Sponge Cake Recipe

Baby_A

Hi

After many years of buying from the supermarkets, I have decided to attempt to make a cake.:eek: Thought Id start with a sponge cake.

Does anyone know how to make a sponge cake. I want to make a orange or banana sponge cake.

Thanks

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Penny-Pincher!!

Im interested in this thread, lately my sponges havent risen well...maybe I should add baking powder

PP
xx

squeaky

Try the Be-ro site - the recipes really are good and also pretty bullet proof.

http://www.be-ro.co.uk/f_insp.htm

thriftlady_2

A really excellent cake book is Mary Berry's Ultimate Cake Book.This is from it;
Large all-in-one sponge

Oven 180c/Gas 4
2 greased and lined(I use precut circles of greaseproof from Lakeland) 8 inch cake tins.

8 oz margarine or soft butter
8 oz caster sugar
8 oz self-raising flour
2 tsp baking powder
4 eggs

Put all ingredients in a large bowl and beat together thoroughly(electric beaters helpful,but not essential)

Divide mixture between tins,level and bake for about 25 mins.Cakes should feel springy when touched with fingertip.

If you've got smaller tins use a 6 oz mixture,ie reduce the 8 oz to 6 oz,the baking powder to 1 1/2 tsp and the eggs to 3.

Fill cakes with jam,cream or buttercream.

For choc cake add 2 tbsp cocoa mixed with 3 tbsp boling water

Lucie_2

Years ago my Mum told me her sponge mix is 4 of everything & 2 eggs. I've never forgotten it. That's 4oz butter/marg, 4oz sugar, 4oz SR flour plus the 2 eggs. It works every time, use it for large cake tins or fairy cakes. It's also easy to scale up - ie 6 of everything & 3 eggs etc etc. Flavourings can be added - cocoa powder, lemon zest, cherries, sultanas, choc chips or whatever you fancy.

kazd

Don't forget the tin size is important to the amount of mixture. Personally I use an 8oz mix for a 7" tin as I like the sponge nice and deep. Otherwise you can end up with a bit of a dry biscuit.

If you are making a plain sponge, a couple of drops of Vanilla Extract (Not essence) add a lovely flavour.

For lemon I add grated zest and a tbsp of lemon juice, and then add lemon juice to the butter cream.

If you make a Choc cake use corn oil, that way you will get a lovely rich dark choc cake rather than an insipid light brown affair.

thriftlady_2

Lucie wrote:

Years ago my Mum told me her sponge mix is 4 of everything & 2 eggs. I've never forgotten it. That's 4oz butter/marg, 4oz sugar, 4oz SR flour plus the 2 eggs. It works every time, use it for large cake tins or fairy cakes. It's also easy to scale up - ie 6 of everything & 3 eggs etc etc. Flavourings can be added - cocoa powder, lemon zest, cherries, sultanas, choc chips or whatever you fancy.

That's right,the Mary Berry recipe is the same but doubled.Presumably it's 1 egg to 2oz of everything else.

Btw butter tastes much better than marge obviously.

twink

i once heard delia smith say not to use the shallow sandwich tins for making a sponge if you want it to rise so i bought two deeper tins

Baby_A

Thanks for the recipe for sponge cakes, if I want to make orange sponge cake, do i need to add orange juice as well as zest?

Also for banana sponge cae do I just add liquidised bananas?

Im trying my best to make my family to eat some more fruit!

Thanks again!

comping_cat

With an orange cake, you can put both the juice and the zest in. Im not sure with a banana cake, although the banana loaf that i make (very similar to a cake, but no butter/marg) does have mashed up banana in it, so i would assume that you could do the same for a cake.

Sweet_Pea_2

I use this recipe:-
150g tub of plain yoghurt
use another yoghurt tub the same size or wash the original out and use it as a measure for,
2 tubs of sugar
3 tubs of SR flour
1 tub of sunflower oil
2 eggs beaten

Put all the ingredients into a bowl and beat well with an electric whisk if you have one, or by hand if not. Turn into a greased and lined 8 inch round deep cake tin. Cook for 50 - 60 minutes on 180 or gas mark 4. (I have a fan oven, it takes about 40 mins on 180 in that)
I make it plain or with chocolate drops in and (cadburys dairy milk) chocolate on the top, yum!I have made small cakes with it too. For chocolate cakes substitute half of one of the tubs of flour for half a tub of cocoa.

I got the recipe from a post on this board, although I have been unable to find it on the recipes index. Thanks very much to the original poster whoever you are. She stated in her post that she had tried the cake sucessfully with flavoured yoghurts, so you could try an orange flavoured yoghurt for an orange cake, maybe adding some grated zest too.

I like it because it is quick and easy and has never yet failed, and its delicious. Although it does have rather a lot of sugar in it.