Baking the Perfect Sponge

May 15, 2012

 

To blog or not to blog is the question? I guess everyone
tells you that blogging is the way forward, but when you’re building a business
it’s really hard to find time for all the possible things that could be done,
whilst still maintaining a life. Ok, so I admit I haven’t balanced the
work/life equilibrium I have just made cake. Luckily that’s a forte considering
I’m in the cake business. But as it’s rapidly reaching the number one ‘I can’t
sleep at night’ item on my ‘to do’ list so I thought I better had…

Having looked at businesses and their blogs I want mine to
be informative. What is the point of purely bragging about stuff you’ve
achieved? So hopefully if you’re into cake then this, or should I say these
(talking in the optimistic sense that I might blog again this millennium) will
be the place where you might get some helpful tips. Hopefully so you can avoid
mistakes that I have made along my cake making journey…

 

Where to start?

I guess at the beginning of making a big celebration cake, as that’s what I make most of.

Basic Victoria Sponge Cake Recipe

The basic sponge recipe I use is just:

6 eggs

12oz self-raising flour

12oz butter

12oz caster sugar

2 teaspoons baking powder

180 degrees in a fan assisted
oven, slightly pre-heated

I know still in imperial measurements eek, but I do all my cakes this way, unless following some nice new recipe which is metric!
IMG_5254_1.JPG

A lot of cake makers use a Madeira sponge, which is firmer and easier to carve, but who wants a cake that is not as tasty? That’s not to say all Madeira is dry, I have had some that was moist and delicious in my time, but there is a fine art in getting it just so. We’ll talk about that recipe another time…

But a lot of the cakes I make are for birthday celebrations for children so they require jam and butter cream in the wedge loads for a scrumptious party treat!

I chuck all the above ingredients in my mixer for about 10 seconds, then stop, scrap down the sides and mix again for about 10 more seconds.

Divide the mixture in to two greased and double lined cake tins.


IMG_5255.JPG

Pop in the slightly pre-heated oven for 35 minutes (depending on your oven) or until the top is light and springy when you push a finger on it.

See all this you probably know, but it’s just reassuring to know that there is no special art, hidden secret, and if I can do it, I am sure you can too.

Then leave the cake to cool.

Next blog we'll talk about covering the board. Happy baking :) xx



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Please add a comment

Posted by Petra on
Thanks for the recipe, always handy and in imperial too! Hurrah.... just the small ask of how do you make the towers on the castle cakes???
Posted by brigitte on
Loved reading your blog. You really can't go wrong if you follow your recipe. My only problem is that I have a gas oven and no way of knowing if it's reached the right temperature. I wonder...can I put a new cooker on our wedding gift list?
Posted by Sarah-Jane on
I use madeira sponge for the castle turrets as they are firmer. My suggestion is just buy some in a pack! I know, I know but if you're not making lots it can be a pain. Then use round cutters to make tubes. If you freeze them before you butter ice them they will be easier to handle. Then cover with fondant paste as normal. The other way is to use pastillage which is a really hard paste and wrap them round cellophaned cardboard tubes, but best not to go there right? lol Good luck xx


Hmmm gas ovens. I guess I would put it in at Gas mark 4. Then I suppose leave for about half an hour and then press the top of the sponge to see if it sprang back. Just don't open the oven in the first bit of baking otherwise it won't rise. Failing that being the devoted wife and needing to bake your hubby all his cakey requirements demand new oven! Hee hee. xx
Posted by kerrie crumbawumba! on
what size cake tin do you use for that amount of filling??
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