How To Make A Perfect Sponge Cake | Georgia's Cakes
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- Опубликовано: 21 июл 2024
- The key to a good cake is to master a perfect sponge. Following my simple hacks and tricks, I guarantee you'll achieve a perfect bake every time!
Top tip: rotate your cake throughout the baking to ensure an even bake!
Enjoy!
Georgia x
Simple Sponge Cake Recipe:
2 x 6 inch round tins
250g unsalted butter
250g caster sugar
200g (4) eggs
250g self raising flour
1 tsp vanilla extract
For an 8 inch cake, double the recipe!
For a chocolate cake, replace 25g of flour with cocoa powder!
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Video Credit: Brendon Hansford @brendonhansford
as soon as i got your notification I was like HELL YES!!!! ANOTHER VIDEO!!
Wyld Fire how did it come out for you?
Samina Umbreen
M B I
Follow my recipes too
Haaaa how amazing you are. The crap came out!
I made this cake today and it turned out AMAZING! I'm so delighted with the simplicity of the method. I think its the nicest and simplest sponge cake I've ever made. It didnt even dome in the centre .. it baked evenly and nearly completely flat on top.Thank you!
I have tried many different recipes and first time that I tried this couldn't believe how easy it was, best cake in a short time.
Thank you.
I'm just making my neices wedding cake and used the same sponge recipe for over 40 years. I've used this recipe...and will never look back! Wow! Thank you Georgia. I've also made the sugar syrup and used your naked cake tutorial. I'm feeling so confident, courageous and cake-adventurous and it's all down to your tutorials. A MASSIVE thank you lovely lady 💜
AMAZING RECIPE! I was always sceptical to try it because I always cream my butter and sugar for 10 minutes so I was thinking how will the sponge be light and fluffy but it was! Probably better than normal sponges using the creaming method and no noise from the machine, super quick and easy to clean up too. A must try 💜
Was shocked at just how well this method worked! I've made many cakes using the traditional methods but this one surprisingly topped them all!!
It is funny to think of ALL of the many Baker's that have told me "you don't want your butter to be all melty and greasy like!"...well, guess what, all you master-bakers...lol!
Thank you so much for this video! I finally have a perfect sponge recipe :D you're a star
I have just baked cupcakes following your recipe. they taste amazinggggg !! and this is actually my first time not using the cupcake mix. Thank you so much for sharing such beautiful recipe!!! ❤️❤️❤️
I'm really enjoying your channel! Anxious to see all the new videos!
My FAVORITE RUclips Channel by far!!!...and you are so kind hearted to boot! Thank you Georgia, for all that your share, it's SO helpful!
Thank you so much!!
mine too! just hope you can give measurements in cups that would be great but I have to convert it myself
@@26chencla Why not invest in a set of scales. Cups are so hit and miss.
@@mauramcfall9289 what i mean is she could use cups for those who can't buy scales. I have scales :) converting just means i have to test it out for those who use cups
@@26chencla Yes I know what you meant but cups are so variable. I have 2 sets which vary considerably. Such an outdated method and this is a UK video - we don't generally use cup measures in the UK. Why would anyone want to stuff butter into a cup and then have to scrape it all out again.
We tried your recipe and it is the lightest cake we ever made, definitely will use this recipe again. Thank you! Very simple and delicious results.
This is Tamara commenting! Not Gary......But OMG, i have been successfully failing at making a basic victoria sponge cake for a week now.....came across you Georgia on FB and started watching and learning....you explain everything so perfectly. I've managed to make a beautiful sponge and me and my family are going to enjoy it today with cream & jam!! Thanks so much for all your videos!! Such a massive help!
Made this cake for my 21st birthday last August. Went for a semi-naked look with fresh flowers and it turned out so good☺️ Made the day extra special 💕
It's the best cake I've tasted so far and stays fresh for days. Thank you so much for sharing this recipe. I also made this yesterday for a friend of mine who's getting married. This has become my go-to recipe lately.
Love from Sri Lanka 🇱🇰
I made your sponge cake today and it's delicious! Thank you Georgia for the awesome recipe!😘
Hi Georgia, I love your recipe... Can i use this sponge cake recipe for chocolate and walnut and other cakes as well.... Thank u
great recipe ! how do I adjst to do a rectanble cake 10" x 8" cooked in 2 havles (2 tins) thanks !
