5 ideas to try and approve

16
5 ideas to try and approve

Orange Sponge Bread | Photo: Kitchen Guide

Photo: Kitchen Guide

Pão de Ló is a very fluffy cake with a sandy and light dough. But do you know it is also very versatile, as it can be prepared with different flavors? The Guide has separated some delicious sponge cake recipes for you to try at home and discover the fantastic taste of this super fluffy cake!

Also, you can serve these sponge cake recipes on different occasions. Whether at an afternoon coffee with friends or as a dessert during a special brunch, these sponge cake recipes will conquer everyone! Check out:

Five sponge cake recipes to make a fluffy cake

Orange sponge cake

Orange Sponge Bread | Photo: Kitchen Guide

Orange Sponge Bread | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 1:30 am

Performance: 12 servings

Difficulty: easy

Ingredients

  • 1 cup (heaping) sugar
  • Eight eggs (whites and yolks separated)
  • 1 cup (heaping) wheat flour
  • 1 and 1/2 cups of orange juice
  • Margarine and wheat flour for greasing
  • One tablespoon of baking powder
  • 1/2 liter of whipped cream

Preparation mode

In the mixer, beat the eggs with the sugar for 15 minutes, until creamy and whitish. Reduce the speed and gradually add the wheat flour, alternating with the orange juice. Add the yeast, mixing gently. Place in a 30cm diameter pan or 33cm x 18cm roast, greased and floured, and bake in a preheated medium oven for 40 minutes or until, when you insert a toothpick, it comes out clean. Let cool, unmold and serve topped with whipped cream. If you prefer, fill and cover with whipped cream and decorate with grated orange peel.

Cornmeal and guava sponge cake

Cornmeal and guava sponge cake | Photo: Kitchen Guide

Cornmeal and guava sponge cake | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 1h

Performance: 12 servings

Difficulty: easy

Ingredients

  • 250g of chopped guava paste
  • 1 cup (tea) wheat flour
  • 100ml of orange juice
  • 1 cup (tea) of sugar
  • Six eggs (whites and yolks separated)
  • 1/2 cup (tea) cornmeal
  • Three tablespoons of oil
  • One tablespoon of baking powder
  • Margarine and wheat flour for greasing
  • One teaspoon of vanilla essence
  • sugar to sprinkle

Preparation mode

Place the orange juice and guava paste in a pan over medium heat. Stir until the guava melts. Reserve. In the mixer, beat the egg whites, and with the mixer on, add the yolks and the sugar. Turn off the mixer and mix with the wheat flour, cornmeal, oil, yeast, and vanilla. Place in a greased and floured 24 cm diameter pan and take it to the preheated medium oven for 25 minutes or until it comes out clean when you insert a toothpick. Wait to cool, unmold, cut the cake in half and fill it with the guava paste melted in orange juice. Sprinkle with icing sugar.

passion fruit sponge cake

Passion fruit sponge cake | Photo: Kitchen Guide

Passion fruit sponge cake | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 1h

Performance: 6 servings

Difficulty: easy

Ingredients

  • Three eggs (whites and yolks separated)
  • Nine tablespoons of sugar
  • One tablespoon of margarine at room temperature
  • Nine tablespoons of wheat flour
  • 1 cup passion fruit juice
  • Two tablespoons breadcrumbs for dusting
  • One tablespoon of baking powder
  • margarine to grease

Syrup

  • 2 cups icing sugar (confectioners)
  • 1 cup of concentrated passion fruit juice

Preparation mode

Beat the egg whites very firmly, and add the yolks, the sugar little by little, the margarine, and the passion fruit juice, beating everything together. Gently mix the wheat flour with the yeast. Pour the mixture into a 30cm refractory pan, greased and sprinkled with breadcrumbs—microwave for 7 to 8 minutes on high power (100%). Let cool for 5 minutes and remove from the oven. In a bowl, mix the syrup ingredients and serve over the cake pieces.

Sponge cake with lemon

Sponge cake with lemon | Photo: Kitchen Guide

Sponge cake with lemon | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 40min

Performance: 8 servings

Difficulty: easy

Ingredients

  • 1 and 1/2 cups (tea) of sugar
  • Six eggs
  • 1 cup (tea) wheat flour
  • margarine to grease
  • One tablespoon of lemon zest
  • Lemon zest for sprinkling

Roof

  • 2 cups icing sugar (confectioners)
  • Three tablespoons of lemon juice

Preparation mode

Line a medium rectangular pan with greased parchment paper. Beat the eggs in the mixer for 8 minutes or until doubled in volume. Add the sifted sugar, flour, and lemon zest and mix gently with a spoon. Pour into the tin and bake in the oven for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool and unmold. For the topping, mix the icing sugar with the juice, little by little, until you get a porridge texture (add more liquid if necessary). Spread over the cake, sprinkle with lemon zest, and serve.

Sponge cake with chocolate mousse

Sponge cake with chocolate mousse | Photo: Kitchen Guide

Sponge cake with chocolate mousse | Photo: Kitchen Guide

Photo: Kitchen Guide

Time: 1:30 am

Performance: 8 servings

Difficulty: medium

Ingredients

  • 1 cup (tea) of sugar
  • Four eggs (whites and yolks separated)
  • 1 cup of orange juice (orange juice)
  • Zest of 1 orange
  • 2 cups of flour (wheat)
  • One tablespoon of baking powder
  • Margarine and wheat flour for greasing

Mousse

  • 1/2 cup (tea) of butter
  • 1 cup powdered chocolate
  • Two tablespoons of cocoa powder
  • 1 and 1/2 cups (tea) of fresh cream
  • Three eggs (whites and yolks separated)
  • Five tablespoons of sugar
  • Chocolate shavings to decorate

Preparation mode

In a mixer, beat the egg whites and set aside. Mix the yolks, sugar, juice, orange zest, sifted flour, and yeast in a bowl. Gently add the reserved snow whites, pour into a greased and floured round tin and bake in the preheated oven for 25 minutes. Remove, cut in half horizontally and set aside. For the mousse, melt the butter in a bain-marie, add the chocolate, cocoa, and half the cream. Let cool and set aside. Beat the egg whites, and add the sugar, the yolks, and the remaining cream. Mix with the reserved chocolate cream, fill and cover the cake. Decorate with chocolate shavings and serve.

Spread the love
Similar Posts

Leave a Reply