Fruit-Filled Sponge Cake Recipe #CakesAndDecors

Fruit-Filled Sponge Cake Recipe #CakesAndDecors


Sponge Cake with Fruited Whipped Cream

Ingredients:

• 2/3 cups sifted flour
• 1/3 cup cornstarch
• 6 eggs, separated
• 2 tablespoons water
• 1 teaspoon vanilla
• 1 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• Fruited Whipped Cream, below

Procedures:

1.) Sift together the flour and cornstarch. Beat egg yolks at high speed until thick and light lemon colored. Add water and vanilla.

2.) Continue beating and gradually add 1/2 cup of the sugar, 1 tablespoon at a time. Fold in flour and cornstarch mixture about 1/3 at a time until completely blended.

3.) Beat egg whites and salt until foamy; sift cream of tartar over the foamy whites then continue beating until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Pour egg yolk batter over egg white mixture; fold together until there are no streaks. Pour into an ungreased 10-inch tube pan.

4.) Bake at 325° for 1 hour.

Fruited Whipped Cream

• 2 cups heavy cream

• 1/3 cup light corn syrup

• 2 cups seedless grapes

• 2 cups orange sections

1.) Beat cream until it begins to thicken. Gradually add corn syrup, beating until cream holds its shape. Fold in fruit.

2.) Pile onto cake or top individual servings with the cream mixture. If desired, sprinkle top with flaked or toasted coconut.

Tasty Yellow Cake Recipe #CakesAndDecors

Ingredients:

300 grams cake flour (about 3 cups)
¾ cup butter, softened
1⅔ cups sugar
2 eggs
1½ tsp vanilla extract
1⅓ cups milk
1 Tbsp baking powder
½ tsp salt

Pocedures:

1. Preheat your oven to 350°F.

2. Butter and flour two 9-inch cake pans. It can help to line the bottom with a circle of parchment paper cut to fit the pan.

3. In a large mixing bowl, stir together the flour, baking powder and salt until everything is blended.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, butter, sugar and vanilla. Beat on medium speed until fluffy.

5. Now add some of the dry ingredients to the egg-sugar mixture while the machine is running. When it's fully incorporated, add some of the milk. Continue alternating adding the dry ingredients with the milk until it's all incorporated and the batter is smooth, scraping down the side of the bowl as you go. Then pour the batter into your prepared pans and transfer them to the oven.

6. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean, or with a crumb or two attached. You can start testing after 28 minutes, because it's better to check too soon than to over-baked.

7. Cool the cakes for 10 minutes in the pans on a wire rack, then loosen the edges by running a knife along the sides, turn the cakes out onto the racks and cool for at least another hour, and frost with this chocolate frosting recipe or as desired.

8. Makes two 9-inch layers