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