sponge cake

[Connemmara]

Can anybody give me a surefire beautiful easy to make lightest lightest sponge cake to make. I would love to perfect it and half it and spread it with fresh cream. can you please give me step by step. Thanks for your answers.

[mayviabelle]

6oz caster sugar
6oz stork

cream together until white (about 10 mins in electric mixer)

add 3 liightly beaten eggs one at a time and beat for a couple of minutes after each addition

add a few drops of vanilla extract

fold in 6oz of sifted self raising flour with a metal spoon until just mixed - do not beat or over mix at this point

split between 2 sandwich tins, whack in the oven at 160 degrees for 20 - 25 minutes until spongey and golden on top.
try really hard not to open the oven door until at least 20 minutes has passed, as cool air can make your cake sink. if after 25 minutes the cake isn't quite done, put it back in for 5 minute intervals.

let the sponge cool for 10 minutes in the pans then turn out onto a cooling rack cover it with a clean tea towel until completely cooled.

[Connemmara]

thanks for your answer mayviabelle - you went to some lengths to write that out that for me I will give it a go. Thanks once again

[lilacben]

Hi I always make mine like this --
10oz flour
8oz marg or butter
8oz castor sugar
4 eggs.weighing 8 oz ( Ialways weigh my eggs to the same amount as marg and sugar)
Vanilla extract or other flavouring. 1 or 2 teaspoons

Cream together marg and sugar.
Add one beaten egg at a time with a little flour. And continue until all eggs and flour gone. Also add extract.
Pour into 2 tins ..over Gas 4/5 ...... 30 mins or until brown and cooked.

[Jumbo747]

I always use 2 tins rather than one, but be sure to line the bottoms with non-stick baking paper!

[sherrardk]

I don't line my cake tins, but I do rub some margarine on and then dust with flour (making sure to knock the excess out).

[lilacben]

Sorry I forgot to say use two cake tins. Lined.

[NoMercy]

Hi Connemara. My recipe/method is as follows.

Weigh four eggs and match that weight with Bertolli spread, self raising flour and ordinary granulated sugar. Eg, ten ounces of each.

Pre-heat oven to gas mark 6.

Cream/whisk the Bertolli until pale and fluffy. Gradually add all the sugar whilst continuing to whisk. Whisk in one egg at a time before finally sifting in the flour in 3 stages. One the flour is added, add one teaspoon of vanilla extract and whisk until all combined but don't over whisk at that point.

Transfer to greased and lined baking tins and place in centre of oven for 34 minutes.

Do not open oven door during cooking time.

Hope which recipe you go with works well for you.

[NoMercy]

Hi Connemara. My recipe/method is as follows.

Weigh four eggs and match that weight with Bertolli spread, self raising flour and ordinary granulated sugar. Eg, ten ounces of each.

Pre-heat oven to gas mark 6.

Cream/whisk the Bertolli until pale and fluffy. Gradually add all the sugar whilst continuing to whisk. Whisk in one egg at a time before finally sifting in the flour in 3 stages. One the flour is added, add one teaspoon of vanilla extract and whisk until all combined but don't over whisk at that point.

Transfer to greased and lined baking tins and place in centre of oven for 34 minutes.

Do not open oven door during cooking time.

Hope which recipe you go with works well for you.

[puzzled54]

I thought that a sponge was made by whisking eggs and sugar and then folding in flour (no fat). The recipes here are for victoria sandwich cakes.

[lilacben]

puzzled54 .....yes but a sponge like that is a Fatless sponge. But most people call the recipes we have written as "sponge" cake.