Bake a Never Fail Sponge Cake
This sponge cake recipe is very very difficult to get wrong and highly adaptable. Using a basic mix of cupboard essentials it is great for any occasion - Birthday, Christmas or just with a cup of tea. Great entertainment for kids on a rainy day as it does not take much effort at all and is amazingly easy and satisfying. The best part about this recipe is its adaptability. It can be any shape or size, flavour or form - there is just one simple rule: There is a 1:2 egg to ingredient ratio.
Makes a relatively large 9" cake
Ingredients
- 3 large eggs
- 6 ounces (170g) self raising (self rising) flour
- 6 ounces (3/4 cup or 170g) caster sugar (granulated sugar)
- 6 ounces (3/4 cup or 170g) margarine or soft butter
- 1 rounded teaspoon baking powder
- Few drops vanilla extract
Steps
- Whisk together sifted sugar and margarine/butter with an electric whisk until soft and creamy
- To the butter and sugar mixture add all other ingredients (sifted flour and baking powder)
- Whisk the mixture again until it has all come together, forming a thick creamy batter. If your mixture does not fall off the back of a spoon easily - add a few drops of milk or water to slacken it to a thick but pourable consistency.
- Pour the mixture into a pre-lined sandwich tin, level the top roughly
- Place the cake in the middle of the oven at 170 celsius (gas mark 3, or 325 Fahrenheit) for 30-35 minutes - Do not open the oven before thirty minutes.
- If the cake is ready it should spring to the touch if you press it lightly on the top with one finger. If not, return to the oven for a few minutes then check again.
- Take the cake is out of the oven, wait a few minutes for the tin to get cool. Carefully tin down for what on a cooling rack until it's as cool as you like.
Tips
- This cake can take many forms - anywhere sponge is used, this recipe will work. Use it for cupcakes, bake in thin layers and roll with fillings, pour over the top of fruit and bake for a warm puddings - the possibilities are endless.
- Adapt the cake to your needs. It doesn't have to be plain vanilla sponge - add chocolate chips, or berries, dried fruit or nuts - anything small and firm will do the trick. Even change the whole flavour - add the zest of a lemon or orange for a lovely zingy cake, or a little cinnamon or flavoured extract. Dollop small spoonfuls of thick custard or jam into your cake mixture in its tin or cases.
- If you don't have an electric mixer, you can mix it by hand either with a whisk or wooden spoon. Just make sure the batter has no lumps. It takes a little more effort but its great fun for kids and the results are the same.
- If you fancy a nice topping to your cake without icing it - press thin slices of fresh fruit (apple, pear, pineapple, etc) into its surface neatly before baking. This will give it a lovely rustic charm. Or, get sophisticated and use a caramelized fruit top.
Warnings
- Have patience when turning the cake out of its tin. Do not do it straight away as the tin will be far too hot to handle. Run a clean knife around the edges of the pan before turning it out. Invert a plate over the pan to catch the cake when you turn it out.
- If baking with children, an adult must be supervising at all times. They must not be allowed near open oven or electric whisk.
- Be very careful when moving the cake to and from the oven. It is very easy to burn yourself whilst trying to maneuver the tin.
- Make sure to wash hands well when handling eggs.
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