Basic Sponge Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
• Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.

Steps:

• Preheat oven to 325.
• Grease only the bottom of a 9-inch round cake pan and cover with a circle of parchment paper. Do not grease the sides of the pan.
• In a large bowl, beat egg yolks until light, gradually adding in the sugar. Add in vanilla and lemon and set aside.
• In a medium bowl, beat the egg whites until frothy, about 1 minute at high speed, then beat in the salt and cream of tartar. Continue beating until the eggs reach soft peaks. Fold egg whites, working in 3 or 4 batches, into the yolk mixture.
• Sift the flour over the egg mixture, again working in 3 or 4 batches, and gently fold it inches When the batter is uniform, pour into prepared cake pan and bake unil a tester comes out dry and the top of the cake springs back when gently pressed, about 35-45 minutes.
• Allow cake to cool in the pan before cutting around the sides with a sharp knife and turning it out.
• Slice the cake into 2 or 3 layers (or squares) and fill as desired.

Steps:

• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
• In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.

Steps:

• Mix all the ingredients in a bowl until light and fluffy.
• Put in two greased sandwich tins.
• Put in the oven on gas mark 4.
• Ice with buttercream and jam

Steps:

• Preheat oven to 180°C.
• Using a deep, dry bowl beat egg whites until stiff.
• Add the sugar gradually and continue beating until thick.
• Add the yolks and beat lightly.
• Sift the dry ingredients gently over and mix in lightly.
• Fold in the margarine and water.
• Pour into two prepared tins and bake for 20 minutes.
• Remove from oven and cool on a wire rack.
• Fill and sandwich with jam and cream.
• Sift icing sugar on top of cake.
• HINT: To prepare baking pan, brush lightly with oil.
• Cut out brown paper to fit base.
• Place at the bottom of the pan and then brush paper with oil.

Steps:

• Heat oven Gas 4/355F degrees.
• Well butter 2 1/2 to 3 inch deep pie dish.
• Cream together the butter or margarine and sugar.
• Add eggs one at a time with a little flour until smooth.
• Add remaining flour, baking powder (if used) and salt, beating well.
• Add the milk, and beat again.
• Pour mixture into dish and smooth the top.
• Bake for 40 to 50 minutes until well risen and brown.
• Variations to the Basic Sponge: Sultana Sponge; Put 2 oz sultanas in the bottom and around the sides of a well buttered dish, pour on the mixture.
• Apricot Sponge: Add 3 soaked apricots chopped small, to the mixture, put 3 or 4 apricot halves in the bottom of the dish, pour on the sponge mixture.
• Jam Sponge: Put 3 or 4 tblsp of any kind of jam in the bottom of the dish, pout on the sponge mixture.
• Syrup Sponge: Put 1 tblsp of golden syrup in the bottom of the dish, pour on mixture.
• Chocolate Sponge; Substitute 1 tblsp cocoa for 1 oz.
• flour, sieving it with the flour.
• Ginger Sponge; Add 1 tspn ground ginger to the flour and use 4 oz golden syrup instead of sugar, melted in warmed milk.
• Black Cap Pudding:Put a tblspn cleaned currants in the bottom of the dish, pour on the mixture.

Steps:

• Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
• Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
• Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.

Steps:

• Cream butter and sugar until light and fluffy.
• Beat in eggs.
• Sift over the flour, add lemon juice and rind.
• Fold together to form smooth batter.
• Spoon into the dish and level the top.
• Bake for 30 minutes.
• Top may look wet but the cake should test cooked.

Steps:

• Preheat your oven to gas 5/190 C/ 375 fan.
• Firstly sift your sugar into the bowl. Add the butter then mix until light and fluffy.
• Put an egg into the bowl and quickly whisk in. Repeat this with the second egg.
• Sift in the flour and whisk into the mix.
• Add a splash of milk and a few drops of vanilla essence.
• Grease a small baking tin with a little butter/line a cake tray with 12 cake cases.
• Fill each case about 3/4 full/put all of the mix into the tin.
• Put the cupcakes in the oven for 14 mins or until golden-brown. Put the single sponge in for 30-40 mins or until golden-brown.
• Take out and leave on a wire rack to cool. Decorate as you wish or serve plain.