how do you cook the perfect sponge?

Answer 1

I have always mixed my egg whites seperatly untill they are merange or vey stiff then fold them into the egg mixture very gently this holds the air in the sponge , but make sure your eggs and sugar are mixed very well untill they are smoth and satin looking and fall off the spoon into ribbons , make sure you ;ine your tin well with non stuck paper and them fold together your egg whiteds and egg mixture and poor into the tin cook on a med to hight heat for approx 30 mins or untill well risen do not remove from oven untill the top of the cake is a slight golden brown good luck happy eating , [.s fill with favorite jam and cream after the sponge has cooled down .

Answer 2

This is a preety good recipe for a perfect Fail safe Sponge

Ingredients
For an 8 inch (20 cm) cake:
6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
3 large eggs at room temperature
6 oz (175 g) very soft butter
6 oz (175 g) golden caster sugar
½ teaspoon vanilla extract
a little sifted icing sugar, for dusting

For the filling:
6 passion fruit
9 oz (250 g) mascarpone
1 level dessertspoon golden caster sugar
1 teaspoon vanilla extract
7 fl oz (200 ml) fromage frais
Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need two 8 inch (20 cm) 1½ inch (4 cm) deep sponge tins, lightly greased and the bases lined with silicone paper (parchment).

Method
Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about 1 minute. If you don't have an electric hand whisk, you can use a wooden spoon, using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again.

Now divide the mixture between the 2 tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but don't open the oven door until 30 minutes have elapsed. To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they are ready.

Next, remove them from the oven, then wait about 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold, then add the filling.

To make this, first slice the passion fruit into halves and, using a teaspoon, scoop all the flesh, juice and seeds into a bowl. Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract, using a balloon whisk, which is the quickest way to blend them all together. After that, fold in about two-thirds of the passion fruit. Now place the first sponge cake on the plate or cake stand you are going to serve it on, then spread half the filling over it, drizzle the rest of the passion fruit over that, then spread the remaining filling over the passion fruit. Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar.

Answer 3

Sponge should NOT contain fat, it should just be eggs, sugar and flour, (plus any flavourings you want).
I think you should have say 3 eggs, 3 oz sugar, 3 oz flour.
Whip eggs and sugar together until stiff, fold in the flour.
You should cook it in the microwave if you want it to be soft and spongy. I'm not sure how long, depends on the size. Say 3-5 minutes. If still not done you can put it back for a couple more minutes without problems.
In my view this is the secret. I could never cook sponge before I tried the microwave.
It is also important not to work the mixture too much after you put the flour in.

Answer 4

Sieve 2 Tbls Cocoa powder into bowl. Pour over 3 Tbls Boiling water. Mix and then beat with fork until it forms smooth paste.
Add 3 eggs and 1 1/2 tsps baking powder, 6 oz Caster sugar beat again and then leave for 4 - 5 mins. Now add 6 Oz Self-raising flour and 6 oz (stork) Margarine. Beat again until mixture is again a smooth paste. Share between 2 well greased baking tins and place in oven for approx 25 - 30 mins. Sponge will be cooked when you are able to put knife through it and it comes out clean. Allow sponge to cool in tin for another 30 mins or so. Tip onto baking rack. Allow to cool thoroughly (1 - 2 hours)

Whilst sponge is cooking now prepare filling. Sieve 6 oz Icing Sugar into a bowl, add 2 oz (Stork) margarine. In a cup place 1 Tsp instant coffee. Pour 4 Tsps boiling water onto coffee and stir until granules dissolved. Add to Icing Sugar and margarine. Add 2 - 3 Tbls Rum. Mix thoroughly. When sponge is cold spread 3/4 of filling onto one of sponges - place 2nd sponge on top and spread remaining filling over top. Sprinkle 100s & 1000s over filling and then finish off with 1 Tsp Icing sugar sieved. Slide onto large serving plate and serve Immediately.

Voila - chocolate Victoria sponge!!!!

Bon Appetite.

Answer 5

6 oz of butter
6 oz of caster sugar
6 oz of self raising flour (sieved)
3 eggs
Cream together the butter and sugar, beat in the egg and then follow with sieved flour. Devide between 2 7" tins and cook on gas mark 5 for 30 mins.
voila, a perfect Victoria sponge.............good luck.

Answer 6

Ingredients:
1 cup flour
3/4 cup sugar
3 eggs
3 TB melted butter
2 TB milk
1/2 rounded tsp baking soda
1 rounded tsp cream of tartar

Method:
Sift flour into the basin of your cake mixer, add other ingredients except baking soda and cream of tartar and beat on high for three minutes. (While mixture is being beaten, you can prepare your sponge tins.) Add baking soda and cream of tartar and beat a few seconds to mix it well in. Bake at 190ºC (375ºF) 20 to 30 inutes. To make lemon or orange sponge, replace milk with lemon or orange juice and add the grated rind of the fruit.

Answer 7

the perfect sponge is made by ensuring that all the ingredients are at room temperature. beat the sugar and butter until light and fluffy, then add the eggs one at a time with a tablespoon of flour. finally add the remainder of flour and fold in GENTLY. always make sure the oven is preheated.

Answer 8

Peach Sponge

1 (28 ounce) can peaches, sliced
1 (25 ounce) container small curd cottage cheese
5 large eggs, separated
1/3 cup lemon juice
1 1/2 cups sugar
1/3 cup flour
3 tablespoons butter or margarine, melted
1 cup milk

Drain peaches thoroughly and arrange evenly in a 13x9” baking pan (you may need to slice some of the thicker pieces in half lengthwise in order to have enough to cover the whole bottom).
Spread cottage cheese evenly over peaches and set dish aside.
In a medium bowl, beat egg whites with an electric mixer until stiff peaks form; set aside.
In a separate bowl, beat egg yolks until thick and pale yellow, about 3-4 minutes. Mix lemon juice into yolks.
In a large bowl, mix sugar and flour. Mix in melted butter thoroughly. Whisk in milk until just combined.
Stir egg yolks into this mixture; then fold in egg whites with the whisk until just incorporated and still fluffy.
Pour over peaches and cottage cheese.
Place baking pan into a larger pan and fill with hot water up to about ¾ inch from the top of the smaller pan.
Bake at 325° for exactly 1 hour and 15 minutes. Check periodically for overbrowning and cover smaller pan with foil if this occurs. Do not decrease baking time.
Remove from the oven and immediately from the water-filled dish. Allow to cool for about 30 minutes before serving slightly warm, or chill before serving. Refrigerate leftovers for up to 3 days (this dessert also reheats well in the microwave).

Answer 9

Didnt know you could cook sponge

Answer 10

Where did you find the perfect sponge? I want one too!