BASIC SPONGE RECIPE

Ingredients		12 cupcakes	24 cupcakes	48 cupcakes	60 cupcakes
		2 x 6” (15cm) cakes	2 x 8″ (20cm) cakes	2 x 9″ (22cm) cakes	2 x 10″ (25cm) cakes
Eggs (large)		3	4	6	8
Water	ml	100	150	200	300
Sunflower Oil	ml	100	150	200	300
Castor sugar	grams	200	300	400	600
Vanilla Essence	ml	10	15	20	30
Cake Flour	grams	200	300	400	600
Baking Powder	ml	12	18	25	30
Salt	ml	2.5	3.5	5	5
Cocoa: exchange for flour	ml	50	75	100	100

Oven Temperature:  180C (160C in fan assisted oven)

METHOD:

1. Separate the eggs
2. To the yolks add water and oil;  whisk well using electric hand mixer
3. Add vanilla essence and sugar – mix well
4. Add sifted flour, salt and Baking powder –mix well
5. Add fairly stiff whisked egg whites to batter and fold in carefully. Don’t overmix!
6. Bake in prepared tins: 

• Cupcakes: 15 – 18 minutes

• 6” (15 cm) round tin:      20 – 24 minutes

• Large Rectangle tin:         40 – 60 minutes

• As soon as cakes are removed from oven, drizzle syrup over them to keep moist. (See Syrup recipe)

To make a chocolate cake see “Cocoa exchange for flour” in above table. Remember whatever you take out you must add back in.

To make a red velvet cake, make a chocolate cake and add approximately 10 – 30 ml of red food colouring to the mixture BEFORE you add the whisked egg whites.