Sponge Cake Recipe

npsmama

They're out of the oven now and have doubled in size!!!

How/when should I take them out of their tins? They on a cooling rack at the moment.

vivaladiva

I'd leave them until cool enough to handle comfortably. If you take them out of the tins too soon you risk leaving half behind.

npsmama

:j:j:j

Here's the result:






Thank you SO much!!

Topher

:bdaycake: Congratulations!

on top of what everyone else has advised (and I was paying close attention as the advice on here always helps me,) .....

McDougall's Supreme Sponge flour (relatively cheap at Asda) helps with my sponges. Also my B.I.L. advice... at the first stage when you cream the fat & sugar together, really go for it, it should become almost white.
T

VeryTrying_2

My mother used to make her sponges with the recipe on the sides of the Blue Band Margarine tub. All I can remember is that everything went into the Kenwood Chef together. Always came out fantastic!

Does anybody have this recipe? And is Blue Band still made?

And for my final (stupid) question .... if I use Bissimum's 8oz recipe, or Shell's 10oz, or mrsleh's 6oz one ..... what size tins would they go in .... 7"? Is there enough for TWO 7" tins, or would I have to make separate mixes for the top and bottom of the sponge cake?

As you can see, I don't do sponge cakes!!!

Oh, and while I'm here what size mix for a swiss roll tin sponge? I want to cut it into three, sandwich it together with whipped cream and cut up mandarin orange pieces, slap cream round the outside, and decorate the top with two long lines of mandarins. That's another one my mother used to do when in a hurry.


Edit: forgot to say, npsmama, that cake looks fantastic. I think you've cracked it!

vivaladiva

:j:j Brilliant npsmama.:j:j

Chocolate version next?:D

Old_Joe

Just to help confuse.:rolleyes:
When making a Victoria Sponge I've always weighed - depending on their size, two or three eggs, then added equal weights of the other ingredients.

floyd

Old_Joe wrote: »

Just to help confuse.:rolleyes:
When making a Victoria Sponge I've always weighed - depending on their size, two or three eggs, then added equal weights of the other ingredients.

Thats always how my Nanna used to make it and it was always fabulous!

mrbadexample

That cake gets the MBE seal of approval. :drool: It looks great, can I have a bit please?

Ches

VeryTrying wrote: »

My mother used to make her sponges with the recipe on the sides of the Blue Band Margarine tub. All I can remember is that everything went into the Kenwood Chef together. Always came out fantastic!

Does anybody have this recipe? And is Blue Band still made?

I have an old treasured Blue Band booklet which has some really useful recipes.

Blue Band One Stage Sandwich Cake

4oz Blue Band (I use any soft marge)
4oz castor sugar
2 eggs large
4oz self raising flour and 1 level teaspoon baking powder sieved together


Place all ingredients in a mixing bowl and beat with a wooden spoon until smooth. (2-3 mins_ Place in one 8" or two 7" sandwich tins bottomed lined with greasproof paper and brushed with a little melted Blue Band. Bake on middle shelf Gas 3. 335f the 8" cake for 35-45 mins and the two 7" cakes for 25-35 mins. Split the 8" cake and sandwich together with jam etc.