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Home » 50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

THE 50 BEST SPONGE CAKE RECIPES Fruit, vegetables, chocolate, whole grains are all delicious. With this sweet recipe book, you will not run out of ideas to make the cake at home.

1. WE START WITH A BASIC: ORANGE CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

For those who are starting to make biscuits and those who want to make a traditional recipe, one of the best, one of the most successful. 

This recipe book offers you some simple, conventional and other innovative, low-calorie versions with ingredients that you did not imagine (such as avocado ).

INGREDIENTS: 10-12 people/1 h 10 min

For the dough:

  • Two oranges
  • 160 g of butter
  • 200 g of sugar
  • One natural yogurt (125 g)
  • Six eggs
  • 400 g of flour
  • 16 g of baking powder

To decorate:

1 or 2 tablespoons of icing sugar

PREPARATION:

1. Cut 150 g of butter into pieces, place in a large bowl and leave at room temperature for about 30 minutes until softened.

2. Wash one orange, dry it with kitchen paper and grate the skin, avoiding the bitter white part. Cut both oranges in half, squeeze them and filter the juice.

3. Add the sugar to the bowl with the butter and beat, preferably with an electric mixer, until you get a creamy, whitish mixture.

4. Add the yogurt and stir until integrated.

5. Add the orange zest and juice, and continue mixing for another 2-3 minutes. 7. Lastly, sift the flour with the yeast over it, and stir until it is fluffy.

6. Crack the eggs and add them, one at a time and without stopping beating; do not incorporate the next one until the previous one is fully integrated

8. Pour the previous dough into a removable mould of about 22 cm in diameter greased with the remaining butter, and bake the cake in the oven preheated to 180 ° for 50 minutes.

9. Transfer it to a wire rack and wait for it to cool completely before unmolding it.

10. Sprinkle with icing sugar and serve.

2. SPONGE CAKE “1, 2, 3” WITH THE MEASURE OF A YOGURT

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

Another traditional and basic pastry, both for lovers of this and beginners

Use a cup of yogurt (125 ml) to calculate all amounts. Essential ingredients, mix and bake. Simple, fast, cheap, fluffy and delicious.

INGREDIENTS: 6 people/1 h

  • One natural yogurt
  • Two measures of the cup of sugar yogurt 1
  • the measure of sunflower oil
  • Three measures of flour
  • Three eggs
  • One teaspoon of yeast
  • Lemon zest

PREPARATION:

1. Preheat the oven to 180ºC heat up and down.

2. Grease the mould with butter

3. Put the eggs and sugar in a bowl and beat for 5 minutes.

4. Add the yogurt and beat.

5. Add the oil and beat for five more seconds.

6. Add the lemon zest and the sifted flour along with the yeast. Beat for 1 minute and finish integrating the dough with a spatula.

7. Pour the batter into the pan (you can put a tablespoon of sugar on top, optional) and bake for 35-40 minutes.

8. Remove, let cool and unmold. Then place it on a rack until it finishes cooling.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

3. APPLE AND CINNAMON CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8-10 people/1 h 35 min

  • 270 g of flour
  • One plain yogurt
  • 200 g of brown sugar
  • Three eggs
  • 8 g of baking powder
  • 125 ml of light olive oil
  • One tablespoon of vanilla essence
  • Two tablespoons of cinnamon
  • 4- 5 golden apples
  • The zest of 1 lemon
  • Apricot jam

PREPARATION:

1. Preheat the oven to 180°. Line the base of a round mould with removable walls and a baking paper disk.

2. Crack the eggs into a large bowl, add the sugar, and beat until doubled in volume and creamy and whitish. Add the yogurt and stir until it is perfectly integrated.

3. Separately, in another bowl, sift the yeast with the flour and incorporate them into the previous mixture. Pour in the oil and beat carefully.

4. Finally, add the lemon zest and vanilla essence, and mix a little with the rods.

5. Peel two apples, cut them into small squares and incorporate them into the dough, stirring with a spatula. Pour batter into prepared pan. Peel the remaining two apples, cut them in half, remove the core with the seeds and then cut them into thin wedges. Spread them over the entire surface of the dough.

6. Put the mould in the oven and bake the cake for 45-50 minutes.

7. Remove it and let it rest for 15 minutes before unmolding it.

8. Brush the surface with warm jam and let cool.

9. Sprinkle with cinnamon.

4. WITH WHITE CHOCOLATE ICING

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8-10 people/1 h 20 min

  • 250 g of sugar
  • Three large eggs
  • 350 g of flour
  • 250 ml of
  • sunflower oil
  • One teaspoon
  • of vanilla extract
  • 15 g of cocoa powder
  • One teaspoon of salt
  • One teaspoon
  • of bicarbonate of soda
  • 250 ml of warm milk
  • The juice of ½ lemon Red colour
  • paste For the coverage: 100 g of fondant white chocolate 100 ml of whipping cream

PREPARATION:

1. Mix the warm milk with the lemon juice in a bowl and let the mixture rest for about 10 minutes. Beat the eggs with the sugar in a kitchen robot until you get a creamy and whitish compound.

2. Add the oil little by little, dropping it in a thin stream. When it is integrated, add the vanilla and continue beating. Add the colouring to the milk and lemon juice mixture, and stir until the colour is homogeneous. Sift the flour with cocoa, salt and baking soda.

3. Add the flour mixture to the egg mixture in 3 batches, alternating with the milk: first a third of the flour, then half of the milk and food colouring mixture, another part of the flour again, the remaining milk, and finish with flour, mixing manually with a spatula.

4. Pour this mass into a previously greased mould. Put it in the oven, preheat it to 175°, and bake the cake for 40-55 minutes or until it comes out clean when pricked with a toothpick.

5. Cool in pan on a wire rack for 10 minutes. After this time, unmold the cake, place it back on the shelf, face down, and let it cool.

6. To make the coverage, chop the white chocolate and place it in a bowl. In a saucepan, heat the cream without letting it boil, pour it over the chocolate and stir with a spatula until a homogeneous mixture is achieved. Let it cool for a few minutes and pour it over the cake, letting it drip down the sides.

5. LIGHT BANANA AND APPLE CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 6 people/1 h

Two eggs 80 g low-fat

butter 80 g brown sugar 140 g wholemeal flour one teaspoon baking powder one apple ½ lemon two bananas

PREPARATION:

1. Heat the butter in a saucepan over low heat, stirring, until it has completely melted. Crack the eggs into a bowl. Add the sugar and beat them better with rods until you get a whitish and foamy mixture.

2. Add the butter without stopping beating, and when it is well incorporated, add the sifted flour and yeast, and continue beating until you obtain a dough with a homogeneous texture.

3. Line the base of a tart pan with a parchment paper disk and pour half the batter into it; move the pan in circles so the batter spreads evenly across the bottom.

4. Peel the apple, cut it in half and core it. Then, cut it into thin slices and sprinkle them with lemon juice, so they don’t brown.

5. Also, peel the bananas, remove the strands, and cut them into slices of the same thickness (about 0.5 cm more or less).

6. Cover the dough arranged in the mould first with the banana slices and then distribute the apple slices on top. Pour the rest of the cake batter over the fruits, spreading it with the help of a spatula to cover everything very well.

7. Put the mould in the oven, previously preheated to 180ºC, and let the cake bake for about 45 minutes.

8. Remove and let cool completely before unmolding. Serve it.

6. HEALTHY AVOCADO PLUMCAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 12 people/1 h 20 min

  • Two ripe avocados
  • One lemon
  • Five eggs
  • 250 ml of agave syrup
  • 140 g of olive oil
  • 150 g of buckwheat flour
  • 150 g of rice flour
  • 50 g of cornstarch
  • 18 g of yeast in powder
  • To decorate:
  • 100 g powdered agave syrup
  • 50 g shelled pistachios

PREPARATION:

1. Wash the lemon, dry it and finely grate the skin; squeeze medium and filter the resulting juice.

2. Cut the avocados in half, remove the stone and peel them. To facilitate mixing, mash the avocado pulp with a few drops of lemon juice until it is time to add it to the dough.

3. Preheat the oven to 180°.

4. Crack the eggs, separating the whites from the yolks. Arrange the first in a bowl; mount them with some electric rods until they are about to firm snow, and reserve them.

5. Beat the yolks with the agave syrup in another bowl, with hand whisks, until foamy.

6. Pour 125 g of oil little by little, without stopping mixing, until it is integrated

7. Add the mashed avocado and lemon zest, and stir.

8. Add the two types of flour sifted with the cornstarch and yeast, and continue mixing until a smooth dough is obtained.

9. Lastly, incorporate the reserved whipped egg whites, making enveloping movements from top to bottom to avoid losing volume.

