Cake problems

stressedoutmumof1

Hi guys

I need to make a cake for Christmas that is basically a sponge cake. I have tried several recipes, and they're not as big as I would like I need to make an 8" cake, that is about 4" or 5" high. I've tried making 2 sponges and sandwiching together, I've tried making it in just 1 big springform tin and splitting it.

Does anyone out there have any good failproof recipes

PS - The reason I need this cake is as an alternative Xmas cake - as my lot won't eat fruit cake.

The finished cake will be decorated Xmas cake style.

Thank you :T

Uniscots97

Hi there, this is a recipe I've used and its works very well! Just ignore the bit about passionfruit filling! Was going to remove it but then thought you might want it to make as a summer celebration cake or something. Hope this helps.


Victoria Sponge with Passionfruit filling

Ingredients
For an 8 inch (20 cm) cake:

6 oz (175 g) self-raising flour


1 rounded teaspoon baking powder


3 large eggs at room temperature


6 oz (175 g) very soft butter


6 oz (175 g) golden caster sugar


½ teaspoon vanilla extract


a little sifted icing sugar, for dusting


For the filling:

6 passion fruit


9 oz (250 g) mascarpone


1 level dessertspoon golden caster sugar


1 teaspoon vanilla extract


7 fl oz (200 ml) fromage frais


Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need two 8 inch (20 cm) 1½ inch (4 cm) deep sponge tins, lightly greased and the bases lined with silicone paper (parchment).

Click here for 8 inch (20 cm)sponge tins


Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about 1 minute. If you don't have an electric hand whisk, you can use a wooden spoon, using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again.

Now divide the mixture between the 2 tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but don't open the oven door until 30 minutes have elapsed. To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they are ready.

Next, remove them from the oven, then wait about 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold, then add the filling.

To make this, first slice the passion fruit into halves and, using a teaspoon, scoop all the flesh, juice and seeds into a bowl. Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract, using a balloon whisk, which is the quickest way to blend them all together. After that, fold in about two-thirds of the passion fruit. Now place the first sponge cake on the plate or cake stand you are going to serve it on, then spread half the filling over it, drizzle the rest of the passion fruit over that, then spread the remaining filling over the passion fruit. Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar.

Rikki

Have you tried mrbadexamples Chocolate Yoghurt Cake?

pol

If you're not happy with two sandwiched together, why not try three? I used to make these a lot, and it gives the excuse to use two lots of cream! And maybe a fudge topping too:j

pol

kathyd_2

I'll be using the following Madeira cake recipe to make a Christmas gateau for my husband's colleagues at work:

150g softened butter or margarine
150g caster sugar
3 medium eggs, lightly whisked
225g Self Raising Flour
few drops lemon essence (optional)

Pre-heat oven to 180C - 350F - Gas 4 and grease and line 1 deep 7 inch cake tin.

Cream fat and sugar together. Beat in lightly whisked eggs a little at a time with a little flour. Add the essence if used. Fold in the remaining flour.

Bake for about 1 1/4 hours If you find the top is browning too quickly just sit a piece of greaseproof paper loosely across the top. To test if it is cooked insert a skewer or sharp knife and it should come out clean.

Decorate how you like. I'm decorating mine with a coffee buttercream filling and piping the buttercream over the top and adding walnuts.

dannahaz

I agree with pol. Delia mentions that it's not posisble to get the same sort of rise in your cake as commercial cakes, and suggest that if height is what you are after make three.