Sponge Cake Recipe

schrodie

Can I just ask as a newbie is it more cost effective in terms of time, money etc to go to one of these 'Weigh & Save' shops and get various "ready made" cake mixes where you just add water and bang them in the oven?

Thanks

janb5

Maybe - but you`d notice the difference in taste etc. Just about to copy my sponge cake recipe - hth

janb5

here you go:

Chocolate Sponge Cake



6 oz SR flour
1.5 tsps baking powder
6 oz caster sugar
6oz soft marg
3 large eggs
4 tsps cocoa mixed with 4 tbls hot water


Mix all ingredients together I food mixer for 2 – 3 minutes. Divide the mixture between two 7” cake tines( greased and bottom lined) Cook in No 3 oven for approx. 35 mins.


Chocolate Fudge Topping

8 oz icing sugar( sifted)
2 oz plain chocolate
2 oz marg.
3 tablespoons milk

Melt together in bowl the choc, marg and milk. Add to the icing sugar and mix well. Leave for a few minutes until icing cold and thick. Spread on cake.

Variations

For lemon sponge: grated rind of lemon in sponge mix- for butter icing use 8 oz sieved icing sugar, 4 oz soft marg, 1 tablespoon lemon curd and approx half tablespoon of milk

For coffee and walnut sponge

3 tsps instant coffee blended with 2 tsps of boiling water ( Don’t bother- use Camp!) – add to sponge mix. For butter icing use 2 tsps of instant coffee blended with 1 tsp of boiling water and to 8 oz sieved icing sugar and 4 oz soft marg. Sprinkle chopped walnuts on top.










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Bitsy_Beans

taplady wrote: »

4 eggs

8oz SR flour
8oz margarine
8oz sugar
1 teaspoon baking powder.

cream the fat and sugar and beat in the eggs one at a time with a little of the flour sieved in(and BP) then stir in the remaining flour.

grease tins and use a bit of greaseproof on bottom. bout 20 mins 180C - ish depending on your oven.

Simple and has never failed me yet!

this is my way of baking. If you want a smaller cake then you use 6oz flour, 6oz marg, 6oz sugar and 3 eggs (basically the formula goes that you reduce or increase the dry ingrediants by 2 and the quantity of eggs by one (so the number of eggs is half the number of oz you used eg 4 oz of dry ingrediants would need 2 eggs).

I couldn't be bothered with the faff of weighing eggs to determine the other ingrediants My sponge is fine and rises to a nice fairly even height

zippychick

You've got loads of suggestions, and this has dropped down the board, so I've merged it with our main sponge cake thread

Dawning

Just got a call inviting me to a coffee morning tomorrow - an email had been sent but I never received it.

I can't get out to a shop between now and then.

Can anyone come up with a nice cake I can make from the following ingredients please?

Flour -sr and plain
Caster sugar
Eggs
Butter and marge

So there's my basic sponge...the problem is what type to make..I was going to do Tana Ramsays Lemon Drizzle which is lush but I havent got any lemons..I've got no bananas or limes either..
I have got some ground ginger, some dessicated coconut, lots of cocoa powder, vanilla extract.

Any suggestions anyone? I'd need quantities as I'm useless without a recipe...and I need to get it in the oven before 8pm if at all possible.

angie_loves_veg

Basic sponge, replacing some of the flour with cocoa makes a nice choc sponge. You could either make as a tray bake and ice it (white icing, solid or drizzled, looks best IMHO) or make as a choc victoria sponge and fill with jam and/or buttercream.

How does that sound?

Penelope_Penguin

Dawning wrote: »

Just got a call inviting me to a coffee morning tomorrow - an email had been sent but I never received it.

I can't get out to a shop between now and then.

Can anyone come up with a nice cake I can make from the following ingredients please?

Flour -sr and plain
Caster sugar
Eggs
Butter and marge

So there's my basic sponge...the problem is what type to make..I was going to do Tana Ramsays Lemon Drizzle which is lush but I havent got any lemons..I've got no bananas or limes either..
I have got some ground ginger, some dessicated coconut, lots of cocoa powder, vanilla extract.

Any suggestions anyone? I'd need quantities as I'm useless without a recipe...and I need to get it in the oven before 8pm if at all possible.

Chocolate cake - weigh out 3 or 4 eggs. Cream equal weights of butter and sugar. Add the eggs one by one. Fold in an equal weight of SR flour, having first replaced 1 or 2 Tbsp with cocoa.

Bake at gas 5 until cooked.

Dawning

Thanks both! Chocolate sponge it is. Thanks for the quantities of cocoa powder!
I'm in a right panic as Im going out at 9pm and now have a cake to bake and get myself dresssed to go out!

Much appreciated!

DUTR

Hope one of you budding chef's / home economists can help me.
I am trying to make a sponge cake from scratch however they never seem to come out as light and fluffy like the shop bought sponges or sponge cake mixture, the basic eggs, SR flour (or plain with rising agent), sugar ,butter/marg does not seem to return the same or similar results, what am I doing wrong or what is the secret for a shop light sponge cake?