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How Do I Bake A SIMPLE Sponge Cake? |
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#1 |
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Forum Member
Join Date: Jun 2006
Posts: 1,594
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How Do I Bake A SIMPLE Sponge Cake?
This is so annoying!
![]() Everytime I try to make one, it never rises, and it is always flat! If I leave it in the oven for longer, it just burns and it is still flat! Can someone give me a reliable recipie; ingredients, amounts, times, and temperatures please ![]() Also, please explain which ingredients I am supposed to mix together first etc...I am useless with those type of things!! thanks! ![]() p.s., how do you "sift" flour? |
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#2 |
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Join Date: Mar 2008
Location: dole office.
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6 oz of everything (an egg is 2 oz) use self raising flour, and don`t open the oven before it`s 3/4 way cooked.
ETA cream the butter and sugar and then add the eggs a bit at a time, with some of the flour. |
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#3 |
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Posts: n/a
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www.videojug.com might have a recipe, they offer videos of recipes being made and it's virtually impossible to go wrong, it's that simple.
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#4 |
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Join Date: Jun 2006
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Quote:
6 oz of everything (an egg is 2 oz) use self raising flour, and don`t open the oven before it`s 3/4 way cooked.
ETA cream the butter and sugar and then add the eggs a bit at a time, with some of the flour.
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#5 |
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Join Date: Dec 2006
Posts: 1,254
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My mum swears by the 'all in one method' and she makes fantastic sponge cakes. Have a look at this link..........
http://www.cakebaker.co.uk/TheEasies...eCakeEver.html Not sure why you're not having any luck so far though, maybe the eggs or flour you've been using aren't as fresh as they could have been? or maybe you're over working the ingredients.
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#6 |
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Join Date: Mar 2008
Location: dole office.
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Quote:
what does "cream the butter and sugar" mean?
![]() you do it by kind of rubbing the butter into the sugar with the back of a spoon. you sift flour by putting it through a sieve. good luck.
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#7 |
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Forum Member
Join Date: Jul 2006
Location: South East UK
Posts: 679
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This is foolproof (even my 8 year old daughter can manage it) - its an all in one cake and soooo easy.
6oz caster sugar 6oz self raising flour 6oz soft butter (or margarine) 3 large eggs 1 heaped teaspoon baking powder vanilla essance Sift flour into bowl from a bit of eight (12 inches or so) add all the rest of the ingredients. whisk until pale and falls from spoon. line bottom of two 10" pans with greaseproof paper. half mix into each pan, bake in pre-heated oven 180 degrees for 30-35 mins - dont open the oven door for at least first 25 minutes. cake is done when golden brown and springs back when pressed lightly on top. |
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#8 |
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Join Date: Jun 2006
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Quote:
Sift flour into bowl from a bit of eight (12 inches or so)
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#9 |
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Posts: n/a
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Sponge Cake
http://www.videojug.com/film/how-to-make-sponge-cake Victoria Sponge http://www.videojug.com/film/how-to-...ictoria-sponge |
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#10 |
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Inactive Member
Join Date: Sep 2008
Posts: 1,524
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#11 |
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Join Date: Mar 2008
Location: dole office.
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Quote:
"bit of eight"?
![]() Quote:
I'll second that
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#12 |
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Inactive Member
Join Date: Sep 2008
Posts: 1,524
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Quote:
that`ll be height of eight inches, i should think.
Ah... right... got you. to areate (spelling?) I guess. Brain was obviously disengaged. That makes sense! I cook, but useless at baking.... envious of those who can.
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#13 |
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Join Date: Sep 2008
Posts: 3,163
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I'm glad someone started this thread. My sponge cakes never turn out right.
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#14 |
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Join Date: Feb 2007
Posts: 1,444
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Quote:
that`ll be height of eight inches, i should think.
Bit of height (12 inches or so) I would think |
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#15 |
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Join Date: Dec 2005
Location: Hangin with Bunny & the Kiwi
Posts: 4,318
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I used my mums recipe book and the WI method
Take two eggs and weigh them (still in the shell) whatever they weigh use the same amount of margarine, caster sugar and self raising flour eg if your eggs are 4oz 4 oz Margarine (I use Stalk) 4oz Caster Sugar Cream these together with a wooden spoon till light and fluffy Sieve in 4oz self raising flour adding your eggs as you go - beat dont not stir this will put air in your cake. 2-3 drops vanilla essence then into a well greased lined cake tin gas mark 5 20-25 minutes |
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#16 |
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Join Date: Oct 2005
Location: Middlesex
Posts: 4,482
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Try over on the Food and Drink forum. some great chefs over there.
http://www.digitalspy.co.uk/forums/f...play.php?f=188 Failing that, go to M&S. |
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#17 |
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Join Date: Nov 2005
Location: Glasgow
Posts: 16,266
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It is so long ago so don't rememebr who gave me this tip but it works
just before putting in the oven add 1 tablespoon of boiling hot water to the mxture |
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#18 |
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Join Date: Mar 2006
Location: South East London
Posts: 1,050
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Baking is easy, just follow the instructions. If it doesn't make any sense then you need to go right to the start of the class and actually watch someone do it and as mentioned before videojug is great for that.
For me I needed to understand a little of the science behind it cause there's far too many old 'Housewives' tips that aren't always helpful and contradictory. US food show Good Eats is one my favourite shows for explaining why you're told to do certain things and really gets down to explaining whether it's actually useful or merely myth. There's an episode called A cake on every plate that you might find useful. |
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#19 |
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Inactive Member
Join Date: Oct 2008
Posts: 206
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Buy a pack of Greene's Victoria Sponge Cake mix. Add the required ingredients and hey presto... instant cake.
![]() If you're feeling indulgent, get the Betty Crocker packet mixes!!
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#20 |
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Inactive Member
Join Date: Jul 2008
Location: The Little Village
Posts: 3,984
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Quote:
I used my mums recipe book and the WI method
Take two eggs and weigh them (still in the shell) whatever they weigh use the same amount of margarine, caster sugar and self raising flour eg if your eggs are 4oz 4 oz Margarine (I use Stalk) 4oz Caster Sugar Cream these together with a wooden spoon till light and fluffy Sieve in 4oz self raising flour adding your eggs as you go - beat dont not stir this will put air in your cake. 2-3 drops vanilla essence then into a well greased lined cake tin gas mark 5 20-25 minutes That's exactly how I and my family make them too. |
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#21 |
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Join Date: Jun 2006
Posts: 1,594
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thanks everyone!
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#22 |
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Join Date: May 2006
Posts: 12,979
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Would butter make a richer cake than marg? I never have marg in, so it would HAVE to be butter.
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#23 |
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Join Date: Jun 2006
Posts: 1,594
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Quote:
Would butter make a richer cake than marg? I never have marg in, so it would HAVE to be butter.
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