Sponge Cake Recipe

mildred1978

DUTR wrote: »

Is that literally using no fat/butter /spread?

Yes. Google "Swiss roll recipe".

If you're type 2 surely cake containing flour and sugar is a bad idea even without the icing?

DUTR

mildred1978 wrote: »

Yes. Google "Swiss roll recipe".

If you're type 2 surely cake containing flour and sugar is a bad idea even without the icing?

Everything in moderation My hbA1c is in the good range 6.1% :cool:

meritaten

shop bought sponge is different to homemade - and tbh I prefer homemade. I prefer the slighty crunchy top and the more open texture of homemade. I think shop bought sponge is denser yet lighter and is too sickly sweet.
to each thier own!

cornishlady

are you using too large a sponge tin for the amount of sponge mix?
i find an 8 oz mix gives a good depth of sponge

shegirl

Are those 8inch tins you're using?You're not using enough mix lol

Try this: (best sponge I've made)

225g self raising flour
225g butter
225g caster sugar
4 eggs
2-3 teaspoons baking powder (I actually just sprinkle it until it looks enough!)
Vanilla extract for taste

Cream the butter and caster sugar until lovely and smooth.
Crack the eggs in one at a time -mix after each egg,then again when all in (you can over beat eggs apparently so I never whisk them before adding to the mix)
Start folding in the flour mixed with baking powder -bit by bit.Once all in mix on a higher speed for a minute or two.
You can now add the vanilla if you want (a teaspoon or so)

chuck in the oven on 180 for 25-30 minutes.It's done when you can press down gently on the top and it springs back

Scorpio_girlie

This is the recipe that my Mum gave to me some years ago, and it seems to work!

6 ozs butter
6 ozs caster sugar
3 eggs
8 ozs s/r flour (sifted)

Cream the butter and sugar together, then add in a bit of egg at a time, then some flour, then a bit more egg and then some more flour. Then fold in the rest of the flour gently. Add some milk if necessary to make it a soft dropping consistency.

Put in your tins and bake on 150 (I have a fan assited oven) for 20 mins then check it.

Hope this helps

SG
x

Florenceem

This thread so took me back to 1978! My Fil had been widowed - in his working life - been a baker - in a factory - bread making. Any way - he started cooking at home - made a wonderful Victoria Sandwich - using a Kenwood Chef.
I bought a Kenwood Chef and tried to make a sponge as good as Fil. I tried and tried - was getting really frustrated - what was I doing wrong - mine were just not the same!
Fil finally admitted - he was using sponge mix given to him by a friend who had a baker's shop in the village - no wonder I was getting a different result!
I still bake and much prefer HM cakes to bought ones.

iQueen

In a fatless sponge (eg traditional Swiss Roll recipe) the eggs and sugar are beaten until they are thick and leave a trail in the mixture when the mixer blades are lifted. Then the flour is folded in. This sponge is soft and airy, and should be eaten within 24hrs, as it gets dry if kept.

Pure butter gives the best flavour and spreads are full of nasties.

Flour should be very lightly folded in, with a metal spoon - not wooden, to maintain the air content. Check Utube, if you need a demo.

If you do use a spread or soft margarine, do not cream with the sugar - mix lightly together, by hand: these fats will not give the necessary lift, if over-mixed!

8-8-8oz mixture will make 1 x 8in cake or 2 x 7 in.

If you make one 8in cake, allow it to cool completely, on a wire rack (not in the tin/s). Holding the cake on your hand, slide a long sharp knife, horizontally, into the centre. Keeping the point in the centre, gradually slice through, rotating the cake until you get back to the start. This helps to keep the cut even, across the cake.

Buy an old Radiation Cookery Book off Eb@y - my grandmother made fabulous cakes and this was her only cook book!

DUTR

Just an update, sponge worked out a treat, all finished early this morning, all the samplers gave it the thumbs up, will post a pic later this evening

corrag

I have a couple of tips I thought you might like. My Nan taught me these and they really do make a difference.

Warmed eggs hold more air and create more volume when they're whipped than cold eggs.

Whipping the egg whites separately from egg yolks adds even more volume to a sponge cake mixture

Egg yolks should be beaten with sugar until they're thick and lemon-coloured; when you lift up the beaters, a 'ribbon' should form on the surface as the mixture drops back into the bowl

Adding melted butter decreases the cake mixture's volume, so fold them in very carefully