Sponge cake recipes
Our top 3 of 13 Sponge cake recipes
Ingredients
- 175g/6 oz butter (may need extra for greasing)
- 175g/ 6oz caster sugar
- 3 Eggs Beaten
- 1 pinch salt
- 175g/ 6 oz Self-raising flour
- 1 tbsp icing sugar
- 3 tbsp raspberry jam
- fresh cream
Method
- Method.
- Grease 2 baking tins with butter. The two baking tins should be about 8 inches round.
- Beat the butter and sugar altogether in a mixing bowl using a wooden spoon or alternatively you can you a hand held mixer. Continue to beat the mixture until the colour is pale and the texture is light ad fluffy. Add the eggs a little at a time, and beat well after adding each egg.
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- Sift the flour and salt , then gently add the mixture, folding it with a metal spoon or a spatula. Divide the mixture between the tins and smooth over with the spatula. Place both tins of cake mixture on the same shelf in the centre of a preheated oven, so that they both cook at equal times. Set the temperature to 180 degrees celcius/350 F/Gas mark 4, and bake for 25-30 minutes until golden brown.
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- Now remove from the oven and let them stand for 1 minute. Loosen the cakes from th eedges of the tins using a round bladed knife. Turn the cakes out into a clean tea towel or plate. Once the cakes are cool sandwich them together with jam and fresh cream, and sprinkle the top with icing sugar.
- Then serve.
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Add commentIngredients
- 6oz self raising flour
- 5oz caster sugar
- 4oz margarine
- 3tbsp milk
- 2 eggs
- 1 pinch salt
Method
- put all of the ingredients into a large mixing bowl, and mix together. then separate mixtuer between 2 9inch cake tins and place into the pre-heated oven for 25-30 mins. remove cakes from cake tins and allow to cool. for the filling use mixed fruit jam, and butter icing, and finally decorate the top with icing sugar. and enjoy!
31 Comments
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john jones Tue Dec 25 2012 • Reply
a good tip especialy for a rooky like me
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mmshsh Tue Nov 16 2010 • Reply
I made bran cake with sugar,dry fruit,wheat bran,milk equal quantity mixed and kept as such for one hour.Later added in it equal quantity of self raising floor in it and baked in oven for one hour.It was nice but was heavy not spongy.Can you tell me how to achieve spongy light one?Do not want to use egg or salt etc which tend to increase blood pressure or make cholestrol level up.Thanks
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Lauren88 Mon Mar 8 2010 • Reply
this is good, but for a great sponge cake you need to mix the sugar and butter together first. once that becomes paste like, mix in the eggs 1 by 1 until you have a pale yellow mixture. then sieve the flour in bit by bit and fold in with the other ingredients. then put in the tin and bake. You'll get a better texture and a fluffier cake. Just like mum used to make!! happy cooking!
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babylynnor01 Fri Aug 28 2009 • Reply
Great recipe, easy and wonderful to make.
Babylynnor -
Tanya_mack Fri Aug 28 2009 • Reply
This made a super light chocolate cake and fairy buns! Why in the past have I spent ages creaming sugar and butter together and adding things one by one when you can just bung it all in at once and wizz?!? Easy peasy thank you!
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Pipster Fri Aug 28 2009 • Reply
If you weigh the eggs with their shells on and weigh the sugar, butter and flour to match the weight of the eggs it will be perfect everytime. That way you can make it with 2 eggs, 3 eggs, 4 eggs depending on the size required.
The variations sound delicious - I can't wait to try some. -
trenthamchick09 Sun Aug 23 2009 • Reply
we hadded icing n caramal to it and it was lovely i would try it is i was you
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Artist7001 Thu May 28 2009 • Reply
Can you ice this cake???
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Lorraineboo Sun May 17 2009 • Reply
What a great site, i will keep this recipe as its so versatile, great for all occassions, thnx
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twinkle toes Mon Jan 14 2008 • Reply
great recipe, simple and real :)
Ingredients
- 4 ozs Flour
- 4 ozs sugar
- 4 ozs butter
- 2 eggs
- 1 tsp baking powder
Method
- Set the oven to 415 F. Grease & bottom line 2 sandwich tins. Put all the ingredients in a bowl and whizz for one minute with an electric hand beater. Divide batter and bake for 12 - 15 minutes or when you get that smell of freshly baked cake! Cool on a wire rack. Spread with your favourite jam, sandwich the cakes and dust with caster sugar.
- Variations - use lemon curd instead of jam, cover the cake with whipped cream, decorate with some canned mandarin oranges and toasted slivered almonds. Serve as a dessert.
- Lemon Loaf - make the loaf using the same ingredients, but add the grated rind of a lemon and increase the amount of baking powder to 1 1/2 tps. Bake in a greased and lined loaf tin at 350 F. This will take longer in the oven (approxiamately 35 - 45 minutes). Make a simple syrup with sugar(4tbs)juice of the lemon, pinch of salt and water (2 tbs). Once the cake is done, prick lots of hole in it while its still in the pan and pour the syrup over it. Leave it to cool in the pan.
- Chocolate Cake - use 3 ozs of flour and 1 oz of good quality cocoa. Follow the same method as for the plain sandwich.
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