Cake Decorating Community - Cakes We Bake

im new and just learning ,would anyone help me out with a square sponge cake recipe,would like to practice the sponge cake first,and then go on to decorate and filling.thank you.Anne.

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Sponge cake generally is a type of european cake that is dry and you add flavored simple syrup to it to make it moist...soaks up the syrup like a sponge..hence the name....there is a difference in a roulade cake and a sponge....rouloade is softer and more resilient and can be rolled up..a sponge cake will break apart...so I am wondering why you are looking for sponge cake? And the shape of the cake is determined by the pan....so any cake can be made into a square. Just not sure what you are looking for...would you explain it more so perhaps someone can help you better?
Hello Karen,thank you for getting back to me,please bear with me im so new to thisone of my neighbours gave me a recipe but i had a look at all the different recipes on here and could not find the one my neighbour gave me,Igot a bit confused this is the recipe she gave me,
12 oz sr flour
12 oz caster sugar
12oz marg
5 eggs size 3 Have you ever done this one it seems very diffrent from all the recipes,on here thank you regards Anne.
How are you going to decorate it? Sponge isn't a good choice for fondant. Are you using buttercream? There is a sponge cake recipe under recipes in the forum.
Well it depends on the methods too...are you separating the eggs and folding the whipped whites into the batter? If so that is a sponge cake...I am guessing you are in the UK? what is sr flour...strong flour? We call that bread or hi gluten flour here and yes that would be appropriate for sponge cake. There are some recipes in the recipe section on the forum...you can try some of those...a few terms would be different...caster sugar is our granulated or white sugar. We use all purpose flour and cake flour. All purpose has a protein content of about 9-11 percent and cake flour is typically 7-9 percent...we use butter mostly instead of margarine...but that is up to you. And usually large eggs are common in most recipes...not sure what your sizes go to but I can tell you that a large egg is about 5-6 cm in length. In cakes we usually dont use self rising flour but add the chemical leavener in separately...this way you have better control on how much is in the cake. I hope that helps you....

annehannon said:
Hello Karen,thank you for getting back to me,please bear with me im so new to thisone of my neighbours gave me a recipe but i had a look at all the different recipes on here and could not find the one my neighbour gave me,Igot a bit confused this is the recipe she gave me,
12 oz sr flour
12 oz caster sugar
12oz marg
5 eggs size 3 Have you ever done this one it seems very diffrent from all the recipes,on here thank you regards Anne.
Hello karen,my computer went down.yes im from the uk,live in london but im scottish,i have a lot to learn about cakes but i will soldier on thank you .Anne.

Hi Anne

The recipe you were given is very similar to the one I tend to use, except I would use 6 large eggs rather than 5.

 

This is my 'goto' recipe from scratch:

 

4oz self raising flour

4oz butter

4oz caster sugar

2 large eggs

vanilla essence to taste (1/2 tsp ish)

1/2 tsp baking powder (this is optional)

2 tbsp buttermilk

 

cream the butter and sugar together until light and creamy

add the eggs and blend (I use an electric hand whisk)

add the buttermilk and vanilla essence and blend

sieve the flour as you add it along with the baking powder

Make sure it is all mixed in.

 

This fills an 8" cake tin with ease

Bake at 160 for 30 - 40 mins

 

You can easily bulk it up in multiples of 2 oz: 2oz of flour, butter and sugar to 1 egg. (and one tbsp of buttermilk)

Happy baking!

Hi violet,really sorry for not getting back to you,but have had a lot of things i had to deal with,hopefully i think we are back on track,just wanted to say thank you for dending me your recipe will try it at the w/end once again thank you.Anne x

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