Aghhh been dumped making a cake - help!!!

jodie114

I am NOT a baker, and I need a VERY basic sponge mix, for an 8 inch x 8 inch cake, 4 inches high ? Thanks in advance!

bambos

You can buy a packet mix from Tes*o which you just add egg and milk! it's quite fool proof. Alternately just buy a simple sponge put it on a plate as a 'here's one I made earlier' type thing

whitewing

I find the key to successful sponge making is that you have to get air into it. When creaming the sugar and marg, it should become white, not yellow. Then eggs until you get ribbons, then fold the sieved flour in with a metal spoon (all the way round the bowl and down the middle and repeat until all is mixed in).

I don't know about quantities for your sizes.

I always use x amount of flour, x of sugar and x of butter or stork, and then half that number of eggs. eg if x is 8, then 4 eggs.

hoglet121

As eggs can vary a lot in size, the absolute fool proof trick is to weigh your eggs (still in their shells) first. Then use the same weight for everything else.

So eggs weigh 212g (for example) then use 212g of sugar, 212g of butter, 212g of flour.

Can't help with the sizing but I'd make more than I thought was required and use the excess for an extra cake

tiger_eyes

whitewing wrote: »

I always use x amount of flour, x of sugar and x of butter or stork, and then half that number of eggs. eg if x is 8, then 4 eggs.

That matches my recipe - 8 ounces of self-raising flour, 8 ounces of sugar, 8 ounces of margarine, plus 4 eggs, for a standard 8-inch cake. I have to confess that I don't bother with any kind of technique, just toss all the ingredients into a bowl and stir until mixed. Then pour into two greased 8-inch cake tins, whack in the oven at 170 degrees, and give it 25-35 minutes, or until you can stick a knife in and it comes out clean. Simples.

nuatha

jodie114 wrote: »

I am NOT a baker, and I need a VERY basic sponge mix, for an 8 inch x 8 inch cake, 4 inches high ? Thanks in advance!

May I suggest baking it in 2 layers (4 inch deep is tricky to bake evenly)

I'd use a Madeira cake recipe (per layer):
140g butter
140g block margarine
375g caster sugar
425g plain flour
6 large eggs
2 teaspoons vanilla extract
3 teaspoons baking powder
5 tablespoons hot water

Cream the butter and marg together, add the sugar and cream until till the mix is pale and fluffy.
Sift the flour and baking powder together (into a separate bowl).
Add the vanilla extract and mix through.
Add the eggs one at a time follow each egg with a spoon of the flour to prevent curdling.
Add the flour and water alternatively in four batches.
Bake in a preheated oven at 170ºC (150ºC fan) for 45-50 minutes or until a skewer comes out of the centre clean.
Do not open the oven door for the first 30 minutes - it will cause the cake to sink.
Let the cake to cool on a wire rack for 15 minutes before carefully turning out of the tin.

Sandwich the two layers together with jam or buttercream to give you a 4 inch cake.
I've omitted the vanilla and added lemon extract for a lemon Madeira.

HTH

trina2010

nuatha - theres no flour in your ingredients

nuatha

trina2010 wrote: »

nuatha - theres no flour in your ingredients

Thank you.
Now corrected.

Ms_Chocaholic

Tesco do a very nice victoria sponge with fresh cream in the chilled cabinet. Buy one, put it on a plate. It could easily pass as home made.

ETA: If it's not big enough, buy two and say your cake tin was only whatever the diameter was so you had to make 2, and you hope they are okay as you've not baked for some time lol x

trina2010

Thanks interested in making it myself!