DELICIOUS FAIL PROOF SPONGE CAKE

Semi naked vanilla sponge with buttercream icing and fresh flowers

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.

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