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This is one of our finest and most reliable sponge cake recipes, there are many others, we list our five favorites further down this page. If you are new to baking cakes try something simple, if all goes well take on more ambitious projects. Sponge cakes are a joy to make and the results can be delicious. As with many of the recipes we store the final product as well as certain ingredients may be known by different names in other parts of the world. For example to most people living in the USA a pound cake is the name by which they know what we call a sponge in the UK.
|Perfect Cauliflower Cheese||Dumplings||Pan Fried Dover Sole||Stuffed Marrow|
|Spinach Soup||Sausage Casserole||Classic Chocolate Cake||Easy To Make Sponge|
Please read the details carefully, if there is anything that isn't clear let us know. If you have enjoyed this cake you might like to try another of our desserts such as chocolate cake. This is just one of the hundreds of new and traditional dishes we feature in the Kentish Recipe Directory.
If you want to see the easy to follow BBC sponge cake video follow the link. Our sponge cake recipe is below.
Preparation time: about 15 Minutes
Cooking time: 25 Minutes
Looking for a great sponge cake recipe? Try Patricia's tried and trusted recipe it's a great introduction on how to make cake.
Sponge cake should be very light and airy and with a melt in the mouth texture. Everyone has their own favorite version of sponge cake but the basic rule is to beat the mixture well to get air into it, this is as much an art as a science so practice will improve your cake making ability. There are many things you can do with a sponge but a jam and cream filling seem to be the favorite perhaps with fresh strawberries in the summer.
I wanted to try this recipe but wasn't sure if I have to make it by hand or with a food processor, this seems like the traditional sponge that only works with a long full beating. Some clarification and beating instructions pleaseeee.
Kentish Wench (Mary C)"
It doesn't really matter, a wooden spoon is good enough to make a cake you don't need a food processor (although it takes some of the effort out). The important thing is the consistency of the batter, you really need to watch a good video guide to get an idea about consistency. Hope that helped."
In college we were told that domestic scientists had shown that an electric whisk gives more consistent results when compared to hand mixing. That's not to say a hand mix can't be great but reliability is more difficult when making a sponge by hand. Some of the other issues they stressed in the sponge making module were:
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