ChatterBank10 mins ago
how to bake a victorian sponge cake for idiots
6 Answers
hi i need help, i'm not that bad at cooking but when it comes to cakes i suck!!!
i need a fool proof method for baking a victorian sponge cake
Answers
1 to 6 of 6
Best Answer
No best answer has yet been selected by fabfabfab. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
6oz(175g) self-raising flour
6oz(175g) soft butter or margarine
6oz(175g) caster sugar
3 large eggs
1 teaspoon baking powder
1/2 teaspoon vanilla extract
mix all ingriedients together.
line the bottom of your cake tins with greaseproof paper and lightly grease the rest of the tins.
pre-heat the oven to gas mark 3 (325'F) (170'C)
share the mixture between two tins (they need to be approx 8inch round and 4inch deep)
place in the oven for 30-35 mins. do not open the oven before 30mins. to check if they are cooked place a skewer or knife in the centre and if it comes out clean they are cooked.
leave for 5mins before putting them on a cooling rack, wait till they are cool before adding the filling of your choice.
fabfabfab this one doesn't need writing down it is so easy. Weigh 4 eggs. The other ingredients must match these eggs in weight. Firstly margarine or butter mixes with caster sugar in a food mixer till it almost goes white. Add the eggs one at a time. Beat till light and fluffy (about 5 mins) Fold in the self raising flour with wooden spoon. Add a tsp of baking powder too.
It is nice to add vanilla, as above. You can also put in things like a handful of chopped, tinned peaches or a chopped banana or some choc chips to alter the cake.
The recipe that sunflower 68 has given using the weight of 4 eggs has recently been given to me by a friend who makes fab sponges.The result is that now my cakes are also the best that I have ever made.But I chuck all the ingredients into my food processer at once, give it a quick whizz, then switch off and give it a stir with a spatula and then another quick whizz and it is ready for the tins.
1 to 6 of 6
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.