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Simple Sponge Cake Recipe
Sponge Cake Ingredients
Zest from 1/2 lemon
1 cup sugar
1 cup unsalted butter, softened at room temperature
4 large eggs
2 tablespoons warm water
1/2 teaspoon real vanilla
2 teaspoons lemon juice
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
EASY SPONGE CAKE RECIPE
Put the sugar and lemon zest in a blender or food processor !lend until the lemon zest is fine
"dd this mi#ture to the softened butter !eat with a mi#er on medium until fluff$ %his should take
about & minutes
"dd the eggs to the sugar and butter one at a time, beating well after adding each one "dd the
water, lemon juice, and vanilla 'n a different bowl, use a whisk to mi# the flour, baking powder,
and salt "dd half of the flour mi#ture to the rest of the ingredients (i# on low %hen add the rest
of the flour mi#ture
)ow beat at medium speed until the cake batter becomes shin$ %he mi#ture should also turn a
white color *o not skip this step or reduce the mi#ing time %he longer $ou mi# the batter, the
more air bubbles $ou create %his is what makes sponge cake recipes light and fluff$ %his step
of the sponge cake recipe should take about 1& minutes
Pour sponge cake batter into two round cake pans that have been greased with shortening well
and liberall$ floured 'f the$ haven+t been greased and floured thoroughl$, $our sponge cake
recipe will stick to the cake pans
!ake lemon sponge cake in a preheated ,&- degrees .ahrenheit oven for appro#imatel$ 2&/,-
minutes %he sponge cake should pull gentl$ from the sides 't will be golden in color and spong$
to the touch 't should spring back when touched %o be sure the sponge cake is done, test the
center with a toothpick and see if it comes out clean *o not open the oven while the sponge
cake is baking
0emove the lemon sponge cake from the oven and let cool on a wire rack for about 1-/1&
minutes before removing the cake from the cake pans 1et the sponge cake cool completel$
before frosting it " lemon glaze would work well with this basic sponge cake recipe 2f course,
frosting a sponge cake is optional Plain sponge cake recipes are delicious b$ themselves
EASY CUPCAKE RECIPE
INGREIENTS
2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs
IRECTI!NS
1. Preheat oven to 35 degrees. !ine cupcake pans with paper liners.
2. "ombine flour# sugar# baking powder# and salt in a large mi$ing bowl. %dd
shortening# milk# and vanilla. &eat for 1 minute on medium speed. 'crape side of
bowl with a spatula.
3. %dd eggs to the mi$ture. &eat for 1 minute on medium speed. 'crape bowl again.
&eat on high speed for 1 minute 3 seconds until well mi$ed.
4. 'poon cupcake batter into paper liners until 1/2 to 2/3 full.
5. &ake for 2 to 25 minutes or until toothpick inserted in center comes out clean.
(. "ool 5 minutes in pans then remove and place on wire racks to cool completel).
*. +nce cupcakes are completel) cooled# frost with )our favorite frosting recipe or
decorate as )ou desire
INGREIENTS
2 cups all purpose flour
2 cups sugar
3 cups finel) shredded carrots ,a food processor is great for this-
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup vegetable oil
4 large eggs
CARROT CAKE CUPCAKES RECIPE
DIRECTIONS
Preheat oven to 35 degrees. !ine cupcake pans with paper liners if desired.
"ombine all dr) ingredients in a large mi$ing bowl. .i$ at low speed for 3 seconds#
scraping bowl constantl) while mi$ing. .i$ at high speed for 3 minutes# scraping bowl ever)
minute.
Pour batter into cupcake liners until the) are 1/2 to 2/3 full.
&ake for 2 to 25 minutes or until toothpick inserted in center comes out clean.
"ool 1 minutes in pans then move to wire rack to cool completel).
/hese "arrot "ake "upcakes are especiall) good with a cream cheese frosting# but m) kids
prefer them with no frosting at all