Sponge Recipe?

Question

Every time I try to make a sponge cake, it doesn't look or taste right and I don't know where I am going wrong. So, does anyone out there have a good simple sponge recipe I could try?

Answer 1

Try the following
A Classic Sponge Cake (with Passion-fruit Filling)
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

or Victoria sponge
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 Medium sponge cake
Ingredients
450g/1lb caster sugar
450g/1lb butter
450g self-raising flour
9 medium eggs

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Lightly butter and line the base of an 23cm/9in cake tin with greaseproof paper.
3. Cream the butter and sugar until smooth and pale in colour and then gradually beat in the eggs.
4. Sift the flour and fold into the mixture, a little at a time. Pour into the cake tin, level off the mixture with a palette knife and bake for about 90 minutes or until a skewer inserted into the cake comes out clean.

Answer 2

Hi there,this is one that I use all the time and it has never failed
me.
Yogurt Cake (don't worry,if you don't like yogurt I promise you'll never know it's there)

1 cup yogurt 3 cups self raising flour 1 cup sunflower oil
1.5 cups caster sugar 3 eggs

Put all ingredients into a bowl and mix until smooth
pour into 2 sandwich tins or 7" round cake tin or as I do, into
a 2lb loaf tin Bake centre oven for 45minutes (sandwich tins
check after 25minutes) gas mark 3/ 190 centigrade
Make and enjoy!If placed in cake keeper, it will stay fresh for upto 3 weeks. I was told this when I was given the recipe 20 or so years ago and tested it out

Answer 3

GOLDEN SPONGE CAKE
INGREDIENTS:
2 cups sifted all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla
2 to 3 teaspoons grated lemon or orange peel
1 cup egg whites (about 7)
1/2 teaspoon cream of tartar
PREPARATION:
Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth.
In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.

Pour batter into an ungreased 10-inch tube pan. Bake at 325° for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a lemon frosting variation.

Also you can check out the following baking tips.http://www.geocities.com/webcipes2/misc/m14.html
sometimes it is not the recipe's fault.

Answer 4

Try this recipe ,i got this recipe from a 6 star hotels chef who was my friends uncle, believe me i checked all recipe sites and books, But nothing is like this one. The secret is 100% ingredients and the proper technique for mixing.
All purpose Flour 6 oz
Salt ¼ teaspoon
Baking Powder ½ teaspoon
Mix them all together and sift 3 times.

Granulated Sugar 6oz
Eggs 6 (separate Yolks and Whites)

Preheat oven 200 c/425 F.
Grease and line with wax paper a 9 inch pan.
First beat on medium speed Egg Whites with Electric mixer until they started holding peeks and its very shiny .check with spatula, there should be no liquid in the bottom.
Beat with Electric mixer Egg Yolks and sugar until its colour turns cream, and it looks fluffy.
Now the main part is to mix them all together,with spatula in Egg Yolks and Sugar batter add some sifted Flour and FOLD (not beat or mix FOLD clock wise) then add more Flour and FOLD if it gets thick Add a scoop of Whites and FOLD, add Flour and FOLD,add all whites and FOLD.VERY CAREFULLY .now pour it into pan.
And Bake for 20 to 25 minutes. Tap on top.and feel it ,it will bounce and a sound like THUP THUP.or insert a knife if it comes out clean its mean its done.otherwise 5 minutes more.
TIPS: 30 minutes Befor starting whisking Egg Whites keep your MIXERS Whisks and BOWL (in which you will whisk Egg Whites) in FREEZER .
TO MAKE JELLY ROLL divide this recipe in half.
NOTE, i always soak my SPONGE CAKE ,Depend on what i am making like, for Pineapple Cake with Pineapple Juice,orange with orange juice.
To make CHOCOLATE SPONGE ,Omit 2 oz flour, and add 2 oz COCOA ...

Answer 5

Honey Sponge Cake

Ingredients

(1 servings)

6 Eggs, separated/room temp
1 c Granulated sugar
1/4 c Almond powder (OR
1 ts Almond extract)
1 tb Honey
1 1/2 c All purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Baking soda
4 tb Milk
2 tb Melted butter, cooled
(OR peanut oil)


Instructions

In bowl, sift flour, baking powder and salt; set aside. In another bowl, beat egg whites until stiff.
With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond extract). Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture. Gradually add sifted flour mixture.
When batter is thoroughly blended, quickly but gently fold in egg whites.
Steaming: Before mixing, bring water in steamer to boil. Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins). Pour batter into bowl. Steam for 1 hour.
Best served steaming hot, cake can always be resteamed without suffering.

Answer 6

CARAMEL TARTS 6 oz. Philadelphia cheese 2 sticks softened butter 2 c. flour Make like pie crust--fill tart pans. Bake 350 degrees for 15 minutes, cool completely. FILLING: 1 lb. caramels 1/2 c. evaporated milk Cook in double boiler until melted. Fill cooked tart shell 3/4 full. FROSTING: 1/2 c. butter 1/2 c. Crisco 2/3 c. evaporated milk 2/3 c. white sugar 1/2 tsp. vanilla Cream butter and Crisco then add sugar, cream a little longer. Add milk and vanilla and beat until thick like whipped cream. Spoon frosting on top of tarts and sprinkle with nuts.

Answer 7

make sure you have deep 8" sandwich tins .Use 8oz flour 8oz margarine 8oz sugar 4 eggs .Cream marg and sugar till really light ie almost white in colour ,add each egg one at a time ,if mixture starts to separate add spoonful of four .Divide between tins and cook on190 or gas 5 for about 20 minutes .Good Luck !
Makes a good victoria sponge .PS Use self-raising flour !

Answer 8

victoria sponge you will need
3 F/R eggs,6oz sf/flour,6ozstork cooking marge,6oz castor sugar,1.5 teaspoons of baking powder mix all togother untilblended like a thick yellow custard.
then divide into 2 x 9 inch circular baking trays.pre heat oven
put in middle of aven about 150 on electric for 15 to 20 minutes untill golden brown .remove from baking trays when cool,put on rack to cool/go cold then put strawberry jamm or rasberry jamm

Answer 9

this is the best tip for sponges.

weigh 2 eggs and then use this same weight of self raising flour, sugar and butter.

cream the sugar and butter, add the eggs, fold in the flour and bake on gas mark 5 for about 30 mins.

you can add flavourings of your choice, like vanilla extract / cocoa / lemon zest & juice.

this has never failed me!

Answer 10

Sponge Cake

Ingredients
5 eggs
1/2 cup cold water
1-1/2 cups sugar
1 teaspoon vanilla
1-1/2 cups cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions
1. Separate eggs, keeping yolks and whites; let stand at room temperature 1 hour.

2. Heat oven to 350 degrees F. Lightly coat bottom of 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom with waxed paper; coat paper with cooking spray.

3. Beat yolks and water in bowl on medium-low 1 minute. Beat in sugar and vanilla. Increase speed to high; beat 5 minutes, until ribbon forms when turned-off beaters are lifted.

4. Sift together flour, baking powder and salt into clean bowl.

5. Beat egg whites in clean medium-size bowl with clean beaters until soft peaks form.

6. Gradually sift flour mixture over yolk mixture; gently fold in until completely incorporated. Fold in beaten egg whites. Pour batter into prepared pan, quickly spreading in an even layer.

7. Bake in 350 degree F oven 20 to 22 minutes, until top is golden and springs back when lightly pressed with fingertip. (Cake may cook over edge of pan slightly.) Remove pan to rack; let cool completely. While cake is still warm, gently loosen edges of cake from pan. Leave cake in pan until ready to assemble semifreddo. Makes 12 servings.