Cake Recipes Light – Danilo Alfaro has published more than 800 recipes and guides aimed at making complex culinary techniques accessible to home cooks.
Southern cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Cake Recipes Light
*% Daily Value (DV) tells you how much of a nutrient in a serving of food contributes to your daily diet. 2,000 calories per day is used for general nutritional advice.
Best Light And Fluffy Cake Recipes
Air sponges are the king of cakes because they can be the basis of many other recipes. Once you’ve mastered our recipe, make layered cakes, tiramisu, trifle, tres leches or cake pops. The possibilities are endless as the sponge will also soak up any flavored syrup or liqueur and can be cut and shaped any way you like. For this recipe, we recommend you brush the tops of the cakes with simple syrup, then fill and top with whipped cream and fresh fruit. A sprinkling of powdered sugar is nice.
A sponge cake is a light cake that is leavened with air beaten into eggs rather than baking powder or baking soda. This translates into the need to beat the eggs for a long time – 10 to 15 minutes – sift the flour to add even more air and bake immediately after adding the flour to prevent the trapped air from escaping. Our recipe is for a genoise sponge cake made from a warmed beaten mixture of whole eggs with melted butter added – a regular sponge cake has no added fat and the eggs are usually separated while the whites are beaten and incorporated into the batter.
Since the sponge contains no leavening agents other than the air that is whipped into the egg whites, it is important to grease and flour the walls of the cake pans so that the dough has something to hold on to when it rises. This cake can be baked in two 9-inch pans or in one 9-inch pan and then split the thicker cake horizontally after cooling.
“I weighed the ingredients exactly. To moisten the cake, I made a simple syrup with equal parts sugar and water and a handful of frozen strawberries. I brushed the layers with simple syrup and used strawberry jam and whipped cream for the filling. and dusted with powdered sugar. It was delicious!” — Diana Rattray
Light And Airy Genoise Sponge Cake Recipe
Store in plastic wrap for up to two days at room temperature or up to five days in the refrigerator. If you want to freeze, wrap the cake well and freeze it for up to two months. Thaw overnight before use.
The key to avoiding deflation is not to mix and put everything together carefully. You can put about 1 1/2 cups of the egg batter in a separate bowl and use a whisk to mix in the warm melted butter. Then sift the flour again – about half at a time – through the large bowl of dough and mix it in. Finally, mix in the meat mixture and bake according to the instructions.
I don’t like this at all. It’s not the worst. Sure, this will do. I’m a fan – I recommend it. Amazing! I love it! Thank you for your rating! Angel cakes first became popular in the 19th century for their light and fluffy texture. Still popular today, they are the perfect antidote to richer, heavier cakes such as mud pie or butter pie.
Angel food cake – or simply angel food cake as it is also known – is a lighter, often lower calorie cake made from egg whites, flour, sugar and usually cream of tartar. It is very pale in color and is traditionally served in the shape of a ring.
Simple White Cake Recipe
While we won’t call any cake that’s relatively high in sugar “healthy,” angel cake doesn’t contain butter or egg yolks, so it’s virtually fat-free, significantly reducing the number of calories per serving (depending, of course, on the type of frosting you use you will suffocate on it!).
If you’re new to baking angel cakes, discover 7 delicious ways to try them below—including this recipe for a cake without cream of tartar.
This dessert will prepare and impress you on Christmas Day. It can be prepared at least a month in advance, then layered with delicious mascarpone cream the day before serving.
Show off your angelic side with this creative vanilla cake dessert. The chocolate ganache covered in sprinkles makes it heavenly. This easy sponge cake is soft, fluffy and light as air! It’s a simple basic sponge cake recipe made with ingredients including cake flour, beaten eggs and sugar for a simple, easy sponge cake that’s moist and fluffy!
My Very Best Vanilla Cake
This simple sponge cake recipe comes from my mom, a retired pastry chef, and I’ve simplified it to make it easy for the home baker. It is an incredibly fluffy, soft, moist and light cake that can be used with any frosting and filling.