Georgia, You should feel so good and be so proud! I see that this video is from 2017 and I am commenting in 2021 and even then your followers were many and loyal. Unlike many others, you seem to reach and speak to a broad array of people. THAT is no easy feat! You are such a great teacher, easy to follow and understand, you're cute as can be, and you have such a sweet and kind spirit. When I read the comments and see people who have felt like failed bakers and you are able to inspire them enough to give this another try and succeed, you should be very proud! You have a special personality trait. I thank you so much for sharing yourself with us, inspiring us, at whatever level we might be, and sharing your knowledge. You are truly on-of-a-kind. Thanks and God bless...
this cake recipe is amazing it is fluffy and smooth but still stays in tact when stacking great video georgia's cakes
Thank you so much, for making it so simple and perfect.
I have been using my own recipe but I tried your technique of melting the butter rather than creaming it and it turned out so much better! Its well blended and even baked. Thank you!
Wow just what I needed a perfect sponge recipe. Can't wait to try this method. Thankyou huni 👍
I just came across your channel this morning and went straight to the shops to buy everything, you weren’t lying when you said the batter is smooth.. patiently waiting on the cake in the oven can’t wait :)
Hope it turned out well!!
I just made a half quantity of this in a 7” cake tin. Great! I am practicing for a wedding cake for my grandson and this looks like it’s the “one” Thanks Georgia
Pat Kirkham, I would love to hear how your cake came out. I am trying to make my daughters wedding cake this July. I just need one portion Gluten free and Dairy free, the rest can be fake dummy cakes. Or I can make a big real one and leave it at home for the after party. How did the recipe hold up for lawyers> How many layers was your cake? What type of frosting did you use? thanks.
It was perfect. I wish I could add a photo. I used a plain white icing with some gold drips, and decorated it with home grown roses and macarons.
After a few unsuccessful cakes from recipes of “top RUclips bakers,” I finally got it right!!! This is the perfect light, moist cake for any occasion. I opted for the chocolate version using Dutch processed cocoa and used the baker bettie ratio to substitute self-rising flour with flour and baking powder (119g flour to 7.5g baking powder). Thank you so much, Georgia!
Just 119g flour?? Is it enough? I mean the receipe calls for 250g self-raising flour and i googled it and it says “5% of the 250g is baking powder and plain flour for the rest” to substitute.
@@shiyana She means that is the equation for making your own "self-raising" flour. You make it and then remove enough of the mix for your recipe. She just shared with us the way to make it!
@@debjudisch5548 I know. I was confused because I don’t know. Thank you 😊 I don’t know how much flour and baking powder I should use in place of self rising flour that’s why I asked.
I loved it! I followed your recipe and it came out so prefect! Thank you for sharing it
I've been trying to find a recipe that's easy and doesn't have loads of ingredients and this is the best one it turned out amazing!
Wow this is simply just an amazing recipe!
Whenever I make this people love it 😍
Nice recipe!!!!
Thank you!!! That means the world to me!
@@GeorgiasCakes Does it have to be caster sugar what about granulated
Granulated works perfect as well...I use it all the time.
@@salma-bx4ow I thought castor WAS granulated. It is just called castor sugar in Britain and granulated in the U.S.
I had to come back and add some info to my comment...turns out, castor sugar is NOT always plain, old granulated sugar! MANY times, Brit Baker's are actually talking about "superfine" sugar (in the U.S.) for meringues and fluffier type cakes! So, when I put in my grocery order, I wanted to get "superfine" sugar. I had to order it and it was $16+ for 4#! I got it because I really think it will make a difference...in a good way!
Love the method for sponge batter. Will certainly try it for my next birthday cake and your tips are amazing. Can't wait to put it all into practice!
Always a winner,a fabulous cake method, so easy and reliable. I had to make my daughter's wedding cake at the last minute ( day before! ) worked out the amounts for 3 sized layers, it was perfect. Now I always use this method for any special occasion cake. I have 4 children and 5 grandchildren so have plenty of occasions.
Thank tou Georgia!
Wonderful!
Used this recipe a few times and the cakes have turned out great! I love how simple it is!🎂
For some reason I always struggle with a basic sponge cake, and I've never seen a cake done this way before! Definitely going to try it out!
It's the best and most simple way! Give it a go :)
I like to use coffee filters to line the cake tins.
Food safe. All different sizes available. Been using for years.
That's a cool idea! How do you do the sides, as she did?
@@debjudisch5548 I use Bakers Joy pan spray. Love it! Works beautifully.
Finally got around to trying this!! What an easy recipe, I may officially be converted! Thank you for saving me from so many future headaches (and cries) in the kitchen, Georgia!!
ah amazing! SO nice to hear - it really is the easiest recipe!!
