All In One Sponge Cake Recipes

ALL-IN-ONE SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (325F if you know your oven is really hot).
• Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand).
• Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger.
• Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack.
• When cold, sandwich them together with your favorite filling.
• Sprinkle caster or powdered sugar on the top.

SIMPLE SPONGE CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
• In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.

ALL-IN-ONE SPONGE CAKE WITH RASPBERRY AND MASCARPONE CREAM

Steps:

• Take a very large mixing bowl. Measure the flour and baking powder into a sieve and sift into a bowl, holding the sieve quite high to give the flour a good airing as it goes down. Now all you do is simply add all the other sponge ingredients to the bowl and, provided the butter is really soft, you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon with a bit more effort. What you now end up with is a mixture that drops easily off a spoon when you give it a tap on the side of the bowl. If it does seem a little too stiff, add 1-2 tablespoons of tap water and mix again. Now divide the mixture between the two tins, level it out and place on the centre shelf of the oven. It will take 30-35 minutes to cook - don't open the oven door until 30 minutes have elapsed. To test if they are cooked or not, touch the centre lightly with your little finger; if it leaves no impression and springs back, the sponge is cooked. Remove from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round, then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray For the filling, combine the mascarpone and fromage frais in a bowl; a balloon whisk will amalgamate them quicker. Add the level tablespoon of sugar and one teaspoon of vanilla extract. Now spread one tablespoon of jam over one of the sponge cakes, follow this with half the cream mixture then scatter the raspberries all over that. Now add the remaining cream mixture and drizzle it with the rest of the jam. Place the second sponge cake on top. Press very lightly to sandwich everything together, then lightly dust the cake with icing sugar before serving.

ALL-IN-ONE CHOCOLATE SPONGE CAKE

Steps:

• Pre-heat the oven to 180.c
• Grease a baking tin or use a baking sheet lining for the sponge cake tins.
• Add all of the ingredients into a large plastic bowl and whisk with an electric whisk for 2-3 minutes or until a soft and creamy consistency.
• Half the mixture and pour into two sandwich tins. (Make sure they are as equal as possible)
• Put into the oven for about 10-15 minutes.
• Take out the oven and place on the side to cool down. Once cool, take to sponge out of the tins and place onto a cooling rack.
• when completely cool, peel of baking sheet if necessary. Fill with butter cream and sandwich the to pieces of sponge together.