Thanks! I baked this yesterday..and its simply AMAZING!!!! This will reduce the amount of crumbling when you go ahead to split the cake layer in two horizontally. The dense and heavy cake could be because you were folding the batter too much. Thanks for the simple recipe. I know this an old post but if you need a good simple sponge—follow her instructions EXACT (don’t even attempt to double yet)—because you will love the successful simplicity of this sponge cake method. I was able to make my first sponge cake!! Hi can i substitute the butter with oil in this recipe? Too many annoying popup adds to actually see the recipe. You can though bake the cake and use it within a couple of days. I haven’t tried out the cake yet, I just wanna ask a question. In step 6 it just clarifies the amount of time that you should be whipping the eggs and sugar. Hi, I’m new to baking and am really excited to try this cake, but I was wondering if I could substitute golden cane sugar or brown sugar for white granulated/powdered sugar in this recipe? Also, make sure your oven doesn’t run hot, which would dry out/burn the outside before the inside is baked. Then grease the pan and paper with butter. Sounds like Lucky was having a bad day. Any extra tips would be helpful! As with the creamed cakes, the reduced sweetness allows other flavors to emerge. I also need to make this again tomorrow and the party wants a 1kg cake. What exactly do you mean by “cake tart alternative”? I tried it and it came out nice and spongy . It came out perfect. I am really tempted to try your biskvit recipe! The cake Batter looked a little yellower than the picture if that helps, but it could also just be the lighting. The cake was delicious. It turned out very well. Extended time was probably because your batter was denser than it was supposed to be, due to the above errors. Creamy Sour Cream Frosting - Let the Baking Begin! Hi! Line an. However, when I made this recipe my cake sank in completely. Pound Cake : Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. For everyone mentioning it’s a bit dry- it’s supposed to be so you can soak it with yummy flavored syrups. The cake had risen but then as baking continued it went flat all over on top except the edges. I tried my best to follow the recipe exactly, so could you tell me where I could have gone wrong? Lightly grease an 8-in x 4-in x … Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half) 3. loved the recipe used it for my dad’s birthday cake. If you follow this receipe your cake will smell like egg. I was just wondering whether the hot water needs to stay hot. Thank you for sharing along with the detailed steps! I’m not sure exactly what could’ve caused it, but it sounds like the cake overinflated and then fallen upon itself since the bubbles couldn’t support that much air. Also the oven was preheating for a long time so that could have done something. Preheat oven to 350F with the rack in the middle. Hi * Percent Daily Values are based on a 2000 calorie diet. And cake came out great! Also, sounds like you didn’t read the text before the recipe at all, as it had no “documentary length story of how this recipe came to be”, but useful tips and tricks on how to make this recipe a success when or if you try it. Thanks for being so patient with my queries! I appreciate your feedback and providing additional assurance to Ms. Crissy . Mix all of the ingredients using a electric whisk. I wasn’t a awful recipe, but the crust the part I love the most about a pound cake wasn’t there. Cool in pan for 5 minutes before turning out on rack Mix butter and sugar; add in beaten eggs (2 to 3 at a time). It’s a place where I have more privacy and where I enjoy my Me-time. I love this cake but have not used this kind of recipe before but I really want to try it next tomorrow for my birthday, please I want to ask you can I double d measurement 6 times because I want a big cake but am not decorating it. Sponge cake recipes. loaf pan coated with cooking spray. I know we all hate to waste ingredients Ms. Chrissy but let me encourage you to try this again. If cake sticks in the pan, carefully loosen the cake from the sides of the pan with a thin sharp knife and give the pan a good whack on the countertop to shake the cake loose. The recipe where you mix the sugar and butter together first is a completely different recipe and will yield a different result , I tried your recipe of chocolate sponge cake it turned out to very good. The sponge I’m used to , beat yolks and sugar til fluffy, add flour and fold in meringue? Here’s the yellow sponge cake that you mentioned – https://letthebakingbegin.com/simple-yellow-sponge-cake-recipe/, Here you'll find beautiful European Cakes and Desserts as well as other savory dishes