Sponge Cake Recipe

DUTR

VfM4meplse wrote: »

You may need find icing it conceals the slighly salty taste .

I'm type 2 so icing is a not so good idea

Will fill it with lemon and lime marmalade though :cool:

Here was yesterday's attempt

DUTR

Well I will post #13

Here is the attempt which looks promising, the knife test came out dry and the batter has risen, feels very light against the knife



will leave it to cool before the horizontal cut

Barneysmom

Looking really tasty!

I make at least 2 a week for my hubby to fill up on with custard and I'd like you to try my recipe next time as I've tried loads of different ways but this one I've found the be the best so far.........


6oz SR flour
6oz sugar
6oz butter (I use Flora buttery now and it's briliant!)
3 eggs
2-3 teaspoons of baking powder
1 tablespoon of milk.

I just chuck it all the the mixing bowl together and beat the hell out of it (or let the Kenwood do the hard work)

Slit the mixture into the 2 pans and cook an gas mark 4 (180 in electric)
for roughly 45 minutes.

biscuitmad

I find the trick is to make sure you throughly cream together the butter and sugar. Then add the eggs a little at a time, ensuring you are throughly mixing it in.
Then sift the flour into a seperate bowl and then add in small amounts to the cake mixture, folding it in (figure of 8 movements), Do not beat the flour in it will take out all the air.
HTH

PS - recipe - 8oz butter, SR flour and sugar and 4 eggs - if making a choc cake, i would drop 1oz of flour for the cocoa.

DUTR

Barneysmom wrote: »

Looking really tasty!

I make at least 2 a week for my hubby to fill up on with custard and I'd like you to try my recipe next time as I've tried loads of different ways but this one I've found the be the best so far.........


6oz SR flour
6oz sugar
6oz butter (I use Flora buttery now and it's briliant!)
3 eggs
2-3 teaspoons of baking powder
1 tablespoon of milk.

I just chuck it all the the mixing bowl together and beat the hell out of it (or let the Kenwood do the hard work)

Slit the mixture into the 2 pans and cook an gas mark 4 (180 in electric)
for roughly 45 minutes.

I will give this a try, will take this to work for the final verdict , next time I try it I will increase on my mixture to split between 2 pans as I think there was not enough and hence why it was almost biscuit like

freyasmum

I tend to make a madeira.

The key is beating the sugar and butter until very, very pale. This is what helps give it the structure needed to rise and bake properly.

Fold the (sifted) flour in nice and gently - there's no sense beating it in or you'll loose all the air you've just beaten into the butter and sugar.

DUTR wrote: »

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?

Air!!

Cakes and breads are so whipped up that they're practically fresh air :rotfl:

DUTR

Sliced in half



looks like near enough to me

Rebob

My cakes would not rise and it was that I was mixing too much when adding the flour. Another way of getting more lift is to increase the amount of egg. A medium egg may weigh 2oz and a small egg about 1.5oz so if I am making a 4oz mix I use 3 small eggs.

DUTR

Rebob wrote: »

My cakes would not rise and it was that I was mixing too much when adding the flour. Another way of getting more lift is to increase the amount of egg. A medium egg may weigh 2oz and a small egg about 1.5oz so if I am making a 4oz mix I use 3 small eggs.

Yesterday I did mix the life out of it, today it was a short time of mixing after adding the flour.

DUTR

McKneff wrote: »

Dont forget, there is an awful lot of crap in the shop cakes.

What recipe/ingredients are you using, what temp are you putting it in at.

Have you tried using a Fatless sponge recipe, I believe those are the lightest.
My personal is a Victoria sponge from the good old Bero Book.

Is that literally using no fat/butter /spread?