As a parent one of the key skills you need is the ability to quickly knock up a tray of cakes for the school bake sale, or for a party you’ve forgotten about, or maybe just because it’s Thursday and you and your brood fancy some cake.
Before I became a mum I was a competent cook, but a terrible baker. After several years of trial and error and a bin full of failed bakes, I’ve finally found a recipe and method which works every – single – time for me.
Over the years I’ve tried everything; Delia recipes, Nigella recipes, recipes passed down through the generations. I’ve tried a thousand different bakes and finally hit upon this – it’s my “Works Every Time” Sponge Cake Recipe. And it does, it really does.
I use this recipe as the basis for every sponge recipe I ever make now. If I’m baking buns or cupcakes, I just cut the recipe down by a third (so 200g of sugar instead of 300g etc). This is enough to make a three layer show-stopper of a cake, over the weekend I used this sponge recipe to make two lemon drizzle cakes in loaf tins – much to the delight of my family.
If I find myself with too much cake batter and not enough tin, then it’s just an excuse to make a few little buns on the side for a teatime treat for the boys.
One of the key things you need to do is to really, really beat your butter (or margarine) and sugar together until they are really light and fluffy. This makes a massive difference to the texture of your cake (trust me, a Dutchman who made incredible cakes give me that tip).
Works-Every-Time Sponge Cake
If you need a sponge cake recipe which works every single time – try this. You won’t regret it!
300 g caster sugar
300 g softened butter or margarine (I use Stork)
6 eggs, beaten
2 tsp vanilla extract
3 tbsp milk
300 g self-raising flour
1.5 tsp baking powder
Heat your fan oven to 190c. Grease three 20cm sandwich tins. In a large bowl, beat your butter and sugar together until fluffy (I used a hand mixer). Add the eggs, milk and vanilla and combine, then add the flour and baking powder and mix together until you have a smooth batter.
Divide the mixture equally between the three tins, you can weigh them to make sure they’re fairly equal if you’d like. Bake in your pre-heated oven for around 20 mins until golden and they’re cooked. Remove from the tins and leave to cool on a cooling rack.
I’ve made quite a few things with this sponge cake recipe. Looking back I’ve not really blogged many of those bakes, but here they are some examples of great bakes…
- Malty Malteser Butterfly Cakes
- Ma’amy Dodger Cake – A Royal Bake Fit For A Queen
- Spooky Halloween Cupcakes