my Ukrainian family enjoys. Yes!! So the water needs to be hot to help the butter melt. Combine the melted butter and hot water in a cup and whisk together to mix. Combine the flour, baking powder, salt and mace; add to egg mixture alternately with milk. Going to order a book. Notify me of follow-up comments by email. If you want to make a cake using a standard bundt pan or tube pan, you will need to double this recipe. Hi, yes I did check it with a toothpick. I made mine pink. https://www.marthastewart.com/315556/cream-cheese-pound-cakes Nevermind – I just realized I used baking soda instead of powder. We have recipes including a classic Victoria sandwich, chocolate sponge, Bakewell and lemon drizzle cake. Check the cake with a toothpick/skewer by inserting it in the middle. These recipe sites are disgusting with advertising. In step one I’m whipping egg whites. Hi, I tried making this sponge cake but th top came out cracked and hard . Beat butter in a small bowl until soft and light. the whole family devoured the cake and i would like to fix this one small issue. I used this recipe for red velvet cake,it came out perfectly, thank you for such a nice recipe,. Try increasing the baking time until a toothpick inserted in the middle comes out clean. Which eggs? POUND SPONGE CAKE. Line an 8 inch round cake pan (at least 2 inches tall) lined with foil and sprayed with nonstick spray. I tried this once and it turned out quite nice although the cake was a little dense. Hi Lucky, thank you for your comment and the star rating Nadine! If you add cherries or […], I am really glad I found this recipe, did it the traditional way though – mixed butter and sugar first, added one egg at a time, added vanilla essence, Do try it the way it is written in this recipe, just to see what this one is like. What happened? Read on to see 11 marvelous recipes you can make using this sponge cake … I’m delighted to share though that at the top of the page there’s a magical button that says “jump to recipe”, which will take you directly to the print-friendly version of the recipe and bypass all the annoying ads which make this page free for everyone to use, from anywhere and to anywhere (unless you just really prefer paying for a paper copy, of course). Would you please mention the measurements in grams. Could you tell me what i did wrong. Looks delicious. A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. You should insert the toothpick in the middle and only remove it from the oven when the toothpick comes out clean. I’ve baked it twice so far and it’s sunk both times. 2. Also, check the inside temp of your oven, sometimes even when you set it for one temperature with the dial, the inside could be hotter or colder than what you set it to due to the specifics of your oven. This is a wonderful recipe! Grease a 20cm (8in) springform or deep, loose-bottomed round cake tin. The one where you whip the egg whites and egg yolks separately is THIS one and it uses a bit differenet technique. Is this cake dense, could it be used for a cake tart alternative? The cake came out beautifully :-)…thank you for such a wonderful recipe. I haven’t had this happen to me before, so I am not sure what went wrong , Why do you say powdered sugar and then mention normal sugar , can you be more specific. Thank you for sharing this recipe. This cake is commonly used to make layered cakes. Enjoy! For the ingredients, you will need 6 large eggs, a cup of all-purpose flour, baking powder and white granulated sugar. I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). If you do, please email me at the email listed with this comment. I used a monk fruit erythritol blend sugar substitute. Set the oven temperature to 350 degrees and bake for just 1 hour. Hi Tashfiq! In a saucepan, combine 1/4 cup of granulated sugar with 1/4 cup of water, 1 teaspoon of finely grated lemon zest, and 3 tablespoons of lemon juice. Bake about 55 minutes, until edges separate from the pan. My sponge sank in the middle almost the entire cake. Also do we need to tap the cake pan before putting it in the oven to break air pockets?? Thank you, Chanel! Alternatively, you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick. Sorry for being so inquisitive but can I use self-raising flour in the biskvit recipe? I used this as my cake base for a tres leches I made for my FIL. It has a soft, delicate, spongy and uniform crumb that absorbs the moisture from the cream very well, making it suitable for just about any kind of cake, roll or even a cupcake. I’m going to cut it into layers and top with a light whipped Icing and strawberries. The cake is done when a toothpick inserted in the center comes out clean. Pour the batter into an 8 inch round cake pan (at least 2 inches