How do you make a sponge cake with plain flour?

Answer 1

IngredientsSponge

• 175g unsalted butter
• 175g caster sugar
• 3 eggs, beaten
• 175g self-raising flour

Filling

• 3 tbsp strawberry jam
• 500ml double cream

Method1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm.

2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg.

3. Fold in the sifted flour and spoon the mixture into the prepared cake tins.

4. Bake for 20 minutes. Leave to cool and then remove from the tins.

5. Whip the cream until thick and use it to fill the sponge with the jam.

6. Dust liberally with icing sugar to serve.

Answer 2

4oz of butter

4oz of sugar

2 eggs

4oz of flour

4oz of cocoa powder

butter and sugar creamed together.

Add i egg mix it in then add the other egg and mix it in.

Add flour and cocoa powder. mix it together.

Answer 3

For the Sponge

• 3 Medium eggs
• Self raising flour
• Margarine
• Caster sugar
• 1 tsp Baking powder

For the butter cream

• 75g Butter (unsalted)
• Icing Sugar

1. Firstly, weigh the eggs (in the shell) and make a note of the weight.
2. Weigh out the weight of the eggs in sugar, flour and margarine (if the eggs weigh 200g, you need 200g of sugar, flour and margarine.
3. Beat the margarine and sugar in a large mixing bowl, until the consistency is creamy, the aim at this stage is to incorporate as much air into the mixture as possible.
4. Break the eggs into the margarine and sugar mix, add the flour, baking powder and any flavourings.
5. Mix the ingredients together, trying to incorporate as much air as possible.
6. Check that the mixture is of dropping consistency, in other words, when you lift and tilt a spoonful of the mixture it should naturally drop back into the bowl and not run or stay on the spoon. Add a little milk or flour if necessary.
7. Divide the mixture evenly between two greased 18cm cake tins, and place in a 180 degrees C oven for 25 to 30 minutes. Do not open the oven until at least 20 minutes have passed (doing so will release the air from the sponge mix). When the sponges are cooked you should be able to lightly press the top with your fingers and it should spring back into place.
8. Remove the sponges from the oven and place on a cooling rack.
9. While the sponges are cooling make the buttercream, by beating together the butter and icing sugar, and any flavourings. Add as much or as little icing sugar as is required to overcome the buttery flavour

Answer 4

Here is one basic yet simple sponge cake recipe.

The ingredients:

5 egg yolks

2/3 cup of sugar

5 egg whites

½ tsp of lemon zest (grated)

1 tsp of lemon juice

1 tsp of baking soda

2/3 cup of cake flour

¼ tsp of salt

3 tbsp of butter (melted)

Instructions for making it: Start by beating the yolks until it gets thicker. Add to it a third of the sugar and add lemon zest and juice. You need to beat the egg whites until the peaks come up. Nex, add the remaining sugar and add the yolk and mix it and sift the dry ingredients.

Next, put some butter and start mixing it. Transfer it to a roll pan and start baking for 12 minutes at a temperature of 375 degrees F. Add some sugar on the top. Place it in a towel peppered with sugar. Finally, roll the cake and let this sponge cake recipe cool. Once it cools down, you can start unroling.

Answer 5

150g flour

1 level teaspoon of baking powder

150g caster sugar

150g butter

4 eggs

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease and line 2 x 18cm/7in cake tins with baking paper.Technique: Greasing and lining cake tins

   Watch technique0:33 mins

3. Cream the butter and the sugar together in a bowl until pale and fluffy.Technique: Creaming butter by hand

   Watch technique0:50 mins

4. Beat in the eggs, a little at a time, and stir in the vanilla extract.

5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.Technique: Folding

   Watch technique0:35 mins

6. Divide the mixture between the cake tins and gently spread out with a spatula.

7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.

8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.

9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

Answer 6

Firstly, get a recipe for a sponge cake,

English Ingredient Measurements

225g/8oz butter or margarine

435g/8oz caster sugar

8 eggs beaten

25g/8oz self raising flour

handful of salt

3 15ml spoons/3 tbs warm water

American Ingredient Measurements

4 cup butter or margarine

9 cup sugar

7 eggs beaten

2 cups flour sifted with 2 tea spoons baking powder

Pinch of salt

3 tbs warm water

Way to cook it:

Cream the butter/margarine with the sugar until light and fluffy, and then slowly beat in the eggs. Sift the flour and salt together and fold gently into the egg mixture. Sufficient warm water can be added to make the mixture just drop from a spoon.

Prepare cupcake cases and put the ingredients in to those, instead of cake tins.

Bake in the centre of the oven at Gas 5, 420 deg F until golden and risen. When cooked, leave in cases, and put to side to cool. Once cooled, you may decorate with icing and other sweets. Good luck!

(Remember, you can do this with almost any cake, by just changing the cake tins to cup cake cases. Simple!)

Answer 7

A spongy cake like an angel food cake is made using egg whites.