Sponge Cake Recipe

wurzelsar

LouBlue wrote: »

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

Missed that!
I never look at the dates on posts.:rolleyes:


Well done Lou. xxx

ashlea170706

can someone please give me an easy sponge cake recipe thanks ash!

kjmtidea

I swear by this recipe, it is so light and fluffy I love it.

• 225g (8oz) butter or margarine
• 225g (8oz) caster sugar
• 4 medium size eggs
• 225g (8oz) self-raising flour - sieved
• 2 – 3 drops Dr. Oetker Natural Vanilla Extract

For the icing

• 1 x 325g tub Dr. Oetker EasyIce Vanilla Butter Icing
  4 tbsp strawberry jam

Or

• 75g (3oz) unsalted butter
• 175g (6oz) icing sugar
• a few drops of Dr. Oetker Natural Vanilla Extract
• milk or warm water
• 4 tbsp strawberry jam

To decorate

• sieved icing sugar

Method

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.
2. Cream together the butter and sugar until light and fluffy.
3. Gradually beat in the eggs and Natural Vanilla Extract, if the mixture starts to curdle, add a little flour.
4. Fold in the remaining flour with a metal spoon.
5. Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch.
6. Remove from oven and leave to cool before turning out onto a cooling rack.
7. Spread the jam on one of the cakes and use the EasyIce Vanilla Butter Icing to sandwich the two cakes together.
8. Alternatively to make you own butter icing, place the butter in a bowl and beat until soft.
9. Gradually sift and beat in the icing sugar.
10. Mix in the Natural Vanilla Extract and enough milk / water to make the icing fluffy and spreadable and use as above.
11. Dust the top of the cake lightly with the sieved icing sugar.

zippychick

from memory its equal quantities of SR flour , sugar and eggs & butter but this thread will help - scroll a few posts down .

http://forums.moneysavingexpert.com/showthread.html?t=155102

rachbc

weigh 4 eggs, cream that weight in butter and sugar til pale and fluffy, beat in the eggs one at a time, fold in same weight of flour, add a splash of milk to the mixture falls of your spoon (dropping consistentcy). Pour into greased tin and bake 25 mins at 180.

Sandwich with jam and dust the top with CASTER sugar.

Pink.

Hi ashlea,

There's an earlier thread with lots of recipes and tips on making sponge cakes so I've added your thread to it to keep the replies together.

Pink

Leviathan2009

More specifically one that will allow for two layers of sponge with a filling in between.

And if anyone can provide a recipe - can they also reveal the secret of getting the cake to rise level all over and not rise so much in the middle.

Cheers.

rachbc

weigh 4 eggs, the use equal weights to the eggs of butter, sugar and sr flour. Beat the butter and sugar til creamy, beat in eggs one at a time then fold in the flour. Bake at 180 for about 25 mins. My mum used to hollow out the cake mix in the tins so it was lower in the middle but I don't find it makes that much difference...

studentbear

The easiest recipe for sponge in the world is to take however many eggs you have, I usually use three, and weigh them. Then use the same ammount of SR flour, caster sugar and butter. Put it all in a bowl with a tsp of vanilla product (essence, extract etc.) and a tsp of baking powder. Beat with an electric whisk until smooth. Back until golden, risen and springs back when lightly pressed (about 17-20 minutes)

Linda32

studentbear wrote: »

The easiest recipe for sponge in the world is to take however many eggs you have, I usually use three, and weigh them. Then use the same ammount of SR flour, caster sugar and butter. Put it all in a bowl with a tsp of vanilla product (essence, extract etc.) and a tsp of baking powder. Beat with an electric whisk until smooth. Back until golden, risen and springs back when lightly pressed (about 17-20 minutes)

Hi,

Can I ask please, I am aware of weighing eggs and I knew there was normally a combination to baking. (I have a receipe for biscuits which uses 3,6,9) but can you tell me (being thick), say if the eggs weigh 4 oz (never weighed an egg, so no idea if thats correct, but I get the idea) so you'ed have 12 oz's of egg, sounds odd, how much of the other three do you need, is it 4oz of each or a combination to add upto 12.

Hells Teeth, :eek: such a simple question to ask, and I waffle on :rotfl: