What to look for in a sponge cake recipe

When it comes to the sponge cake, you want to be sure to add a dollop of cream cheese and a sprinkle of cinnamon to really accentuate the cake.

But you don’t want to leave out the whole cupcake either.

So how do you make a cake that tastes like the real thing?

If you’re like most of us, you just stick with the basics.

The sponge cake is one of those recipes that everyone loves.

But with all of the delicious, delicious flavors and textures, you may have to do a little bit of research before making your own.

Here are some of our favorite sponge cakes.

And if you’re not a sponge-cake fan, you can try these simple, easy sponge cakes with chocolate frosting.

The Ultimate Sponges and Spongy Buns Are made from scratch.

You’ll need: 12 cupcakes or 12 1-inch cake pans for the sponge cakes (or a 1-to-1 mix for a 4-inch sponge cake) 2 tablespoons butter 2 cups granulated sugar 1 tablespoon salt (more to taste) 1/4 cup heavy cream 1 cup confectioners’ sugar 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/8 teaspoon cinnamon 1/3 cup plus 2 tablespoons powdered sugar Directions: Preheat oven to 350 degrees F. In a large bowl, combine flour, sugar, salt, and baking soda.

Stir to combine.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy.

Beat in vanilla extract and mix until smooth.

Add heavy cream and confectioner’s sugar, then beat on medium-low speed until mixture resembles crumbs.

Add the flour mixture and beat on low speed for about 1 minute.

Add cream and mix on medium until the batter forms a dough ball.

Gently fold the dough into the batter.

Roll the batter out to about 1/16 inch thick.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool on wire racks.

The frosting can be made ahead of time.

In one bowl, whisk together powdered sugar, baking soda, and cinnamon.

Add powdered sugar to the frosting mixture.

Spread the frosted sponge cake evenly on prepared baking sheets and refrigerate for 1 hour.

Serve immediately.

Recipe Notes: If you like your sponge cake to be a bit more cakey, you could substitute a cream cheese frosting for the chocolate one.

Nutrition Information Serving Size: 1 cupcake (1/2 cup cake) Nutrition Facts Spongies and Sponge Buns are made from scrap sponge cake.

Amount Per Serving Calories: 165 Calories from Fat: 9 Total Fat: 7g Saturated Fat: 0g Polyunsaturated Fat : 0g Monounsaturated Fat:”0mg” Monounsat Fat:”3mg” Dietary Fiber: 0.1g Carbohydrates: 4g Sugars: 0 Grams: 0 Protein: 4.5g Recipe Notes For a cake without any cream cheese or chocolate, try the homemade cake batter, which is also called “biscuits” or “frozen cakes.”

Recipe by Christine and Steve from American Homemade Recipes.

Nutrition Facts The Ultimate Sponge Cake Amount Per 1/1 cupcake Calories: 162 Calories from Protein: 8 Total Fat.g: 16g Saturates: 6 Trans Fat: 2g Cholesterol: 0mg Sodium: 527mg Potassium: 1436mg Carbohydrations: 1g 1g Fiber: 1.1mg Sugars 1g Protein: 2.5ml Total Carbohydries: 0ml