The Poultry Keeper

Drumstick · Joined: 22 Sep 2006 Posts: 36 Location: A'rlow Essex

Can anybody help. My mum used to make cakes on a sunday night and all i can say is they were more like rock cakes ! Can anybody tell me how to make sponge cakes that are light and fluffy please. Thanks Graham dontknow

mojo · Posted: Sat Mar 24, 2007 8:46 pm Post subject:

didnt you ask Hugh?/

Drumstick · Joined: 22 Sep 2006 Posts: 36 Location: A'rlow Essex

It was like watching flys around s**t. There was to many people trying to talk to him

fairislefaerie · Joined: 12 Mar 2007 Posts: 542

You want fairy cakes !! if you dont have a recipie for fairy cakes that has cornflour in the ingredients list, holler out & ill pm you one. Light & floaty fluffy every time.

Angela

Drumstick · Joined: 22 Sep 2006 Posts: 36 Location: A'rlow Essex

I'm hollering ! Yes please.

CP · Posted: Sun Mar 25, 2007 2:56 am Post subject:

My Nan used to make wonderful light sponge cakes. Mine turn out more like door stops! Shocked

stephen · Posted: Sun Mar 25, 2007 5:49 am Post subject:

The sponge cake recipe we always use for basic sponge cakes is

120g of butter
120g of caster sugar
120g of self raising flour (plus 1 tsp of baking powder if you are nervous of rocks!)
1 egg
A little milk
1/2 tsp Vanilla essence

Cream together the sugar and the butter.

Break an egg and add a tbsp of milk into a cup and mix lightly.

Add a little of the egg to the sugar and cream, and beat it in.

Add a little of the flour, stir in, then some more egg, and so on till all the egg is incorporated - this stops it curdling or splitting. Once all the egg is in, add the vanilla essence and the rest of the flour bit by bit till it's all in. If it looks too thick add a little more milk to thin it. If it looks too runny, add a little more flour.

Bake in a moderate oven - half an hour for cakes, about 20 minutes for cup cakes.

Brittany Chick · Joined: 26 Sep 2006 Posts: 231 Location: Brittany

Hello
I always use a basic sponge recipe out of my tried, trusted and somewhat battered be-ro recipe book:

4oz Margarine
4oz Sugar
2 eggs (which should weight approx 2oz)
4oz SR flour

Cream sugar and margarine until light and fluffy. You can use butter but I find it burns in my oven and is harder to mix in!
Add the 3 eggs and flour and beat until mixed in.

Put into 2 lined sandwich tins or into little cake cases.
Large cake takes about 20-25 mins (until firm to touch) at 180 degrees or gas mark 4. Small cakes take about 15-20 mins.

You can add fruit or chocolate to this recipe if you wish Very Happy

Drumstick · Joined: 22 Sep 2006 Posts: 36 Location: A'rlow Essex

Thanks for that, i will have a go sometime in the week.

Lisa · Posted: Sun Mar 25, 2007 10:28 am Post subject:

I do something simillar (same weight of sieved SR flour, sugar, marg and eggs) - but if you use soft margarine (I used to use Vitalite) you can just bung it all in a bowl or a food processer and blitz until it turns into cake mix. Might need a bit of water or milk to thin it down if its too stiff...

To make it a bit richer, I sometimes added another egg yolk.

You can use plain flour, if you add baking powder (follow instructions on pot for how much to add).

Or for chocolate cake, take out a spoonful of flour, and replace with a spoonful of cocoa (and a handful of chopped up chocolate Wink

)

Or you can add orange or lemon zest for flavouring. Oooo, and sandwich together with cream and lemon curd...

Ah.... and then there's all the different icings and sprinkles you could put on top <drooling now Laughing

>

mcleod-girls · Posted: Mon Mar 26, 2007 12:11 pm Post subject:

the bestest lightest fluffiest sponge cakes are made by my friend janet who does a fatless sponge, mine are never as nice but maybe worth a shot! will try to find recipe and post it later