Sponge Cake Recipe

DUTR

Here is a pic of the final piece, it looks a bit yellow due to the lighting as was taken with the phone's camera



but this time plenty of texture.

valerie57

It looks gorgeous. One tip from me that hasn't been mentioned yet is to make sure that all your ingredients are at room temperature before starting. I usually take eggs and butter out of the fridge the night before. It does seem to make a difference,

mildred1978

valerie57 wrote: »

It looks gorgeous. One tip from me that hasn't been mentioned yet is to make sure that all your ingredients are at room temperature before starting. I usually take eggs and butter out of the fridge the night before. It does seem to make a difference,

I never keep eggs or butter in the fridge.

zippychick

ive merged this with our sponge cake thread

Zip

Barebunch

Another quick way to use smaller cheaper eggs to make sponges is to weigh 4 eggs in their shells then use same amount of sugar and butter creamed until fluffy. Weigh out same amount of self raising flour with a tsp of baking powder. Add the eggs one at a time with spoonfull of flour each time and whisk. Fold remaining flour in if it's stiff add a dash of milk. u can flavour with vanilla or fruit.
Best advice is to keep practicing and if it goes wrong soak it in sherry and make trifle!

Linda32

This is what I do.

Turn oven on at gas mark 5 and arrange the shelfs so that one shelf is in the middle of the oven (it seems to make a difference as I usually cook everything nearer the top)

Weigh 3 eggs, then the same amount of SR Flour, Butter (it must be butter at room temperature) and Caster Sugar.

Cream together the cubed butter and sugar, using an electric hand mixer.
Whisk the eggs lightly and add a little at a time and beat again.

Then fold in the sieved flour a little at a time.

Take the time to fold in the flour using a metal spoon. I've found folding in is better than mixing.

Spoon between two tins and cook both cakes side by side in the oven on the middle shelf. I'm sure I put them in for 23 minutes.

Fussy things, arn't they!!!

AirlieM

When I learnt to cook at school, we were taught to use the eggs as weights to weigh all the rest of the ingredients.

LadyGrey

I make a lemon sponge cake with 6oz of butter/sugar/sr flour, lemon rind and juice, 2 eggs and 4tbs milk. I bake it in a rectangular tin 24cm x 20cm and when it's cooked I cut it into 3 x 8cm wide slabs. For 'everyday cake' I cut one of these slabs into about 5 slices and freeze the other two, but for a more special cake you can sandwich two of the slabs together with lemon curd and either dust the top with icing sugar or cover it with lemon icing. I imagine you could make an orange cake just the same way, but maybe only add half the juice (about 1tbsp)

janb5

Here`s mine- donated by a kind owner of a cake shop. I`ve also started to use the the new Lakeland sponge sandwich tin which is great!

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.

mildred1978

janb5 wrote: »

Here`s mine- donated by a kind owner of a cake shop. I`ve also started to use the the new Lakeland sponge sandwich tin which is great!

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.

No excuse for a cake shop owner to ever, EVER use marg. Yuck. _pale_