10. Brush the bottom and sides of a plumcake mould with the rest of the oil.

11. Pour the dough and bake it for about 45 minutes. Remove the cake, let it cool and unmold it on a wire rack to cool.

12. Sprinkle the plumcake with agave syrup.

13. Cut the pistachios in half, or chop them, distribute them on top and serve.

7. CHOCOLATE CAKE (LOLA’S CAKE RECIPE)

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8-10 people

For the cake:

  • 300 g of flour
  • 65 g of cocoa powder
  • One teaspoon of baking soda
  • One pinch of salt
  • 120 ml of milk
  • 120 ml of sour cream
  • 225 g of butter
  • 300 g of sugar
  • Four large eggs
  • One coffee spoon of vanilla extract
  • 60 g of nuts

For the coverage:

  • 85 g of dark chocolate
  • 150 ml of whipping cream
  • Two tablespoons of butter
  • Two tablespoons of cognac or rum (optional)

PREPARATION:

1. Preheat the oven to 325 ºC and spread the mould with butter.

2. Beat the butter, cocoa, baking soda, and salt in a large bowl.

2. Mix milk and sour cream.

4. Beat the sugar and butter until you get a light dough. Add the eggs, one at a time, stirring constantly.

5. Add the vanilla. And go incorporating the flour, alternating it with the milk mixture.

6. Add the chopped walnuts, pour the dough into a mould and bake for about 60 minutes.

7. Let the cake cool in the pan. Unmold it.

8. Prepare the coverage by heating the cream until it boils and adding the chocolate. After two minutes, add the butter and liquor (optional) and mix until smooth.

9. Let the topping stand at room temperature, occasionally stirring, until the dough hardens slightly.

10. Cover the ca

ke with this chocolate cream and decorate it with blueberries.

11. To serve the cake, which will keep in good condition for 24 hours, you can accompany it with tangerine segments.

8. MADEIRA SPONGE CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 6 people/1 h 30 min

  • 180 g butter
  • 180 g icing sugar
  • Three eggs
  • 165 g flour
  • 8 g yeast
  • One tablespoon lemon juice
  • Zest of half a lemon

PREPARATION:

1. Preheat the oven to 160ºC heat up and down.

2. Grease the mould with butter.

3. Beat the butter and sugar with a mixer for 8 minutes until pale and creamy.

4. Add the eggs one at a time, beating constantly.

5. Add the sifted flour with the yeast, the lemon zest and the lemon juice. Mix just enough to integrate it.

6. Pour the mixture into a mould and level with a spatula.

7. Bake for about 50-60 minutes.

8. Remove the cake and let it rest in the pan for 15 minutes. Unmold and cool on a rack.

Tip: This sponge cake is an excellent option to use as a base for filled or decorated cakes.

9. LOW-CALORIE CHIA SEED CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8 people/1 hour

  • One natural yogurt without sugar
  • Three eggs
  • One measure of agave syrup yogurt
  • Three steps of flour yogurt
  • One sachet of baking powder
  • ¾ measure of olive oil yogurt 4
  • tablespoons of chia seeds
  • zest of 1 lemon

To decorate:

  • 300 g of white cheese to spread
  • One tablespoon of powdered stevia
  • ½ lime
  • 250 g of blueberries

PREPARATION:

1. Prepare the cream. Wash the lime and grate the skin; squeeze it and strain the juice. Place the cheese in a bowl, stevia, lime juice, and zest. Beat with rods until you get a homogeneous preparation, cover with transparent film and reserve in the fridge.

2. Pour the yogurt into a deep plate; wash the container, dry it and use it as a measure.

3. Crack the eggs, separating the whites from the yolks; Mount the first ones to the point of firm snow.

4. Beat the yolks with the syrup until foamy and add the yogurt.

5. Add the sifted flour and yeast, and stir.

6. Add the oil, chia seeds and lemon zest, and mix with a wooden spoon until all the ingredients are integrated

7. Lastly, incorporate the egg whites with enveloping movements to prevent falling.

8. Preheat the oven to 180ºC.

9. Line a round springform pan with parchment paper, pour the batter into it and cook for 25 to 30 minutes. Wait for the cake to cool down, unmold it onto a rack and let it cool completely.

10. Wash the blueberries and dry them. Spread the cream cheese over the cake, decorate with the fruit and serve.

10. CHOCOLATE CAKE WITH CHOCOLATE COATING

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 12-14 people/1 h 30 min

  • 260 g butter
  • 180 g sugar
  • Three eggs
  • 370 g flour
  • 16 g yeast
  • 35 g pure cocoa
  • 150 g cream
  • 150 g dark couverture chocolate

PREPARATION:

1. Melt the butter (250 g) and beat it with the sugar, with rods, until you obtain a whitish preparation.

2. Incorporate the eggs one at a time and without adding another until the previous one is completely integrated.

3. Then add 360 g of flour, the sifted yeast and cocoa, and stir until you obtain a smooth and homogeneous dough.

4. Grease a crown mould with the remaining butter and dust with the remaining flour; then turn it upside down to remove excess.

5. Pour the dough into the mould, put it in the oven preheated to 180º and let it cook for 45-50 minutes until a toothpick inserted in the center comes out completely clean.

6. Remove the cake from the oven, put it on a rack and let it cool.

7. Pour the cream into a saucepan and put it on the fire. Heat it over medium heat until it starts to boil, and add the chopped chocolate. Stir with a spatula until it melts and is completely integrated, removes from the heat and wait for it to cool down a bit.

8. Unmold the cake, being careful not to break it when it is cold. 9. Drizzle with the chocolate cream before serving.

11. YOGURT CAKE WITH APPLE AND WALNUTS

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8-10 people/1 hour

  • One natural yogurt
  • Two measures of sugar yogurt
  • Three steps of flour yogurt
  • One phase of sunflower or mild olive oil yogurt
  • Three eggs
  • One large apple
  • 150 g of shelled walnuts
  • One teaspoon of cinnamon ground
  • One teaspoon baking powder
  • A pinch of salt
  • One tablespoon butter
  • Two tablespoons brown sugar

PREPARATION:

1. Preheat the oven to 170°.

2. Peel the apple, cut it into small cubes and mix them in a bowl with half the sugar. Booking.

3. Crack the eggs into a large bowl, add the rest of the sugar and beat for a couple of minutes with the electric rods until you get a creamy, whitish texture.

4. Add the yogurt, ground cinnamon and a pinch of salt, and beat a few more seconds to integrate them.

5. Sift the flour with the yeast and incorporate them little by little into the dough, stirring gently with a spatula.

6. Then add the oil, MixMix and the reserved apple cubes.

7. Butter a mould or a rectangular refractory source of about 25×20 cm. Cover the bottom with baking paper cut to size and pour the prepared dough.

8. Top with whole or chopped walnuts and sprinkle with brown sugar.

9. Slightly sink the walnuts into the batter and place the pan in the hot oven.

10. Let the cake cook for 40 or 50 minutes until the surface is golden.

11. Remove when done and let cool on a wire rack for about 30 minutes before unmolding. When cool, cut into portions and serve.

Here you have the recipe for yogurt cake, step by step, with images.

12. ORANGE CROWN CAKE WITH COINTREAU AND COCOA

INGREDIENTS: 10-12 people/2 hours

  • 250 g of butter
  • 225 g of sugar
  • Five eggs
  • 250 g of flour
  • 50 g of cocoa nibs (they are bits of natural roasted cocoa beans)
  • Three oranges
  • 20 g of sugar
  • 20 teaspoons of Cointreau

For the glaze:

  • 200 g of icing sugar
  • The juice of 1 orange

PREPARATION:

1. Wash the oranges and grate the skin. Reserve it. Peel the oranges remove the white part, and cut them into slices.

2. In a bowl, macerate the oranges with the Cointreau and the dissolved sugar for half an hour. Let drain and reserve. Preheat the oven to 180°.

3. Mix the sugar with the butter until white.

4. Add the eggs, one at a time, until integrated. Sift the flour and baking powder and add them to the previous mixture.

5. Add the macerated oranges and half of the cocoa nibs and mix them with the spatula. Pour the batter into the pan and bake the cake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool on a rack before unmolding.

6. Prepare the icing. Mix the icing sugar with two tablespoons of orange juice. Keep adding liquid until the mixture is less consistent and the texture is suitable for decoration without being completely transparent.

7. Finish decorating with nibs.

13. APPLE, HONEY AND LEMON CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 6-8 people/50 min

  • 150 g of sugar
  • 135 g of butter
  • Four eggs
  • 160 g of flour
  • 10 g of baking powder
  • One tablespoon of honey
  • Two lemons
  • 2-3 apples
  • To decorate:
  • 70 g of icing sugar
  • 100 g of butter
  • ½ lemon

PREPARATION:

1. Allow 125 g of butter to soften for a few minutes at room temperature.

2. Preheat the oven to 180°.

3. Grease a 22 x 15 cm rectangular mould with the remaining butter and sprinkle with 10 g of flour. It can also be lined with parchment paper.

4. Place the softened butter in a large bowl, add the sugar and beat with the whisk until smooth and whitish.

5. Add the eggs, one at a time, and beat until integrated.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

6. Add 150 g of flour, previously sifted with the yeast, the grated skin of the two lemons and a tablespoon of honey, and beat to integrate all the ingredients.

7. Pour batter into prepared pan.

8. Wash the apples, dry them, cut them first in half and then into thin slices. Distribute them throughout the cake.

9. Bake the cake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool on a rack before unmolding.

10. Beat the softened butter with the icing sugar until creamy, add the lemon juice and continue beating. Serve the cake with a rosette of this cream.

