Sponge Cake Recipe

Rossy2692

I swear by Be-ro, never had a failure yet! Tried their chocolate cake for the first time a couple of months ago and it was fantastic, firm fav in our house!:j

boo81

My boyfriend made a victoria sponge at the weekend, his first solo attempt in the kitchen. He actually read the ingredients wrong and added 2tbsp of baking powder instead of 2 tsp. We were a little concerned as they rose quite high, inevitably they did sink back down and left a bit of a saggy middle bit nothing significant.

I would highly recommend using baking powder after this little unintentional experiment as the result was a gorgeously light and fluffy sponge and better than any ive ever made

We just have to resist the temptation now as its so good he wants to try his hand at baking lots of different things now!

elly2

My little boy will be 3 tomorrow and we are having a small party (aprox 12-15 ppl children and adults) and i am gonna bake him a cake, i usually only do traybakes but am thinking maybe a nice sponge cake does anyone have a fail safe recipe that i will not stuff up please, i have a couple of round cake tins so am thinking maybe a double sponge with a filling in the middle

mrs_mix

try this older thread to help
http://forums.moneysavingexpert.com/showthread.html?p=43196#post43196
pam

Pink.

Hi elly,

There are more sponge cake recipes on this older thread:

Sponge Cake Recipe


Pink

LouBlue

Found this thread doing a search. Doing a Victoria Sponge in the morning. Thanks for the great tips, guys!!! Haven't done one or any cake for that matter.....:rolleyes:....for years. :j

I have 2 loose based sandwich tins, 8 inches by 1 1/2 inches deep.

I have got my ingredients:-

Unsalted butter
Medium sized organic eggs
Castor sugar
Self raising flour
Baking power
Vanilla Essence
Fresh Whipping Cream
Bonne Maman Strawberry Conserve

My sis, who is a whizz at sponges, says that conserve is much nicer tasting and better in consistency than the usual jam, so anyway, shall give it a go. And possibly, might put a pic up........all depends. :rotfl: If it goes well, then I will be trying home-made mince pies with my niece and nephew next week.

LouBlue

Just a quick question before I start from all you experts out there!!

As I am using butter, is it best I cream that together with the sugar first or put everything into a bowl and use my electric mixer to mix it all.

Many thanks.

me_me20

You have lots of very complicated hints and tips!

My mum has six or six and a half inch cake tins and uses 6/6/6 & 3 eggs,
I have 8 inch cake tins and use 8/8/8 and 4 eggs.

I have never used an electric mixer.

Use a large pyrex or ceramic bowl and a wooden spoon. Cream together 8oz of margarine or butter with 8oz of white granulated sugar (no point wasting money on caster sugar).

Put in some real effort, and get it nice and smooth!

Add 8oz of flour and 4 eggs, my mum does it a bit at a time, but I tend to do it in two halves! Mix slowly to start with or you'll end up covered in flour, but once it's mixed in really go for it again! (think of consuming all the calories you are burning off in the mixing process!!!!!)

Grease the tins base and sides with some more marg, and dust with flour. (about a teaspoon in each tin) Shake off excess flour. DO NOT USE parchment or lining paper! (waste of money!) I find this a bit tricky to do as I thought I was being clever buying tins with loose bottoms, but my mum has always used solid tins!

Bake in a hot oven gas mark 7 about 200C I think, for 25 ish mins!

Do pre-heat the oven!

When the cake looks done (risen & golden brown) take it out of the oven and puch it with your finger, if it rises again immediately it's done, if not put it back in again for another 5 mins.

My oven is electric fan, with a small oven on top. I usually cook cakes int he top oven, and have to increase the temperature a bit and the time unless I have the fan oven on underneath at the same time. in which case its as above!

The fan seems to dry the cake out too much.

I've never done it for a sponge, but with fruit cakes I put a tray of water in the bottom of the oven to keep the air moist! May work if you only have a fan oven!

All kenwood mixers I've seen are about £300! This is much more money saving as wooden spoon is about 20p!!!!!

Good luck!

wurzelsar

LouBlue wrote: »

Just a quick question before I start from all you experts out there!!

As I am using butter, is it best I cream that together with the sugar first or put everything into a bowl and use my electric mixer to mix it all.

Many thanks.

It works both ways Lou. We just put everything in the food processor and blitz it together, always comes out fine.
An electric hand mixer is just as good.

But it also works using the creaming method with the butter/sugar as well, though you would have a lighter cake if you use marg instead.
Utterly Butterly is good too.;)

Also, McDougalls Extra fine flour ( in the smaller blue bag ) specifically for sponge cakes makes even lighter cakes.:D

LouBlue

wurzelsar wrote: »

It works both ways Lou. We just put everything in the food processor and blitz it together, always comes out fine.
An electric hand mixer is just as good.

But it also works using the creaming method with the butter/sugar as well, though you would have a lighter cake if you use marg instead.
Utterly Butterly is good too.;)

Also, McDougalls Extra fine flour ( in the smaller blue bag ) specifically for sponge cakes makes even lighter cakes.:D

The cake came out FAB!!!!!! I posted a pic of it ages ago in MrBadExample's cake thread.