HELP! Making a birthday cake what is a good recipe for a straight forward sponge cake!?

Answer 1

Easy Eggless Sponge Cake

200 g sweetened condensed milk
140 g self-rising flour
1 teaspoon baking powder
1/2 teaspoon baking soda
60 ml melted butter or margarine
1 teaspoon vanilla essence
75 ml water

Sieve the flour, baking powder and baking soda together.
Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well.
Pour the mixture into a greased and dusted 6 inch diameter round tin.
Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes.
Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, take out from the oven and leave for 1 minute.
Invert the tin over a rack and tap sharply to remove.
Cool the the cake on a wire rack.

Answer 2

This has got to be the simplest sponge cake mixture ever! If you are on a diet, make an exception for this recipe. The quantities shown make a two-layer sponge cake, with buttercream. Halve the quantities for quick and delicate fairy cakes, or double up, and put the sponge layers in the freezer, ready for any occasion. Flavourings can be added – try orange or lemon cake, chocolate cake, vanilla, caraway, coffee etc. The only limitation with sponge flavours is your imagination! If the flavouring is a powder (eg cocoa powder) reduce the amount of flour slightly.

Ingredients
For the Sponge
3 Medium eggs
Self raising flour
Margarine
Caster sugar
1 tsp Baking powder

For the buttercream
75g Butter (unsalted)
Icing Sugar

Method
Firstly, weigh the eggs (in the shell) and make a note of the weight.
Weigh out the weight of the eggs in sugar, flour and margarine (if the eggs weigh 200g, you need 200g of sugar, flour and margarine.
Beat the margarine and sugar in a large mixing bowl, until the consistency is creamy, the aim at this stage is to incorporate as much air into the mixture as possible.
Break the eggs into the margarine and sugar mix, add the flour, baking powder and any flavourings.
Mix the ingredients together, trying to incorporate as much air as possible.
Check that the mixture is of dropping consistency, in other words, when you lift and tilt a spoonful of the mixture it should naturally drop back into the bowl and not run or stay on the spoon. Add a little milk or flour if necessary.
Divide the mixture evenly between two greased 18cm cake tins, and place in a 180 degrees C oven for 25 to 30 minutes. Do not open the oven until at least 20 minutes have passed (doing so will release the air from the sponge mix). When the sponges are cooked you should be able to lightly press the top with your fingers and it should spring back into place.
Remove the sponges from the oven and place on a cooling rack.
While the sponges are cooling make the buttercream, by beating together the butter and icing sugar, and any flavourings. Add as much or as little icing sugar as is required to overcome the “buttery” flavour.

quoted directly from http://www.crazysquirrel.com/recipes/baking/simple-sponge-cake.jspx

Answer 3

6 ounces Butter
6 ounces Caster Sugar
3 eggs (2 ounces each)
6 ounces Self Raising Flour
Remove butter from fridge and leave to reach room temperature.
Beat it in a large bowl with a wooden spoon (or use electric mixer) til it is pale and creamy.
Add sugar and beat til the crystals of sugar have dissolved (it is no longer gritty) and it is even paler and creamier.
Beat the eggs into the mixture one at a time. If the mixture starts to curdle, add a small spoonful of flour.
Sieve the flour (and the baking powder, if the flour is not self raising) - for quantity of baking powder, see instructions on packet). Ideally the flour should be sieved twice before stirring lightly into the egg and buttery sugar mixture.
Spread the mixture into 2 tins about one and a half inches deep, with a diameter of about 8 to 9 inches, which have previously been smeared with butter. Put the cakes in an oven pre-heated to 350 degrees F or 180 degrees C for about 20 minutes. Check that they are done by sticking a thin skewer (or an unfolded paper clip) into the middle of the cake. When withdrawn, the skewer should have no uncooked cake sticking to it.
Put a cake rack (or the grid from a grill pan) over each cake tin. Invert and remove the tin, so that the cake is on the rack or grid to cool.
When the cakes are cool, they can be sandwiched with jam and the top can be iced(see instructions on the side of the packet).
Happy eating! And happy birthday!

Answer 4

Vicotoria Sponge- the most simple cake recipe a la Delia! Just remember 6,6,6 and 3 (6oz of Marg, 6oz self-raising four, 6oz caster sugar and 3 eggs). Mix together sugar and marg, add eggs then fold in flour. Separate between two cake tins and oven at 180 for 15-20 mins.
You can tell if the cake is ready by the colour and by pressing it lightly- it should spring back up. You can also put a knife into the cake and if if comes out clean u know the sponge is cooked.

Answer 5

110g (4oz) Butter
110g (4oz) Caster Sugar
110g (4oz) Self-raising Flour
2 Eggs
Vanilla Essence or 1 tsp Grated Lemon Rind

Preheat oven to 190°C: 375°F: Gas 5.
Whisk together the butter and sugar until light and creamy.
Add the beaten eggs gradually with a little of the flour.
Fold in the remaining sieved flour and add the flavouring.
Divide equally between two 15cm (6 inch) sandwich tins.
Bake for 20 - 25 minutes.
Turn out on to a wire rack to cool.

Answer 6

Mix 4oz white sugar with 4 oz marg until pale cream coloured, add 2eggs, mix,add 4 oz self raising flour,mix. Put into a 7" round, base lined and greased tin. Cook 350f for about half an hr

Answer 7

six ounce soft butter,four ounce caster suger,six ounce selfraising flour,three mediumeggs.mix all in one bowl,mix with electric hand mix,blend until,combined,divide into two,greased and floured sponge tins,and bake for 20minutes,test by touching top if firm to the touch,take out of oven and turn upside down on to wire trays to cool.

Answer 8

Sponge cut to shape

Answer 9

Go to www.bbbc.co.uk/recipes

Answer 10

Strawberry Cream i enjoy it!