What is a guaranteed soft sponge cake recipe?

Sponge really-soft cake from chinese bakery 6 eggs 1 1/4 cups white sugar 2 1/2 tablespoons water 1 1/2 cups cake flour 1/2 teaspoon baking powder 1 1/2 teaspoons almond extract 1/4 cup confectioners' sugar for dusting --------------------------------------… DIRECTIONS: Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.

Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume.

Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract. Whip the egg whites in a clean bowl to stiff, not dry, peaks.

Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.

Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Cool on a wire rack. Dust with confectioner's sugar.

This is one of the best Sponge Cake Recipe that I found online. You need to prepare: 100 grams butter 100 grams caster sugar 100 grams self raising flour Vanilla essence Pinch of salt 2 medium eggs To cook: 1. The oven should be preheated at 190 deg C.2.

Get a mixing bowl, place the butter, sugar in it and beat until it is smooth and creamy 3. Beat the eggs in basin and add the mixture a little at a time with the flour keeping the same smooth and creamy consistency.4. Be sure that mixture is not too wet or too dry as you go when you have used all the flour and eggs.5.

Put the vanilla essence and a pinch of salt and mix for a few minutes. 6. Divide the mixture into two lined or non stick sponge tins and put into a moderately hot oven shelf at the the middle.7.

Put inside the oven and bake for 20-25 minutes. Be sure that the oven is well heated.8. Once done let it cool on a rack.9.

When it is cool put one upside down on a plate spread with jam. You can also put some fresh cream at this stage.

I found a great sponge cake recipe from Paula Deen of the Food Network. This cake is easy to prepare but has to be prepared a day before you are ready to serve it. The cake has a cream filling but that can be eliminated if you just want to have the plain cake.It really is delicious, though, either way.

Enjoy! Ingredients: 1 box yellow cake mix 5 tablespoon all-purpose flour 1 cup milk 1 cup sugar 1/2 teaspoon salt 1/2 cup shortening 1/2 cup butter, softened 1 teaspoon vanilla extract Powdered sugar and mint, for garnish Directions: Mix and bake the cake as directed, using a 9 by 13-inch pan. Cool and turn out from pan.

Using dental floss, slice cake in 2 lengthwise, so you have 2 layers. In saucepan, combine the flour and milk. Cook and stir until thick.

Set aside to cool. In bowl combine sugar, salt, shortening, softened butter and vanilla. Beat with electric mixer until fluffy, then add the cooled milk mixture and beat until fluffy.

Put half the cake in a 9 by 13-inch plastic keeper. Spread all of filling over that, then top with the other half of the cake. Cover with lid and store 1 or 2 days ahead.

Garnish with powdered sugar and mint before serving.

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