A light, not too sweet sponge cake receipe

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Permalink Reply by louise on June 8, 2011 at 6:29pm

Try and put light butter in instead of full fat and light caster sugar instead of full but all the rest of ingredients x

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Permalink Reply by suziq auzzi on June 11, 2011 at 6:09am

Two different types of sponges: the sweetness of sponge cake is in the filling and icing - not the recipe itself.

Victoria sponge
250g butter, at room temperature
1 cup (220g) caster sugar
½ teaspoon vanilla extract
4 eggs
250g self-raising flour, sifted
Preheat oven to 180°C. Grease and line a deep 20cm square pan.
Using an electric beater, cream butter and beat in sugar and vanilla extract until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour and a pinch of salt.
Spoon mixture into prepared pan. Bake for 50 minutes, until cake shrinks slightly from sides of pan. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.

Whisked Sponge Cake
3 eggs
¾ c caster sugar
1 c SR flour
¼ ts salt 
1 tb butter melted in ¼ c hot water
* sift flour and salt.
* Separate the egg yolks and whites.
* Whisk the yolks until creamy-coloured.
* Whisk the egg whites on high speed until peaks form.
* Reduce the speed to medium/high and slowly add the caster sugar. 
* Reduce the speed to medium and add the beaten yolks, mixing until they have been absorbed into the base, which will turn pale yellow.
* Carefully fold in the sieved dry ingredients by hand, in one or two additions, mixing only until combined.
* fold in butter/water.
Two lined sandwich tins 180°C. 20 minutes.

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