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Discussion Topic: Sponge Cake
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 litaamethyst |
12-24-2023 @ 11:00 AM
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| litaamethyst |
12-21-2023 @ 10:14 AM
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| litaamethyst |
12-21-2023 @ 10:12 AM
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| james3412 |
11-29-2023 @ 11:25 AM
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| diana |
08-11-2003 @ 10:31 PM
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Hi Michelle,
Thank you for the recipe for sponge cake.
I will try it next time I make a sponge type layer cake.
Diana
Diana's Desserts
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| michelle |
08-11-2003 @ 8:24 AM
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In England although we use this recipie for making swiss roll we actually prefer victoria sponge mix for cakes.
4oz/100g castor sugar
4oz/100g butter
4oz/100g self raising flour
2 beaten eggs
Cream butter and sugar well together until pale and creamy in colour. Add in half of the egg and a tablespoon of flour. Mix well. Mix in remainder of egg and another spoon of flour. Continue adding flour and beating until mixture is used up. Divide mixture between 2 greased and floured sandwich tins(7 inch) Bake at 180C for 20 minutes. Mixture is ready when a skewer iserted into mix comes out clean. Remove from oven and allow to stand for 5 minutes then turn out onto a wire rack to cool. When cold sandwich cakes together with jam or lemon curd and/or butter cream. Dust top with icing sugar.
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| joannelsl |
06-19-2003 @ 1:31 AM
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Hi Diana,
Your sponge cake looks delicious. I will give it a try one of these days.
Sincerely,
Jo
http://jodelibakery.netfirms.com/
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| diana |
06-18-2003 @ 10:59 AM
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Hi All (Walty and Dolphin especially),
I've been doing some research into making a basic sponge cake and have concluded that in most cases, both egg yolks AND egg whites are used in making this type of cake.
If you are interested in a good recipe, and one that is quite easy, click below to bring you to the Sponge Cake recipe on this website.
Sponge Cake-Diana's Desserts:
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1659/Recipe.cfm
Good Luck,
Diana
Diana's Desserts
Email Address: diana@dianasdesserts.com
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| Walty |
06-18-2003 @ 8:57 AM
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Hi there,
No replies yet to whether yolks or whites are used. Well, the asian style to that is to use the yolks. In fact, we have a spoonge that is similar and its a popular snack during festivals.
Still learning from my mum and aunty in law cos they're experts at it.
Walt
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| diana |
05-19-2003 @ 8:30 AM
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Hi LONGRYDER,
In your recipe for sponge cake, in the ingredients, you don't specify egg whites or egg yolks. You just say 5 eggs. Isn't it just the egg whites that are used, not the yolks?
Can you let us know?
By the way, it's good to hear from you again.
Sincerely, Diana
Diana's Desserts
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