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Saturday, 17 November 2012

Basic Vanilla Sponge Cake

 

When making cake, I find that if you weigh the eggs you get a much better cake. It's not much more effort and the results are worth it! A good sandwich cake mixture is usually based around 225g of Flour, Marg and Sugar. Weigh your eggs until you get around the figure of 225g (more is better than less!) and use the same amount of self raising flour, marg and caster sugar in the recipe as follows.

Ingredients:

225g Self Raising Flour
225g Marg (Stork or equivalent)
225g Caster Sugar
225g Egg (See comment above)
Note: Medium eggs are usually around 50g each, large eggs around 70g each.
2 Teaspoons of Baking Powder
1 Teaspoon of Vanilla Flavouring (will need more if using Vanilla Essence)
Extra Marg to grease tins

2 x Round Sandwich Tins (approx 8in diameter), greased with marg and lined with greaseproof or baking paper. (You only need to line the bottom of the tin, not the edges.)

Method:
  1. Preheat the oven to 180°C (160°C Fan).
  2. Weigh eggs into a mixing bowl and add same amount of marg and caster sugar.
  3. Mix with an electric mixer if you have one, then add the self raising flour (same amount as the eggs), the baking powder and the vanilla flavouring. Do not worry about sieving the flour.
  4. Mix until the mixture has gone from a warm creamy colour to a pale cream and is a smooth consistency.
  5. Grease the tins and line the bottoms.
  6. Split the mixture roughly equally between the two tins.
  7. Cook in oven on the same shelf for approx 22-27 mins, or until a cake tester / skewer comes out clean. Do not worry if they are not particularly brown, as long as the skewer comes out clean in a few places then it will be fine - the lighter the sponge, the more moist it will be!
  8. Leave to cool for 10 mins and then run a palette knife or spatula around the outside of the tins to release the cakes.
  9. Turn the cakes out onto a cooling rack and leave to cool completely.
  10. When cool fill with buttercream, chocolate spread, jam, or whatever you fancy and ENJOY!
Tip: You can freeze this cake. Once it is cool, wrap it in clingfilm and then in greaseproof / baking paper, and store in an airtight container. Put it in the freezer and it will keep for up to one month. Leave to defrost for a few hours at room temperature and then ice or decorate. It tastes just as good as the day you baked it!

You can also make muffin size cakes or cupcakes with this recipe, just reduce the cooking time.
 
Half of my Buttercream recipe will fill this and cover the top.

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