Butter sponge cake

Made a super easy sponge cake, then some vanilla pudding mixed with whipped cream (crème patissière), added a layer of strawberries and then a glaze - okay, I did cheat a bit on the pudding and the glaze - they were packet powders from Germany.

I finally came up with this recipe after trying so many times since I was 6 years old.These are the tips I found when I volunteered to bake 70 sponge cakes for a Christmas event.Let the syrup soak into the sponge. You will probably use most of the syrup.Even if you can't wait overnight, let it rest at least for 3 hours. Recipe by Otometeo

Sponge Cake is one of the most classic and basic cake that you can try. You can enjoy this Sponge Cake simply by slicing it up and having it or you can even use this Sponge cake as a layer in any layer cake. Do try this recipe....... to make a super soft Sponge Cake.

This is nice and tasty desert in Vietnam! Look at this cake, you’ll see fresh coconut covered all the cake like snow in Fuji mountain! It’s so called Fuji mountain Cake! 🤓 Baking this cake is fulled of pandan and coconut favor in my kitchen! Love the soft inner texture and pandan coconut cream! It’s not so sweet! Beautiful with natural lovely color, isn’t it? 😊#cake

My first bakery product which I learnt in my food production class...it was fun eating that cake with friends.

Chocolate mmmmhhh a favorite sweet that most just love. I haven’t made this Chocolate Sponge cake in a while, and I decided to make it last night. I had all the ingredients and it only took about 35 minutes. Just mixed, baked and it was ready!When the cake finally cooled off, it was time to start pouring the homemade chocolate syrup on top, I have to admit just looking at it had me drooling and I’m not even a chocolate lover…Me like white Chocolate. 🙂Every dish or dessert I make I have to taste, this cake has me second guessing about not liking chocolate!!! 🙂 I added Cognac into the batter just to give it a bit of twist 🙂If you haven’t had Chocolate Sponge Cake try this recipe you’ll love it!!

This is my favorite strawberry cake.

I was selected to try out a brand of baking paper and so decided to use it to make a snack. The baking paper I used helped me slide the sponge easily off.Please adjust the cooking time based on your type of microwave and the wattage. (If the cake looks like it is cooking through a bit fast, you can reduce the time). If you increase the cooking time by just a bit, the bottom of the cake will go a bit crispy. I kind of like that so I make the top 2/3 fluffy and the bottom 1/3 crispy. This is a castella-style sponge, not a castella sponge itself. Recipe by ne-ne

Nice tasting sponge cake you can leave plain. Great served with coffee or tea, or ice cream.

This is the most basic sponge cake, but it tastes so moist and fluffy. For healthy reason, I replaced the butter with vegetable oil, the topping cream is whipped cream not butter cream. This could be the most healthy cream sponge cake ever, but not vegan.

You can make Sponge Cake with only 4 ingredients and simple steps!The recipe is originally from: https://suzuyapatisserie.com/spongecake/

I confess that I was really inspired by a book called "A Book That Answers your Why? Questions About Making Sweets" by Kazuyoshi Aihara. I highly recommend you read the book for further details.I reduced the calories of the recipe listed in the book as much as possible.There are 4 important key points; if you do these properly, then you can make a beautiful sponge cake. If you use the same ingredients in the exact same order, then this is the key to not failing in mixing it. If you remember this, then there is nothing to fear. ＊When beating the eggs, please add in vanilla essence if you like. Recipe by Osshosan

I baked this sponge cake for Christmas, so I uploaded the recipe.When you insert a skewer and it comes out with uncooked dough, bake longer while keeping an eye on the cake.When you make a cake, it might be a good idea to bake a sponge cake the day before, and slice and decorate it the next day. Recipe by *Anna*.(Uses one 18 cm round mold)

After making my milk and chocolate sponge cakes, I wanted to make a matcha sponge cake too!For 18 cm/7 inch (or 20cm) diameter cake (see notes in steps 26-29for other sizes).(Recipe by Mareko)

I wanted to come up with a no-fail recipe for classic sponge cake.Don't line the sides of the pan with parchment paper, as the cake sinks away from the sides during cooking.Adjust the length of time you mix for according to your electric whisk.I suggest using cake flour with a low protein content. Recipe by flan*