14. HAZELNUT CAKE WITH RASPBERRY JAM

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 10-12 people/1 h 20 min

  • 110 g butter
  • 220 g brown sugar
  • Three eggs
  • 130 g peeled hazelnuts
  • 280 g flour
  • 10 g baking powder
  • 200 g raspberry jam
  • 200 ml milk
  • ½ lemon

For the coverage:

  • 200 g of dark fondant chocolate
  • 200 g of whipping cream

PREPARATION:

1. Leave 100 g of butter at room temperature until it softens.

2. Meanwhile, prepare the buttermilk: pour the milk into a deep plate. Squeeze the lemon and filter the resulting juice; add it to the milk and MixMix.

3. Preheat the oven to 180ºC.

4. Remove the thin skin that covers the hazelnuts, if necessary; Toast them in a frying pan without adding fat, and chop them finely.

5. Place the sugar in a bowl with the softened butter, and beat with an electric mixer until the mixture is creamy and whitish.

6. Crack the eggs and add them one at a time; do not add the next until the previous one is fully integrated

7. Add 260 g of sifted flour with the yeast, 100 g of hazelnuts and the buttermilk, and continue beating.

8. Grease a plumcake pan with the remaining butter and sprinkle with the remaining flour. Pour the previous dough and bake for 40 to 45 minutes.

9. Wait for the cake to cool down for about 10 minutes, unmold it onto a rack and let it cool completely. Then cut it into three rectangles of the same thickness. Cover two with the jam and place the last cake on top.

10. Prepare the topping: Bring the cream to a boil and remove it from the heat. Add the chopped chocolate and stir until melted. Let this cream cool and cover the cake with it. Decorate with the rest of the hazelnuts and serve.

15. PLUMCAKE WITH CHOCOLATE CHIPS AND LEMON GLAZE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8 people/1 hour

  • Four eggs
  • 100 g of sugar
  • 120 g of flour
  • One teaspoon of dry yeast
  • 200 g of milk chocolate
  • 20 g of cocoa powder
  • A few mint leaves
  • 200 g of icing sugar
  • One lemon
  • Butter

PREPARATION:

1. Melt the milk chocolate in a bain-marie, stirring constantly, and fill a pastry bag with an excellent, smooth nozzle.

2. Shape the chocolate chips on baking paper, cover them with cling film and let them harden for a while in the fridge.

3. Beat the eggs with the sugar until doubled in volume.

4. Sift 100 g of flour with the dry yeast and add them to the dough, little by little with encircling movements.

5. Add half of the seeds to the dough and MixMix.

6. Place this dough in a rectangular mould, plumcake type, greased with butter and floured, and cook for 45 minutes in a preheated oven at 180ºC. Remove and let cool for about 5 minutes before unmolding; then let cool completely.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

7. Squeeze the lemon and filter the juice to remove the seeds.

8. Place the icing sugar in a bowl and gradually add the juice, beating with a hand whisk until you get a thick, white cream.

9. Then pour the glaze over the cake and serve sprinkled with the rest of the chocolate chips and cocoa and decorated with the washed and dried mint leaves.

10. Add the lemon juice to the icing sugar in an excellent thread until you get a thick glaze.

Trick: apply different colours to the icing, adding food colouring.

16. GENOESE SPONGE CAKE (ALONE OR TO MAKE CAKES AND FILL)

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS:

  • Four eggs
  • 120 g of sugar
  • 120 g of flour
  • A pinch of salt

PREPARATION:

1. Preheat the oven to 180ºC heat up and down.

2. Grease and lightly flour the mould with the help of a filter.

3. Separate the whites from the yolks into two clean, dry bowls.

4. Beat the yolks with the sugar in one bowl with the rods for 5 minutes.

5. Add a pinch of salt to the egg whites and whip them to stiff peaks.

6. Incorporate the egg whites into the bowl of yolks with encircling movements. Help yourself with the spatula.

7. Add the sifted and mixed flour.

8. Pour the batter into the pan and bake for 20 minutes.

9. Take out the cake and, when warm, unmold it and let it rest on a wire rack.

Tip: this cake is used to make cakes such as San Marcos or a strawberry or jam filling. If you bake it on a plate, you can make a gypsy arm.

17. DARK CHOCOLATE AND ORANGE CAKE CROWN

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 12-14 people/1 h 40 min

  • 340 g of sugar
  • Butter
  • 320 g of flour
  • 110 g of cocoa
  • 8 g of yeast
  • A pinch of salt
  • 125 ml of milk
  • 125 ml of yogurt
  • Four eggs
  • One teaspoon of vanilla
  • 100 g of jam of orange
  • 5-6 slices of caramelized orange
  • 200 g of dark fondant chocolate

PREPARATION:

1. Preheat the oven to 180ºC.

2. Mix the flour, cocoa, yeast and salt, and reserve.

3. In another bowl, arrange the yogurt and milk, and stir them until they are integrated. 4. Beat 215 g of butter with the sugar until you obtain a fine and homogeneous cream.

4. Add the eggs one time; do not incorporate the next until the previous one is well integrated.

5. Add the vanilla and MixMix.

6. Add the cocoa mixture and the milk mixture, alternating them, beginning and ending with the cocoa mixture.

7. Finally, add the jam and mix gently for a few minutes until it is integrated.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

8. Grease a 22-24 cm crown mould with butter. Pour the dough, distribute it well, and give the mould a couple of gentle blows on the countertop to spread throughout the interior and place it in the oven.

9. Cook it for 45 or 50 minutes, until when you prick it with a toothpick, it comes out clean but somewhat moist otherwise, it would be scorched.

10. Let the cake rest in the pan for about 10 minutes before removing it from the pan to set. Put it already unmolded on a rack and let it cool.

11. Melt the chocolate in a water bath (or in the microwave), constantly stirring with a wooden spoon, and decorate the cake with it when it is cold. Top with orange slices and serve.

18. ORANGE CAKE IN A PRESSURE COOKER

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8-10 people/1 hour

  • 175 g of flour
  • Six eggs
  • 180 g of sugar
  • Butter
  • One orange
  • One tablespoon of
  • icing sugar

PREPARATION:

1. Crack the eggs into a large bowl, add the sugar and beat them for 6 to 8 minutes, with electric whisks, until smooth and foamy.

2. Wash the orange, dry it and grate the skin. Add it to the egg mixture and then incorporate the sifted flour, little by little, stirring from top to bottom until it is integrated.

3. Also, add 60 g of melted butter.

4. Butter the inside of a valve pressure cooker and line the base with a circle of parchment paper. To give it the shape of a crown mould, place a metal ring in the center, one of the confectionery ones, and fill it with some dried vegetables (or with something that weighs you down, such as small stones) so that it does not move.

5. Pour the dough, close the pot and let it simmer for about 40 minutes.

6. Remove from heat, let cool and carefully remove the cake. If it doesn’t come off quickly, run a knife around the ring. Put it in a serving dish and serve it sprinkled with icing sugar.

19. MARBLE CAKE WITH RASPBERRIES

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8-10 people/1 h 25 min

  • 315 g of flour
  • 250 g of butter
  • 300 g of sugar
  • Four large eggs
  • Two teaspoons
  • of baking powder
  • 160 ml of milk
  • One pinch of salt
  • 30 g of cocoa powder
  • 60 ml of water

To decorate:

  • 125 g of raspberries
  • Icing sugar

PREPARATION:

1. Preheat the oven to 175°. Cut the butter into cubes and leave it for a few minutes at room temperature to soften. Then, beat it with the sugar in a food processor or an electric mixer until you get a creamy, whitish mixture.

2. Separate the whites from the yolks and add the latter to the butter with sugar, one by one and lightly beaten; beat at slow speed and do not add the next yolk until the previous one is completely integrated.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

3. Beat the egg whites until stiff. Sift the flour with the salt and yeast and add them to the butter and egg yolk mixture in three batches, interspersing them with the milk. Then incorporate the beaten egg whites, also adding them in two or three sets.

4. Divide the dough into two equal parts. Dilute the cocoa in the 60 ml of water (there should be no lump left) and add it to one of the dough parts; Stir gently, with a spatula, until you get a homogeneous mass.

5. Grease a mould well and fill it with the two masses alternately. 6. Lightly tap the mould against the table so that the doughs are well distributed and smooth the surface with a spatula.

7. Bake the cake for approximately 60 minutes. Remove when done and let cool for 10 minutes on a wire rack. After this time, unmold it, place it back on the stand, face down, and let it cool. Decorate with the raspberries and sprinkle with icing sugar.

20. YOGURT AND APPLE CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 6 people/1 hour

  • Three apples
  • Butter
  • Four eggs
  • Three natural yogurts
  • 250 g of sugar
  • 100 g of flour
  • One teaspoon of baking powder
  • The zest of 1 lemon

PREPARATION:

1. Crack the eggs into a bowl and beat them with the sugar until foamy.

2. Add the yogurts and mix well.

3. Finally, add the sifted flour, yeast and zest, and stir until everything is integrated.

4. Peel the apples, remove the core and then dice them.

5. Line the base of a springform pan with parchment paper and butter the parchment and sides. Pour the dough and distribute the apple cubes on top. Bake the cake for 45-50 min in the oven, preheated to 170°. Take it out and let it cool on a rack. Unmold and serve.