An even easier hack than all that folding for those of you getting slight anxiety of making a mistake, my mum told me just to put the paper under the tin, get a knife (be careful kids) and go around the tin. I'm planning to bake my own wedding cake, we already spent so much money so saving where we can will be so helpful, I used to love cooking, I'm getting excited just watching this. Can't be bothered to wash up that many bowls hahaha omg I have a feeling I'm going to be addicted to your channels. My baking days might be making a comeback from this. Thank you Georgia
i use a pen and trace around the tin then cut it out. i cba to cut a square it baking paper
Georgia, you are literally the best!! ALL your recipes are right. I've tried the sponge cake and the meringue and the recipes saved me a lot of time. Thank you soooo much with sharing this great recipes!!
The simplest and best recipe that I have attempted. Thank you.
Hi lovely, stumbled upon your RUclips pages the other day and today I've made a lemon Victoria sandwich using this method.
Blooming marvelous, the lightest cake I've ever done!! Mine are usually crispy on top for odd reasons... definitely sticking to this method from now. Many many thanks xx
Thank you! So lovely to hear :D
Thanks so much for this video tried it and my cake came out amazing
So glad to hear! x
Is no baking powder?!?
@@lailala4458 This recipe uses self raising flour which has baking powder in it. If you can only get plain flour then you can add baking powder.
Laila La I didn’t realize that she used self rising and I had already put my cakes into the oven :/ So I quickly pulled them back out after a few mins and added baking powder. I hope that it still comes out good because I made it for a small birthday get together:/
thank you so much , I used to burn my cakes but now its like a new me and ive offered to get a job at the bakery and I got in YEY!!!
Shut it you lying little shit.
@@screbend6877 wow...now that is some response...
What a simple, beautiful work......great minds, are simple!🌷
I used to love this recipe. Only when i started baked for others, i got back that the cake was a little dense. And i agree. So now i start with just soft butter and mixed it with the sugar and eggs for about 3 minutes before adding the flower. Makes a huge difference. Cupcake is really light and airy, but still moist, not dry at all!
Hi i love the way u did your cakes im goi g to try this will let u now how i gwt on love your video tracey
I’m so happy I came across your videos! I’m about to make a cake for my baby’s 1st birthday. I’m definitely not a pro and think I chose a cake that requires a lot of technical skills. I would like to make 7 inch cake (bought the tins already) and wondered if you could advice me about the ingredients i.e. how much extra do I need? Thank you!
You are the bessssttt!!! I have made it twice this week because it's been a hit. Comes out nice and fluffy all the time
Aniv n hello Is no baking powder in ?!?
Saw this way too late but no baking powder. Just self raising flour
Thank Georgia for sharing your recipe. I tried this and the cake was perfect. The recipe is simple and easy to follow. 💐🥮🥮
I tried this recipe and added cocoa powder and it was amazing!
Thanks! Glad to hear!
farid mehdid how much cocoa powder did you add?
I made this the other day & blimey did it disappear quick lol, my Husband loves it & said not to make cake any other way in future! thanks for the easy, clutter free way, never to old to learn, im 53 xx
I'm 65 and she's got me learnin' new tips and tricks! I didn't think you could teach an old dog new tricks but apparently, it IS possible! I just happened to find Georgia about 2 days ago and I just love her!! And though she says she is still learning, she sure does some absolutely beautiful and amazing creations!! I am really impressed.
Thank you. I have just tried it. It came out really well. God bless you x
Just made this and it taste great added some hot chocolate powder too. The paper tip worked a treat. Thanks for the vid👍
Hi Georgia, thank you for sharing your recipe. It's very simple. I tried it exactly like you show it and it turned out perfect!!! I've been struggling with sunk cakes right after they're taken out of the oven. I've been dealing with lots of tutorials when to stop the mixer to make a perfect cake batter. In this recipe I shouldn't worry about it coz it doesn't require a mixer 😀.
But after I taste the cake :
1. It's very sweet
2. It's very dense for a sponge cake. It's moist yes, but I think it's too " wet" for a sponge cake
3. I think it's more likely called a butter cake rather than sponge cake
I can't expect a light cake from this recipe since it doesn't give any air in the process. But the cake is tasty.
Thank you GEORGIA!!! 💕
In the Uk, "sponge" is a generic name for any cake...they dont mean foam cake that is referred to as a "sponge" in other countries...and yes it is a butter cake.
Sri insani Wigun
Hi, thank you so much for your recipes. This one made a great number cake for my daugther’s birthday. I have one question, if I want to make this a chocolate cake, how much and what type of chocolate should I use. I tried one batch with cacao powder and it made it dry. Thanks again :)
She added in the recipe; replace 25 grams of flour with 25 grams of cocoa powder. If you forgot to take OUT the 25 grams of flour it would be dry.
