© 2024 Georgia's Cakes
All Rights Reserved
CONTACT
info@georgiascakes.com
FOLLOW
© 2024 Georgia's Cakes
All Rights Reserved
CONTACT
info@georgiascakes.com
FOLLOW
The Ultimate Sponge Cake
The Ultimate Sponge Cake
The Ultimate Sponge Cake
For those who have been following me since my early cake days, you will know that I've been using the same sponge cake recipe for years. I bet you didn't know that I found the original recipe on the side of a packet of flour (!) but it's the method and other tips that are my own development.
I've always said, if it's not broken, why fix it? This cake recipe is reliable, adaptable, quick and easy to make and most importantly....DELICIOUS! The main ingredient is butter, one which i can talk about for days, but this cake relies on that rich flavour. Rather than creaming the butter and sugar together like most cake recipes start off with, I melt the butter instead. I always heard the secret to a moist cake is the use of oil so I thought to myself let's try melting the butter instead. The first time I made this recipe, the cake came out perfectly. This cake batter comes together so smoothly and therefore cooks much more evenly. This cake is perfect for layering and stacking. I use this recipe for all my layered celebration cakes. I can't rave about it enough..!
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
For those who have been following me since my early cake days, you will know that I've been using the same sponge cake recipe for years. I bet you didn't know that I found the original recipe on the side of a packet of flour (!) but it's the method and other tips that are my own development.
I've always said, if it's not broken, why fix it? This cake recipe is reliable, adaptable, quick and easy to make and most importantly....DELICIOUS! The main ingredient is butter, one which i can talk about for days, but this cake relies on that rich flavour. Rather than creaming the butter and sugar together like most cake recipes start off with, I melt the butter instead. I always heard the secret to a moist cake is the use of oil so I thought to myself let's try melting the butter instead. The first time I made this recipe, the cake came out perfectly. This cake batter comes together so smoothly and therefore cooks much more evenly. This cake is perfect for layering and stacking. I use this recipe for all my layered celebration cakes. I can't rave about it enough..!
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
For those who have been following me since my early cake days, you will know that I've been using the same sponge cake recipe for years. I bet you didn't know that I found the original recipe on the side of a packet of flour (!) but it's the method and other tips that are my own development.
I've always said, if it's not broken, why fix it? This cake recipe is reliable, adaptable, quick and easy to make and most importantly....DELICIOUS! The main ingredient is butter, one which i can talk about for days, but this cake relies on that rich flavour. Rather than creaming the butter and sugar together like most cake recipes start off with, I melt the butter instead. I always heard the secret to a moist cake is the use of oil so I thought to myself let's try melting the butter instead. The first time I made this recipe, the cake came out perfectly. This cake batter comes together so smoothly and therefore cooks much more evenly. This cake is perfect for layering and stacking. I use this recipe for all my layered celebration cakes. I can't rave about it enough..!
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
This recipe is to fill 2 x 6 inch/15cm tins, to then decorate a 4 layer 6 inch cake with.
FAQs and Troubleshooting
FAQs and Troubleshooting
FAQs and Troubleshooting
Why did my cake sink in the middle?
Sinking cakes is an indication of two possible scenarios. The most obvious one is underbaking. There is a fine line between an underbaked cake and one that's fully baked through which is why I rely on the touch test more than checking with a knife to see if it comes out clean (that method has failed me numerous times). It can also be related to knocking the oven whilst the cakes are baking. A simple movement like banging the oven door shut too firmly mid-bake can cause the cakes to sink, so I advise to only open the oven door at least two-thirds of the way through the baking time, if at all.
Why do my cakes have a large dome on top?
Very domed cakes are a signal that your oven temperature is too high. What can happen during the baking process if the temperature is too high, is that the cake that's closest too the metal baking tin cooks first when the inside hasn't baked yet, so there's nowhere else to go other than upwards, hence, forming a dome. Whilst this cake does dome slightly, to minimise it, turn your oven temperature down 5-10 degrees.
How far in advance can you bake this cake?