21. LIGHT CHOCOLATE AND FRUIT CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 6-8 people/50 min

  • 100 g of flour
  • 20 g of cocoa powder
  • 140 g of sugar
  • 10 g of baking powder
  • 50 g of butter
  • 120 ml of milk
  • One egg
  • One banana
  • One apple
  • One lemon

PREPARATION:

1. Allow 40 g of butter to soften.

2. Preheat the oven to 170°C.

3. Spread a rectangular mould with the remaining butter.

4. Beat the softened butter and sugar with a whisk until pale and creamy.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

5. Add the egg and MixMix.

6. Sift the flour, along with the yeast and cocoa, add half to the previous mixture and stir.

7. Then add half of the milk, stir and add the remaining mixture of flour, yeast and cocoa. Once integrated, add the other half of milk and MixMix until entirely integrated.

8. Pour the batter into the prepared pan, place it in the oven and bake for about 20-25 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove and let the cake cool on a wire rack before unmolding.

9. Peel the banana and wash the apple; cut the first into slices and the apple into thin slices or segments. Arrange the two fruits on a plate and water them with the lemon juice to prevent them from oxidizing and darkening.

10. Let stand 15 or 20 minutes. Distribute the fruit on the cake, alternately, and serve.

22. SPELLED AND OLIVE OIL CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 4-5 people/45 min

  • 45 g of wholemeal spelt flour
  • 45 g of white spelt flour
  • 27 g of scalded oat flakes
  • 80 g of honey
  • 80 g of egg
  • 60 g of light olive oil or a mixture of 50% oil of olive and sunflower
  • 5 g of the impeller
  • 1.5 g of salt
  • 5 g of lime zest

PREPARATION:

1. Mix the egg and syrup by hand with a few rods. Add the flour without sifting because you would lose the fibre of the flour. Also, add the salt, the impeller and the lime zest. Finally, integrate the oil little by little. Do not beat the mixture in excess, simply see combining the ingredients step by step.

2. Fill the moulds of about 16 x 8 x 6 cm and bake at 165-175 ºC for 25 minutes. With a thermometer or penetration probe, check the interior temperature of the cake; it will be ready when it reaches 95-97 ºC. You can also use the old trick: prick with a skewer and see if it comes out clean.

3. You can decorate them with a few oat flakes before baking.

Tip: Spelled contains less gluten than common wheat. If you add olive oil and honey to this, you will get a dense and tender cake. Depending on the spell you use, the cake will be more or less compact. Try combining two types of spelling, one more whole grain than the other.

THE BIG BOOK OF WHOLE WHEAT BREAD

23. CARROT AND PINEAPPLE CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 10 biscuits/1 hour

  • 375 g confectioner’s wheat flour
  • 15 g propellant
  • 3.5 g baking soda
  • 6 g salt
  • 5 g ground cinnamon
  • Five eggs
  • 500 g brown sugar
  • 375 g sunflower oil
  • 175 g of chopped walnuts
  • 215 g of natural pineapple
  • 225 g of grated carrot
  • For the coverage:
  • 62 g of butter
  • 100 g of icing sugar
  • 100 g of cream cheese
  • A few drops of lemon

PREPARATION:

1. Select the shovel or flower tool of the mixer and start the kneading with the eggs, sugar and salt at slow speed.

2. Once the ingredients have been integrated and a homogeneous shake has been formed, it is time to add the oil to the thread slowly.

3. Slowly introduce all the dry ingredients: the flour, the cinnamon, the bicarbonate and the impeller, previously sifted.

4. Add the grated carrot, the pineapple cut into small cubes and the chopped walnuts. Mix for two more minutes.

5. Reserve the smoothie in the fridge for at least 4 hours. The ideal is a whole night.

6. Fill ¾ parts of the moulds with the shake previously shaken with manual rods.

7. Put them in the oven at 170ºC for 30 minutes. Prick with a thin wooden stick; if it comes out clean, they are ready to come out of the range.

8. Let them cool for an hour.

9. While the cake cools, make the topping—Mix 125 g of butter with 200 g of icing sugar. When you get a homogeneous mass, add 200 g of cream cheese and a few drops of lemon. Reserve the coverage in the fridge until use.

24. COCOA AND PEAR CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8-10 people/1 hour

  • 160 g of butter
  • 140 g of sugar
  • Three eggs
  • 170 g of flour
  • 8 g of baking powder
  • 15 g of pure cocoa powder
  • One pinch of salt
  • One teaspoon of vanilla essence
  • 3 or 4 pears

To decorate:

icing sugar

PREPARATION:

1. Cut 150 g of butter into pieces, place it in a bowl and leave it at room temperature until it softens and is about to cream.

2. Add the sugar and beat with an electric mixer until you get a creamy mixture.

3. Crack the eggs and add them, one at a time and without stopping beating; don’t add the next one until the previous one is completely integrated.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

4. Add 150 g of sifted flour with the yeast, cocoa, salt and vanilla, and continue stirring until you obtain a smooth and homogeneous dough.

5. Preheat the oven to 180º. Grease the bottom and sides of a plumcake mould with the rest of the butter and sprinkle it with the remaining flour.

6. Peel the pears without removing the tail, and cut a thin slice of the base to be flat. Place them upright in the bottom of the mould, lengthwise, forming a row.

7. Pour the batter carefully so that the fruits do not shift, and gently tap the base of the mould to remove any air.

8. Cook the cake for between 40 and 45 minutes. To check the doneness, prick the centre with a toothpick; This should come out clean but somewhat moist. If so, remove it immediately because it may be too dry if you prolong the cooking. Let it rest for 10 minutes, unmold it on a rack and wait for it to cool completely.

9. Place the plumcake on a long dish and cut it into not too thin slices. Serve it sprinkled with icing sugar.

25. TROPICAL COCONUT CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 10-12 people/1 hour

  • Five eggs
  • 320 g of butter
  • 250 g of sugar
  • 265 g of flour
  • 110 g of dehydrated grated coconut
  • 60 ml of milk
  • One teaspoon of coconut essence
  • 8 g of chemical yeast
  • A pinch of salt

To decorate :

  • 30 g coarse coconut chips
  • 80 g sugar

PREPARATION:

1. Mix the sifted flour and yeast, grated coconut and salt in a bowl.

2. Separately, beat the eggs with 300 g of softened butter, sugar, milk and vanilla until you obtain a homogeneous mass. Pour it into the coconut bowl and integrate everything.

3. Transfer the previous mixture to a crown-shaped mould greased with the rest of the butter and put it in the oven preheated to 190°. Bake 45-50 min, until a toothpick inserted, comes out clean. Remove the cake and let it cool.

4. Prepare while decorating. In a saucepan, cook the sugar with 50 ml of water. When the sugar has dissolved, add the coconut shavings and confit them for 2-3 min.

5. Unmold the cake, decorate it on top with the candied coconut and serve it.

HOW CAN I SUBSTITUTE YEAST TO MAKE A CAKE?

26. INDIVIDUAL BISCUITS IN ORANGE SYRUP

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 4 people/30 min

  • 175 g of strong flour
  • Three eggs
  • 1/2 sachet of yeast
  • 40 g of butter
  • One tablespoon of sugar
  • The skin of half an orange

PREPARATION:

1. Dissolve the yeast in 30 ml of lukewarm water, add 25 g of flour, mix and leave to stand for 1 hour.

2. Add the eggs, 150 g of flour, the sugar and the softened butter and knead.

3. Let the dough rest until it has doubled its volume.

4. Distribute in individual flan boxes. Cook them for 25 min at 180ºC.

5. Prepare a syrup with water, sugar and orange peel. Bathe the biscuits with syrup and decorate them with candied oranges.

27. CHOCOLATE COVERED CAKE WITH RED BERRIES

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 6 people/1h

  • Four eggs
  • 120 g of flour
  • 100 g of sugar
  • One teaspoon of dry yeast
  • 250 g of dark chocolate
  • 50 g of raspberries
  • 50 g of strawberries
  • 50 g of blackberries
  • 50 g of blueberries
  • 50 g of cherries
  • 170 g of chocolate black
  • 100 ml cream
  • Butter
  • A few chocolate chips

PREPARATION:

1. Beat the eggs with the sugar until they double their volume.

2. Sift 100 g of flour with the yeast, and add them to the dough, little by little and with enveloping movements.

3. Pour it into a mould greased with butter and lightly floured, and bake the cake for 45 minutes in a preheated oven at 180ºC.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

4. Remove and let cool for about 5 minutes before unmolding; then let it cool. Bring the cream to a boil and pour it over the chopped dark chocolate. Add 20 g of softened butter at room temperature and mix until combined. Place the cake on a rack and pour the chocolate over it to cover the entire surface and sides.

5. Clean the strawberries, removing the green leaves. Wash them with the rest of the fruit without letting them soak, and dry them well with kitchen paper.

6. Cut the strawberries in half lengthwise or sliced ​​and, for convenience, pit the cherries. Spread them over one side of the cake with the chocolate chips and serve right away.

