does anyone have a good easy cake recipe?

Question

I need a recipe for a sponge cake to decorate with icing. it needs to be easy as i an amateur at cooking. please specify the nuber of portions from the recipe as i will need to scale it up for 20 people.

Answer 1

Honestly, I would go to the store and buy a box cake, that way you can still make it and it's very easy. They do have sponge box cakes.

Answer 2

Try these

Victoria sponge
Makes 12 slices
Ingredients
110g/4oz butter or margarine
110g/4oz caster sugar
2 medium eggs
110g/4oz self raising flour

Method
1. Heat the oven to 180C/350F/Gas 4.
2. Line 2x18cm/7in cake tins with baking parchment
3. Use a hand mixer to cream the butter and the sugar together until pale.
4. Beat in the eggs.
5. Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency - if it isn't, add a little milk.
6. Divide the mixture between the cake tins and gently spread out with a spatula.
7. Bake for 20-25 minutes until an inserted skewer comes out clean.
8. Allow to stand for 5 minutes before turning on to a wire rack to cool.
9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

OR

A Classic Sponge Cake (with Passion-fruit Filling)
Serves 8

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).

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

Don't buy! Homemade is sooo much better!
And this is really easy:
(For 10)

5 medium eggs
150 g sugar
150 g flour
1 ts baking soda.

First: set oven: 170 degree C.
Whisk eggs and sugar until it is white and fluffy. Use electric mixer if u have.
Use a sieve, add the flour and baking soda. With a spoon, gently, gently fold the flour/bs in the egg mix.
Pour in a greased baking pan, measured 22-24 cm across.
Bake for about 45 min, insert a skewer and check if comes out clean.


And you should know:
Use eggs that has room temperature. Remove them from the fridge at least half an hour before you start baking.

Whip eggs and sugar very well. You should be able to write "Ole" with the "drippings" from the whisk, and still be able to read the O when you have finished writing.

You fold the flour in the egg mix very gently because you want to keep as much air as possible in the batter. It will keep your cake soft.

Leave the cake in the pan for about 5 minutes before you carefully remove it, and put it on a wire rack.

Answer 4

Sponge cake for 20 servings



3 1/3 eggs
1 2/3 cups sugar
1/2 teaspoon salt
1 2/3 teaspoons vanilla
5 1/16 teaspoons melted butter
7/8 cup boiling hot milk
1 2/3 cups sifted flour
1 2/3 teaspoons baking powder

Beat eggs until very light.
Beat in sugar, salt and vanilla.
Beat in butter in milk.
Sift flour and baking powder and beat quickly into mixture.
Immediately pour into greased 9-inch pan.
Bake at 350 degrees for 25 to 30 minutes.

Answer 5

take one car.. drive to tesco, walk in door, go to cake aisle.. pick up iced sponge as required, go to check out, pay.. get in car, get home.. open box, place on fancy plate.. SERVE!