Answers to Everyday Questions : what is the best sponge cake recipe?

what is the best sponge cake recipe?

11 Responses to “what is the best sponge cake recipe?”

1. manfromcrete@verizon.net said :
   June 1st, 2010 at 8:51 pm

   i hate sponge cake
2. Ivan said :
   June 1st, 2010 at 9:03 pm

   SPONGE GINGER CAKE

   1/2 cup buttermilk
   1/2 cup molasses
   1/4 cup butter
   1 egg
   1/2 tablespoon ginger
   2 cups flour
   3/4 teaspoon baking soda

   Beat together the molasses, butter, egg, buttermilk and ginger. Stir in the flour and finally the baking soda, dissolved in a tablespoon of hot water.
   Bake in greased and floured shallow square cake tins or muffin pans at 350°F until cake tests done (about 35 minutes).
3. danielle s said :
   June 1st, 2010 at 9:07 pm

   Weigh your eggs!! Then use that weight for th sugar, butter and flour. Mix it all up step by step and try to use an electric whisk as less as possible.
4. charabc123 said :
   June 1st, 2010 at 9:45 pm

   Ingredients

   Sponge
   175g unsalted butter
   175g caster sugar
   3 Eggs, beaten
   175g self-raising flour

   Filling
   3 tbsp strawberry jam
   500ml double cream

   1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.

   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.
5. Angela Q said :
   June 1st, 2010 at 10:21 pm

   Sponge cakes do tend to be dry. That’s why they don’t serve them plain. Brush with a syrup, spread with jam, fill with French or Italian buttercream, Coat with ganache…

   Now there’s a cake.
6. THE MIGHTY RA said :
   June 1st, 2010 at 10:54 pm

   The recipes shown here where the same amount of ingredients apply are victoria sponge recipes, these can be tweaked though to get the sponge how you want it. add more flour to make it heavier, or more marge to make it greasier, or more sugar to make it sweeter, more baking powder to make it lighter. This is what a professional would do, there is no chance of them using anymore ingredients than that to make a sponge cake,because those are the ingredients.
7. Been There~Done That! said :
   June 1st, 2010 at 11:00 pm

   Basic Sponge Cake

   6 eggs
   6 egg yolks
   1 cup sugar
   1 cup sifted flour
   1/2 cup clarified butter, cooled
   1 tsp. vanilla extract

   Preheat oven to 350 degrees.

   Stir together eggs, yolks, and sugar in a bowl.

   Place the bowl in a smaller saucepan containing hot water, but not enough to touch bottom of bowl. Place both over low heat; water should not boil.

   Beat the mixture continuously as it warms. You can tell when the beaten eggs are warm enough by dipping a finger into them; not more than 1 drop should fall from your finger.

   Remove from heat and beat with an electric mixer at high speed for about 15 minutes, or until the mixture cools and is very fluffy. The genoise mixture will be triple in volume and have the consistency of whipped cream.

   Sprinkle flour in the mixture. At the same time gradually add clarified butter and vanilla. Fold into mixture very carefully and delicately.

   Grease and lightly flour pans required by your recipe.

   Layer cake tins or a jelly roll pan. Pour in the batter.

   Bake in a 350 degree oven for 25 to 30 minutes, or until cake is browned lightly and shrinks away form the sides of the pan. Immediately remove cakes from pan or tins and place on rack for cooling.

   NOTE: Haven’t been able to find praline paste, make it without! This makes much more than needed for a 1 quart mold. I make 1 quart and one 2 quart, freeze one. The chocolate icing is much to thin, try much less water or frost with successive thin layers, chilling in between. The sponge cake recipe is too much for one jelly roll pan
8. Johnny Mack said :
   June 1st, 2010 at 11:43 pm

   You can make a sponge more moist by adding more liquid, and making sure you use big eggs.

   For a victoria sponge, add a few dessert spoons of milk (as many as you add eggs) and that will help.