7. Flavor the chocolate with the liquor that you like the most. It goes very well with orange, brandy or rum. Or add a tablespoon of creme de menthe.

Tip: instead of fruit, you can decorate it with a few threads of white chocolate or sprinkle it with grated coconut.

28. LEMON AND GINGER CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 10-12 people/1 h 10 min

  • 150 g of sugar
  • Five eggs
  • Butter
  • 120 ml of milk
  • 120 g of sunflower oil
  • 250 g of flour
  • 8 g of yeast
  • One lemon
  • One tablespoon of grated ginger
  • 100 g of icing sugar
  • A few pieces of caramelized lemon peel
  • A few mint leaves

PREPARATION:

1. Preheat the oven to 180ºC.

2. Grease a mould with butter and lightly flour it.

3. Wash and dry the lemon. Grate the skin and squeeze it; strain the juice.

4. Beat the eggs with the sugar until you get a whitish mass.

5. Add the milk and oil, and stir well.

6. Sift 240 g of flour with the yeast and mix until you get a homogeneous dough. Add the lemon zest and ginger, stir and pour the mixture into the mould.

7. Bake the dough for 30 minutes, insert a toothpick in the centre and if it does not come out clean, continue cooking for a few more minutes. Remove the cake and let it cool on a wire rack.

8. Mix the icing sugar with the lemon juice and stir until dissolved. 9. Unmold the cake and sprinkle it with this icing.

9. Cut the cake into equal-sized portions and decorate them with a piece of caramelized lemon peel and a few washed and dried mint leaves.

MARIA LUNARILLOS

29. ZUCCHINI CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

Yes, zucchini, you read that right. This cake will surprise you with its extra juiciness (which comes from using zucchini as an ingredient). It is María Lunarillos proposes it to us from her page, encouraged to do so by pastry chef David Lebovitz.

INGREDIENTS: 6 people/1h 15 min

For the cake:

  • 135 g of dried fruit (almonds, walnuts, hazelnuts, cashews or a mixture)
  • 280 g of loose flour (we used wholemeal)
  • One tsp. chemical yeast
  • Half tsp. baking soda
  • One tsp. salt
  • Two tsp. ground cinnamon
  • Half tsp. ground nutmeg
  • Three large eggs at room temperature
  • 350 g white sugar
  • 250 ml olive oil
  • 300 g grated courgette

For the glaze:

  • 150 g icing sugar
  • The juice of one or two lemons

PREPARATION:

1. Crush the nuts to the point we want, entirely or leave small pieces. Booking.

2. On a bowl, weigh the flour, yeast, baking soda, salt and spices ground through the sieve. Booking.

3. Grate the zucchini on a grater with fine holes. Booking.

4. Put the eggs, sugar and olive oil in another bowl and whip with electric rods or in a robot until they fluff and whiten, at least 10 minutes.

5. Add the sifted ingredients, mix gently, and envelop movements with a spatula until the mixture is homogeneous.

6. Now add the courgette and crushed nuts, mixing well again.

7. Pour the mixture into a well-greased and floured pan or lined with baking paper. Bake the cake in the oven at 190º (with air) / 210º (without stand), on a low level, for 45-50 minutes. After that time, test with a skewer if the cake is made. If so, take it out and unmold it when possible without burning yourself. Transfer to a rack to cool.

30. PLUM CAKE WITH CANDIED FRUITS

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8 people/55 min

  • 235 g of flour
  • Three teaspoons of chemical yeast
  • One yoghurt
  • Three eggs
  • 150 g of sugar
  • 100 ml of sunflower or mild olive oil
  • 100 g of assorted candied fruit
  • Butter

For the glaze:

  • 100 g of icing sugar
  • One tablespoon of fresh cheese to spread
  • 30 ml of milk

PREPARATION:

1. Crack the eggs into a large bowl. Add the sugar and beat them better with an electric mixer until they have tripled their volume and are whitish.

2. Add the oil in a thread without stopping beating, then the yoghurt and stir gently until integrated.

3. Then add 220 g of sifted flour with the yeast, stirring with gentle enveloping movements to prevent the dough from losing volume.

4. Cut the fruit into small cubes, pass it through the remaining flour, add them and stir.

5. Pour the dough into a long mould greased with butter and place it in the oven preheated to 170ºC. Cook for 45-50 minutes, remove, let the cake cool down and unmold it.

6. Prepare the icing: beat the cheese with the sugar and the milk with the mixer until a homogeneous mixture remains. Water the cake with it and let it dry before serving.

31. BISCUIT TWO CHOCOLATES WITH FRUITS OF THE FOREST

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

PREPARATION: 10-12 people/1 hour

  • 200 g of butter
  • 180 g of sugar
  • Four eggs
  • 220 g of flour
  • 12 g of baking powder
  • 30 g of cocoa powder
  • 60 ml of milk
  • One tablespoon of vanilla essence

To decorate:

  • 150 g of white chocolate coverage
  • 150 g of forest fruits

PREPARATION:

1. Cut 180 g of butter into cubes, put it in a bowl and leave it for a few minutes at room temperature until it softens.

2. Preheat the oven to 180o. Add the sugar to the bowl with the butter and beat it, better with an electric mixer, until pale and creamy.

3. Add the eggs one at a time and continue beating until fully integrated.

4. Sift 200 g of flour with the yeast and cocoa, passing them through a fine-mesh strainer, and add them to the previous mixture.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

5. Add the milk and vanilla, and stir until a smooth, homogeneous dough is obtained

6. Grease a rectangular mould with the remaining butter, dust the inside with the remaining flour and turn it upside down to remove the excess.

7. Place the prepared dough in the mould and bake the cake for 35 to 40 minutes, until when you prick it with a skewer, it comes out completely clean.

8. Remove the plumcake from the oven and wait 15 minutes for it to cool down; unmold it carefully on a wire rack and let it cool down completely; then transfer it to a serving platter.

9. Chop the white chocolate, or grate it if you prefer. Arrange it in a saucepan and heat it in a bain-marie, constantly stirring, until it melts. Remove this cream from the heat and allow it to cool.

10. Wash the berries and dry them with kitchen paper.

11. Cover the plumcake with white chocolate cream and arrange the prepared fruits on top. Keep it in the fridge until serving time.

32. HOT MILK CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

It is one of the biscuits that Webosfritos proposes on its website and in its book Biscuits. Its particularity is that it is made with hot milk and is very fluffy and tall.

INGREDIENTS: 8 people/1h

  • Four medium eggs
  • 300 g of sugar
  • 250 g of whole milk
  • 220 g of butter
  • Some vanilla seeds
  • 10 g of baking powder
  • 290 g of baking flour

PREPARATION:

1. Preheat the oven to 180ºC, heat up and down.

2. Grease your mould and sprinkle a pinch of flour with the help of a strainer well distributed throughout the mould.

3. Beat the eggs and sugar for 5 minutes with a whisk or with the help of a whisk machine. Booking.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

4. Put the milk in a saucepan along with the butter. Remove the seeds from the vanilla bean, cut it lengthwise with a very sharp knife, and scrap it with the blade. Carefully put these seeds in the saucepan and put them on the fire. As soon as it starts to boil, remove it from the heat and stir with a whisk. Add this mixture to the eggs and sugar while beating.

5. Sift the flour and add it to the dough together with the yeast. Stir just enough so that all the dough is integrated.

6. Pour the batter into the mould. Raise the pan a couple of inches and gently tap it on the counter. Repeat this process. This will remove any air bubbles.

7. Bake at 180ºC for 40 minutes. Lower the temperature to 170ºC and continue baking for another 10 minutes. Prick with a skewer; Depending on the mould you use, it may need about five more minutes at 150ºC.

8. Transfer to a rack. Once cool, sprinkle with icing sugar.

33. CAKE FILLED WITH CHERRIES

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8 people/1 hour

  • Three eggs
  • 60 g of cornflour
  • 300 g of flour + 30 g
  • 500 g of cherries
  • 250 g of sugar
  • 150 g of butter + a nut
  • 20 g of yeast
  • 1 cup of milk

PREPARATION:

1. Wash and dry the cherries well, remove the stem and pit them carefully, not breaking them too much (although you can also chop them if you wish). Reserve them.

2. With the knob of butter and the 30 g of flour, grease and flour, around mould about 24 cm in diameter. As the photo shows, if you choose a special one to make doughnuts (with a hole in the centre), you can decorate it with cherries when serving.

3. Preheat the oven to 180 °C.

4. Make the dough and bake MixMix the 150 g of butter with the sugar in a large bowl until they are well integrated, and the mixture is homogeneous, then add the eggs one by one, beating each time. Do not add one until the previous one is well incorporated.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

5. Next, pour the cup of milk into the mixture in the form of a thread, continuing to beat.

6. Sift the flour with the cornflour and the yeast in another bowl and mix.

7. Then add them to the previous preparation.

8. Next, add the reserved pitted cherries and mix carefully. 9. Pour the batter into the mould and take it to the oven to cook for about 35 minutes. After that time, remove and let cool, without unmolding, on a rack. Already warm, unmold and let cool completely on the rack. Keep a close eye on the cooking. Since not all ovens are the same, keep a close eye on baking.

