I’ve been baking since I was little. Well, when I was really little I remember sitting on the worktop watching my mum bake – that’s basically the same thing, right? And while I love books, I also love cake, and what I’d really like to do is combine my love of both into something delicious.
But you can’t just decorate a sponge, you actually have to make one too.
What follows is the basic sponge recipe as taught to me by my mum (thanks, Mum) and it involves only four ingredients:
- Granulated sugar
- Self-raising flour
- Egg(s) (make sure they’re room temperature before you start)
How much of each ingredient?
The ratio of each depends on how much cake you want to make. My mum always taught me that the way to remember it was 1 egg for every 50g of all the rest of your ingredients. So, for example, if I was doing a two egg cake, it would require:
- 2 eggs
- 100g butter
- 100g sugar
- 100g self-raising flour
Three eggs would mean 150g butter, 150g sugar, 150g self-raising flour…you get the general idea.
- Grease and line your cake tin(s) and pre-heat your oven
- Cream your butter and caster sugar together
- Crack your eggs into a separate bowl/jug/large cup and beat the yolks and the whites together
- Sieve the self-raising flour into a separate bowl
- Add a little bit of egg and a little bit of self-raising flour into the butter/sugar and mix together
- Repeat step 4 until all the eggs and flour have been mixed in and you have a smooth cake batter
- Pour the batter into the cake tin, put it in the oven…and start the washing up
My oven is a fan oven and I generally put my cakes in at 160 degrees. If you have a bigger cake, it will need longer in oven and if you have a smaller, one egg cake, it’ll probably take around 15-20 minutes to bake. The key thing is to keep an eye on it. But try not to open the oven door until it’s had at least 2/3 of its cooking time.
So yeah, any future recipes, any posts on cake decorating…it’ll likely be this cake recipe that’s the basis of it (unless otherwise stated). And if you’re wondering what kind of cakes I bake… from the good, the bad and the slightly falling apart, here’s some I made earlier:
So what do you think? Useful? Or do you have any baking tips for me? Let me know!