I like baking this cake the day before I'm going to decorate it which is why I leave it at room temperature overnight. However, if you wish to make these ahead of time, you can wrap them extra securely and freeze them for up to 3 months. Just make sure to fully defrost at room temperature before using them.
Why did my cake sink in the middle?
Sinking cakes is an indication of two possible scenarios. The most obvious one is underbaking. There is a fine line between an underbaked cake and one that's fully baked through which is why I rely on the touch test more than checking with a knife to see if it comes out clean (that method has failed me numerous times). It can also be related to knocking the oven whilst the cakes are baking. A simple movement like banging the oven door shut too firmly mid-bake can cause the cakes to sink, so I advise to only open the oven door at least two-thirds of the way through the baking time, if at all.
Why do my cakes have a large dome on top?
Very domed cakes are a signal that your oven temperature is too high. What can happen during the baking process if the temperature is too high, is that the cake that's closest too the metal baking tin cooks first when the inside hasn't baked yet, so there's nowhere else to go other than upwards, hence, forming a dome. Whilst this cake does dome slightly, to minimise it, turn your oven temperature down 5-10 degrees.
How far in advance can you bake this cake?
I like baking this cake the day before I'm going to decorate it which is why I leave it at room temperature overnight. However, if you wish to make these ahead of time, you can wrap them extra securely and freeze them for up to 3 months. Just make sure to fully defrost at room temperature before using them.
Sponge freezes very well. If you want to bake your sponge in advance, wrap them very well in clingfilm and freeze them for up to 3 months. Leave at room temperature to thoroughly defrost.
Never put sponge in the fridge uncovered or unfrosted as it will dry the sponge out.
If your cake is doming too much, your oven temperature is too high. Turn the temperature down 5-10°C to avoid this from happening
If your cake is sinking, it means you've undercooked your cake slightly or accidentally knocked the oven whilst baking.
Sponge freezes very well. If you want to bake your sponge in advance, wrap them very well in clingfilm and freeze them for up to 3 months. Leave at room temperature to thoroughly defrost.
Never put sponge in the fridge uncovered or unfrosted as it will dry the sponge out.
If your cake is doming too much, your oven temperature is too high. Turn the temperature down 5-10°C to avoid this from happening
If your cake is sinking, it means you've undercooked your cake slightly or accidentally knocked the oven whilst baking.
Sponge freezes very well. If you want to bake your sponge in advance, wrap them very well in clingfilm and freeze them for up to 3 months. Leave at room temperature to thoroughly defrost.
Never put sponge in the fridge uncovered or unfrosted as it will dry the sponge out.
If your cake is doming too much, your oven temperature is too high. Turn the temperature down 5-10°C to avoid this from happening
If your cake is sinking, it means you've undercooked your cake slightly or accidentally knocked the oven whilst baking.
Top Tips
Top Tips
Top Tips
Preheat your oven to 160°C with fan or 180°C no fan
Grease and line your two cake tins with baking paper
In a saucepan, gently melt the butter on a low heat to avoid it bubbling
Once melted, add in the caster sugar with the vanilla and use a whisk to combine until fully incorporated
Break the eggs into a separate bowl, add them to the butter and sugar and mix until fully incorporated
Add in the flour (and baking powder if using) and fold in until a smooth batter has formed
Weigh out roughly 475g of the batter into each tin (it may be a bit less than this but as long as the tins are equal that's okay)
Bake for 40-45 mins until the sponges are cooked all the way through
Take out of the oven and leave to cool for about 5 minutes
Take the cakes out of the tins, remove baking parchment and leave on a wire rack until cooled enough to handle
Wrap the sponges in clingfilm or place them in an airtight container overnight at room temperature ready to decorate the following day
Preheat your oven to 160°C with fan or 180°C no fan
Grease and line your two cake tins with baking paper
In a saucepan, gently melt the butter on a low heat to avoid it bubbling
Once melted, add in the caster sugar with the vanilla and use a whisk to combine until fully incorporated
