7 Dessert base on sponge cake

1. Victoria Sponge Cake

Ingredients

 4 free-range eggs
 225g/8oz caster sugar, plus a little extra for dusting the finished cake
 225g/8oz self-raising flour
 2 tsp baking powder
 225g/8oz butter at room temperature, plus a little extra to grease the tins

To serve

 good-quality strawberry or raspberry jam

 whipped double cream (optional)

Recipe tipsHow-to-videos
Method
1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in
sandwich tins. Use a piece of baking paper to rub a little butter around the inside of
the tins until the sides and base are lightly coated, then line the bottom with a circle
of baking paper.
2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking
powder and butter. Mix together until well combined with an electric hand mixer (you
can also use a wooden spoon), but be careful not to over mix. Put a damp cloth
under your bowl when you’re mixing to stop it moving around. The finished mixture
should fall off a spoon easily.
3. Divide the mixture evenly between the tins: this doesn’t need to be exact, but
you can weigh the filled tins if you want to check. Use a spatula to remove all of the
mixture from the bowl and gently smooth the surface of the cakes.
4. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them
after 20 minutes. The cakes are done when they’re golden-brown and coming away
from the edge of the tins. Press them gently to check – they should be springy to the
touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter
knife around the inside edge of the tins and carefully turn the cakes out onto a
cooling rack.
5. To take your cakes out of the tins without leaving a wire rack mark on the top,
put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin
upside-down. The cakes should come out onto your hand and the tea towel – then
you can turn them from your hand onto the wire rack. Set aside to cool completely.
6. To assemble the cake, place one cake upside down onto a plate and spread it
with plenty of jam. If you want to, you can spread over whipped cream too. Top with
the second cake, top-side up. Sprinkle over the caster sugar.

2. Pastel de Tres Leches (Three Milk Cake)

"Is a sponge cake soaked in a mixture of three kinds of milk, topped with whipped
cream and strawberries (optional)."
 Ingredients

 6 eggs, separated
 1 cup white sugar
 1 cup all-purpose flour
 1 tablespoon baking powder
 1/2 cup milk
 2 teaspoons vanilla extract

 1 cup heavy whipping cream

 1 (14 ounce) can sweetened condensed milk
 1 (12 ounce) can evaporated milk
 1 cup whipped cream (optional)
 1 cup sliced fresh strawberries (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Grease a 10x15-inch baking dish.
3. Beat egg whites in a large mixing bowl with an electric mixer on high until stiff
peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks,
one at a time, combining each yolk before adding the next. Reduce mixer
speed to medium and add flour, about 1 tablespoon at a time, to the mixture,
beating continuously; beat in baking powder, milk, and vanilla extract. Pour
batter into prepared baking dish.
4. Bake in the preheated oven until cake is lightly browned and a toothpick
inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15
minutes.
5. Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a
blender and pulse several times until well blended. Pour three-milk mixture
evenly over the cake. Refrigerate cake until cold and the milk mixture has
soaked in, at least 1 hour.
6. Cut in squares and top each serving with a dollop of whipped cream and a
few sliced strawberries. Refrigerate leftovers.

3. Orange sponge cake

Ingredients

 3 eggs
 1 cup white sugar
 1 tablespoon orange zest

 1 1/2 cups all-purpose flour

 2 teaspoons baking powder
 6 tablespoons orange juice
 Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch
round pan.
2. Separate the eggs while cold, then bring to room temperature.
3. Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour
and baking powder together. Alternately add flour mixture and orange juice to
the egg yolk mixture.
4. In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg
whites to stiff peaks, and fold into batter.
5. Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for
50 to 60 minutes.

4. Hot milk sponge cake

Ingredients

 1 cup milk
 1 tablespoon butter
 4 eggs
 1 2/3 cups white sugar
 1/4 teaspoon salt

 2 teaspoons vanilla extract

 1/2 teaspoon almond extract
 2 cups all-purpose flour
 4 teaspoons baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch pan. Sift together the flour and baking powder. Set aside. Heat milk and
butter in a small saucepan until just boiling, then remove from heat and set
aside.
2. Beat eggs until thick and pale yellow in color. Beat in sugar, salt, vanilla and
almond extract. Reduce mixer speed to medium and add hot milk in a steady
stream. Quickly beat in flour mixture. Spread batter into prepared pan.
3. Bake in the preheated oven for 30 to 35 minutes, or until the center springs
back when lightly tapped.

