Classic Sponge Cake
This is where it all begins: what I am aiming to do here is get you started on cake making. One you have mastered the art of the classic sponge cake you can then move on to all the variations and never look back. The best bit is that from now on you are going to know just how easy it is.
|115g self-raising flour|
|1 level teaspoon baking powder|
|115g spreadable butter|
|115g golden caster sugar|
|2 large eggs|
|1 teaspoon vanilla extract|
|Preserves, etc (see end of method)|
|icing sugar for dusting|
|Pre-heat the oven to 170C, gas mark 3|
|Need help with conversions?|
|Equipment: Two 18cm by 4cm sponge tins, lightly buttered and bases lined, plus two wire cooling trays|
This recipe is from Delia's Cakes
All you do is sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients.
Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
Next divide the mixture between the two prepared tins, level off using the back of a tablespoon, and bake near the centre of the oven for about 25 minutes. The cakes are cooked when you press lightly with your little finger and the centre springs back.
Remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them bother over so that the tops are facing upwards (this is to prevent them sticking to the tray).
When cooked, sandwich them together with any sort of preserve or lemon curd, with or without fresh whipped cream (in the summer, fresh berries and cream make a superb filling).
For a final flourish, dust the whole cake generously with icing sugar.
Store in a tin, or if you are using cream, in a polythene box in the fridge.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is a revised, more contemporary, version of one of the original sponge cakes in the earlier book. I am still very fond of it and have continued to make it regularly over the years.
Will anyone still make a Swiss roll? we asked ourselves. We made one and guess what, it was absolutely lovely, so here it is, and actually it’s very easy to make.
This sponge cake could also be made in a 7 inch (18 cm) tin (just use two eggs and 4 oz/115 g each of flour, sugar and butter). It can then be filled with jam and cream. And while the soft fruits of summer, when they're available, are perfect for fil
As the title says, this cake is just made in one bowl to the time-honoured all-in-one creaming method. Add fresh raspberries and mascarpone cream for a really summery treat!
A friend of a friend of mine always grinds cardamom seeds and adds them when she drinks coffee. It has to be said the two flavours together are sublime. So here they are combined in a very luscious cake topped with roasted pistachios
You can obviously make this with ready-shelled walnuts, but in the late autumn when English walnuts are about, if you sit down with music or a good radio programme and shell some new season’s walnuts yourself, you will appreciate the purest flavour of wal
This one’s always been a winner with my family and friends – it’s even become a much-requested birthday cake. This time round we’ve added a whipped cream and lemon curd icing to make it even more special. Although the mixture is a 3 egg, 175g mix we a
The perfect Christmas pud for busy people - you can forget all that stirring and macerating with this one! Quick and easy...and it cooks in an hour! If you want to make it ahead it freezes well.
Most Popular recipes
Win luxury garden furniture worth £1,000 with Ocean Spray!
How are the textures different?
18 Jun 2013 16:08
Today's Ice Cream
19 Jun 2013 12:45
|Food and travel||
14 Jun 2013 12:16
22 May 2013 17:16
|Can Anyone Help?||
19 Jun 2013 12:41
The Universe vs Alex Woods
11 Jun 2013 21:44
19 Jun 2013 11:47
17 Jun 2013 08:56