Sponge Cake Recipe Cup Measurements

PERFECT CHOCOLATE SPONGE CAKE

Steps:

• Gather your ingredients and measure them before starting. Sift the 3/4 cup flour, 1/4 cup cocoa powder, and tbsps of butter.
• Prep: For easy cleanup and removal of the cake, line an 8"x2"-inch baking pan (Note 1) with foil or parchment paper and spray with nonstick spray. Wet the cake strip and fasten it around the bottom of the cake pan.Preheat oven to 350°F with the rack in the center of the oven.
• Whip eggs: Add 4 eggs and a pinch of salt to a mixer bowl fitted with a whisk attachment and whip the eggs until slightly foamy. Slowly pour 3/4 cup sugar into the eggs and continue whipping for about 15 minutes or until the mixture forms a ribbon that doesn't disappear for about 3 seconds when you lift off the whisk.
• Fold in flour: Add the flour mixture into the whipped eggs in halves and carefully fold until almost no streaks of flour are seen. (To fold: use a large spoon or spatula and go under the batter, then bring it over as you invert the spoon to pour the batter on top). Do not over-mix or the cake will be dense.
• Add the melted butter and carefully fold until all butter is incorporated. Do not overmix.
• Pour the batter into the lined and greased baking pan and quickly swirl the pan back and forth couple of times to even out the batter.
• Bake in a preheated to 350°F oven, on the middle rack for about 25 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven door sooner than 15 minutes into the baking process. Shut the oven door slowly, not to disturb the rise of the cake.
• Cool: Once the cake is baked, remove it from the oven and allow to sit inside the pan for 5 minutes before removing it.Then, remove it from the pan and invert it straight onto the cooling rack, then peel off the foil or parchment paper and allow to cool completely before using it in cakes.

VICTORIA SPONGE SANDWICH CAKE

Steps:

• Prepare two 8 inch round baking pans by greasing the surface with butter and lining the bottoms with parchment paper.
• Preheat the oven to 375 degrees F.
• Sift the flour, baking powder and salt into a bowl and set aside.
• Cream the butter and sugar with an electric mixer until light and fluffy.
• Add one egg at a time with a spoon of flour to the butter mixture and mix together on a low speed.
• Add half of the remaining flour with half the milk and gently mix the batter with a spatula. Repeat with the remainder of the flour.
• Divide the batter equally between the prepared baking pans. Smooth the top of the batter with a spatula or the back of a spoon.
• Bake for 18 to 20 minutes in the pre-heated oven until the cakes are risen and golden brown.
• Remove from the oven and set the baking trays to cool on a wire rack for 5 minutes. When slightly cooled turn each sponge out onto the wire rack to cool completely. Remove the parchment paper liners from the lower surface of the sponges.
• Whip the heavy cream with two tablespoons of confectioner's sugar until thickened.
• When the sponge cakes are cooled completely place one cake half on a cake dish. Spread the upper surface with raspberry jam.
• Cover the jam with the whipped cream and place the other cake half on top.
• Dust the top with the remainder of the confectioner's sugar.

VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
• Sift the flour and baking powder into a medium bowl and set aside.
• Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
• This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

ALL-IN-ONE SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (325F if you know your oven is really hot).
• Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand).
• Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger.
• Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack.
• When cold, sandwich them together with your favorite filling.
• Sprinkle caster or powdered sugar on the top.