Comp 4 Recipes Palace_March_2011

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Simple Sponge Cake

Simple sponge cake recipes usually require baking powder but this is an easy sponge cake recipe and uses eggs as leavening agents. A tip for the beginners who are going to bake simple sponge cake for the first time: Use a thoroughly clean bowl to beat egg whites. Egg whites will beat to a lesser volume if there are any residues of grease or egg yolk in the bowl. Before preparing your sponge cake recipe wipe the bowl with a few drops of vinegar, a pinch of salt and a pinch of cream of tartar (or Bakewell Cream) will raise the eggs to greater volume. Copper bowl used for beating also helps but is not essential. Take out eggs from the refrigerator 20 minutes before beating.

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Ingredients
4 eggs, yolks and whites separated
1/2 cup granulated sugar plus 2 tbsp.
2 cups sifted cake flour
pinch of salt
few drops of vanilla
Recipe
To prepare simple yummy sponge cake you need to preheat oven to 350 F.
Take a bowl and beat egg yolks in it while gradually adding sugar and a few drops of vanilla (about ¼ teaspoon). Beat the yolks until yolks form a ribbon when the beaters are raised from the bowl.
Beat egg whites in a separate bowl with a pinch of salt and cream of tartar. Beat the egg whites until stiff peaks form when the beaters are raised from the bowl. The beaten eggs should look glossy. If they appear dull or begin to separate, it means you have over beaten them.
Mix in the sifted flour gradually. Gently fold the egg whites into the mixture. Folding is done by cutting down through the batter with the spatula, rotating the bowl quarter of a turn and carefully repeating the cutting action with the side of the spatula moving it up along the sides and scraping the bottom of the bowl. Folding is done so that the froth in the egg whites does not deflate. This helps cake in rising higher.
Grease with butter a 9 inch round or square pan generously. If a springform pan is used it will be easier to take out the cake after baking. Dust a teaspoon of flour in the pan and pat it around until the entire pan is covered with flour. Turn down and tap the pan to remove any excess flour.
Transfer the cake mixture into the prepared pan and flatten it with the back of a spatula. Make sure that corners are filled. Level the top of the cake in such a way that center of the cake is slightly lower than the edges. The cake gains more height in the center so it is better to compensate before baking.
Put the pan on the middle rack of the oven and bake at 350 F for 30-35 minutes. Check by inserting a toothpick in the center of the cake. It should come out clean. Don’t open the oven after placing the cake before ¾ of the baking time has passed.
When the cake is baked, remove it from the oven and allow to cool for 5 minutes. Loosen the outer edges of the cake using a butter knife. Tap the cake out of the pan. Leave it to cool for one hour on a cake rack.
Make 3 layers of the cake by slicing it horizontally with the help of a cake slicer, an electric knife or a large jagged edged bread knife. Smooth out pastry cream between the layers of the cream, frosting, coconut and currant jelly or other favorite fruits in syrup. Chill the outside and simple yummy sponge cake is ready to be consumed. You can also leave the cake whole and slice it into serving sized portions and top them with vanilla ice cream, or strawberries or peaches in their syrup. This sponge cake is excellent for using in desserts.

Mini Pumpkin Bundt Cakes with Walnut Topping


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3 tablespoons butter, melted
3 tablespoons brown sugar
3 tablespoons maple pancake syrup
1 1/2 cups walnuts, chopped
Stir all ingredients together in a medium bowl. Spoon into 6 well-greased and floured mini-bundt tins (mine made 12)
Cake
1 cup brown sugar
2 eggs
2 tablespoons melted butter
3/4 cup pumpkin puree
1/3 cup milk
1/2 teaspoon baking powder
dash salt
1 cup flour
Mix all ingredients into a large bowl
Spoon atop pecan mixture in greased & floured mini bundt tins
Bake 350 degrees for 24-27 minutes, or until cake springs back to a light touch. Once you’ve removed them from the oven, be sure to turn them over while the cakes are still very warm, lest the pecan topping gets stuck to the pan
Warm Vanilla Cream Syrup
1 1/2 cups sugar
2 tablespoons butter
1/3 cup water
1/4 cup cream
2 teaspoons pure vanilla extract
In a medium saucepan, melt butter and sugar together over medium heat
Add water and stir until sugar is dissolved. Add cream and vanilla
Continue stirring just until syrup reaches the boiling point
Remove from heat and serve immediately. If the syrup is still grainy, simply add a few tablespoons of water and het until sugar dissolves. Serve warm over bundt cakes

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Here is the prepared maple walnut topping that went into the bundt pan first

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Fresh out of the oven! Now to invert them and add the glaze

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Its Ready..

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Easy Pond Cake Recipe (By Shireen Anwar)

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Ingredients Of Easy Pond Cake

8 ounce butter
2 cup fine sugar
4 eggs
3 cup flour
4 tsp. baking powder
1 1/2 cup milk
Icing sugar to dust
1 tsp. vanilla essence
Method Of Easy Pond Cake

Pre heat oven to 180 degree C .
Beat 8 ounces butter and 2 cups sugar till fluffy add 1 tsp. vanilla essence.
Sieve together 3 cups flour and 4 tsp. baking powder in your beaten sugar and butter mixture, beat in eggs one at a time alternating with sieved mixture of flour and 1 ½ cup milk, beginning and ending with flour.
Pour mixture in a greased pan, bake for 45 minutes, cool in pan for 5 minutes, then turn onto wire rack to cool completely, dust with icing sugar.

Red Velvet Sponge Cake Recipe

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Makes 10-12 slices

6 tablespoons softened unsalted butter

1 1/2 cups superfine sugar

2 beaten eggs

1 1/2 cups all purpose flour

3 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking soda

Pinch of salt

1 tablespoon red food coloring

1/2 cup buttermilk

1 tablespoon white vinegar

Frosting:

6 tablespoons softened unsalted butter

8 ounces cream cheese

1 pound powdered sugar

1 teaspoon vanilla extract

1 cup chopped pecans

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1. Preheat the oven to 350 Fahrenheit Degree. Grease and flour two 9-inch round cake pans. For the cake, cream the butter and sugar together in a bowl then beat the eggs and vanilla extract. Sift the flour, cocoa powder, baking soda and salt into a separate bowl. Stir the food coloring into the buttermilk. 2. Alternatively add the flour and buttermilk mixtures to the creamed mixture. Stir in the vinegar, mixing well. Pour the mixture into the prepare pans, dividing it evenly. Bake in the oven for 30-35 minutes or until firm to the touch. Cool in the pans for 10 minutes then turn out onto a wire rack and leave to cool completely. 3. Frosting: Beat the butter and cream cheese together in a bowl. Beat in the powdered sugar and vanilla extract, mixing well then stir in the pecans. Sandwich the two cakes together with some frosting then spread the remaining frosting over the top of the cake. Serve in slices.

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