What's the best recipe for a simple spongey cake?

I'm always making sponge cakes and everyone says how gorgeous they are. So follow these steps for light delicous sponge cake:





Grease 2 tins and put grease proof paper on the bottom of the tin, then spread margarine over all of the tin and sides.





Next weigh 8 ounces of Caster Sugar, 8 ounces of Margarine and 8 ounces of self raising flour. Put the flour in a different bowl and add a tea spoon of baking powder into the flour and stir.





In a larger bowl, add the sugar and margarine and start to cream them together with a spoon. Then get an electric whisk and cream the butter and sugar together until light and fluffy. (i always find if you do it for longer, it makes the cake lighter)





Beat together 3 med - lrge eggs in a cup. Add a little of the egg to the sugar/margarine mix, adding a little of the flour mix with each. Mix thoroughly. Keep doing this until all the flour and eggs have gone. Mix thoroughly.





Next, divide into the two tins and bake until moist in the middle. (around 30 - 40 minutes. Or until cooked thoroughly in the middle.)


take out of tins onto a wire rack and allow to cool. Then add jam and cream and sandwhich together. sieve icing sugar onto the top and you have a victoria sponge cake!!





Happy bakingWhat's the best recipe for a simple spongey cake?
6oz (175g) self raising flour


6oz (175g) sugar


6oz (175g) margarine


3 eggs





cream the sugar and margarine together until they are light and fluffy (this will take a few minutes but the longer you cream them for, the fluffier the cake will be)


add the eggs (beaten)


fold in the flour gradually


grease a cake tin and bake for roughly 20 minutes at 180 degrees C.





Leave to cool and then you can cut it in half and add jam or cream (or both) in the middle


it is also nice if you dust the top with icing sugar





hope this helps


x x xWhat's the best recipe for a simple spongey cake?
Makes 12 servings








yummy sponge cake





Ingredients 1 cup flour, all purpose


1 cup sugar


1/4 tsp salt


2 tbs lemon juice, freshly squeezed


2 tbs lemon zest


5 eggs, separated


Directions


Mix flour and salt together, set aside.








Beat egg yolks w/ electric mixer Until thick, about 5 mins. Add 1/2 of the sugar. Beat another 5 minutes. Batter should be thick and light colored. Separately, beat the egg whites to the soft peak stage, add rest of sugar gradually, then beat again until stiff. Beat lemon juice and zest into yolk mixture, then fold in the egg whites. Combine gently. Add flour and salt mix gradually and fold to combine after each addition. Bake in a bunt or tube pan, greased and floured for 35-40 mins at 350.
6 Eggs


1 cup Sugar


1 Tb Lemon Juice


1/2 tsp Grated lemon


1 cup Flour





Oven Temp ~ 325掳 Baking Time ~ 15 Min.


Pan Type ~ 10x15x1-inch jelly roll pan





Preheat oven


Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually, then add the lemon juice and rind.


Cut and fold in the sifted flour and cut and fold in the stiffly beaten egg whites.


Bake in an ungreased pan in a very moderate oven.


Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.