This cake can be cut into layers and used as a base for any layer cake, making it perfect for any occasion including birthdays, Christmas, Thanksgiving, Easter and other holidays! I used this recipe for a Japanese Strawberry Shortcake and a Swiss Shortcake.
Sponge cake is a light and airy cake that is leavened with beaten eggs instead of yeast. Sometimes baking powder is added for more volume. Beaten eggs act as a leavening agent and give the cake a fluffy, light texture.
There are several types of sponge cake: chiffon cake, Swiss cake, castella cake, angel food cake, genoise cake and Victoria sponge cake. Although similar ingredients are used, they differ slightly in technique and filling.
Light Fruit Cake Recipe
The cake will increase in volume during baking and will have a golden brown crust all over the surface when finished. Remove all parchment paper and let cool completely on a wire rack.
Use this simple recipe as a base for any layer cake or even pie! Here are some ideas:
This easy sponge cake is soft, fluffy and light as air! It’s a simple basic sponge cake recipe made with ingredients including cake flour, beaten eggs and sugar for an easy to make moist sponge cake!
For best results, I highly recommend using a kitchen scale and the metric measurements provided. Click on “Metric” below the ingredient list to access measurements in grams.
Italian Lemon Ricotta Cake
Sponge cakes freeze amazingly well if frozen the same day. Wait until it cools down completely, then store it in an airtight, frost-proof container to prevent freezing. Thaw overnight in the refrigerator.
Calories: 195 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 3 g | Saturated fat: 1 g | Polyunsaturated fats: 1 g | Monounsaturated fats: 1 g | Trans fatty acids: 1 g | Cholesterol: 123 mg | Sodium: 121 mg | Potassium: 119 mg | Fiber: 1 g | Sugar: 23 g | Vitamin A: 179 IU | Vitamin C: 1 mg | Calcium: 32 mg | Iron: 1 mg
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Yes, you can make this sponge cake in advance and freeze it. Defrosts wonderfully and stays moist, fluffy and soft. Make sure to store in an airtight, frost-proof container to avoid freezing. Thaw in the refrigerator.
White Texas Sheet Cake Recipe: How To Make It
Sponge cakes can deflate for several reasons. The most likely reason is improper beating of egg whites. It is very easy to overbeat or underbeat the egg whites. Whipped egg whites will look grainy and lumpy.
Old or expired leavening agents such as baking powder or baking soda can cause sponges to deflate. Check the dates on your ingredients.
Baking temperatures can also affect the rise of sponge cakes. It is important not to open the oven, as the drop in temperature can cause the sponge cake to collapse and deflate.
A regular cake is usually leavened with only baking powder or baking soda. However, the sponge cake uses whipped egg whites to create volume and leavening, making the sponge cake light and fluffy. Here are the top 20 delicious cake recipes that you can easily bake and enjoy with your family.
The Best Vanilla Cake Recipe (reader Favorite!)
Well, it depends on the ingredients. Making your own cake from scratch using fresh, healthy ingredients like fiber-rich wholemeal flour, honey, oats, fruits, vegetables, nuts, or amazing dark chocolate is a great bonus.
In addition, if you try to reduce the amount of sugar, fat and ditch processed ingredients, food coloring and sugar decorations, your cake will definitely be healthier than the usual one.
I’m not a doctor or a nutritionist and I like to indulge a little here and there, but when I bake cakes I always stick to wholesome wholesome ingredients and try to reduce sugar as much as possible. And that is of course a bonus if we love to stay on track with a healthy lifestyle.
For this reason, I love cakes that contain lots of delicious fruit, yogurt, or even vegetables like carrots, beets, or zucchini. Not only are these ingredients good and healthy, but their moisture and sweetness allow me to cut down on the amount of fat and refined sugar that would otherwise end up in my cakes.
Light Fruit Cake (moist & The Best Ever!)
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