Through a lot of trial and error, I came up with my own recipe for cocoa sponge cake. The scent and flavor of the cocoa made this cake come out just the way I wanted it.The cocoa might clump, so make sure you sift very well. When you add the flour, mix in cutting motions to fold it in. Recipe by Maimama

This is a basic genoise for making cakes. I figured I would leave behind a recipe.Mix slowly and carefully in Steps 5 and 6. If you get nervous and under-mix it, then the consistency will be rough. The whipping time is approximate so please adjust as necessary.You will get the hang of it once you bake it several so please keep at it.By baking this at a low temperature, it will turn into a smooth sponge cake. For 18 cm [7.1 in] round mold. Recipe by Kyansama

This is a sponge cake I've made for a long time. If you would like a chocolate sponge cake, reduce the flour by about 10 g and add about 20 g of cocoa.Step 1: If using an electric mixer, beat on high speed until you can draw an S on the surface of the batter, about 1-2 minutes.Step 4: If the temperature of the melted butter is too high, it will remove all the air from the batter and result in a deflated cake. Recipe by Yuuyuu0221

I've tried many different recipes, but I don't like dry sponge cakes... so I adapted my favorite chocolate sponge cake recipe for the moist and milky version!For a 18 cm/7 inch diameter cake (see notes in steps 28-32 below for other sizes).(Recipe by Mareko)

I made a good recipe for a simple sponge cake to use during our family's upcoming holiday season.When you beat the egg mixture beat it until as voluminous as possible.If you make the batter fluffy with air while you're mixing it, it will rise better. Recipe by cocoa. (For a 18-cm round cake pan)

One day, I found a moist sponge cake at a pastry shop that was just to my liking.I wanted to make it myself, so this is a recipe I came up with through trial and error.- You can change this into a cocoa sponge cake by swapping out 5g of the 55g of cake flour with cocoa powder.- You can use margarine in place of the butter. (You can omit both in a pinch.) Recipe by Kubokki-

An easy to make Lemon Sponge Cake. My girl love it and it only takes 1 hour and you can have a freshly baked cake ready for your tea time.

I realized that I could make castella with bread flour, so I worked out the amount and ingredients, and now this is my favorite recipe.The photo shows a matcha (green tea) castella.I used an empty tea box, so I used it as packaging for the castella when I presented it as a gift.For matcha castella, use 100g sugar and 25g sweet green tea. For 2 milk carton molds' worth. Recipe by sanzou

My mother-in law doesn't like whipped cream. So without whipped cream, I made just castella cake.

This cake is sooo good

I made this for my daughter who has an egg allergy. I think this cake is the closest to a normal sponge cake so far. I baked it the day before, and decorated it the day after, but the cake was still nice and soft.But, since it's so soft, and it may break when you slice in half, so be careful.Just mix. It gets too hot on the middle rack in our oven, so I bake it on the lower rack. But I think this may differ depending on your oven, so just take that as a reference. Bake for longer if needed. Recipe by Megumiruki-

This sponge cake is leavened only by the eggs, with no baking powder or other leavening agent.Here I topped it with almond slices, but the possibilities are endless. It's the easiest/most basic sponge cake so feel free to top it with anything you have available. 👩‍🍳

Since it was my sister's birthday, I made a sponge cake with lots of love.When you whip the egg whites well, the cake becomes fluffier.It's delicious! Recipe by Biaho-i

This cake is made of cooked dough method! Love the soft, moist and melt-in-mouth texture! This recipe I learnt from Barry Apek. Thanks so much for your perfect recipe!#cake

This is an easy cake that is a snack for my child and me.It may be a little different from a chiffon cake... but it is delicious, my child loves it, and it is very simple to make it, so it's a great recipe.It has a gentle fragrance of eggs and my child, who does not like regular sponge cakes loves this cake and says it tastes like castella (Japanese sponge cake).If you use an electric mixer, you can make this cake in about 30-40 minutes from preparation to finish.It's just so easy.Feel at ease making it.The cake will be a bit springy, but if you are having it for a snack, bread flour is good enough. The texture will be similar to castella, Japanese sponge cake. You do not even need to sift it. If you are using cake flour, sift before using it. Recipe by tama-ma