Filling
2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.
4. Bake for 20 minutes. Leave to cool and then remove from the tins.
5. Whip the cream until thick and use it to fill the sponge with the jam.
6. Dust liberally with icing sugar to serve.
4oz of butter
4oz of sugar
2 eggs
4oz of flour
4oz of cocoa powder
butter and sugar creamed together.
Add i egg mix it in then add the other egg and mix it in.
Add flour and cocoa powder. mix it together.
For the Sponge
For the butter cream
Here is one basic yet simple sponge cake recipe.
The ingredients:
5 egg yolks
2/3 cup of sugar
5 egg whites
½ tsp of lemon zest (grated)
1 tsp of lemon juice
1 tsp of baking soda
2/3 cup of cake flour
¼ tsp of salt
3 tbsp of butter (melted)
Instructions for making it: Start by beating the yolks until it gets thicker. Add to it a third of the sugar and add lemon zest and juice. You need to beat the egg whites until the peaks come up. Nex, add the remaining sugar and add the yolk and mix it and sift the dry ingredients.
Next, put some butter and start mixing it. Transfer it to a roll pan and start baking for 12 minutes at a temperature of 375 degrees F. Add some sugar on the top. Place it in a towel peppered with sugar. Finally, roll the cake and let this sponge cake recipe cool. Once it cools down, you can start unroling.
150g flour
1 level teaspoon of baking powder
150g caster sugar
150g butter
4 eggs
Preparation methodPreheat the oven to 180C/350F/Gas 4.
Grease and line 2 x 18cm/7in cake tins with baking paper.Technique: Greasing and lining cake tins
Watch technique0:33 mins
Cream the butter and the sugar together in a bowl until pale and fluffy.Technique: Creaming butter by hand
Watch technique0:50 mins
Beat in the eggs, a little at a time, and stir in the vanilla extract.
Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.Technique: Folding
Watch technique0:35 mins
Divide the mixture between the cake tins and gently spread out with a spatula.
Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.
Firstly, get a recipe for a sponge cake,
English Ingredient Measurements
225g/8oz butter or margarine
435g/8oz caster sugar
8 eggs beaten
25g/8oz self raising flour
handful of salt
3 15ml spoons/3 tbs warm water
American Ingredient Measurements
4 cup butter or margarine
9 cup sugar
7 eggs beaten
2 cups flour sifted with 2 tea spoons baking powder
Pinch of salt
3 tbs warm water
Way to cook it:
Cream the butter/margarine with the sugar until light and fluffy, and then slowly beat in the eggs. Sift the flour and salt together and fold gently into the egg mixture. Sufficient warm water can be added to make the mixture just drop from a spoon.
Prepare cupcake cases and put the ingredients in to those, instead of cake tins.
Bake in the centre of the oven at Gas 5, 420 deg F until golden and risen. When cooked, leave in cases, and put to side to cool. Once cooled, you may decorate with icing and other sweets. Good luck!
(Remember, you can do this with almost any cake, by just changing the cake tins to cup cake cases. Simple!)
A spongy cake like an angel food cake is made using egg whites.
Cake Flour, it can be purchased at your local store
For 2 cups of cake flour:1 3/4 all-purpose flour1/4 cornstarch
you add 1 teaspoon of baking powder to every cup of plain flour
If you were baking a cake: Self-Raising Flour - would make it rise Plain Flour - wouldn't make it rise People use self-raising in cakes to make them bigger, but they use plain in pancakes so it keeps it thin.
yes if you want your sponge to be a biscuit,you need baking powder with the flour to make the sponge rise,of better still use self raising flour,not plain flour.
No - a basic sponge-cake recipe comprises flour, sugar, margarine and eggs. The basic quantities are - 2 eggs plus 4 ounces (112g) of each of other ingredients
Sponge Cake. In Britain called a Victoria sponge equal weight of sugar and flour to the egss mixed and whisk bake at 180 degrees centigrade, dunno Fahrenheit
Bicarbonate of soda and cream of tartar mixed gives 'baking powder'. It is a leavening agent, used to makes cakes rise. To make baking powder, the ratio is 1:3 parts bicarb to cream of tartar. For a 3 egg sponge cake that is not aerated in any other way, 2-3 teaspoons of baking powder should be enough (assuming plain flour, not self-raising flour).
There is no specific recipe for a flower cake, as it is a style of decorating a cake and not baking one. To make a flower cake one can use either a cake mix or scratch recipe for the cake. Next either make a cake to shape like a flower or cupcakes that can be place in the shape of a flower. Ice the cake/cupcakes and decorate.
What do you think?
So let's say you have a flavor cake.It has chocolate,Mint and vannila. To make a regalur cake.It's a plain cake with no flavor.Well,I say just flour.
Yes. But add twice as much. When you use self-raising flour, add 1 tspoon of baking powder, to lighten the cake. So just add about 1 tbspoon if using plain flour.