Break the eggs into a separate bowl, add them to the butter and sugar and mix until fully incorporated
Add in the flour (and baking powder if using) and fold in until a smooth batter has formed
Weigh out roughly 475g of the batter into each tin (it may be a bit less than this but as long as the tins are equal that's okay)
Bake for 40-45 mins until the sponges are cooked all the way through
Take out of the oven and leave to cool for about 5 minutes
Take the cakes out of the tins, remove baking parchment and leave on a wire rack until cooled enough to handle
Wrap the sponges in clingfilm or place them in an airtight container overnight at room temperature ready to decorate the following day
Method
Method
Method
Two six inch round cake tins (at least 3 inches deep)
One medium saucepan
One whisk
One rubber spatula
Two six inch round cake tins (at least 3 inches deep)
One medium saucepan
One whisk
One rubber spatula
Equipment
Equipment
Equipment
250g unsalted butter
250g caster or granulated sugar
200g (4 medium) eggs
250g self raising flour (or 238g plain flour and 12g baking powder sifted together)
½ tsp vanilla powder or vanilla extract
250g unsalted butter
250g caster or granulated sugar
200g (4 medium) eggs
250g self raising flour (or 238g plain flour and 12g baking powder sifted together)
½ tsp vanilla powder or vanilla extract
Ingredients
Ingredients
Ingredients
This recipe is to fill 2 x 6 inch/15cm tins, to then decorate a 4 layer 6 inch cake with.
This recipe is to fill 2 x 6 inch/15cm tins, to then decorate a 4 layer 6 inch cake with.
Why did my cake sink in the middle?
Sinking cakes is an indication of two possible scenarios. The most obvious one is underbaking. There is a fine line between an underbaked cake and one that's fully baked through which is why I rely on the touch test more than checking with a knife to see if it comes out clean (that method has failed me numerous times). It can also be related to knocking the oven whilst the cakes are baking. A simple movement like banging the oven door shut too firmly mid-bake can cause the cakes to sink, so I advise to only open the oven door at least two-thirds of the way through the baking time, if at all.
Why do my cakes have a large dome on top?
Very domed cakes are a signal that your oven temperature is too high. What can happen during the baking process if the temperature is too high, is that the cake that's closest too the metal baking tin cooks first when the inside hasn't baked yet, so there's nowhere else to go other than upwards, hence, forming a dome. Whilst this cake does dome slightly, to minimise it, turn your oven temperature down 5-10 degrees.
How far in advance can you bake this cake?
I like baking this cake the day before I'm going to decorate it which is why I leave it at room temperature overnight. However, if you wish to make these ahead of time, you can wrap them extra securely and freeze them for up to 3 months. Just make sure to fully defrost at room temperature before using them.
Why did my cake sink in the middle?
Sinking cakes is an indication of two possible scenarios. The most obvious one is underbaking. There is a fine line between an underbaked cake and one that's fully baked through which is why I rely on the touch test more than checking with a knife to see if it comes out clean (that method has failed me numerous times). It can also be related to knocking the oven whilst the cakes are baking. A simple movement like banging the oven door shut too firmly mid-bake can cause the cakes to sink, so I advise to only open the oven door at least two-thirds of the way through the baking time, if at all.
Why do my cakes have a large dome on top?
Very domed cakes are a signal that your oven temperature is too high. What can happen during the baking process if the temperature is too high, is that the cake that's closest too the metal baking tin cooks first when the inside hasn't baked yet, so there's nowhere else to go other than upwards, hence, forming a dome. Whilst this cake does dome slightly, to minimise it, turn your oven temperature down 5-10 degrees.
How far in advance can you bake this cake?
I like baking this cake the day before I'm going to decorate it which is why I leave it at room temperature overnight. However, if you wish to make these ahead of time, you can wrap them extra securely and freeze them for up to 3 months. Just make sure to fully defrost at room temperature before using them.
© 2024 Georgia's Cakes
All Rights Reserved
CONTACT
info@georgiascakes.com
FOLLOW
© 2024 Georgia's Cakes
All Rights Reserved
CONTACT
info@georgiascakes.com
FOLLOW