, at room temperature
- 3 eggs, at room temperature
- 175g (6oz) caster sugar
- 175g (6oz) self-raising flour
- 50g (2oz) cocoa powder
- 1tsp baking powder
- ½tsp vanilla extract
For a cream and fruit filling:
- 125ml whipping cream
- 175g raspberries or strawberries
For quick chocolate icing:
- 200g (8oz) icing sugar
- 50g (2oz) cocoa powder
- 200g (8oz) butter
- 1tbsp milk
- 1tsp vanilla extract
How to make Chocolate Sponge Cake
- Grease a 20cm (8in) cake tin and line with greaseproof paper. Top tip: Watch our how to line a round cake tin video
- Preheat oven to 170°C (325°F, gas mark 3).
- Cream the sugar and butter into a large bowl, beat until light and pale. Add the eggs one at a time and continue to beat until you leave a trail on the surface when the whisk is lifted (with an electric mixer, about 5 mins).
- Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Stir in the vanilla extract.
- Turn the mixture into the prepared tin.
- Bake the chocolate sponge cake for about 30-35 mins or until a cake skewer inserted in the middle comes out clean.
- Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper.
- Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped cream and fruit – raspberries or strawberries work well. You can decorate the top with more fruit.
- Or, for die hard chocoholics, make our quick, chocolate icing. Use an electric whisk to beat together all the ingredients until you have a smooth, light icing. Use half of it in the middle of the chocolate sponge cake and the other half on top. Decorate with raspberries if you fancy.
Chocolate Sponge Cake is ready to serve.
Serves: 8
Prep time: 30 mins
(including cooling time)
Cooking time: 30 mins
(may need 5 mins extra)
Total time: 1 hr
Chocolate Raspberry Trifle Recipe
Chocolate Raspberry Trifle ingredients
for Custard
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Chocolate Raspberry Trifle Recipe
1 1/2 cups LAND O LAKES® Traditional Half & Half
- 1 (2.9-ounce) box custard pudding mix
- 1/2 teaspoon vanilla
- Sponge Cake
- Sifted powdered sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 All-Natural Eggs, separated
- 3/4 cup sugar
- 1/2 teaspoon vanilla
for Topping
- 1 1/2 cups whipping cream
- 1/4 cup Chambord or orange juice
- 1/2 cup seedless red raspberry jam
- 2 cups fresh raspberries
- 4 (1-ounce) squares semi-sweet or bittersweet baking chocolate, coarsely chopped
- 1/4 cup sliced almonds, toasted
- Fresh red raspberries, if desired
- Fresh mint leaves, if desired
How to make Chocolate Raspberry Trifle
- Combine half & half and custard mix in 2-quart saucepan. Cook over medium heat just until mixture comes to boil (6 to 8 minutes). Remove from heat. Stir in 1/2 teaspoon vanilla. Cover surface with plastic food wrap. Refrigerate 1 hour.
- Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan. Line bottom of pan with parchment or waxed paper; grease paper. Arrange 18-inch long piece of parchment or waxed paper on wire rack; sprinkle generously with powdered sugar. Set aside.
- Combine flour, 1/4 cup cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat 4 egg whites in small bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
- Combine remaining 1/2 cup sugar, 4 egg yolks and vanilla in large bowl. Beat at high speed, scraping bowl often until thick and lemon colored (5 minutes). Gently stir in beaten egg whites by hand, alternately with flour mixture, until just mixed.
- Spread into prepared pan. Bake for 15 to 18 minutes or until cake springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared parchment or waxed paper. Remove pan; peel off paper. Cool completely.
- Beat whipping cream in small bowl at high speed until stiff peaks form. Gently stir 2 cups whipped cream into cooled custard mixture.
- Trim off edges of cake; drizzle Chambord over cake. Spread jam onto cake. Cut into 24 (2 1/2×2-inch) rectangles. Place 12 cake rectangles, jam-side up, in bottom of 2 to 3-quart glass serving bowl. Spoon half of custard on top. Sprinkle with half of raspberries, half of chocolate and half of almonds. Repeat layers.
- Spoon remaining whipped cream on top of dessert. Garnish with fresh raspberries and mint leaves, if desired.