10. After 30 minutes of cooking, prick the centre of the cake with a toothpick. If it comes out wet from the dough, keep baking. If it comes out dry, remove it. 

If you see that it is not done yet, but that the surface is beginning to brown too much, place a sheet of baking paper on top to prevent it from burning during the rest of the cooking

34. NUT CAKE WITH TOFFEE CREAM

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 4 people/1 hour

For the sponge cake:

  • 150 g of toasted almonds
  • 150 g of walnuts
  • 200 g of icing sugar
  • 10 g of ground cinnamon
  • 5 g of baker’s yeast
  • 4 eggs
  • 110 g of flour
  • Mild olive oil
  • Salt

For the toffee :

  • 200 ml of cream
  • 50 g of sugar

PREPARATION:

1. Brush the inside of a rectangular mould, type plum cake with oil, and sprinkle it with 10 g of flour. Peel the walnuts and almonds and chop them finely. Beat the eggs with the icing sugar and mix the rest of the sifted flour.

2. Add the nuts, 50 ml of oil, the yeast, the cinnamon and a pinch of salt and stir. Pour the batter into the prepared mould and bake for 25 minutes at 180ºC. Remove and let cool to room temperature.

3. Place the sugar from the sauce in a saucepan and cook, stirring, until golden caramel forms. Add the cream off the heat and carefully because it can splash, stir and put back on the heat. Cook until it reaches a boil, constantly stirring with a wooden spoon. Remove and let cool. 4. Unmold the cake on a serving dish and sprinkle it with the sauce when you serve it.

35. ZEBRA CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 6-8 people/1h 20 min

  • Four medium eggs
  • 120-150 g of sugar -to taste, you can use a part of vanilla
  • sugar- Zest of 1 orange
  • 300 g of wheat flour for pastry
  • A pinch of salt
  • 16 g or one sachet of chemical yeast
  • 120 g of skimmed milk or to taste -oat milk, almonds…-
  • 180 g of sunflower oil
  • 15-20 g of cocoa

PREPARATION:

1. Mix and beat the eggs and sugar.

2. Add the flour, the orange zest, the pinch of salt, the yeast sachet, the milk and the oil. Mixture.

3. Remove half of the dough – about 450 g – and pour it into a jar.

4. Add cocoa to the remaining dough and MixMix.

5. Prepare a 20cm non-stick mould and grease with butter or release spray.

6. Now, pour a little white batter into the centre of the mould, then pour the chocolate batter on top and in the centre and alternate like this until the batter is finished. Circles of two colours are formed around the mould.

7. Bake in the preheated oven for 45-50 minutes at 140-150ºC up and down or with a fan. Let cool on a rack.

36. LEMON, BLUEBERRY AND WHITE CHOCOLATE CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 10-12 people/1 hour

  • 300 g of butter
  • 250 g of sugar
  • Five eggs
  • 300 g of flour
  • 10 g of yeast
  • The juice of ½ a lemon
  • The zest of 1 lemon
  • 200 g of blueberries
  • 250 g of white chocolate fondant

PREPARATION:

1. Beat the butter, at room temperature, with the sugar until the cream whitens. Add the eggs one time and beat (do not add the next until the previous one is well integrated).

2. Pour one tablespoon of flour into a bowl and flour the blueberries, previously washed and dried. Sift the remaining flour and baking powder into the egg mixture along with the lemon zest and juice.

3. Add the blueberries and mix with a spatula lightly. Pour the dough into the mould, previously greased and floured.

4. Bake the cake for about 40-45 minutes or until a toothpick inserted in the centre comes out clean and dry. When it’s ready, remove it from the oven and let it rest on a wire rack. Let it cool down a bit, carefully unmold it, and cool completely before decorating.

5. Prepare the coverage. Melt the white chocolate in a bain-marie and drop it on the cake. Sprinkle the crown with the lemon zest.

37. VANILLA MOIST SPONGE CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8-10 people/1 h 30 min

  • 150 g of sugar
  • 125 g of butter
  • Four eggs
  • One tablespoon of vanilla essence
  • 115 g of flour
  • 450 ml of milk
  • One tablespoon of water
  • ½ tablespoon of salt
  • Two tablespoons of icing sugar for dusting

PREPARATION:

1. Preheat the oven to 150°.

2. Chop the butter and melt it in a water bath or for a few seconds in the microwave, and keep it at room temperature until lukewarm.

3. Crack the eggs and separate the whites from the yolks.

4. Beat the yolks in a bowl with the sugar until they are creamy and whitish. Without stopping beating, add the melted butter, the vanilla essence, the previously sifted flour, the water and the milk, and beat to integrate all the ingredients and achieve a homogeneous preparation without lumps.

5. Arrange the egg whites in a large bowl, add a pinch of salt and beat them with the rods, preferably electric, until they are about to snow.

6. Add a third of the egg whites to the yolk mixture, stir gently with a rubber spatula, and add another third. Mix well and add the rest.

7. Line a round or rectangular mould with low walls with parchment paper and pour the dough. Put the mould in the oven at medium height and bake the cake for 50 minutes (maximum 1 hour).

8. Remove it, let it cool to room temperature and then store it in the fridge without unmolding. Leave it in the refrigerator for at least 4 hours or overnight.

9. When you serve it, sprinkle it with a bit of icing sugar.

38. LIMONCELLO BUNDT CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

This is a sponge cake recipe proposed by Rosa Ardá on her blog Velocidad Cuchara, prepared with a Thermomix. With this kitchen robot or another, all the sponge cake recipes that we offer can be made by hand.

INGREDIENTS: 8-10 people/1 h 15 min

For the bundt cake :

  • 180 g of buttermilk (170 g of milk + 15 g of lemon juice)
  • 360 g of pastry flour
  • Half a teaspoon of salt
  • 2.5 g of chemical yeast
  • 2.5 g of sodium bicarbonate
  • 250 g of white sugar
  • 225 g of butter at tª. environment
  • Four eggs L
  • Two egg yolks
  • Zest of 1 lemon
  • One teaspoon of vanilla extract
  • 110 g of white chocolate melted in the microwave
  • 60 g of Limoncello

For the glaze:

  • 3-4 tablespoons of icing sugar
  • Juice of 1 lemon -taste a little by little to give the thick consistency)

PREPARATION:

1. To make the buttermilk: weigh 170 g of the whole, semi or skimmed milk + 15 g of lemon juice in a bowl, mix and let stand for about 15 minutes. Booking.

2. For the dry ingredients: put the flour, salt, yeast and baking soda in the glass and mix for 10 seconds on speed 6. Remove to a bowl and set aside.

3. For the wet ingredients: put the sugar in the glass and grind for 10 seconds at a speed of 10.

4. Put the butterfly on, add the butter at room temperature, and mix for 3 minutes at speed two and a half.

5. While in the microwave, melt the white chocolate at 150w from 30 to 30 seconds…

6. Program speed two and a half without the time and add the eggs one by one until they are integrated, do the same with the yolks, add the lemon zest, vanilla, melted chocolate.

7. Add the Limoncello to the buttermilk and finish making the dough by alternating the sifted flour and the buttermilk -limoncello mixture three times.

8. When you have a homogeneous mixture, pour into a greased mould, gently tap the mould so that the dough is distributed, remove the remains of air bubbles, and bake for 50 minutes at 170ºC with heat up and down. Check that it is well cooked – there is a bundt thermometer -. When the time is up, let your bundt rest for 10 minutes before unmolding on a rack.

9. For the glaze: in a bowl, put the tablespoons of icing sugar and pour a dash of lemon juice, mix with a spoon… so that the ice can be seen when you run it over it, it has to be very dense, so Go adjusting the amount of juice.

39. APPLE AND GINGER CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 6 people/1 h 20 min

  • 150 g of butter
  • 125 g of sugar
  • Two large eggs
  • 80 g of flour
  • 100 g of whole wheat flour
  • Two teaspoons of baking powder
  • ½ teaspoon of salt
  • Two tablespoons of milk
  • One golden apple
  • One-piece fresh ginger or one teaspoon ground ginger
  • One tablespoon grated lemon peel

PREPARATION:

1. Let the butter soften for a few minutes at room temperature.

2. Preheat the oven to 180°.

3. Peel the ginger and grate it.

4. Also, peel the apple and cut it into small cubes or grate it.

5. Place the softened butter in a bowl, add the sugar and salt and beat with a whisk, preferably electric, until the mixture is smooth and fluffy like cream.

6. Add the milk, grated lemon peel, ginger, and stir to integrate.

7. Then incorporate the eggs, adding them one at a time, and beat a little more.

8. Separate the preparation into two equal parts.

9. Mix each type of flour with a teaspoon of yeast and sift them separately.

10. Mix one flour with half of the previous preparation and the other flour with the other half.

11. Finally, distribute the apple between the two masses and stir gently.

12. Pour one of the masses into a long mould, cake-type, 1-litre capacity. Smooth the surface with the spatula and add the other dough on top. Fluff lightly with a fork, making a spiral.

