How much vanilla essence would be right, for a 4 quarters sponge cake recipe?

A couple of drops I would imagine, about 2ml.

Thanks for that.

I use the cap of the bottle as a measure. So I would use about half a capful

I think you should use 'Extract' not 'Essence'

The difference is amazing.

OK, extract it is.

How much should I use?

I don't know what a 4 quarters sponge cake is

If it is a quarter the size if an average sponge cake then I would say a capful will be fine tho.

It's really just a standard sized sponge cake, but it's an easy recipe to make, because it just uses equal weights of the 4 ingredients.

About a large teaspoonful should do it.

Thanks for that.

I love the stuff and put a large teaspoonful in.

I also put the same amount in the butter-icing.

... Vanilla essence is artificial, get the real McCoy - vanilla extract

I wasn't planning on icing it.

I meant the filling. I should have said buttercream filling.

I find a simple finish of Raspberry Jam in the middle and a light dusting of castor sugar on top to be as nice

I normally use as much as I need to taste nice !

And that would be how much?

After weeks of putting it off, I've finally got round to making my 4 quarters cake.

All the measuring and mixing is over, and it has just gone in the oven.

Will it be a ot a ?

Only time will tell.

OK, so it's out of the oven.

It took a bit longer than expected (45 minutes, rather than the 35-35 minutes it used to take - maybe my current oven isn't as hot as my old one was), and the top cracked a bit, but it looks and smells OK.

When I first checked it at 30 minutes, the inside was all gooey (the knife came out covered in uncooked cake mix), and I thought , but it firmed up over the extra 15 minutes.

It's cooling atm.

http://oi41.tinypic.com/2znvigg.jpg

For a three-egg mix I use 1.5 tspns vanilla extract. My rule is, I use half a tspn per egg. I love a very vanilla-y taste!

Eggs: fat: flour: sugar = ratio - 1:1:1:1

Well, it came out OK, but not very deep - only about 1.25".

I think I'll try 4 eggs next time.

It looks very tasty to me, are you decorating it too?

This is just a trial run.

Maybe next time.

Weigh the eggs in their shells (2,3 or 4 depending on how big your cake needs to be) and weigh out equal amounts of margarine, castor sugar and SR Flour. Use the cap of the vanilla essence bottle as a measure and use 1/2 to 1 capful.

That's what I did.