The perfect sponge cake how do you make it? The one with cream a and jam in middle and a icing sugar on top ?

Question

My Aunties are all coming round this afternoon so we are looking to impress!! with some good home made cake.

Aunties just left and i can say the cake was a great success! I had no idea i could bake a real cake. It was brilliant if i say so myself. Thank you Emma and Cookie girl for your help.

Answer 1

Victoria sponge cake

6 ounces self raising flour
6 ounces of butter(or margarine)
6ounces caster sugar
3 large eggs
1/2 cup milk
Sm pinch salt
vanilla essence

2 x8" sponge tins (Lightly buttered and floured )
pre heat oven-- medium

Method ;
sift flour and salt into bowl
beat butter and sugar together
till light pale and fluffy
beat eggs and milk together
add drop of vanilla essence ,
Lightly combine
butter and egg mixture
and fold into flour
add a little more milk
for thick batter like mix
pour into baking tins and
place in middle shelf of oven
12--15 minutes
test if skewer--- comes out clean
remove from oven
and cool on wire rack

filling;
red jam
raspberry , strawberry, plum etc

butter cream filling ;
4 ounces icing sugar
2 ounces butter ( room temp)
beat well till light and fluffy


Assemble ;
Jam one side of sponge
spread butter cream over jam
sandwich together
put on pretty plate
dust with icing sugar

And enjoy

TIP;
for unexpected visitors ;
wrap + freeze, spare sponges ,
place on rack to thaw
assemble with cream and jam
wait 15 minutes
dust with icing sugar
then serve !

>^,,^<

Answer 2

. For beginners, making cakes can seem a bit of a daunting prospect but, as with all cooking skills, once you've been taught the correct way, you can proceed without fear and have success every time. Using the wrong tins is probably the cause of 90 per cent of failures – for this quantity you will need two 8 inch (20 cm) diameter sponge tins, 1½ inches (4 cm) deep. Lightly grease them and line each one with a circle of silicone paper (baking parchment), also lightly greased.
2. For an 8 inch (20 cm) sandwich cake, start off by sifting 6 oz (175 g) of self-raising flour and a rounded teaspoon of baking powder into a very large mixing bowl, holding the sieve quite high to give the flour a good airing as it goes down.
3. Next, break 3 large eggs into the flour and add 6 oz (175 g) of caster sugar and 6 oz (175 g) of butter – the butter has to be at room temperature, so soft that the blade of a knife will make a deep impression straight away. Finally, add half a teaspoon of vanilla extract.
4. Now you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take about one minute – if you don't have an electric whisk, you can use a wooden spoon with a little more effort.
5. What you now end up with is a mixture that drops easily off the spoon when you give it a tap on the edge of the bowl. If it does seem a little too stiff, add 1-2 teaspoons of tap water and mix again.
6. Divide the sponge mixture equally between the prepared tins and level out the surface with a palette knife.

Answer 3

that ought to be dazzling. whether i could advise mixing the jam with cream cheese, whipped cream, Cool Whip or meringue so as to maintain the midsection spreadable, as nicely as mild and fluffy only like the sponge cake. you need to locate that a sugar icing is only too think of to create a distinguishable barrier between the two cake layers.

Answer 4

This uses a "pudding" for both the filling and icing, but it is really wonderful.

3 eggs
2/3 cup sugar
1 teaspoon finely shredded orange peel
1 teaspoon vanilla
2/3 cup sifted flour
1 cup water
1/4 cup sugar
1 egg
2 tablespoons cornstarch
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1/2 teaspoon vanilla
2 tablespoons orange liqueur or orange juice
1-1/2 cups orange sections, blueberries, raspberries, thinly-sliced strawberries, and/or thinly sliced peeled peaches

Spray a 9x1-1/2-inch round baking pan with nonstick spray; set pan aside.

In a medium mixing bowl combine eggs, 2/3 cup sugar, orange peel, and 1 teaspoon vanilla. Beat with an electric mixer on high speed for 5 minutes or until thick and lemon-colored. Fold in flour just until blended. Spread batter in prepared pan.

Bake in a 350 degree F oven for 20 to 25 minutes or until top springs back when touched lightly. Cool in pan on a wire rack for 5 minutes. Carefully remove cake from pan; cool on rack.

For filling, in a small saucepan combine water, 1/4 cup sugar, egg, and cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in lemon peel, lemon juice, and 1/2 teaspoon vanilla. Cover surface with plastic wrap. Cool thoroughly.

Carefully cut cake into two horizontal layers. Sprinkle cut surfaces of cake layers with orange liqueur or orange juice. Place one layer on serving plate. Spread with half of the lemon filling. Place second layer on top and spread with remaining lemon filling. Arrange fruit on top. Cover and chill until serving time.

Answer 5

It's not even a contest .... Jam & Cream in the middle every time!!!!

hhhmmmm - Delicious!!

Answer 6

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