13. Put the mould in the oven and bake the cake for approximately 45 minutes, until when you prick it in the centre with a toothpick, it comes out dry. Remove it from the oven when it’s done and let it cool on a wire rack before unmolding it.

40. MANGO AND VANILLA CAKE CROWN

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 10-12 people/1 hour

  • Five eggs
  • 250 g of sugar
  • 170 g of natural yoghurt
  • 140 ml of sunflower oil
  • 260 g of flour
  • 16 g of baking powder
  • One mango
  • ½ vanilla pod
  • Icing sugar

PREPARATION:

1. Preheat the oven to 180°.

2. Grease a crown-shaped mould with 10 ml of oil or a little butter; sprinkle it with 10 g of flour and turn it over so that the excess falls off.

3. Crack the eggs into a large bowl, add the sugar and beat them, preferably with an electric mixer, until they have almost tripled in volume and are creamy and whitish.

4. Open the vanilla pod in half and remove the seeds from the inside. Add the vanilla seeds to the egg mixture, add the yoghurt and the remaining oil, and beat until incorporated.

5. Sift aside the remaining flour together with the yeast and add them little by little to the dough, stirring gently with a spatula.

6. Peel the mango, cut the pulp into small cubes and finally add them to the dough, mixing gently.

7. Pour into the prepared pan and place in the oven.

8. Cook the sponge cake for 40-45 minutes, until a toothpick inserted into it comes out clean. Remove, let cool on a rack and unmold. Serve the cake sprinkled with a bit of icing sugar.

Tip: To enhance the flavour of the fruit in the sponge cake, you can add a couple of tablespoons of mango liqueur or pulp of the same fruit, blended or crushed, to the dough.

41. STRAWBERRY FILLED BUTTERCREAM SPONGE CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 10-12 people/50 min

For the sponge cake:

  • Four eggs
  • 225 g of icing sugar
  • 235 g of flour
  • 225 g of margarine
  • One teaspoon of baking powder
  • Icing sugar
  • Butter

For the filling:

  • 55 g of butter
  • 110 g of icing sugar
  • 150 g of strawberry jam
  • 3 or 4 strawberries
  • One box of currants

PREPARATION:

1. Prepare the cake: beat the icing sugar with the margarine until they are well integrated.

2. Add the eggs one time; do not add the next until the previous one is integrated.

3. Add 225 g of flour and the baking powder, sifted, continuing to mix gently with a spatula.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

4. Grease a 22 cm diameter mould with butter, sprinkle with the rest of the flour and pour the dough into it. Cook it for 35 or 40 minutes in the oven, preheated to 180º.

5. Check that the cake is made before removing it from the oven. Prick it in the centre with a toothpick and, if it comes out clean, it’s ready. Unmold it and let it cool on a rack. Cut it in half horizontally, better with a serrated knife.

6. Prepare the filling: beat the softened butter with the icing sugar until smooth and homogeneous cream. Spread the buttercream on the base and cover it with a layer of jam.

7. Place the other part of the cake on top and spread the rest of the jam in the centre. Wash the currants and strawberries, and dry them well. Leave the first ones whole and without shelling, and cut the second ones in half vertically. Spread them over the surface of the cake and serve it sprinkled with icing sugar.

42. PUMPKIN BISCUIT

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS:

  • 300 g of pumpkin (without skin or seeds)
  • Four eggs
  • 250 g of sugar
  • 75 g of extra virgin olive oil
  • 300 g of flour
  • 16 g of chemical yeast or impeller
  • One teaspoon of ground cinnamon
  • 1/2 teaspoon of nutmeg grated Icing
  • sugar to sprinkle once out of the oven

PREPARATION:

1. Prepare the pumpkin. Remove the skin, the seeds and the inner filaments until obtaining 300 g of clean pulp. Grate and reserve.

2. To make the cake batter, beat the eggs with the sugar until they whiten, the foam and increase in volume.

3. Incorporate the oil little by little.

4. While beating, add the flour with the yeast, cinnamon and nutmeg. Mixture.

5. Finally, add the grated pumpkin and MixMix.

6. Pour into a mould and bake for about 35 minutes at 180º C. Check that the cake has cooked inside by inserting a needle or skewer. If it comes out clean, it is ready; it needs a few minutes plus if it comes out stained with dough.

Tip: never open the oven before the first 20 minutes so that the cake does not “fall”.

43. COTTAGE CHEESE SPONGE CAKE WITH PEARS AND CHERRIES

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 10 people/1 h 15 min

  • 400 g pears
  • 100 g cottage cheese
  • 250 g white cheese spread
  • 280 g sugar
  • Four eggs
  • 220 g flour
  • 8 g baking powder
  • A knob of butter

To decorate:

  • Some candied cherries

PREPARATION:

1. Preheat the oven to 180º. Peel the pears, remove the core and cut the pulp into small cubes.

2. Drain the cottage cheese from its whey and arrange it in a large bowl with the cheese and sugar. Beat them better with the manual rods until the mixture has a creamy texture.

3. Incorporate the eggs, one at a time and without stopping beating; do not add the next one until the previous one is completely integrated.

4. Add 200 g of sifted flour with the yeast and stir slowly with a wooden spatula until a smooth and homogeneous cream is obtained.

5. Add the pear cubes to this preparation and mix with the spatula to distribute throughout the dough for a few moments.

6. Grease the bottom and sides of a removable round mould with a knob of butter, and sprinkle with the remaining flour; turn it upside down and shake it lightly to remove excess.

7. Pour the batter into the pan and bake for about 50 minutes. Prick the centre of the cake with a toothpick and remove it if it comes out clean; if not, cook it for five more minutes. Let cool on a wire rack before unmolding, decorate with the cherries and serve.

44. CHOCOLATE CAKE AND WHIPPED CREAM

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 10-12 people/1 h 10 min

  • 210 g of flour
  • 40 g of cocoa powder
  • 280 g of sugar
  • Six egg whites
  • 240 ml of whipping cream
  • One tablespoon of vanilla essence
  • One tablespoon of icing sugar
  • One tablespoon of butter

PREPARATION:

1. Pour the ice cream into a large bowl and beat it with the rods, preferably electric, until it is perfectly whipped (it should be pretty firm).

2. Cover the bowl with plastic wrap and put it in the fridge while continuing the recipe.

3. Put the egg whites in another bowl and start beating them with the whisk. When they thicken, add the sugar by spoonfuls, without stopping beating, and continue until they are about to snow.

4. Sift 200 g of flour and cocoa on top, little by little, while mixing with gentle enveloping movements to prevent the egg whites from losing volume.

5. Add the whipped cream and the vanilla essence, constantly stirring gently so that the mixture does not go down.

6. Butter a crown mould, sprinkle it with a bit of flour and remove the excess. Fill the mould with the dough and bake the cake in the oven, preheated to 180°, for 35-40 minutes or until a toothpick inserted comes out clean.

7. Remove from oven and let cool on a wire rack before unmolding. Serve sprinkled with a bit of icing sugar.

45. BISCUIT CASSEROLE WITH DEHYDRATED FRUITS

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8 people/1 h 35 min

  • Three eggs
  • One yoghurt
  • Three measures of flour yoghurt
  • Two steps of sugar yoghurt
  • One phase of olive oil yoghurt
  • One sachet of baking powder
  • One teaspoon grated lemon peel
  • One teaspoon butter
  • 30 g dried apricots
  • 30 g dried figs
  • 15 g raisins
  • 15 g dried cranberries

For the glaze:

  • 150 g icing sugar
  • One tablespoon cream cheese spread
  • 30 ml milk
  • Zest of ½ lemon
  • 20 g dried apricots

PREPARATION:

1. In a bowl, add the eggs and the sugar and beat with an electric mixer for a couple of minutes.

2. Add the lemon peel, yoghurt and sifted flour and yeast. Mix again and add the oil.

3. Cut the dried apricots and figs into small pieces. Finally, add the slightly floured dehydrated fruits to the dough.

4. Grease a casserole dish with butter, cover the base with parchment paper and place a metal ring well greased with butter or oil in the centre. Pour the batter, cover the pan and cook over low heat for 45-55 minutes.

5. Check the cake’s doneness by poking it with a toothpick (it should come out clean) and letting it cool completely. Then run a knife around the edges and unmold it.

6. To make the glaze, beat the cheese with the sugar, the zest and the milk with the rods until a homogeneous mixture is achieved. Pour it over the cake and, before it dries, spread the chopped dried apricots on top.

46. SPONGE CAKE WITH RICE FLOUR

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8-10 people/1 hour

  • Four eggs
  • 120 g of butter
  • 150 g of sugar
  • 200 g of rice flour
  • 650 ml of skimmed milk
  • Icing sugar

PREPARATION:

1. Beat the eggs with the sugar until they triple their volume and are whitish. Add the sifted rice flour and mix. Melt 100 g of butter, add it and stir.

2. Warm the milk, add it and beat until you get a smooth preparation. 3. Pour it into a 22 cm round mould, greased with the remaining butter and lined with parchment paper.

3. Put the cake in the oven preheated to 180° and bake it for 45 to 50 min. Remove it, let it cool and unmold it being careful not to break it. Serve it sprinkled with icing sugar.

