Basic sponge cake?!
Basic sponge cake?
what are the ingredients for a basic cake mix please?
Answers:
5oz castor sugar
3oz butter
3oz soft margarine
6oz self raising flour
3 large eggs
Sponge Cake
3 eggs, separated
1/4 teaspoon salt
1 cup water, cold
1 cup sugar
1 1/2 cups flour
1 teaspoon baking powder
Beat Egg whites with salt until stiff.
Set aside.
Beat egg yolks with cold water until foamy.
Gradually beat sugar into yolks.
Sift Flour with baking powder.
Gradually add to yolks.
Fold in egg whites.
Bake in an lightly buttered & floured tube pan at 350 for 35 minutes.
Cool upside down.
AUNT MARTHA'S SPONGE CAKE
3 eggs
1 cup sugar
4 tbsp. warm water
1 cup flour
1 level teaspoon baking powder
1 teaspoon flavoring extract
In a medium sized bowl, add eggs and beat 1 minute at half speed. Add sugar and beat together 5 minutes more until thick and lemon colored. Add 4 Tablespoons warm water and mix again 1 minute. Sift together flour and baking powder and stir into wet ingredients. Do not overmix once the flour is added or cake will be tough. Add flavoring extract (vanilla, etc). Place in a shallow pan. Oven at 400 degrees for 5 minutes then at 375 degrees for 20 minutes.
Sponge Cake
The secret of this recipe for sponge cake lies in the fact it is steamed, which makes it very moist. Serve sponge cake with strawberries or other fresh fruit for a light dessert.
INGREDIENTS:
1 cup cake flour
1 tsp baking powder
1/4 tsp salt
5 eggs
1/2 teaspoon cream of tartar
3/4 cup sugar
1 tsp almond extract
PREPARATION:
Line a 9 X 9 inch cake pan with parchment paper. Prepare a wok for steaming.
Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.
Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat.
Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 40 minutes or until a toothpick comes out clean. Cool and turn over. Cut into squares.
2 eggs,4oz self raising flour,2oz sugar and 2oz butter i think. cream all the sugar and butter together then gradually add a bit of flour and egg so as not to curdle your mixture do this till its all mixed in.this is a basic sponge mix.
2 ounces of self-raising flour, 2 ounces of margarine / butter, 2 ounces of caster sugar, one large egg.
Cream marg and sugar till fluffy; add beaten egg, and mix until the egg is incorporated. Sieve in flour, and then fold in. It should have the classic 'dropping' consistancy (off a wooden spoon) - if not, add a drop of milk. Cook for 20 mins at 180 degrees.
Note 1: this can be microwave cooked actually very successfully. Put in a microwaveable dish, cover with microwaveable clingfilm , and zap on full for 3 - 3.5 minutes.
Note 2: You can, of course, multiply this up for a larger cake - a 'normal size sponge will need twice these quantities. I'm not so convinced larger cakes can be microwaved though.
I've won prizes for my cake. I use Hugh Fearnley-Whittingstalls recipe
Weigh four eggs still in the shell, then whatever weight they are you use the same weight of butter (not marg), self-raising flour, and castor sugar. So for example should the eggs combined weight be 175g you would use 175g of sugar, flour and butter. It is that simple. This cake recipe makes a light yet rich flavoured cake.
Mix the butter and the sugar together until fluffy. Add the eggs one at a time, mixing them in. Then add the flour and mix that in. Pour into a 20cm cake tin. Bake in a moderate oven until golden brown on top.
i used this recipe last week and it make the lightest sponge I've ever tasted, use oraganic eggs cas they are better. 10/10
Ingredients
225g (8oz) unsalted butter or margarine
225g (8oz) castor sugar or vanilla sugar (rose petal sugar)
4 large eggs
225g (8oz) self-raising flour
1 tsp baking powder
2 tblsp of milk or water to add if necessary
For the filling:
425ml (3/4 pint) whipped cream
sugar
strawberry jam
You will also need: 2 x 20cm (8 inch) sandwich tins
Method
Before you do anything else, pre-heat the oven to 182 degrees C/360 degrees F/Gas mark 4?. Prepare two 20cm (8inch) sandwich tins by greasing them thoroughly and lining the base with non stick parchment. Make sure that all the ingredients are at room temperature.
Place the butter in a mixing bowl and beat it until it is pale and light.
Add the sugar and continue beating until its light and fluffy.
Break the eggs into a separate bowl and beat them lightly. Add the eggs a spoon at a time to the batter mix, beating in each addition thoroughly before adding the next.
Sift the flour and baking powder together. Use a large metal spoon, fold in the sieved flour to the egg and butter mixture.
The mix should now be ready.
Divide the mixture equally between the two prepared tins. Tap the tins down gently to expel any large air pockets and level the cakes. Place into the pre-heated oven for 25-30 minutes.
When ready, cool on a cooling wire rack and remove the baking parchment. When completely cool, prepare the filling with the strawberry jam and cream and sandwich the two sponges together.
Dust the cake with rose petal scented icing sugar and decorate the cake with crystalised rose petals. The beauty about a simple cake like this is that you can decorate it any way you like.
Self raising flour
whole milk
Baking powder
caster sugar
Stork Margarine in a tub this one is the best
Eggs
vanilla essence
cherries
For EACH medium / large egg you need...
2 oz Self Raising Flour
2 oz Butter (or cooking marg)
2 oz Caster Sugar
1 - Cream butter and sugar (whisk them till smooth)
2 - Add egg and beat till creamy
3 - Fold in sifted flour (gently stir it in)
You can also add cocoa powder for a chocolate sponge or lemon zest or vanilla extract.
I usually make a 7 egg sponge (14 oz each of the rest ingredients) in a 10" spring sided cake tin
Bake in a NON FAN OVEN at 170 deg C for about 80 mins (for my 7 egg monster) BUT check that a metal skewer comes out clean from about an hour for this size of cake - TRY not to over cook as soon as the skewer is clean get it out and cook on a rack.