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NEEDED Vanilla sponge recipe for 8 inch pan please!

post #1 of 8
6/20/12 at 1:57am
Thread Starter 
Hi everyone icon_smile.gif

I am in need of a really good vanilla sponge cake recipe for an 8 inch pan, I want it so that its big enough that I only have to make 1 cake, so I can level the top and cut the cake in half to add jam and buttercream and then cover in fondant, I have been using the same recipe for a while and want something that says wow when you have your first bite if you know what I mean.....anyone have any good recipes they wish to share?
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post #2 of 8
6/20/12 at 2:36am
I just made this recipe last night for the first time, now we haven't tasted it yet (as its for a birthday tomorrow) but it rose beautifully, has a fantastic golden colour outside and feels very light and spongy. Smells great too. Try it, definitely follow the recipe to the T (the part about whipping the eggs for 4 mins... makes a big difference to the lightness of the sponge). I did this in 2 x 6" tins and both were almost to the top. I think an 8" would rise all the way to the top if you did just one tin (I think??).
[i]http://www.cakeboss.com/CakeBossSpongeCake.aspx[/i]
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post #3 of 8
6/20/12 at 2:52am
Hi, here is the recipe that I use and have been for years. Its called High Density cake and it has a bit more sugar than other ingredients. And you have to bake it in a very low heat.

This is for an 8" round and the tins I have are 3" tall.

10oz Magarine (but I use slightly salted buter)
11 1/4oz of caster sugar
10oz sponge flour
10 oz eggs ( 5 large eggs, each egg weighs 2oz each out of the shell)
2 1/2 tablespoons water ( I put 1 tablespoon of Vanilla and the resy milk)

You mix them as you normaly would and bake in fan assisted oven 150c or normal electric oven 180c or gas mark 3.

My 8" round normaly take 2 hours and sometimes few minutes more.

HTH!
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post #4 of 8
6/20/12 at 3:31am
Thread Starter 
I will have to try that icon_smile.gif I was kinda of hoping for something that might cook a bit quicker as the sponge I bake with now takes about 1hr 40-50 mins and almost the same recipe icon_smile.gif thank-you for sharing icon_smile.gif
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post #5 of 8
6/20/12 at 5:48am
No problem! icon_smile.gif Good Luck! thumbs_up.gif

Edited to say that if you want a victoria sponge, take the caster sugar, same amount (10oz) as the rest of the ingredients.
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post #6 of 8
6/20/12 at 6:59am
Quote:
Originally Posted by Pearl123

I just made this recipe last night for the first time, now we haven't tasted it yet (as its for a birthday tomorrow) but it rose beautifully, has a fantastic golden colour outside and feels very light and spongy. Smells great too. Try it, definitely follow the recipe to the T (the part about whipping the eggs for 4 mins... makes a big difference to the lightness of the sponge). I did this in 2 x 6" tins and both were almost to the top. I think an 8" would rise all the way to the top if you did just one tin (I think??).
[i]http://www..com/CakeBossSpongeCake.aspx[/i]



I've used a very similar recipe except used 1/2 cup butter and it is really excellent. Mine had a fine crumb like a pound cake, but was very light and tender. Yes the secret is to beat the heck out of the eggs until they are very thick and fluffy. I also add the sugar in a slow stream, to help keep the volume of the eggs.

This recipe is much easier with a stand mixer. I am adapting it for cupcakes. I've used it for cupcakes but didn't get a dome on them and the top was a bit sugary. The recipe as written is great for cake layers though. The real secret to this recipe is less about the ingredients and more about the method.
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post #7 of 8
6/29/12 at 2:25am
Quote:
Originally Posted by bakechef

Quote:
Originally Posted by Pearl123

I just made this recipe last night for the first time, now we haven't tasted it yet (as its for a birthday tomorrow) but it rose beautifully, has a fantastic golden colour outside and feels very light and spongy. Smells great too. Try it, definitely follow the recipe to the T (the part about whipping the eggs for 4 mins... makes a big difference to the lightness of the sponge). I did this in 2 x 6" tins and both were almost to the top. I think an 8" would rise all the way to the top if you did just one tin (I think??).
[i]http://www..com/CakeBossSpongeCake.aspx[/i]



I've used a very similar recipe except used 1/2 cup butter and it is really excellent. Mine had a fine crumb like a pound cake, but was very light and tender. Yes the secret is to beat the heck out of the eggs until they are very thick and fluffy. I also add the sugar in a slow stream, to help keep the volume of the eggs.

This recipe is much easier with a stand mixer. I am adapting it for cupcakes. I've used it for cupcakes but didn't get a dome on them and the top was a bit sugary. The recipe as written is great for cake layers though. The real secret to this recipe is less about the ingredients and more about the method.



Having now tasted the cake, it was delicious. Held its shape well like a pound cake but was light and tender. Definitely beating the heck outta the eggs and then working very gently so as not to deflat the mixture made a difference. Last night I did a slightly different recipe that uses a box mix (first time I've done this as I prefer to back from scratch but I'm experimenting), sour cream and instant pudding. Its for a birthday tomorrow so I"ll taste it then!
Pearline
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post #8 of 8
6/29/12 at 7:10am
Quote:
Originally Posted by CakeBakeMomma

I will have to try that icon_smile.gif I was kinda of hoping for something that might cook a bit quicker as the sponge I bake with now takes about 1hr 40-50 mins and almost the same recipe icon_smile.gif thank-you for sharing icon_smile.gif



You would be far better off to use your own sponge recipe, and bake it in two pans.

Normally, 8" pans starting with 1" of batter in them take about 25-30 minutes to bake at 350F (180C) and you can bake 4 pans at the same time if the oven has two racks and is big enough. Your wish to use a single pan is drying out the cake.

Use the magic cake strips if you can, because they will prevent humps. You would then skim the knife along the top to take off the crust if you like. Filling two cakes is not any more difficult than filling a split cake.
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