ChatterBank19 mins ago
sponge cake
10 Answers
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.
Answers
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...
10oz flour
8oz marg or butter
8oz castor sugar
4 eggs.
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...
21:03 Thu 19th Jan 2012
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.
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.
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.
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.
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.
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.
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.
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.