The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding (stirring without deflating) is the biggest factor. Be gentle!
This cake can be made in under 15 minutes, but be sure to follow the directions carefully. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. This is also the perfect foundation for two American classics, Boston Cream Pie and Washington Pie.
This cake recipe is about 60 years old. I hope that you will enjoy this one.
Sooo easy to make yet so good! Me and my best friend make it all the time !
This is a lovely sponge cake that is reminiscent of the Deep South. May be cut into layers and filled and iced with lemon filling, or with whipped cream.
Cassata cake is like a cannoli but more gooey. You need 2 – 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you can use your own recipe.
A classic holiday cake that is so rich, it makes you feel absolutely decadent! You roll it up jelly roll style, and then decorate it to look like a log.
This is a simple sponge cake that can be made in no time at all with only three ingredients. What have you got to lose?
Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.
Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut–not sweetened.
A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you’d like.
This cake was traditionally a birthday cake in my friend’s home. Her mother is from Hungary and only has this recipe in her head! Now it will be preserved…. Note: hazelnuts may be toasted or untoasted. The skins may be removed or left on.
Ideal for that special ending to a special luncheon. Decorate this jelly roll with crystallized violets, if desired. A few fresh violet leaves on top also may be used.
A decadent and rich jelly-roll style cake. Makes a wonderful showcase, well worth the effort!
It is a delicious cake with a special syrup on it, and a meringue frosting. This cake requires refrigeration, and is served cold.
A light sponge cake soaked with a mixture of three kinds of milk. This is the BEST Tres Leches recipe I have. It is a very good cake recipe and the cake should be very moist.