Classic sponge cake 4 eggs as a size guide she uses eggs from a 700g carton so 55 60g per egg pinch of salt cup caster sugar 1 cup self raising flour 4 tbsp of liquid milk or water or a.
Cake and bake sponge australia.
Bake a cake for an afternoon tea or coffee morning.
In a large bowl mix melted butter oil and sugar.
Immediately turn out of tins onto a cooling rack.
Gently spoon the sponge cake mixture into the prepared tin.
Stack the second cake on top.
Click here for a handy table of different cake pan sizes bake times and cake height.
Add in the 3 eggs mix thoroughly and then gently beat in the milk.
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When the cakes are completely cool whip the cream.
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Place the cake onto a cooling rack and leave to cool completely.
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Tap the tin on the bench to knock out any large air bubbles.
Since the cake relies on the volume of the eggs for leavening it is critical to beat the eggs and sugar adequately in this classic sponge cake or it will be flat and dense.
Spread the jam on top of one cake then top with cream.
We have recipes including a classic victoria sandwich chocolate sponge bakewell and lemon drizzle cake.
Beat with a whisk until just combined.
I would highly recommend reading the tips in the recipe above for what the batter should look like.
Preheat your oven to 350 degrees.
Turn the oven to 160 c and bake for 20 minutes or until well risen pale golden and spongy in the centre.
2 x 20cm 8 cake pan my base recipe i like the cake height slightly tall 30 minutes.
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3 x 20cm 8 cake pan 21 minutes if all one one.
Cut the edges off the cooled cake and cut the cake into 12 rectangle pieces.
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This sponge cake should not be dense.