sponge cake?

Question

Im doing a wedding cake soon, and she wants the whole cake in sponge....how would i go about doing an 10inch square sponge cake?? do i just make a standard mix and bung it all in the 10ich tin?? helpppp.....xx

Answer 1

A sponge cake is a light and airy textured cake, achieved with a recipe that uses a greater number of eggs than standard cake recipes. You would not achieve a true sponge cake by using a cake mix.

Here is a recipe from "Baking at Home with the Culinary Institute of America."

VANILLA SPONGE CAKE

2 cups cake flour
6 tablespoons (3/4 stick) unsalted butter, plus extra for greasing
1 tablespoon vanila extract
1 1/4 cups sugar
5 large eggs
5 large egg yolks

(Makes 2 8 inch layers)

Preheat the oven to 375 degrees F. Lightly butter two 8-inch cake pans and line with parchment paper.

Sift the flour twice and set aside. Melt the butter in a saucepan over low heat. Remove from the heat, add the vanilla extract to the melted butter, and stir to combine. Set aside to cool.

Combine the sugar, eggs, and egg yolks in the bowl of a stand mixer and set the bowl over a pan of barely simmmering water. Whisking constantly with a wire whisk, heat until the mixture is warm to the touch or reaches 110 degrees F on a candy thermometer.

Remove the bowl from the heat and attach it to the stand mixer fitted with the whisk attachment. Whip the eggs on medium speed until the foam is 3 times the original volume and no longer increasing in volume, about 5 minutes.

Fold the flour into the egg mixture using a rubber spatula. Blend a small amount of the batter into the melted butter and then fold the tempered butter into the remaining batter.

Fill the prepared cake pans about two-thirds full. Bake until the top of each layer is firm to the touch, about 30 minutes.

Let the layers cool in the pans for a few minutes before turning out onto wire racks. Let cool completely before finishing with frosting and filling.

For CHOCOLATE SPONGE CAKE: Replace 1/2 cup pf the cake flour with cocoa powder. Sift the cake flour and cocoa powder together twice. Proceed as directed.

I have also put a link in Sources to sponge cake recipes at Allrecipes.com. Allrecipes.com allows users to rate and review recipes, so you can determine which recipes work well and which do not. Most baking cookbooks will also feature recipes for sponge cakes.

Since you mentioned a 10 inch, depending on how many layers you are doing, you may have to double (or more) the recipe. If you want good height on each layer, fill each of the pans about 2/3 full.

Happy Baking!
Maria

Answer 2

Hi
I would make at least 1 1/2 times the recipe, if not 2 times the recipe; you can always use the extra to make a little cake

Is she asking for a single layer? It sounds that way from your description. Be sure to fill the tin only about 3/4 full ... if you use only 1 recipe, I don't think it will fill the cake tin, especially since it is square and most recipes fit into a round tin ... and this one is 10" to boot ...

Why don't you run a test and see how it comes out? A wedding is an important event and you want to make sure the cake is beautiful. If you see anything you want to change, you will have time before the day of the wedding... after all, aren't they rehearsing the ceremony? Likewise, you can rehearse the cake!!

Very best of luck

Answer 3

I`d so standard sponge mix and make double the amount to make sure its a good fill for the 10inch tin.
If she wants tiers, i`d consider flavouring each tier, but its her choice.

Good luck, I dont think I` like that pressure!!


Marks and Spencer and Tesco both sell ready made cakes, iced for weddings in fruit and spong - you could consider cheating! lol

Answer 4

I make lots of these and you are much better doing it in 3's using the same tin 3 times much easier to cook it without the fear of half cooked and half burnt. sandwich together with buttercream (helps to stop it drying out) when you place them on the board make sure the top of the cakes are bottom side down and you will have a nice flat surface on which to work ie fondant or royal icing i hope you can understand this as there is nothing nicer than home made cakes. most of all enjoy doing it I DO!!

Answer 5

I think a standard cake mix fills 2 8 inch rounds. You would probably have too much for one 10 inch pan. You will have to make a smaller layer with the leftover, or a couple of cupcakes. How many layers are you making? You could probably make 2 cake mixes and fill 3 10 inch pans with the combined cake mixes. That's what I would do.

Answer 6

The Jaffa cake is officially a cake. It is deemed to be so because when it goes stale it goes hard, whereas a biscuit goes soft. That is actually a legal definition as it became necessary for it to be legally defined as one or the other, due to the different tax implications for cakes and biscuits

Answer 7

Buy a cake that looks home-made & claim it as yours!

Answer 8

Do the regular recipe...But Use baking powder.. it rises the cake loads

Answer 9

double the mix and only put enough in the tin don't over fill it otherwise it will burn

Answer 10

Sounds like a lot of grief! Get someone else to make it and take the credit for it!