The Only Cake and Sponge Recipes Every Cook Needs to Know
Techniques to make great cakes come from experience, ingredient knowledge and observation of the masters at their craft. Here are the basic recipes from which to refine and to hone skills.
Butter Cake (Victoria Sandwich)
125 g (1/2 c) butter
125 g (1/2 c) sugar
125 g (1 c) SR flour
2 eggs
1/2 t vanilla essence
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time.
- Add the vanilla.
- Fold in the flour.
- Bake at 180 degrees Celsius for 20 minutes for 2x18 cm tins or 50 minutes for deep 20 cm tin.
Sponge
4 eggs
125 g (1/2 c) sugar
125 g (1 c) SR flour
1 tablespoon hot water
1/2 teaspoon vanilla essence
- Whisk egg and sugar until thick and creamy.
- Fold in hot water and vanilla.
- Fold in flour.
- Bake at 180 degrees Celsius for 12 minutes for 2x20 cm sponge sandwiches.
Genoise Sponge (French Butter Sponge)
4 eggs
150 g (2/3 c) sugar
125 g (1 c) flour
125 g (1/2 c) butter, melted
1/2 teaspoon vanilla essence
- Whisk eggs and sugar until thick and creamy.
- Fold in flour.
- Fold in melted butter and vanilla.
- Bake at 190 degrees Celsius for 20-30 minutes for 2x18 cm tins or 1x20 cm tin.
Chiffon Sponge
4 egg whites
1/4 teaspoon cream of tartar
4 egg yolks
125 g (1/2 c) sugar
60 mL (1/4 c) water
1/2 teaspoon vanilla
60 g (1/4 c) melted butter
125 g (1 c) flour
1.5 teaspoon baking powder
- Whisk egg whites with cream of tartar until very stiff and glossy.
- In a separate bowl, whisk egg yolks, sugar and liquids until thick and creamy.
- Fold oil into egg yolk mixture.
- Fold sifted flour and baking powder into egg yolk mixture.
- Fold egg white into egg yolk mixture.
- Bake at 160 degrees Celsius for 45 minutes in 20 cm chiffon tube pan or ring tin.
- Invert the tin for cooling.
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