Sponge Cake Advice

[AndyAudi]

The internet (unsuprisingly) is full of conflicting advice.

I have time today and would like to make a sponge cake for a party on Friday.

Some say they go stale after 24hrs, others say up to a week is fine.
(I'm guessing there may be variances with different types)

Can anyone on here advice a receipe which would likely still be good in a few days time?

Thanks

[jimothy]

What container do you have? An airtight container would help it last a lot longer than leaving it open. My mum always used to use an old Quality Street tin, and they never went stale.

[V8mate]

anonymous said:

[redacted]

I thought it was the Stork in the foil wrapper which was for baking?

[V8mate]

anonymous said:

[redacted]

anonymous said:

[redacted]

I thought it was the Stork in the foil wrapper which was for baking?

Can be - but the Stork SB is the best for cakes as it is not so solid. The foil wrapper stuff is better for pastry.

(and if you are making pastry or shortbread - another of my Nan's tips is to put it back into the fridge for at least a couple of hours before you put it in the oven)

I only ever use butter for all my baking. Am I missing a trick? How come?

[Mobile Chicane]

It's an individual thing, however I think certain cakes (sponge being one of them) taste better made with margarine.

[AndyAudi]

Cheers, will give it a go.

Hopefully it will be better than my batch of biscuits which transformed to "traybakes" after a few minutes in the oven.

Although they smell fantastic (coffee & chocolate) when they've cooled they may just be salvageable as "thins" if broken easily.

[sherman]

I always use the recipe of

6oz Sifted self raising flour (Bero)
6oz Caster Sugar
6oz Stork Margarine (SB)
3 Large Eggs (Out of Shell)

Put everything in a bowl together and then mix.

Place the now light and fluffy mix in to a greased and floured baking tin and cook for 25 mins at 180c.

[Mobile Chicane]

Hmmm... Personally I would go with Isaac Hunt's Gran's recipe, which is otherwise known as the 'eggs equivalent': weigh however many eggs you intend on using, then combine these with equal amounts of sugar, butter/margarine, and self-raising flour.

The trick being to beat the butter/marge and sugar together until pale and fluffy (essential for lightness), then add the (beaten) eggs bit by bit, and then the flour, folded in with a metal spoon.

[sherman]

Mobile Chicane said:

Hmmm... Personally I would go with Isaac Hunt's Gran's recipe, which is otherwise known as the 'eggs equivalent': weigh however many eggs you intend on using, then combine these with equal amounts of sugar, butter/margarine, and self-raising flour.

The trick being to beat the butter/marge and sugar together until pale and fluffy (essential for lightness), then add the (beaten) eggs bit by bit, and then the flour, folded in with a metal spoon.

My method is actually a Delia Smith recipe (I just don't add the vanilla extract).

http://www.deliaonline.com/recipes/cuisine/europea...

Edited by sherman on Wednesday 10th February 00:50

[V8mate]

sherman said:

I always use the recipe of

6oz Sifted self raising flour (Bero)
6oz Caster Sugar
6oz Stork Margarine (SB)
3 Large Eggs (Out of Shell)

Put everything in a bowl together and then mix.

Place the now light and fluffy mix in to a greased and floured baking tin and cook for 25 mins at 180c.

Interesting that you remove the eggs from their shells.

Does anyone else bother with such faff?

[sherman]

V8mate said:

sherman said:

I always use the recipe of

6oz Sifted self raising flour (Bero)
6oz Caster Sugar
6oz Stork Margarine (SB)
3 Large Eggs (Out of Shell)

Put everything in a bowl together and then mix.

Place the now light and fluffy mix in to a greased and floured baking tin and cook for 25 mins at 180c.

Interesting that you remove the eggs from their shells.

Does anyone else bother with such faff?

Well if I had just said 3 eggs I would of just got some smart arse comment about flinging shells, whites and yolks in the mix and the consistancy being a bit crunchy.

[ali_kat]

Mobile Chicane said:

Hmmm... Personally I would go with Isaac Hunt's Gran's recipe, which is otherwise known as the 'eggs equivalent': weigh however many eggs you intend on using, then combine these with equal amounts of sugar, butter/margarine, and self-raising flour.

The trick being to beat the butter/marge and sugar together until pale and fluffy (essential for lightness), then add the (beaten) eggs bit by bit, and then the flour, folded in with a metal spoon.

Was the way I was taught to do it, pretty much word for word. Only I had to beat the marge/sugar together with a wooden spoon

If you need to keep it absolutely fresh freeze it, get it out Thursday night & add the decoration then

[Hugo a Gogo]

are these recipes with self raising flour or baking powder or what?

[ali_kat]

Self raising

[sherman]

Hugo a Gogo said:

are these recipes with self raising flour or baking powder or what?

Self raising for my method

[Hugo a Gogo]

can't get self raising flour in Germany, weirdly

[V8mate]

A little sachet of Dr Oetker 'Backin' will remedy this for you

[Hugo a Gogo]

yeah, I never really know how much of that stuff to use, mixing and matching german and english recipes doesn't go too well

[V8mate]

Hugo a Gogo said:

yeah, I never really know how much of that stuff to use, mixing and matching german and english recipes doesn't go too well

I'm pretty sure it tells you on the sachet the ratio of sachets to grammes of flour.

[sherman]

V8mate said:

Hugo a Gogo said:

yeah, I never really know how much of that stuff to use, mixing and matching german and english recipes doesn't go too well

I'm pretty sure it tells you on the sachet the ratio of sachets to grammes of flour.

A bit of googling would suggest one sachet to 500g of flour.