47. CARROT CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 10-12 people/1h 20 min 

For the dough:

  • 220 g carrots
  • 60 g mild olive oil
  • 120 g brown sugar
  • Two eggs
  • 100 ml milk
  • 60 g flour
  • 60 g wholemeal flour
  • 10 g yeast in powder
  • One pinch of salt
  • Ground nutmeg, ginger, cloves and cinnamon

To decorate:

  • Two carrots
  • 60 g of sugar

PREPARATION:

1. Trim the carrots, scrape them, wash them and dry them with absorbent kitchen paper; then pass them through a grater with fine holes.

2. Pour 50 g of oil into a large bowl, add the sugar and beat for 2 minutes, with an electric mixer, until emulsified.

3. Crack the eggs and add them, one at a time, stirring; do not incorporate the next until the previous one is fully integrated.

4. Pour in the milk and MixMix.

5. Sift the two types of flour with the yeast and salt, add them too and stir.

6. Add one pinch of nutmeg, another of ginger, the same amount of cloves and half a teaspoon of cinnamon, and continue beating.

7. Finally, add the grated carrot and mix until smooth preparation.

8. Pour the previous dough into a crown mould of about 22 cm in diameter greased with the rest of the oil, and bake the cake in the oven preheated to 180º, between 50 and 55 minutes. Remove and let cool.

9. Unmold the cake and transfer it to a bowl.

10. Trim the carrots, scrape them, dry them, and cut them into skinny strips.

11. Heat 30 ml of water with the sugar in a saucepan until it boils. Add the carrot strips and cook over low heat for 6 to 8 minutes. Remove and let cool.

12. Decorate the cake with the candied carrots and serve.

48. CARROT AND CHOCOLATE CAKE WITH BRANDY GLAZE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 8-10 people/1 h 15 min

  • 350 g of flour
  • 250 g of brown sugar
  • Three eggs
  • 125 ml of milk
  • 200 g of butter
  • 250 g of grated carrot
  • One teaspoon
  • of vanilla extract
  • 60 g of cocoa powder
  • Two teaspoons of baking powder
  • One teaspoon baking soda
  • One teaspoon salt
  • One teaspoon ground cinnamon
  • One teaspoon ground ginger

For the icing:

  • 100 g icing sugar
  • 30 g egg white
  • One teaspoon lemon juice
  • 10 ml brandy

PREPARATION:

1. Allow the butter to soften at room temperature. Then, beat it in a kitchen robot and the sugar until the mixture is creamy and whitish.

2. Add the beaten eggs, one by one and at low speed.

3. Add the vanilla and MixMix.

4. Sift the flour with the salt, baking powder and baking soda, and add them to the dough in 3 batches, interspersing the milk and stirring with a spatula.

5. Divide the dough into two parts. Add the sifted cocoa to one piece and stir until a uniform coloured mass is achieved. Add the grated carrot, cinnamon and ginger to the other part of the dough.

6. Introduce both masses in pastry bags without the nozzle.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

7. Grease a cake mould very well and pour the two masses, interspersing them to achieve the effect of 2 colours once the cake is baked.

8. Put the mould in the oven, preheat it to 175°, and bake the cake for 45-50 minutes or until it comes out clean when you prick it with a toothpick.

Remove the pan from the oven, place it on a rack, and rest for 10 minutes. After this time, unmold the cake, put it back on the shelf, face down, and let it cool completely.

9. To make the icing, mix the icing sugar, the egg white, the brandy and the lemon juice until you get a smooth cream. Pour it over the sides of the cake.

49. GLAZED BUNDT CAKE FILLED WITH CHERRY JAM

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

INGREDIENTS: 12 people/1 h 10 min

For the sponge cake:

  • Three eggs
  • One natural yogurt
  • 180 g of sugar
  • 120 g of butter
  • Two teaspoons of vanilla essence
  • 250 g of flour
  • One sachet of yeast

For the jam:

  • 500 g of pitted cherries
  • 250 g sugar
  • 30 g lemon juice

For the glaze:

  • One tablespoon lemon juice
  • One egg white
  • 220 g icing sugar
  • A few drops of red food colouring

To decorate:

  • Five cherries, icing sugar
  • Two tablespoons shelled pistachios

PREPARATION:

1. Prepare the jam. Wash the cherries, chop them and place them in a saucepan; cover them with sugar and lemon juice, and leave them to rest for 2 hours in the fridge. Put them on the fire until they boil, lower the flame and cook 30-40 minutes, mixing from time to time. Remove and let cool.

2. Make the cake: crack the eggs, separating the yolks from the whites; ride these to firm snow. Melt 100 g of butter and let it cool down.

3. Preheat the oven to 180°.

4. Beat the yolks with the sugar until they triple their volume.

5. Add the melted butter, vanilla and yogurt, and continue beating.

6. Sift the flour with the yeast on top, mix well and add the egg whites.

7. Pour this dough into a crown mould greased with the rest of the batter and bake for about 45 minutes.

8. Unmold the cake when it cools down and cut it into two disks.

9. Reserve a spoonful of jam and fill the cake with the rest.

10. Make a glaze by lightly beating the egg white with half the icing sugar.

11. Add the juice, the colouring, the reserved jam and the rest of the icing sugar, and continue beating until you get a smooth cream. Pour it over the cake, letting it run down the sides, and wait for it to dry.

12. Arrange the cherries, washed and dried, in the centre, sprinkle with the chopped pistachios and icing sugar, and serve.

50. ITALIAN PANDORO SPONGE CAKE

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

The pandoro is a long-fermented Italian sponge cake or bun, similar to panettone. Although the original version is cooked with sweet natural sourdough, this version is yeasted.

INGREDIENTS:

For the advancement:

  • 60 g of water
  • 50 g of flour
  • 3 g of dry baker’s yeast (9 g of fresh yeast)

For the first dough:

  • The prepared preferment
  • 3 g of dry baker’s yeast (or 9 g of fresh yeast)
  • One medium whole egg
  • One medium egg yolk
  • 35 g sugar
  • 200 g force flour
  • 30 g butter at room temperature

For the second dough:

  • The first prepared dough
  • Two medium eggs
  • One vanilla pod
  • 15 g butter cocoa, melted
  • One pinch of salt
  • 100 g of sugar
  • 200 g of strong flour
  • 140 g of butter for the puff pastry
  • Vanilla icing sugar for dusting

PREPARATION:

1. To prepare the advancement: prepare the preferment or yeast mother the night before. Mix everything in a bowl (you don’t even need to knead), cover and leave overnight at room temperature. The next day it will have risen. The yeast must be in perfect condition. If it is not well preserved or is very old, the bun may not grow at the end.

2. For the first dough: put the advancement in a bowl and add the rest of the ingredients, except the butter. Knead by hand or with a robot until the dough becomes smooth. Then add the butter piece by piece, making sure the dough absorbs it well each time before adding the next portion.

3. Knead until you have a smooth, elastic dough that passes the membrane test. Make a ball, put it in an oiled bowl and let it double in volume. It won’t take long.

4. For the second dough: put the first dough in a large bowl. Open and scrape out the seeds from the vanilla bean. Add them to the dough. Add the rest of the ingredients, except the butter (for the puff pastry), and knead by hand or with a robot. This dough has a lot of eggs and sugar, which do not help the formation of gluten, so you have to knead a lot. It will help you knead for 2 minutes and let the dough rest for 10 minutes between one kneading and another. The rest refines the dough.

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

5. When the dough is fragile and elastic, make a ball and put it to ferment in a large oiled bowl, well covered. It may take a few hours, depending on the kitchen’s temperature. The correct thing is that the pandoro ferments at a room temperature of 27º. The dough is very sensitive to temperature, and if it is too low, it can take a long time to rise. If you see that it does not progress, put the dough in the oven heated to a shallow temperature. As the complete preparation of the various doughs and kneading takes a long time, you can store the dough in the refrigerator to continue the next day. Then you just have to remove the dough in advance to temper.

6. The second fermented dough is to make puff pastry; you have to stick it with a plate of butter inside, similar to a croissant. The butter should be firm but pliable. Make a square with the butter about 8-10 centimetres on a side and wrap it in kitchen plastic. Gently hit with a roller to soften, but without losing c

50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022
50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

Can you use regular cake mix in a Bundt pan?

Can You Make Boxed Cake Mix in a Bundt Pan? Technically, yes. Your biggest challenge is going to be making sure that you have the right amount of batter to properly fill the Bundt pan. It might be a good idea to buy two boxes and prepare them both.

What is special about a Bundt cake?

Bundt cakes do not conform to any single recipe; instead, their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube or “chimney” which leaves a cylindrical hole through the center of the cake.

1. Red Velvet. One of Nothing Bundt Cakes’ most popular flavors is their signature red velvet cake. The moist, decadent cake has plenty of cocoa flavor and was practically made for the cream cheese frosting on top.

How do you make a Bundt cake perfectly?

Carefully pour very hot water over the towel until it’s damp, not dripping. Drape the towel over the tops of the pan and leave it there until the pan is cool enough to handle. The steam will help release the cake from the pan when you go to invert it.

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50 BEST SPONGE CAKE RECIPES fruit vegetables chocolate whole 2022

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