Edited on 6/7/11
- Blackberry Butter Cream Icing/FillingEdited on 11/15/10
- Easy Vanilla Sponge CakeEdited on 7/27/10
- Maraschino Cherry Cake
- topicSponge Cakes
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Posted by Kitty484A basic recipe but always turns out well for me. This was my gran's recipe and makes quite a moist cake. They also freeze well and are actually more dense when they have been frozen.
- 4 large eggs (cracked into a bowl and weighed) Equal weight to the eggs: Butter/margarine Caster sugar Self-raising flour (To make a chocolate version, replace 20g of flour with cocoa powder) 1 Tbsp milk Half tsp vanilla extract
- Grease and line two 8 inch sponge tins and preheat the oven to 170C. Mine is a fan oven but if yours is not, heat to 180C.
- 1. Cream together the butter and sugar until light and fluffy. If the butter is soft, this usually takes about two minutes.
- 2. Add the eggs one at a time, beating well between each egg.
- 3. When the eggs are all beaten in well, sift in about a third of the flour (mixed with cocoa if making chocolate sponge) and fold gently until combined.
- 4. Sift and fold in half of the remaining flour. When fully folded in, add the rest of the flour and fold in completely.
- 5. Add the milk and vanilla and fold in gently, keeping as much air in the mixture as possible.
- 6. Divide the mixture equally between the two tins. Spread the mix to cover the tins and smooth out the tops. Give each tin a little knock to get rid of any large air pockets, then bake for 20 minutes.
- 7. Check the cakes after 20 minutes. For some strange reason, I've made batches of this recipe that have cooked faster than others! The cakes should be firm and springy and a skewer should come out clean when inserted into the centre. If not, they will need a little longer.
- 8. Once cooked, turn out of the cake tins and leave to cool.
- Blackberry Butter Cream Icing/Filling
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