Sponge cake recipes

Sponge Cake Recipe at MyDish

4
based on 4 reviews

by baking-lindsey
Views 2442, Added Mon Oct 18 2010

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    Ingredients

    •  
    • MIXTURE
    • 200g flour
    • 200g butter
    • 200g sugar
    • 2 eggs

    Method

    1. 1 Heat the oven to gas mark 7
    2. 2 Mix butter and sugar till light creamy
    3. 3 Beat an egg in a bowl and add to the mixture a little at a time
    4. 4 Add flour and mix well
    5. 5 Put in the oven, middle shelf, for 20-25 minutes. Or till golden brown
    6. 6 Take out and prick with a fork to check its cooked.If not put it in the oven for 10 more minutes. Leave to cool
    7. 7 Enjoy!
    Sponge Cake Recipe at MyDish

    4
    based on 2 reviews

    by Eirlys Davies
    Views 3494, Added Tue Jun 8 2010

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      Ingredients

      • 4 Eggs
      • 8ozs Caster Sugar
      • 2 Cups flour (plain)
      • 1tsp vanilla essence
      • 4tblsp strawberry jam

      Method

      1. Whisk eggs & sugar together, until figure 8
      2. Sieve flour twice and fold half into egg mix
      3. Gently fold in rest of flour with essence
      4. Place in 2 8'' lined cake tins
      5. cook for 20 mins Oven temp 170c
      6. cool and fill with jam when cold.
      7. Enjoy
      Sponge Cake Recipe at MyDish

      0
      based on 0 reviews

      by clairezeebelle
      Views 813, Added Sat Jan 1 2011

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        Ingredients

        • 3 eggs
        • 6oz Self Raising Flour
        • 1 teaspoon baking powder
        • 6oz butter/margarine
        • 2 tablespoons water
        • 6oz Caster sugar
        • 1 teaspoon vanilla essence (opt)
        •  
        • FILLING
        • 4 fl oz double cream or
        • 2oz butter
        • 4oz + icing sugar
        • teaspoon vanilla essence

        Method

        1. Pre-heat fan oven 155 degrees C. In a mixer beat together the butter and sugar, add eggs a bit at a time. Sift flour and baking powder and gradually add to the mixture a bit at a time add the water. Divide into two round lined (or greased and floured) sponge tins. Bake at 155 degrees centegrade (fan oven) for approx 30mins, to test the sponge gently open the door of oven, and press the top with forefinger, if cake bounces back leaving no indent then it is cooked. To make a chocolate version, then replace 2oz flour with 2oz cocoa powder (not drinking chocolate) also add two more tablespoons of water (pref warm from kettle). If chocolate then leave out the vanilla essence. To make the filling, either whisk double cream and fill cooled cake, or whisk the butter, icing sugar and vanilla essence together to make butter cream filling.

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