Vanilla Sponge Cakes
Recipe from Family Circle

Similar to the classic packaged treat, these yummy cream-filled cakes can be prepared at home in just over 30 minutes. They make a popular after-school or party snack.



by 4  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1 1/2  cups 
    all-purpose flour
  • see savings
    On Sale
    1 1/2  teaspoons 
    baking powder
  • see savings
    On Sale
    1/4  teaspoon 
    salt
  • see savings
    On Sale
    1/2  cup 
    water
  • see savings
    On Sale
    5   tablespoons 
    unsalted butter
  • see savings
    On Sale
    3   
    eggs
  • see savings
    On Sale
    1   tablespoon 
    sugar
Filling:
  • see savings
    On Sale
    6   tablespoons 
    unsalted butter, softened
  • see savings
    On Sale
    2   cups 
    confectioners' sugar
  • see savings
    On Sale
    1 - 2   tablespoons 
    milk

Directions
1.
Heat oven to 350 degrees . Grease and flour Canoe pan; set aside.
2.
Combine flour, baking powder and salt in a small bowl. Whisk to blend. Heat 1/2 cup water and the butter in a small sauce pan until the water just boils and the butter melts. Remove from heat.
3.
Beat the eggs with an electric mixer on high for 2 minutes. Gradually add the sugar and beat until thick and golden, 4 to 5 minutes longer. Fold in the flour mixture until just blended. Add the water and melted butter and stir until just blended.
4.
Divide half of the batter evenly among the prepared pan indents, a scant 1/4 cup per cake.
5.
Bake until cakes are golden and a toothpick inserted in centers comes out clean, about 15 to 17 minutes. Invert cakes onto a wire rack to cool. Wash pan and repeat with the remaining batter. Transfer to a wire rack and cool completely.
Filling:

1.
Beat butter in a medium-size bowl until light and fluffy. Gradually add confectioners sugar. Add 1 tablespoon of the milk and beat 5 minutes until almost white and light and fluffy. Add extra milk if filling is too stiff. Spoon frosting into a pastry bag fitted with a small round tip (or use the decorating set supplied with pan). Remove cakes from pan. Insert tip of the pastry bag into the center of the flat side of the cakes and squeeze. Repeat on either side for a total of 3 spots of frosting piped into the base of each cake, resembling the classic cream-filled treats. Flip over, so cake sits flat-side down. Repeat with all cakes and filling and serve.
2.
Look for the Canoe pan plus 9-piece decorating kit from Norpro at kitchenstoreon10th.com or amazon.com; $25.
Nutrition information
Per Serving: cal. (kcal) 238, Fat, total (g) 9, chol. (mg) 60, sat. fat (g) 5, carb. (g) 38, pro. (g) 3, sodium (mg) 89, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
French-Toasted Angel Food Cake
French-Toasted Angel Food Cake

Angel food cake is made into light and sweet French toast in this breakfast recipe. Also try it for dessert!

 Articles
7 Super-Easy Cake Mix Christmas Cookies: Best of the Blogs
... can turn out in a snap. The secret? Boxed cake mix. If you haven't tried your hand at easy cake mix...&M Cake Mix Cookies Red and green M&Ms minis are all you need to add to chocolate fudge cake mix... for these decadent-tasting (but so easy) holiday nibbles, courtesy of The Frugal Girls. Easy Cake Truffles Also from... read more...
Molten Chocolate Cake with Cherry Compote: A Sweet Treat for Two
... most ambitious recipe yet, Molten Chocolate Cake with Cherry Compote. A cake that's cooked... first two recipes, however, I felt up to the challenge. To make sure his chocolate cake is perfect...-licking opportunities, so I was nearly full before I ever had a finished cake. The first tasty step is to melt down... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products