   Another option is a lemon sponge. Grate zest of a couple of lemons and add to the overall mixture, and then squeeze them, mix the juice with caster sugar and pour it over the cake as soon as you remove it from the oven.
9. Rasharne said :
   June 2nd, 2010 at 12:05 am

   Boston cream pie(sponge cake with custard and chocolate)
   INGREDIENTS
   85 g butter, softened
   15 g all-purpose flour
   215 g cake flour
   9 g baking powder
   2 g salt
   150 g white sugar
   2 eggs
   5 ml vanilla extract
   120 ml milk
   120 ml light cream
   120 ml milk
   50 g white sugar
   1 g salt
   10 g cornstarch
   2 eggs
   3 ml vanilla extract
   84 g semisweet chocolate
   30 g butter
   60 ml light cream
   3 ml vanilla extract
   60 g confectioners’ sugar

   READ REVIEWS (7)

   Review/Rate This Recipe
   Save To Recipe Box
   Add to Shopping List
   Add a Personal Note
   Post a Recipe Photo
   Post a Favorite Food List
   Create a Menu

   DIRECTIONS
   Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
   In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
   Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
   To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
   In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
   To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners’ sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
   To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
10. lawtherjan27 said :
    June 2nd, 2010 at 12:09 am

    4 oz of butter
    2 to 4 desert spoons suger
    4 big spoon fulls shelf rasing flour
    1 large egg
    1 cup of milk
    get a bowl and add 4oz of butter and add the 3 desert spoons of suger to it and and mix it together to make it soft then add 4 big spoonfulls of self rasing flour to it then add an egg and then the milk and mix it alltogther till the mixter is soft and fluffy
    get a round cake tin and put in oven for 30 minits until golden brown
11. ♥ღ♥ caroline ♥ღ♥ said :
    June 2nd, 2010 at 12:48 am

    Ingredients
    2 Eggs
    3oz/75g Caster Sugar
    3oz/75g Plain Flour
    Filling & Top
    1 Tbsp Powdered Sugar
    1/4 tsp Vanilla Essence
    300ml Fresh Double Cream
    Strawberry Conserve/Jam
    Powdered Sugar (for dusting)

    For fast results use an electric whisk, if you use a hand whisk instead this is fine – it will just take a lot longer.
    First crack your eggs into a large bowl, whisk them for a few seconds just lightly. Add your caster sugar only and whisk until your mixture thickens and turns almost white in colour.
    This will take 5-10 minutes using an electric whisk, do not try to cut corners and just give it a whisk for a minute or two!
    You may also think that your mixture should be thicker but as long as the colour has gone almost white it should be just fine.
    Take a sieve and gently add your flour. Gently fold flour into your mixture until you can see it has all mixed together nicely. (to fold take a spoon and very gently stir your spoon over and under the mixture rather than just stiring as normal – the reason is to keep all the air bubbles inside the mixture).
    Pour your sponge cake mixture into a greased and floured round tin. Place in a pre-heated oven at 180C for approx 20-30 minutes (depending on your oven).
    Do not open your oven door until you are checking it towards to end of being cooked.
    To check if your cake is ready you can just lightly press on it with your finger and if it is bouncy it is ready. Once cooked leave in its tin to cool a little.
    Once cooler you can go around the edges with a knife to gently nudge it out. It should come out easily.
    Take a large bread knife and gently cut your cake in half. If you cut into a warm cake it will crumble so make sure it has cooled.
    Lay each half upside down. Spread bottom half with a thin but coated layer of jam.
    Now whisk up your cream for a minute, then add your table spoon of powdered sugar and vanilla essence – whisk until it is a thick whipped cream (this won’t take long at all).
    Spread the cream on top of your jam, do not spread cream right to the edge
    of your cake as when you slice it it will spread to the edges.
    Place your lid on top of your cream. Dust with powdered sugar using a sieve.