Sponge Cake Recipe

Okay, I have made my daughter's birthday cake every year-- this year she will be 21. I have always used a cake mix....bettycrocker usually. When we moved to the UK I tried the UK cake mixes and we weren't impressed. Most of the time I pick up a vanilla better crocker one from Selfridges for her but I won't be in Manchester before her birthday...and Asda locally doesn't do vanilla ones.

Soooo what the hell thought I might try to make one from scratch.

anyone have an american like sponge recipe that has been proven successful in the UK with Uk measurements and ingredients:

This one seems alright, but I am a big fan of Ina.  http://www.foodnetwork.co.uk/recipes/birthday-sheet-cake-699.html

It has a unit converter at the bottom of the recipe.

I goggle'd sponge cake recipes, and this one looked interesting, mainly because there's both versions of measuring. I'm thinking of doing a chocolate one with Nutella and double cream for Valentine's day. Hmmmm........

This is my Go-To cake recipe. I've used it at least 30 times, with dozens of different flavours, and passed it on to friends, who've also made it over and over. It's super easy, and INCREDIBLY versatile! Oh and it works well for cupcakes, too.

Quick Plain Cake
3/4c sugar
1 1/2c flour (plain or all-purpose)
1/4t salt
2t baking powder
1/4c melted butter (I often just use a mild oil instead)
1 egg, beaten
1c milk
1t flavouring (can be whatever you want - vanillas essence, citrus zest, cinnamon, melted chocolate, booze, whatever. If I'm doing zest then I'll do the whole fruit then add some of the juice to make the 1t of wet)

Put all the dry stuff in a big bowl and stir so the baking powder is evenly distributed. Drop the beaten egg in to the melted butter (or oil), then add the milk and flavourings. Pour the wet ingredients into the dry ones and mix together with a wooden spoon. Pour into grased and floured pans and bake at 350F (that's about 180C) until the cake starts to come away from the sides of the pan and a skewer comes out clean.

Cool on a wire rack, and be sure to COOL COMPLETELY before attempting to icing.

Oh what the heck, since I'm typing this all out already, here's my stupidly easy buttercream icing, too:
Melt some butter in a big bowl in the microwave. Add in a few T of milk or booze or maply syrup or some other liquid. Mix together with a spoon. Then just keep adding powdered sugar, stirring the whole time, until you get the right icing consistency. If it gets too thick, add a splash of milk. Too runny? Keep adding icing sugar.

Et voila, a birthday cake.

I really really like the recipe on the back of the bag of McDougalle Supreme Sponge Flour...I think thats what its called. It will need doubling, but its always makes great cakes for me.

I know you haven't asked for a chocolate cake recipe, but the one on the back of a tin of Hersheys cocoa powder is amazing, I made one today because my little boy asked for a chocolate cake!

http://www.hersheys.com/pure-recipes/184/HERSHEY'S

Victoria Sponge Cake seems to be the ubiquitous British cake. I use Nigella's recipe in How to be a Domestic Goddess

This is my Go-To cake recipe. I've used it at least 30 times, with dozens of different flavours, and passed it on to friends, who've also made it over and over. It's super easy, and INCREDIBLY versatile! Oh and it works well for cupcakes, too.

Are these US measurements or UK ones?

Are these US measurements or UK ones?

US. (Aren't cups, teaspoons, and tablespoons always American? I've never seen a UK recipe that uses them - they always seem to be weight-based...)

I have a set of UK (metric) cups and teaspoons and a set of US (imperial) cups and teaspoons and I use both depending on where the recipe is from. I prefer weighing ingredients - so much easier and accurate and less washing up!

I have a set of UK (metric) cups and teaspoons and a set of US (imperial) cups and teaspoons and I use both depending on where the recipe is from.

Weird! I've honestly never seen UK cup measures before... Thanks for teaching me something new!

I prefer weighing ingredients - so much easier and accurate and less washing up!

Ha! Whereas I prefer using cups as there's less washing up! With the weighing, you've got to keep washing the scale dish in between every ingredient.

we have a flat scale so we use our own bowls. I just keep zeroing out it out for things that get mixed together.

http://www.be-ro.com/recipe/showrec78.html

I made this one just the other day. I used the measurements given (which are American measurements with cups and such), but it turned out great. I saw a set of measuring cups at Asda the other day so I think you should be able to get them. Anyway, the sponge was very moist and delicious. It was fairly easy to make.

1-2-3-4 Cake
Adapted from several sources: this cake is a classic


Yield: 3 9-inch layers (for the purpose of this cake) or 24 cupcakes (good to know, eh?)

1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour*
1 cup milk
1 teaspoon pure vanilla extract

Preheat oven to 350°F. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until a tester or toothpick inserted into the center comes out clean (start checking at 15 minutes if you are making cupcakes).

I use the Be-Ro victoria sandwich recipe

http://www.be-ro.com/recipe/showrec78.html

Dur!  How did I miss I'd already replied? 

I think the Be-Ro is a classic 2-4-4; ie 1 egg for 2 ounces of flour and sugar.  So easily to increase as in 2 eggs for 4 oz or 3 eggs for 6 oz or 4 eggs for 8 oz and so on, and on, and on .....