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How Do I Bake A SIMPLE Sponge Cake?


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Old 20-10-2008, 19:15
prasanth
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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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Old 20-10-2008, 19:18
annette kurten
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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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Old 20-10-2008, 19:21
humphryb
 
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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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Old 20-10-2008, 19:21
prasanth
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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.
what does "cream the butter and sugar" mean?
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Old 20-10-2008, 19:22
lippz66
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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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Old 20-10-2008, 19:28
annette kurten
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what does "cream the butter and sugar" mean?
mix them together really well, until it starts to look pale.
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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Old 20-10-2008, 19:41
wemblycat
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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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Old 20-10-2008, 19:48
prasanth
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Sift flour into bowl from a bit of eight (12 inches or so)
"bit of eight"?
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Old 20-10-2008, 19:49
humphryb
 
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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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Old 20-10-2008, 19:53
Romeos Giglo
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I'll second that
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Old 20-10-2008, 20:06
annette kurten
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that`ll be height of eight inches, i should think.
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Old 20-10-2008, 20:12
Romeos Giglo
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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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Old 20-10-2008, 20:29
Yasmin26
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I'm glad someone started this thread. My sponge cakes never turn out right.
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Old 20-10-2008, 20:31
msjj
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that`ll be height of eight inches, i should think.
Sift flour into bowl from a bit of eight (12 inches or so)

Bit of height (12 inches or so) I would think
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Old 20-10-2008, 20:33
hiua6c
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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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Old 20-10-2008, 21:42
ff999
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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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Old 21-10-2008, 00:07
twingle
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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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Old 21-10-2008, 05:07
Quickblood
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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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Old 21-10-2008, 10:45
F'Nar F'Nar
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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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Old 21-10-2008, 12:34
Katia Polletin
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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

That's exactly how I and my family make them too.
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Old 21-10-2008, 20:38
prasanth
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thanks everyone!
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Old 21-10-2008, 22:18
shackfan
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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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Old 23-10-2008, 12:45
prasanth
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Would butter make a richer cake than marg? I never have marg in, so it would HAVE to be butter.
i think so yep!
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