- Chocolate Raspberry Trifle Recipe is ready to serve.
prep time: 60 min.
total time: 1:45
yield: 12 servings
Trifle Recipe with Fruit
Trifle with Fruit Ingredients
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Trifle Recipe with Fruit
A large glass bowl or trifle bowl (I have Used the top of a trifle cake cover in an emergency situation).
- 8 Twinkies, shortcake sponges, or an 8 inch white sponge cake
- 2 packages of Jell-o, the flavor of your choice, Already prepared and set
- 2 cans fruit cocktail, drained
- 4 oz fresh strawberries, sliced, reserve 8 slices for decorating the top
- 2 bananas, sliced Writing coins
- 2 boxes Jell-O instant pudding, vanilla flavor, prepared Already, two cans or custard
- 1 can of spray whipped cream, or a small bowl of whipped cream
How to make Trifle with Fruit
- We are going to make layers:
- Place all of the Twinkies, sponges or cake in the bottom of the dish or bowl and Gently flatten Until The bototm of the bowl is evenly covered and the cake is level.
- Spoon in one half of the fruit cocktail and spread evenly.
- Spoon in one half of the Jell-O and spread evenly
- Place half of the strawberries and bananas evenly on top of the
- Jell-o.
- Spoon half of the vanilla pudding or custard evenly on top of the strawberries and bananas.
- Start your layers again, starting with the fruit cocktail and ending with the pudding.
- Top with whipped cream and decorate with the remains strawberry slices.
- Chill for at least an hour or longer before serving.
Note:
1 – You Can Any use Jell-O flavor you like, but stick with the vanilla pudding.
2 – You Can use Any vegetables you like.
Prep Time: 60 minutes to make
Yield: 12 Servings
Trifle Recipe with Pudding
Trifle Recipe with Pudding Ingredients:
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Trifle Recipe with Pudding
1 Sponge Cake
- 1 tin Pineapple Slices
- Pineapple 1 tsp Sugar Syrup
- 500 ml Milk Custard
- 1 cup Cream
- 1 / 2 Packet Jelly
- 1 tin Strawberries
How to make Trifle Recipe with Pudding
- Divide the cake Writing three round slices or 1 / 2 to 1 inch thickness EACH.
- According To prepare jelly instructions on the packet and transfer it into a bowl for serving.
- Also prepare custard into a bowl. It Should Be Thinner Than Normal custard.
- Remove the bowl from the refrigerator after jellyfish Has Been Set.
- Arrange single layer over the slice of cake or jelly.
- Sprinkle pineapple sugar syrup on the cake slice.
- Now put three or four pineapple slices on this.
- Pour custard over this liquid.
- Again place slice of cake.
- Repeat this process again.
- Spread sweetened cream all over it.
- Garnish with the fresh strawberries.
- Keep in refrigerator.
- Trifle Pudding is ready to serve.
Fruit Trifle Recipe
Fruit Trifle Ingredients
- A large glass bowl or trifle bowl ( I have used the top of a cake cover in an trifle emergency situation). shopping list
- 8 Twinkies, shortcake sponges,or an 8 inch white sponge cake shopping list
- 2 packages of Jell-o, the flavor of your choice, already prepared and set shopping list
- 2 cans fruit cocktail, drained shopping list
- 4 oz fresh strawberries, sliced, reserve 8 slices for decorating the top shopping list
- 2 bananas, sliced into coins shopping list
- 2 boxes Jell-o instant pudding, vanilla flavor, already prepared, or two cans custard shopping list
- 1 can of spray whipped cream, or 1 small bowl of whipped cream
How to make Fruit Trifle
- We are going to make layers:
- Place all of the Twinkies, sponges or cake in the bottom of the dish or bowl and gently flatten until the bototm of the bowl is evenly covered and the cake is level.
- Spoon in one half of the fruit cocktail and spread evenly.
- Spoon in one half of the Jell-o and spread evenly
- Place half of the strawberries and bananas evenly on top of the
- Jell-o.
- Spoon half of the vanilla pudding or custard evenly on top of the strawberries and bananas.
- Start your layers again, starting with the fruit cocktail and ending with the pudding.
- Top with whipped cream and decorate with the remaining strawberry slices.
- Chill for at least an hour or longer before serving.
Note
- You can use any flavor jell-o you like, but stick with the vanilla pudding.
- You can use any fruit you like.
Servings : 12
