A Sponge Cake Recipe

This isn't something for sale, so please ignore the sold out picture.
simply print it out and bake your own cake with ingredients that you may already have in your kitchen

If you can't find a suitable cake in a supermarket and wish to make your own, well here is a basic recipe....

This will make enough batter for a 12" square pan (or any rectangular pan that adds up to similar dimensions).

You can either bake in 2 halves, to reduce baking time and help stop cracking and the cake crowning, or you can bake all at once.

I'm lazy and always bake all in one go, then slice in half when it's been left to rest.

Prepare and line your cake pan.

1 lb SR Flour

8oz Plain flour

1lb Caster sugar

1lb Butter or margarine (I use half of each).

8 large eggs

Vanilla essence

Finally.. Warm water added to mixture to get a dropping consistency.

Bake at 160 degrees c until sponge springs back and a cocktail stick comes out clean.

I cover the top of the cake with silicone paper, part way through the baking. It stops it browning too early and so helps stop cracking.

This is basically a Victoria sponge recipe with plain flour added (up to 50 percent extra flour). The extra flour makes the sponge firmer, which helps when you need to cut it and sandwich it back together! Because it's a little denser it also keeps well if stored correctly (up to a week, if it lasts that long :-) ).

When I remove from the oven I always press the crown back down, while it's still hot (I use a clean tea towel). Once it's cold and it's been allowed to rest you can cut any remaining crown away to level it. Then turn it over, so the bottom becomes the top of the cake.

Slice the cake in half, then sandwich it back together with raspberry seedless jam and butter cream. Cover the entire cake with butter cream and decorate with rolled fondant icing.

Then you may add one of our cake toppers.

Hope this has been some help.

Good luck with the cake.

Diane