All In One Sponge Cake Recipes

MOM'S SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, and salt into the batter by hand.
• Microwave milk in a small microwave-safe bowl until it begins to bubble, about 1 minute. Stir in butter until melted. Add vanilla extract.
• Pour milk mixture into the batter; blend on low speed until well-combined and smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

EASY VANILLA SPONGE CAKE RECIPE

Steps:

• Preheat the oven at 180C/375F or 160C/320F (fan oven)
• Prepare the baking tins (2 X 8-Inch). Grease cake tin and line the bottom with a parchment paper.
• Using a hand mixer or stand mixer
• Start by creaming the sugar and butter together until light and fluffy. This should be about 3 to 5 minutes
• Then add the eggs one at a time along with the vanilla essence and mix until combined
• Add the flour and (baking powder if using).
• Using a wooden spoon or spatula, fold the flour into the mixture until well combined. Lastly, add the milk and mix till well incorporated into the batter.
• Divide the batter between the prepared tins and bake in the oven for between 25 to 30 minutes or until skewer/cake tester comes out clean.
• Remove cake from the oven and leave to cool (2 to 5 minutes), remove from the tin and place on a cooling rack.

EASY LEMON CAKE (ALL-IN-ONE-LEMON-SPONGE)

Steps:

• Preheat your oven to 160ºC/140ºC fan.Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.
• Finely grate the zest of two lemons.
• Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
• Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat (with an electric mixer on a slow speed or by hand) until combined. Make sure that there are no small lumps of butter/margarine in your mixture. If there are, beat for a little longer until the mixture is smooth.
• Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.
• Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.
• Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely - Make sure the cake has cooled completely before decorating.

VICTORIA SPONGE CAKE

Steps:

• Heat the oven to 180c/fan 160c/gas 4. Line and butter two 18cm sandwich tins.
• Beat together all the cake ingredients in a large bowl, adding the milk if the mixture is too stiff to drop off a spoon when tapped gently.
• Divide the mixture between the tins and level.
• Bake side by side for 20-25 minutes or until the sponges are risen, slightly shrunk away from the edges of the tins and spring back when lightly pressed.
• Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
• Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.

GUYANESE STYLE SPONGE CAKE

Steps:

• Preheat oven to 350 °F
• Cream together the sugar and butter until fluffy and most of the sugar crystals have dissolved
• Add eggs one as a time and mix into the creamed sugar and butter
• Then add baking powder to the flour and sift together
• Next add sifted flour, 1/2 cup at a time to the creamed butter, sugar and egg mixture and slowly mix together forming a smooth batter.
• Add vanilla essence, orange zest and rum (if using)
• Pour mixture into a greased bundt cake pan or two 8 inch round pans
• Place on the middle rack in the oven and bake for 45 minutes to an hour or until a wooden skewer or tooth pick comes out clean (free of batter) when inserted into the cake
• Remove from the oven and let cool completely before removing from the baking pan

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.

MARY BERRY'S EASY VICTORIA SANDWICH

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
• Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you're mixing to stop it moving around. The finished mixture should fall off a spoon easily.
• Divide the mixture evenly between the tins: this doesn't need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
• Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they're golden-brown and coming away from the edge of the tins. Press them gently to check - they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
• To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

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.