Can anyone suggest the best plain sponge recipe?

I am making a cake for my dad’s 50th and just need a plain, moist sponge recipe to make the base. Can anyone suggest anything as mine always come out like cakes not sponges, cheers.

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6 Responses to “Can anyone suggest the best plain sponge recipe?”

  1. gingercandy said:

    sponge is a cake. it’s called sponge cake.

  2. mcstir said:

    this is a generic sponge recipe. The quantities can be altered as long as the ratio remains the same. Flavouring is usually added, I suggest vanilla essence or cocoa powder. This sponge is ideal for “sponge sandwich” cakes, which can be made by either baking two and filling, or baking one then cutting it in half and filling. Typical fillings include jam and butter icing.

    * 8 oz / 225g butter
    * 8 oz / 225g caster sugar
    * 8 oz / 225g self-raising flour
    * 4 eggs

    Preheat oven to 190 degrees C / 375 degrees F. Cream the butter with the sugar until light and fluffy. Add the eggs and beat mixture until smooth. Fold in the flour. Pour into a greased tin and bake for 20-30 minutes. Turn out onto a wire rack and leave to cool.

  3. ♥ღ♥ caroline ♥ღ♥ said:

    Ingredients (for one cake)

    * 4oz/110g margarine
    * 4oz/110g sugar
    * 2 eggs
    * 4oz/110g self-raising flour
    * 1 tablespoon cocoa powder (optional)

    Icing Ingredients

    * 4oz/110g icing sugar
    * 2oz/50g soft butter or margarine
    * Cocoa powder/food colouring

    Recipe

    * Cream together the margarine and sugar.
    * Add the eggs, flour and cocoa powder
    * Pour into tin with grease-proof paper in the bottom
    * Bake for 25 minutes at 180°C/Gas Mark 4
    * Leave cake to cool, and then ice.

  4. Baps . said:

    Try the following

    Sponge

    110g/4oz butter or margarine
    110g/4oz caster sugar
    2 medium eggs
    110g/4oz self raising flour

    Method
    1. Heat the oven to 180C/350F/Gas 4.
    2. Line 2x18cm/7in cake tins with baking parchment
    3. Use a hand mixer to cream the butter and the sugar together until pale.
    4. Beat in the eggs.
    5. Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency – if it isn’t, add a little milk.
    6. Divide the mixture between the cake tins and gently spread out with a spatula.
    7. Bake for 20-25 minutes until an inserted skewer comes out clean.
    8. Allow to stand for 5 minutes before turning on to a wire rack to cool.

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