tried and tested spongecake recipes?

[bloonoo]

Bakers of East Dulwich!!

I am after a tried and tested spongecake recipe that will fill a 26cm cake tin, and can be modified to make it different flavours (such as mint or orange)....I want it moist and airy and perfect!!! Any hints or tips? I have seen a hummingbird bakery cupcake mix, but I didn't know if I could translate that to a big tin.

Thanks!

[red devil]

This is yummy...http://www.ocado.com/webshop/recipe/coconut-and-lime-cake/1000604

[bloonoo]

Sorry I should be more specific - I am making a chocolate sponge, a mint sponge and an orange sponge - so after a plain sponge recipe that comes out lovely and moist, but can be adapted to add the flavourings I require. I have had a browse on the web but there's variations in the recipes (no of eggs etc) and I was wondering if any EDFers had a tried and tested foolproof recipe :)

ETA - that cake does look yum though, may have to try it another time :)

[Ukjoncollins]

My favourite sponge is based on a Genoese Sponge which doesn't use rising agent and instead you beat the air into the batter. You get a lovely, soft light sponge but because of the lack of rising agent it can be difficult adding extra ingredients. I'm sure with enough development you could alter the volumes to support extra ingredients or infuse flavours into the mixture.

[hanmeing]

I have had a browse on the web but there's variations in the recipes (no of eggs etc) and I was wondering if any EDFers had a tried and tested foolproof recipe smiling smiley

http://www.forexchartingsoftware.info/iPhone.gif

[EPB]

Try Delia's All-in-one sponge recipe. It's really fool-proof (aka even I can make it).

[SarahG]

I swear by a pound cake recipie for almost all cakes I make. I use it for cupcakes, birthday cakes, cakes for baking with children all the way up to wedding cakes!

For a round 10" cake tin (same as 26 cm), and about 3 inches deep you would probably be ok with-

16oz (1lb) of butter or marg

16oz (1lb) sugar

8 eggs

16oz (1lb) self raising flour.

Cream butter or marg with sugar until fully blended and pale cream/white colour. Whisk eggs a couple at a time then add and mix in. Finally fold in the flour with a large metal spoon. Bake a large cake this size at about 170 degrees until a knife can be stuck in and clean when removed. Bake in a greased and lined (with greaseproof paper) tin.

For a pound cake mix it's very easy, it's 2 oz of each ingredient to 1 egg (an egg is about 2 oz).

You can add pretty much anything to it- dried fruits, cocoa powder (I always mix mine with a little water before mixing in to avoid lumps), orange and lemon essence and/or zest, espresso or coffee essence, etc.

I am in do doubt that mint could be done, perhaps with essence and chopped mint leaves but can't quite imagine a minty cake...!

Hope that's ok, it's my standard recipie I use for almost everything!

Sarah x