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Tutorial 2, Basic sponge.

This recipe has been a good friend to me over the years, I am sharing it with you as it is easy to make with not much fuss. It is versatile and can be adapted to almost any flavour.

The basic methods in cake making are creaming, rubbing, whisking and the all in one method. These are used as different ways to incorporate the fat,eggs and flour in your recipe. Depending on the ingredients, type of cake will depend on what method you will use. This recipe uses the Creaming method.

CREAMING METHOD = Mix the sugar and fat together until white and fluffy, then add eggs, followed by dry ingredients.

RUBBING IN METHOD = Rub the fat with the flour until crumb like, add any other dry ingredients, add the wet stuff.

WHISKING = Whisk the eggs and sugar to full volume, fold in other ingredients extremely carefully.

ALL IN ONE = Like it says in the title mix all the ingredients together at once in any way.

BASIC SPONGE.

(Makes aprox 18 cupcakes, 2 loaf tins, 1x 6inch round cake.)

What you will need -:

200g Margarine/veg spread/butter.

200g Caster sugar

2 drops of vanilla essence.

4 Eggs

200g Self rasing flour.

Oven gloves,Scales, sieve, bowls, cooling wire, cake tin/cupcakes cases/loaf tin, spoon, grease proof paper, palette knife and a small knife. Oh nearly forgot washing up stuff…boo

Method-:

1,Pre heat your oven to 175c grease and line your cake tin or prepare your muffin tin with the cupcake cases.

2, Soften the fat slightly in the microwave for aprox 15 seconds add the sugar and vanilla and mix really well, you will notice the fat turn pale. This will add air and also your mix is less likely to split when the eggs are added. Cake mixes split due to the eggs not mixing with the fat and causing the fat to set into hard lumps. As you know fat goes hard when cold. Some chefs leave eggs at room temperature to aid the mixing process.

3, Beat your eggs together then add them one at a time to your sugar and fat mix, mix well after each addition. This will avoid your mix splitting and also beat more air into your cake mix. Remember Air= light fluffy cakes plus you get more volume out of you mix this way. We want to avoid splitting the mix as it will make the cake mix heavier and also fat lumps melt in the over and the baked cake will have holes in where a chunk had melted. Don’t worry if your mix splits add a little flour to bring it back. How do you know if its split? I will resemble sick…lovely.

4, Add your sieved flour, sieve the flour to avoid lumps and produce air particles. Mix until all the ingredients have come together. Do not over mix at this stage as you will work the gluten (stretchy bit) in the flour and run the risk of the sponge becoming heavy.
5, Use the mix as required. Avoid getting mix on the sides of the cake tins as drips will cook first and burn they may even prevent you cake from rising or fall into your cake.
6, Bake cupcakes at 175c aprox 10 minutes. Larger cakes will take 30-40 mins at 155c. DO NOT OPEN or BANG the OVEN DOOR while the cake is rising. This would be like someone dropping us into a cold bath our reaction would be to scream and flop, just like our dear cake in the oven.

7, These are the tests to see if the cakes are ready, Appearance = should be a sandy golden colour Feel = when pressed the sponge should bounce back like a “sponge ” ah ha!!! …. yes this probably is where it gets it name from. Then finally The knife test = Place a small knife into the centre of the cake it should come out clean with no cake mix on it. If you are worried about the cake getting too much colour on the top turn the oven down 5c, failing that cover with foil until the cake passes the knife test.

8, Remove the cake from the baking tin and place on cooling wires this helps to prevent condensation forming in the tin and in turn .. soggy sponge, nasty and a shame.

9, When cool decorate however you like, I recommend strawberry jam and butter cream/fresh whipped cream then a light dusting of icing sugar to finish.

10, Now you can either invite friends round and eat with a cup of tea, or eat the whole thing yourself!!

I hope you have fun making this recipe, even more fun eating what you make. Also that this recipe becomes your friend too.

Rose xxx

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5 responses »

  1. Is that the same basic sponge that u used in the “Tiramasu cake”? (Obviously with the exception of allowing Espresso to soak in!)

    Reply
  2. Pingback: Basic sponge Tutorial | Chocolate Shells

  3. You should try to do a video.

    Reply

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