5.egg yolk sponge cake

 Ingredients

 1 2/3 cups all-purpose flour

 1 1/2 teaspoons baking powder
 1/2 teaspoon salt
 3/4 cup egg yolks
 1 egg

 1 1/2 cups white sugar

 1 tablespoon orange zest
 1 tablespoon orange juice, strained
 1/2 teaspoon lemon extract
 3/4 cup boiling water

Directions

1. Preheat oven to 325 degrees F (165 degrees C).

2. Sift together twice: flour, baking powder, and salt. Pour back into sifter.
3. In a large mixing bowl beat egg yolks and whole eggs with an electric mixer
until thick and lemon colored (about 5 minutes). Gradually add sugar, beating
after each addition. This should take about 10 minutes.
4. Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into
egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and
fold in quickly, just until liquid is blended. Pour batter into one ungreased 10
inch tube pan.
5. Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over
in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake
sides from pan with a spatula and shake from pan. Dust top lightly with
confectioner's sugar or frost with Orange Butter Frosting.

6. Nannie's Hot Milk Sponge Cake

Ingredients

 2 cups all-purpose flour

 2 cups white sugar
 4 eggs

 1 cup milk
 2 teaspoons baking powder
 2 teaspoons vanilla extract
 Directions

1. Preheat oven to 350 degrees. Sift together flour and baking powder. Heat milk
in a small saucepan until just boiling, then remove from heat and set aside.
2. Beat eggs until foamy, then add sugar. Continue beating on medium-high
speed until thick and lemon colored. Add vanilla, reduce mixer speed to
medium and add hot milk in a steady stream. Quickly beat in flour mixture.
3. Pour into a 10 inch tube pan. Bake in preheated oven 45 minutes, or until top
springs back when lightly tapped.

7. Glorious sponge cake

Ingredients

 6 eggs
 1 cup white sugar
 1/4 cup water
 1 teaspoon lemon extract

 1 teaspoon lemon zest

 1 cup cake flour
 1/2 teaspoon cream of tartar
 1/4 teaspoon salt

Directions

1. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and
lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon
rind. Beat in flour.
2. In another bowl, beat egg whites until frothy. Then add cream of tartar and
salt. Beat mixture until whites are stiff, but not until they are dry. Fold this
whipped mixture into yolk mixture.
3. Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165
degrees C) for one hour, or until done.

8. Strawberry cream roll

Ingredients

 3 eggs
 1 cup white sugar
 1/3 cup hot water
 1 teaspoon vanilla extract
 1 cup sifted all-purpose flour
 1 teaspoon baking powder
 1/4 teaspoon salt

 1/4 cup confectioners' sugar for dusting

 1 cup fresh strawberries
 1 cup heavy cream, chilled
 1 teaspoon unflavored gelatin
 1 tablespoon white sugar
 2 tablespoons confectioners' sugar, for dusting (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Butter a jelly roll pan. Line it
with buttered foil or buttered parchment paper.
2. Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar,
beating constantly. Stir in water and vanilla extract. Fold in flour, baking
powder, and salt. Pour batter into prepared pan.
3. Bake until cake is springy to the touch and beginning to shrink away from the
sides of the pan, about 15 minutes.
4. Lay out a tea towel, and sprinkle it with confectioners' sugar. Turn the cake
out on the towel. Peel off the paper or foil. Cut away crusty edges with kitchen
shears or a sharp paring knife. Roll the cake up in the towel, and leave it to
cool.
5. Whip the cream. Add unflavored gelatin and 1 tablespoon sugar. Fold in
strawberries. Unroll the cake. Spread with the strawberry cream, and roll up
again. Chill cake for at least 1 hour.
6. Before serving, dust cake with confectioners' sugar or top with additional
whipped cream.

Cake base dessert

 1. Simple white cake
Ingredients

 1 cup white sugar

 1/2 cup butter
 2 eggs
 2 teaspoons vanilla extract

 1 1/2 cups all-purpose flour

 1 3/4 teaspoons baking powder
 1/2 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch
pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one
at a time, then stir in the vanilla. Combine flour and baking powder, add to the
creamed mixture and mix well. Finally stir in the milk until batter is smooth.
Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25
minutes. Cake is done when it springs back to the touch.

2. Banana cake
Ingredients

 3/4 cup butter

 2 1/8 cups white sugar
 3 eggs
 2 teaspoons vanilla extract
 3 cups all-purpose flour
 1 1/2 teaspoons baking soda
 1/4 teaspoon salt 

 1 1/2 cups buttermilk

 2 teaspoons lemon juice
 1 1/2 cups mashed bananas
 1/2 cup butter, softened
 1 (8 ounce) package cream cheese, softened
 3 1/2 cups confectioners' sugar
 1 teaspoon vanilla extract
 Directions

1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13
inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In
a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and
fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in
the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour
batter into prepared pan.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center
of the cake comes out clean. Remove from oven and place directly into
freezer for 45 minutes. This will make the cake very moist.
4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until
smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low
speed until combined, then on high until frosting is smooth. Spread on cooled
cake.

