Sponge Cake Recipe

VeryTrying_2

Ches wrote: »

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

Thank you, thank you, thank you. I've been wanting to try this for ages. And thanks for the description of what tins to use ie 2 x 7" ones.

I'll have a go tomorrow night.

ben500

Not bad for a novice eh

Poppy9

Strangely DD made a sponge cake on Sunday. She used 8 of flour, sugar and stork and 3 eggs all in together and then whisked. The drop of vanilla essence I told her to put in became half a bottle!! The cake was fab though - we've just eaten the last slices tonight. She filled with whipped double cream and dusted with icing sugar. I'd get her to make another tomorrow but I won't fit in my cossie for my forthcoming holiday!!

I lined the bottom of the tins with baking paper but not the side. My tins are deep 8" tins.

npsmama

Just to confirm: I used 3 eggs, 8oz sugar, 8oz softened butter, 8oz self-raising flour and 2ts baking powder.
Baked for 25min at 170c fan oven in ntwo greased (but not lined) 7in tins.

ben500

npsmama wrote: »

Just to confirm: I used 3 eggs, 8oz sugar, 8oz softened butter, 8oz self-raising flour and 2ts baking powder.
Baked for 25min at 170c fan oven in ntwo greased (but not lined) 7in tins.

The silicone sandwich cases are excellent and make far less noise if you drop them by the way.
If you are using tins and not silicone try not to use non-stick as everything sticks to them, use stainless steel if you can get them, grease the tin well and then toss a handfull of flour in, swish it around so the entire tin is coated and bake away to your hearts content and any mixture you put in them will simply fall out with the merest of help.

So now you have done the sponge thing what's your next challenge nps?

Agapanthus

If you're using medium eggs then you don't need to weigh: a medium egg weighs near enough 2oz. If your eggs are large, small or ungraded then weighing is a good idea. Then use equal weights of SR flour, caster sugar and butter. The eggs MUST be at room temperature, or the cake may sink. I generally make a 6oz (three egg) mixture to fill two seven inch sandwich tins.

If you're using butter then you should cream it first with the sugar until it turns white, then add the eggs and fold (not beat) in the flour very gently so that you don't knock the air out of the mixture. With soft margarine you can throw everything in at once and then beat it like mad in the mixer! I don't think I'd use Bertolli spread.

I have a very old book from Marks and Spencer called "Cake Icing and Decorating" - http://www.amazon.co.uk/icing-decorating-Michael-cookery-library/dp/0904230643/ref=sr_11_1/202-0113231-9227847?ie=UTF8&qid=1186559632&sr=11-1 , which gives a helpful table of what size tins (and other things: pudding basins, for example) you can bake cakes in, how much mixture you need to fill them and how long they take to cook.

npsmama

Just to report that I mad ethe cake with 3 eggs, 8oz of tub Stork, 8oz caster sugar, 8oz of s-r flour, 1 1/2ts baking powder and 1ts vanilla essence and it rose better than when I made it with butter. It's lighter in texture.

I wanted to take a photo and post it but the family have demolished it...and it was only ready to eat at 9pm yesterday!!!

sillyvixen

brill cake npsmama. i just use 3 eggs and 6oz of everything else, cook gas 5 for 20 mins or so and i have never had a sponge cake go wrong. my nan taught me, she tried endlessly to teach my mum (i've tried several times over the years) but it apears that the cake making gene has skipped a generation (along with the yorkshire pud making gene)

flea72

being a frisbee queen myself, i found the depth of my cake tins was the culprit. alot of baking tins, are only 1cm deep, you really need something that is at least 1" deep to get a thicker cake, as cake doesnt hold itself and will only rise as deep as the tin it is in

my recipe for a 7" tin, would be 8oz marg (Stork), 8oz caster sugar, beaten in the kenwood for about 5mins, until it is very pale in colour, then add 8oz of egg (roughly equates to 4 large eggs), mix for about 10 secs, then add 8oz plain flour and 3tsp of baking powder (which have been sieved together) and mix again for about 1 min

pour straight into greased, lined tins and bake at GM6 for about 25mins, until springy

http://www.flickr.com/photos/sewingstuff/1119645770/

this is my latest effort, using deeper tins

flea

npsmama

Very impressive cake Flea! :T