Sponge Cakes

Nov 16, 2018Cakes Recipes

The best way to fold in the dry ingredients of a sponge mixture is to use your hands.

From: Delish Cupcakes by Color © 2012 by Hearst Communications, Inc. Buy the Book Now!

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3


eggs

1/2
c.

superfine sugar

1/4
c.

cornstarch

1/4
c.

all-purpose flour

1/4
c.

self-rising flour

  1. Preheat oven to 375 degrees F or 350 degrees F, fan-forced. Line 10 holes of 12-hole muffin pan with paper cases.
  2. Beat eggs in small bowl with electric mixer about 5 minutes or until thick and creamy; gradually add sugar, one tablespoon at a time, beating until sugar dissolves between additions. Transfer to large bowl.
  3. Meanwhile, sift the dry ingredients twice, then sift over egg mixture; fold ingredients together.
  4. Drop 1/4 cup of mixture into cases. Bake about 25 minutes. Turn cakes immediately onto wire rack, then turn top-side up to cool.
<p>Whip chilled heavy cream until it barely holds its shape. Cut a round hole, about 1 inch deep, in the top of each cake. Halve the rounds of cake to make butterfly wings. Fill each hole with strawberry jam, then the cream. Position the wings on the cakes. Dust cakes lightly with sifted powdered sugar.</p> <p>” title=”Butterflies” class=”lazyimage lazyload” data-src=”https://hips.hearstapps.com/del.h-cdn.co/assets/cm/15/10/54f63fbcd04dc_-_butterflies-delish-cupcakes-book-xl.jpg?crop=1xw:1.0xh;center,top&resize=480:*”></picture> </div> </div> <p> <span class=Stuart Scott

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