looking for a plain sponge recipe other than victoria sponge

iammumtoone

Does anyone have a plain sponge recipe that is not a victoria sponge? I can't make victoria sponge, they always turn out too dry I am better with cakes that contain oil.

I have googled but can't find one that isn't in cups. I need a uk recipe as it is a layer cake I plan to make, so want to be able to half or even third the recipe for each layer (going to cook one layer at a time as only have one tin!) and I can't do that using cup measurements.

Thanks

Little_Vics

my normal sponge recipe is:
4oz marge
4oz sugar
4oz self raising flour
2 eggs

You can multiply/divide that - it's basically 2oz of everything to 1 egg. I bake at 180c for about 15-20 mins.

Seakay

Here's a UK search for plain sponge recipes made with oil:

https://www.google.co.uk/#cr=countryUK%7CcountryGB&newwindow=1&q=plain+sponge+recipe+oil&tbs=ctr:countryUK%7CcountryGB

iammumtoone

Seakay wrote: »

Here's a UK search for plain sponge recipes made with oil:

https://www.google.co.uk/#cr=countryUK%7CcountryGB&newwindow=1&q=plain+sponge+recipe+oil&tbs=ctr:countryUK%7CcountryGB

Thank you. How did you get it to search only uk websites? I didn't know you could do that.

pixie__girlie

Hi Iammumtoone, Trust me when i say you can't go wrong with this all in one plain sponge mix- this is the way my granny taught me and I've taught all my friends and fam the same (soo easy) way-

weigh your eggs (2/3 for a medium size cake) in their shells, then use this weight as the same weight for your self raising flour, marg, and sugar. mix it all up, (don't over mix) then tip into a tray or tin with a bit of baking paper in the bottom. then bake at 160 for 20-30 mins, or until a knife/skewer comes out clean ... Hope you get on well. I've always found when using american recipes I just substitute the oil for marg, or vice versa.

edit- 2 eggs for each layer should be plenty. for a standard round cake tin?

also its easy to change this recipe to chocolate cake- just substitute a table spoon of flour for cocoa powder

VfM4meplse

pixie__girlie wrote: »

Hi Iammumtoone, Trust me when i say you can't go wrong with this all in one plain sponge mix- this is the way my granny taught me and I've taught all my friends and fam the same (soo easy) way-

weigh your eggs (2/3 for a medium size cake) in their shells, then use this weight as the same weight for your self raising flour, marg, and sugar. mix it all up, (don't over mix) then tip into a tray or tin with a bit of baking paper in the bottom. then bake at 160 for 20-30 mins, or until a knife/skewer comes out clean ... Hope you get on well. I've always found when using american recipes I just substitute the oil for marg, or vice versa.

I would agree with not over-mixing when the flour goes in, unless you want your cakes chewy. But mix the fat and sugar to your hearts content to get a light result, once the eggs and flour go in, less is more.

I have never got light and fluffy with oil-based cakes, didn't think it was possible without eggs? Even when I use a good raising agent, and can see well distributed air holes, the cake is not what I would describe as being light.

happy35

i make 2 sponge cakes using the following recipe as use this recipe for sandwich cakes, you could just half it

1 cup of yoghurt
1 cup of oil
3 eggs
1.5 - 2 cups of sugar depending on how sweet you like it
whisk the above together
fold in 3 cups of self raising flour and 1/2 tsp baking powder

I then cook in a fan oven at 170

HPoirot

happy35 wrote: »

i make 2 sponge cakes using the following recipe as use this recipe for sandwich cakes, you could just half it

1 cup of yoghurt
1 cup of oil
3 eggs
1.5 - 2 cups of sugar depending on how sweet you like it
whisk the above together
fold in 3 cups of self raising flour and 1/2 tsp baking powder

I then cook in a fan oven at 170

Sorry to butt in on this thread, but can you taste the yogurt in the cake? I so love a yogurt cake but have never tried making any.

notanewuser

VfM4meplse wrote: »

I would agree with not over-mixing when the flour goes in, unless you want your cakes chewy. But mix the fat and sugar to your hearts content to get a light result, once the eggs and flour go in, less is more.

I have never got light and fluffy with oil-based cakes, didn't think it was possible without eggs? Even when I use a good raising agent, and can see well distributed air holes, the cake is not what I would describe as being light.

I made a gorgeous gluten free carrot cake yesterday with corn oil. Very very light in texture.

happy35

if you use a lemon yoghurt you do get a lemon taste, with natural yoghurt I dont think there is a taste, I have never tasted any other yoghurt cake though. To be honest I dont have the best taste buds but no one has said they can taste yoghurt but everyone seems to like it.

It is apparently a traditional recipe though so it might be the one that you have tasted before

VfM4meplse

notanewuser wrote: »

I made a gorgeous gluten free carrot cake yesterday with corn oil. Very very light in texture.

Recipe please?