tall). Everyone loved it. Secondly to have a very spongy cake add the butter and water after the 15 minutes of mixing so as to allow for the egg to expand and NOT before. Secondly I want to use Russian butter cream for d decoration, please what measurement of butter and condensed milk will I used to cover d cake both inside and outside, thank you. When you try this recipe again, weigh the flour and make sure that it’s around 140 grams of flour (for each cup). Make sure that the toothpick comes out completely clean (no crumbs, no wet batter) when inserted in the middle, before taking it out of the oven. I stopped whipping before it could become too thick. Add in flour, in three batches, mixing lightly after each addition of flour Put into tin/tins and bake in a moderate oven (350F) for 30 – 35 minutes. Hi New Girl See the recipe card for exact measurements of each. I'm so happy to have you here. The texture is not quite as dense as a regular pound cake, but a little fluffier, and it is lovely and moist with a delicious golden top. Or should I 1.5x the recipe and split? Was it not whipped long enough folded? Ingredients: 225g Butter; 225g Caster Sugar; 4 eggs; 225g Plain Flour; 225g Seedless raisins; 225g mixed currants & sultanas; 110g Glace Cherries; pinch salt; 1/2 Tsp ground mixed spice; 1 tbsp Whisky (or brandy) walnut halves to decorate (optional) Method. Learn how your comment data is processed. So glad to hear it went well! I like to cook more than baking; but to simply follow these instructions with my own measurements! Hi. Pls what is the different between granulated sugar and powerd sugar.then as I don’t have mixer can’t I get well.thanks I like the cake.though I have not done it before,so I will try it. Just like it mentions in the recipe . Thank you for your comment and the star rating! My first ever cake (baked at the grand old age of 46) was this! Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured! ), sip my strong black coffee and nibble on something sweet like this Light Pound Cake. Thank you! I made this for my mom 3 days ago. I’m 13 and I’m a boy. You can multiply this recipe however many times you need. I made this today and it is PERFECT to use for this purpose. Bring to a simmer and stir until the sugar has dissolved. I have never had any problems with it, so I thought I would share the recipe with you. We both find that a 25% sugar reduction in sponge cake recipes is perfectly acceptable. My cake pan is a 10in, and my mom is suggesting me to 1.5x the recipe. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. One of the best cake recipes I have used, by far. Thank you again!!!! It might be ok, but the cake will be denser. So far it has turned out perfect. Instead of the flour I used half a cup of oat flour and half a cup of almond flour. Thanks. I am soo happy !! The cake was perfectly baked and really spongey. The flavor is unbelievably good! Thank you for your feedback! Pour the batter into an 8 inch round cake pan (at least 2 inches tall). All fresh ingredients, timed each addition, new oven, too. Add the melted butter mixture into the batter and carefully fold with a spatula until no streaks of liquid are seen. But the texture of the whole cake inside was uniformly spongy.Can you help me with this? Just made this cake! https://www.alicaspepperpot.com/a-light-and-fluffy-sponge-cake . Total Carbohydrate Thank you for your feedback Kathy! … Thanks for paying us a visit and sharing your feedback. If it’s just a tiny bit of deflation, it’s ok. Now add the flour into the whipped eggs in halves, carefully folding with a spatula forming the number 8 with each stroke. Folded flour and butter/water really carefully. In step six I’m beating eggs for 20 minutes and looking for a batter ribbon. This cake was one of the first Yellow Sponge Cake recipes that I learned to make and it has served me very well. Do I beat the yolks for 30 min? Keerthi, Thanks again Marina for replying! For a very even rise of the cake, do make sure to get yourself bake strips (like the ones here). Would it affect the final result positively or negatively? I only had a 6” pan so i just filled it and Got rid of the rest. Won’t entertain this. Where could I have gone wrong? Hi Marina, is this enough batter to split into two 6in cake pans? This is a perfect sponge cake that you can make every single time. Ok. Thanks. If I could send you a video so you could see how beautifully this spongecake soaked up the milk! If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven. Cool for 10 minutes before removing from pan to a wire rack to cool completely. A Simple Yellow Sponge Cake recipe that any baker new to baking or not needs to have in their recipe repertoire. 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