Sponge Cake Recipe

npsmama

Thanks, I'll try it.

Today's recipe was 6oz self-raising flour, 6oz sugar, 6oz butter, 3 eggs and 20ml water baked in 7in tins at 190 for 25min. Baked in greased and lined tins.
Flat!

So do you just grease your tins?

Do you use soft tub marg or block marg?

When you say mix it all up do you mean all at once?

Sorry for all the questions but I'm determined to get this right!!!

vivaladiva

That sounds like too many eggs - you've heard the saying about over-egging the pudding?
Yes grease the tin well or it will stick and you'll be having trifle again!
I use Bertolli which is very soft anyway - and no hydrogenated fat.
Yes, mix it all up all at once until you have a dropping consistency - it should drop gently off a spoon. It the mixture seems a bit stiff you could add a drop of milk, but for a first attempt I'd go without.
When I got this recipe it was described as The Easiest Ever Sponge Cake - let us know how you get on.
Good Luck.

zpacey

also, when ready, open the oven door slowly to avoid a rush of cold air going in, that can flatten it too..

shell2001

I aways use 1 egg to 2oz of flour. So with a recipe using 10oz I would use 5 eggs. Always have and they always turn out lovely and fluffy. I do mine sponges slow and low (that is a lower temperature say 140 for as long and they take) I find this gives them longer to rise, I think at 190 degrees the sponge would set before it had chance to rise.

Just my opinion/findings

kangamama

I always go for 6 oz of SR Flour, caster sugar, butter, 3 eggs and a level tsp of baking powder (mine never rise without this!). Make sure that the eggs and butter are at room temperature and just chuck them all in the Kenwood chef and mix until you've got a smooth dropping consistency (like bizzimum says) then into the oven at GM 4 for about 25 minutes. It should spring up again when you press gently in the centre, if it doesn't, pop it back in for another 5 and so on. Leave it in the tin for 2-3 minutes then turn it out onto a wire rack.

I've used this recipe since I first made a cake at age 8 and it's never failed when I've stuck to it, the things I've done when it's gone wrong have been

• Not pre-heated the oven
• Not let the eggs and butter get to room temperature
• Not tested it before taking it out of the oven

ben500

I would also add, make sure you pre-heat the oven, never slam the oven door this will also make the sponge drop, if the above suggestions by others do not bring about the desired result try switching to "sponge flour" you can buy this in most supermarkets, a little more expensive but worth it for the results.

whitewing

Doesn't matter what amount of ingredients you use (as long as in proportion to each other). You must cream the butter and sugar until it's white. If it's still yellow then there is not enough air in it. Add eggs, that should be mixed until you can see the 'trail marks' of the whisk. Then fold in flour with metal spoon, round the bowl and down thro the middle. Round and down until no pockets of flour, but don't over do it. Good luck

npsmama

Bizzimum, I've made your recipe and it's in the oven right now!

It was much thicker than my previous attempts so I hope I have found the right recipe this time!! I used the Kenwood Chef and mixed it until it was creamy off white colour and gently dropped from the beater.

I'll let you know and post a picture too!

vivaladiva

Sounds right! Was this before or after the 10 mins melting incident?
Be careful at the end of the cooking time though. Have a very gentle peek and touch. Thinking about it, my oven is pretty fierce, so yours might need a little longer. You'll develop a feel for it as you go on.

Hapless_2

take 2 eggs, weigh them in their shells. Whatever they weigh = the weight of flour, butter and caster sugar. never fails for me, and as others have said preheat the oven.

Use a K beater, cream the butter and sugar first, then add the eggs with some of the flour, then add the rest of the flour gradually.