Name Sponge cakes


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* 3 eggs, size 2 or 3
* 75g (3 oz) castor sugar
* 75g (3 oz) plain flour, sieved with
* 1 x 2.5ml spoon (1/2 teaspoon) baking powder
* 2 x 15ml spoons (2 tablespoons) jam and whipped cream (optional) for filling.
* Castor sugar or icing sugar, to sprinkle

OVEN: Pre-heat to moderate (180°C, 350°F, Gas No, 4)
SHELF: Middle
1. Prepare a 20cm (8 inch) sandwich tin or 2x 18cm (7 inch) tins.
2. Break the eggs, one at a time into a cup. Place in a mixing bowl and whisk lightly.
3. Add the sugar and whisk for 10-15 minutes over a saucepan half-filled with hot water. (The bowl should rest over the steam and not the hot water, and the pan should stand on the table and not over the heat). Scrape down at intervals. When the mixture is thick and the consistency of salad cream, remove the bowl onto the table and whisk for a further 5 minutes to cool.
4. Sieve the flour and baking powder again, a little at a time, on top of the mixture, and using a metal spoon fold in quickly but very gently.
5. Pour into the prepared tin(s) and spread evenly.
6. Bake in the pre-heated oven, for the 20cm (8 inch) tin 30-35 minutes, for the 2 x 18cm (7 inch) tins 20-30 minutes.
7. Test before removing from oven. Turn out remove paper and cool on a wire tray.
8. When cold, split the 20cm (8 inch) sponge. Sandwich cakes together with jam or jam and whipped cream. Sprinkle top with castor sugar or sieved icing sugar.

Preparation time: 25 mins
Cooking time: 20-35 mins (depending upon tin size)
Freezing note: Can be frozen, filled and wrapped in foil.


Swiss Roll
As the basic recipe, but fold in 1 x 15ml spoon (1 tablespoon) hot water at the end. Pour into prepared swiss roll tin. Bake on the second shelf from top of a pre-heated fairly hot oven (200°C 400°F, Gas No. 6) for 10-12 minutes.
Finish according to directions for Stork Swiss Roll (page 140). To fill a Swiss Roll with cream instead of jam:
1. Roll as a jam-filled Swiss Roll, but omit jam and roll up with sugared paper between the folds to prevent sticking.
2. When cold, unroll very carefully, spread with whipped cream or Stork icing and roll it up again without using paper.
The roll must be cold or the cream wil melt Care is needed in unrolling and re-rolling, or the roll will crack.
Preparation time: 25 mins
Cooking time: 10-12 mins

Sponge Flan
OVEN: Pre-heat to fairly hot (200°C, 400°F, Gas No. 6) SHELF: Middle
AT STAGE 1: Prepare a 20cm (8 inch) sponge flan tin, lining the raised bottom.
USE: 50g (2 oz) plain flour, sieved with
1/2 x 15ml spoon (1/4 teaspoon) baking powder
2 eggs, size 3 or 4
50g (2 oz) castor sugar
Prepare using basic sponge method and bake for 25-30 minutes. When baked, leave to cool in tin (1-2 minutes), then turn out and cool on a wire tray. When cold, fill with fresh or canned fruit and coat fruit with Jelly, Arrowroot Glaze or Apricot Glaze. Serves: 4-6
Freezing note: Wrap in foil and freeze before filling.

Genoese Sponge
A Genoese Sponge is similar to a Sponge Cake, enriched by the addition of a small quantity of melted Stork, and will keep for a few days longer than a fatless sponge.

Basic Genoese
Follow basic recipe for Sponge Cake but AT STAGE 4 fold in 25g (1 oz) melted Stork margarine with the flour and baking powder, a little at a time, quickly and gently. Then continue to follow sponge recipe.

Individual Iced Cakes
Follow basic recipe for Genoese Sponge, but pour mixture into greased and lined swiss roll tin and spread evenly. Bake as for Swiss Roll. Turn out and cool on a wire tray. Cut out cakes with fancy-shaped cutters. Brush tops with apricot jam (boiled and sieved) and place matching almond paste shapes on top. Cover sides with Stork icing
and roll in chopped nuts or chocolate vermicelli. Alternatively coat completely with Glace icing and decorate.

Fruit Ring
Follow basic recipe for Genoese Sponge. Pour mixture into greased and floured 23cm (9 inch) savarin tin. Bake for 30-35 minutes. Turn out and cool on wire tray. Place on serving dish.
Make syrup using juice from medium-sized tin of fruit e.g. pineapple, 50g (2 oz) sugar and juice of 1/2 lemon, stirring until sugar has dissolved. Add 2 x 15ml spoons (2 tablespoons) sherry (optional) and spoon over ring (reserving a little to glaze fruit). Fill centre, glaze and decorate with a few halves of glace cherries and whipped cream. Alternatively use fresh fruit and make a syrup using 150ml (1/4 pint) water instead of juice from tin. Freezing note: Freeze before filling.

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