vanilla sponge cake

Basic Sponge Cake with Variations

Ingredients: 

125 g butter, room temperature
200 g (250 ml) Huletts White Sugar
5 ml (1 t) vanilla essence 
3 extra-large eggs
280 g (500 ml) cake flour
15 ml (1 tbs) baking powder
3 ml (½ t) salt 
150 ml milk 

 

Butter Icing:

100 g butter, softened
260 g (500 ml) Huletts Icing Sugar, sifted
5ml (1 t) vanilla essence
+/- 30 ml (2 tbs) milk
Method: 
  1. Preheat the oven to 180°C. Grease and line 2 x 20 cm cake tins.
  2. Cream the butter and sugar together until light and creamy. Add the vanilla essence.
  3. Add the eggs one at a time, beating well after each addition.
  4. Sift the flour, baking powder and salt together. 
  5. Fold into the creamed mixture, alternately with the milk.
  6. Spoon mixture into the prepared cake tins, and bake for 20-25 minutes until golden in colour and a skewer inserted comes out clean. 
  7. Leave in pans for a few minutes before turning out onto a wire rack to cool completely before icing.

Butter Icing:
  1. Cream butter and icing sugar together.
  2. Add the vanilla essence and enough milk to make a soft spreading consistency. 

VARIATIONS
 

  1. Chocolate Cake
  2. Madeira-style Loaf
  3. Cupcakes
  4. Lemon or Orange Loaf
  5. Strawberry Cream Cake
  6. Custard Cake
  7. Sponge Cake with Lemon Filling

 

1. CHOCOLATE CAKE

 

1 basic sponge cake (see above recipe)
25 g (60 ml) cocoa powder
60 ml (¼ cup) hot water

 

Method:

 

  1. Blend the cocoa powder with the hot water and add to cake batter (i.e. basic sponge cake recipe).
  2. Cook cake according to above recipe.

 

Chocolate Icing:

 

30 ml (2 tbs) cocoa
30 ml (2 tbs) hot water
butter icing (see recipe above)

 

Method:

 

  1. Dissolve the cocoa in the hot water and add to the butter and icing sugar mixture.
  2. Add the vanilla essence and enough milk to make a soft spreading consistency.
  3. Sandwich cake together using half of the icing.
  4. Ice the top of the cake with remaining icing. 
     

 

2. MADEIRA-STYLE LOAF

 

 

Make the same mixture as the basic sponge cake and bake in a 29 x 11 cm tin for 40 - 50 minutes.

 

 

 

3. CUPCAKES

 

With the same mixture as the basic sponge cake, you can make 18 cupcakes, which should be baked for 12 – 15 minutes.

 

 

 

4. LEMON or ORANGE LOAF

 

1 basic sponge cake (see above recipe)

15 ml (1 tbs) grated lemon or orange rind


Method:

Add 15 ml (1 tbs) grated lemon or orange rind to the cake batter.

 

Glacé Icing:

 

130 g (250 ml) Huletts Icing Sugar, sifted
20 ml (4 tsp) lemon or orange juice
hot water 
lemon or orange zest to decorate

 

Method:
 

  1. Combine the icing sugar, lemon or orange juice and enough hot water to make a smooth, runny icing. 
  2. Pour the icing over the cooled loaf.
  3. Decorate with the lemon or orange zest.

 

strawberry cream cake5. STRAWBERRY CREAM CAKE

1 basic sponge cake (see above recipe)
125ml strawberry jam
250ml fresh cream
5ml vanilla essence
Huletts Castor Sugar, to taste 
a mixture of fresh or frozen berries
Huletts Icing Sugar for dusting

Method:

  1. Sandwich the cake layers with strawberry jam.
  2. Also spread top of cake with the jam.
  3. Beat the cream until stiff and flavour with vanilla essence and castor sugar to taste.
  4. Spread cake generously with the beaten cream.
  5. Wash and hull the berries (defrost if using frozen berries).
  6. Decorate cake with berries.
  7. Dust with sifted icing sugar just before serving.
  8. Serve immediately.

basic sponge cake6. CUSTARD CAKE

 

1 basic sponge cake (see above recipe)
500 ml milk
40 g (75 ml) custard powder
1 ml salt
125 g soft butter
210 g (250 ml) Huletts Castor Sugar
5 ml vanilla essence
 
Method:
 
  1. Cut the two sponge cake layers horizontally in halve ending with 4 layers.
  2. Heat 400 ml milk to boiling point.
  3. Mix custard powder with remaining milk to form a smooth paste and stir into boiling milk.
  4. Keep on stirring until the mixture thickens. Remove from stove and cover with cling wrap to prevent crust forming.
  5. Leave to cool completely.
  6. Beat the butter and castor sugar in food processor until light and creamy.
  7. Add the vanilla essence and spoon in the thick custard, a little at a time, with the machine running constantly.
  8. Spread a third of the custard mixture over the first sponge cake layer.
  9. Repeat the process, ending with the last sponge cake layer topped with the custard filling.

A sponge cake with lemon filling

7. SPONGE CAKE with LEMON FILLING
 

Lemon curd ingredients:
 

60 g butter or margarine
70 g (80 ml) Huletts Castor Sugar
2 extra-large eggs
60 ml lemon juice
 

Method:

  1. Heat the butter and sugar together in a double cooker.
  2. Beat the egg yolks and add to the mixture along with the lemon juice, beating continuously.
  3. Continue stirring until the mixture begins to thicken.
  4. Remove from stove plate and leave to cool.


Sponge ingredients:

1 basic sponge cake (see above recipe)
190 ml lemon curd
205 ml cream whipped
icing sugar to decorate
 

Method:
 

  1. Cut the cake into two discs.
  2. Spread the lemon curd over the bottom one and top with whipped cream.
  3. Place the top layer back on top.
  4. Dust with icing sugar.