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This is a very easy sponge cake mix recipe. It is a great cake for decorating as it is a firm crumbed cake that handles well.
It’s a simple and fast cake recipe and you can take as much care as you wish in preparing it. The quicker and less time taken will result in a denser cake, yet just as delicious.
This cake batter can be adapted and changed, as I will show in future articles but will ultimately give a firm, tasty sponge cake that can be shaped and decorated with Buttercream or Fondant icing with confidence
Sponge cake recipe –The basic recipe
Weigh eggs (minimum of two)
Weigh out the equivalent quantities of:
Butter/margarine
Self-raising flour- sifted
Castor (Superfine)sugar
Couple drops of vanilla essence
Have a couple of teaspoons of milk handy
Place the softened (minimum room temperature) in a bowl and add the Castor sugar. This is the one time, apart from sifting the flour, we get to add any air to the cake so beat together until it is light and fluffy and has lightened in colour considerably.If using a reasonably light coloured butter the mixture will almost be white when ready. This can be done by hand with a wooden spoon but will be quicker and kinder to the baker if you use an electrical beater or whisk of some kind. It does not have to specifically be a mixer, a food processor will do.
Add one egg and a tablespoon of flour to the mix and combine. When ready add the second egg and another tablespoon of flour and continue until all eggs have been combined. Add the vanilla essence and mix in.
Slowly, fold in the rest of the flour in a third at a time.
If the mixture feels stiff add a couple of teaspoons of milk and fold in. If you are not sure about the consistency of the cake add the milk anyway.
The cake batter is now ready to be used in whichever way you choose. For individual Fairy cakes, novelty shaped birthday cakes, or just filled with fruit and cream.
Tags: basic, cake, easy, quick, recipe, sponge
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