Sponge Cake Recipe

midnightraven3

i'm so glad the OP aasked this
my sons birthday tomorrow
he has asked me to bake him a cake, hmmmm

i can cook almost anything
but i'm rubbish at baking (except cookies etc)
he wants a sponge cake, so i shall be trying this out

gulp!

studentbear

oops, and bang the tin three times on the bench before you put it in the oven. That will aid an even rise.

midnightraven3

:eek:

glad you asked that linda
i just assumed if it was 12oz of eggs it was 12oz of flour etc


never crossed my mind it was combined
D'Oh
told you i was rubbish

studentbear

Linda32 wrote: »

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:

Good question- If three eggs weigh 180g, then you need 180g of the other ingrediants!

taplady

4 eggs

8oz SR flour
8oz margarine
8oz sugar
1 teaspoon baking powder.

cream the fat and sugar and beat in the eggs one at a time with a little of the flour sieved in(and BP) then stir in the remaining flour.

grease tins and use a bit of greaseproof on bottom. bout 20 mins 180C - ish depending on your oven.

Simple and has never failed me yet!

Pitlanepiglet

I use the same recipe, my dear old Nan taught it to me when I needed to stand on a chair to reach the work tops!

To clarify, you use the weight of the eggs in each ingredient, so if 3 eggs (in their shells) weigh 7 ounces then you use 7oz of flour, 7oz of sugar, 7 oz of marg/butter. I'm of the "sling it all in the mixer in one go" school of thought!

I'm not sure about knocking on the work top - wouldn't that just knock the air out so it doesn't rise at all? I do whatever I can to avoid knocking or flattening the mixture too much....

I grease the tins with butter/marg and then put a bit of flour in as well...

Leviathan2009

And the secret to a level base is?

Seriously this is driving me nuts now - I need to lay to rest the idea that young men cannot bake!

midnightraven3

i can vouch that young men can indeed bake
my son is a great baker, unlike me

tiredwithtwins

I use the same recipe as rachb and others (weight of eggs = weight of butter and sugar and sr flour). i beat the butter and sugar and eggs, then very carefully fold the flour in to maintain the light and fluffy texture - tends to bake fairly level.

bluebag

I just cheat and use a cheapie cake mix, MrT's value. Shhhhh, no one knows in my house.