3. Red velvet cake

Ingredients

 Cake:
 1/2 cup shortening
 1 1/2 cups white sugar
 2 eggs
 2 tablespoons cocoa
 4 tablespoons red food coloring
 1 teaspoon salt
 1 teaspoon vanilla extract
 1 cup buttermilk

 2 1/2 cups sifted all-purpose flour

 1 1/2 teaspoons baking soda
 1 tablespoon distilled white vinegar
 Icing:
 5 tablespoons all-purpose flour
 1 cup milk
 1 cup white sugar
 1 cup butter, room temperature
 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round
pans.
2. Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and
beat well.
 3. Make a paste of cocoa and red food coloring; add to creamed mixture. Mix
salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter,
alternating with the buttermilk mixture, mixing just until incorporated. Mix soda
and vinegar and gently fold into cake batter. Don't beat or stir the batter after
this point.
4. Pour batter into prepared pans. Bake in preheated oven until a tester inserted
into the cake comes out clean, about 30 minutes. Cool cakes completely on
wire rack.
5. To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick,
stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup
sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour
mixture and beat until frosting is a good spreading consistency. Frost cake
layers when completely cool.

4. Carrot cake
Ingredients

 4 eggs
 1 1/4 cups vegetable oil
 2 cups white sugar
 2 teaspoons vanilla extract
 2 cups all-purpose flour
 2 teaspoons baking soda
 2 teaspoons baking powder
 1/2 teaspoon salt

 2 teaspoons ground cinnamon

 3 cups grated carrots
 1 cup chopped pecans
 1/2 cup butter, softened
 8 ounces cream cheese, softened
 4 cups confectioners' sugar
 1 teaspoon vanilla extract
 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots.
Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted
into the center of the cake comes out clean. Let cool in pan for 10 minutes,
then turn out onto a wire rack and cool completely.
 4. To Make Frosting: In a medium bowl, combine butter, cream cheese,
confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth
and creamy. Stir in chopped pecans. Frost the cooled cake.

5. Texas sheet cake

Ingredients

 2 cups all-purpose flour

 2 cups white sugar
 1 teaspoon baking soda
 1/2 teaspoon salt
 1/2 cup sour cream
 2 eggs
 1 cup butter
 1 cup water

 5 tablespoons unsweetened cocoa powder

 6 tablespoons milk
 5 tablespoons unsweetened cocoa powder
 1/2 cup butter
 4 cups confectioners' sugar
 1 teaspoon vanilla extract
 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15
inch pan.
2. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and
eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5
tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to
cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
3. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or
until a toothpick inserted into the center comes out clean.
4. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and
1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners'
sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting
over warm cake.

6.Heavenly White Cake

Ingredients

 2 3/4 cups sifted cake flour

 4 teaspoons baking powder
 3/4 teaspoon salt
 4 egg whites
 1 1/2 cups white sugar

 3/4 cup butter

 1 cup milk
 1 teaspoon vanilla extract
 1 teaspoon almond extract

Directions

1. Measure sifted cake flour, baking powder, and salt; sift together three times.
2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually,
and continue beating only until meringue will hold up in soft peaks.
3. Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream
together until light and fluffy. Add sifted ingredients alternately with milk a
small amount at a time, beating after each addition until smooth. Mix in
flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a
15 x 10 x 1 inch pan which has been lined on the bottom with parchment
paper.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in
pan 10 minutes, then remove from pan and transfer to a wire rack to finish
cooling. This cake may also be baked in two 9 inch round pans for 30 to 35
minutes, or in three 8 inch round pans for 25 to 30 minutes.

7.apple cinnamon white cake

Ingredients

 1/3 cup brown sugar

 1 teaspoon ground cinnamon
 2/3 cup white sugar
 1/2 cup butter, softened
 2 eggs

 1 1/2 teaspoons vanilla extract

 1 1/2 cups all-purpose flour
 1 3/4 teaspoons baking powder
 1/2 cup milk
 1 apple, peeled and chopped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch
loaf pan.
2. Mix brown sugar and cinnamon together in a bowl.
3. Beat white sugar and butter together in a bowl using an electric mixer until
smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla
extract.
4. Combine flour and baking powder together in a bowl; stir into creamed butter
mixture. Mix milk into batter until smooth. Pour half the batter into the
prepared loaf pan; add half the apples and half the brown sugar mixture.
Lightly pat apple mixture into batter. Pour the remaining batter over apple
layer; top with remaining apples and brown sugar mixture. Lightly pat apples
into batter; swirl brown sugar mixture through apples using a finger or spoon.
5. Bake in the preheated oven until a toothpick inserted in the center of the loaf
comes out clean, 30 to 40 minutes.