Amazing, taste beautiful
Thank you for sharing your ideas. I will definitely try this out. You made it look so easy.
I love all your videos you have tonight me how to make so many things and all my friends and family love these recipes! Thank you so much!
Can't wait to try this recipe!
Hello... Thank you for doing all your brilliant videos, please don't stop making them, l love them all... l have a quick question: l want to make your plain vanilla sponge cake, but your recipe is for 2 x 6 inch tins - could l use one large 9 or 10 inch tin with same recipe? And if yes, what would the oven time be then? Thank you so much for your help 😁
You can put the same mix in one tin but it won't be as tall - I would say double it for a 10 inch tin and cooking time goes up by 15-20 minutes!
Thank you x
Thanks so much
Definitely will try this .thank you georgia for this wonderful recipe 😍
I really like your method. It makes the whole process so easy , I'm definitely going to try it out. Thanks for sharing.
Thank you! x
Hey, you mentioned in the description that for an 8” cake, double the recipe. Does that then go into 2 x 8” pans? Ie. 950g into each tin?
I double the recipe for a 3x8 and is perfect.
@@VeroViOficial Oh, thanks! I was worried that it would be too much!
@@VeroViOficial Hey Vero, I only have two pans. Either two 8" or two 9"...so, doubled, would you use the two 9"?? Thanks for any help, in advance!
I've made this recipe so many times and let me just say- SO AMAZING!!
Perfect now I cant wait to try and make the cupcakes and frosting too!!! TFS
Thank you Gorgiea...First time ever in my Life I bake cake and turn up really well
Does this sponge freeze well and how long can you freeze it for please x
I can't think of a cake that doesn't freeze well....and they freeze for a good long while, but I imagine they're best eaten within two months.
I'm your fan!!! from MEXICO!!!
from CHINA!!!!
I like how you make the recipe so simple and realistic. Great Recipe
Omg your like the best, you r recipe like it totally worked, so like thx
Hi, is this cake dense enough to hold heavy fondant decoration?
@ HM A .. i have the same question as you, and i was wondering if you tried the recipe and if it held up ok? Thanku
I have tried this cake ...n honestly it's fool proof ....you can’t go wrong.. thanks Georgia
I usually do a nice layer of shortening in my pans and the cakes do not stick. I find this a little more convenient. But the lining is a good idea if this is not an option. Thank you for the recipe and your tips.
OMG OMG !!!
Just tried this and after years of making cakes this is amazing and so much better than the traditional way!! Thanks Georgia - you star!
(BTW have you found a way to make the cake rise evenly when cooking???)
So glad! If you reduce the oven to 170 and cook it for longer it rises more evenly
Have you ever heard of cake strips that lay across the top of the cake when cooking? I have never tried them but they are for exactly that...they make them perfectly even across the top! Supposedly, there is a way to make your own out of aluminum foil. I just slice the top of my cakes off be running my knife along the top of the pan.
@@GeorgiasCakes Georgia, have you ever heard of those strips that go across the top of the pan to keep the cake flat and even?
Cake strips goes around the cake tin whilst damp. They are awesome as the keep the sponge so soft
I came for the cake, I stayed for Georgia
Beautiful lovely cake and so easy to make and I'm going to follow your receipt thank you Georgia
Thank you for sharing this high quality and simple recipe!
Use lack pop
I've tried this recipe and it is AMAZING THANK YOU!!!!! I've subscribed and I recommend anyone to try this out as well
What is the ingredients in cup, tablespoon or teaspoon?
@@SimplyKesha, get a kitchen scale or use google.
For fan oven, is it still 180 degrees please?
Shes in UK so I'm assuming using fan oven too :)
Great and simple recipe, wish I would've found this years ago!! Thank you, thank you.
Hi there, Do you have to let the butter cool before adding the other ingredients? I know the butter wouldn't be to hot, I don't want to ruin the cake! Thanks x
Self raising flour has 2 teaspoons of baking powder per cup of flour
Just an FYI 🙏🏻🤙🏻🌈🌈
Thanks
ty
thank you!
No baking soda??
@@aloysiafernandes16
Baking powder has baking soda in it
If you want to add baking soda that’s fine. It’s in a 2:1 ratio, so for every 2 teaspoons of baking powder add 1 tsp baking soda 🙏🏻🌈
Please, Georgia, do a tutorial about chocolate overload cakes.
I'm going to have to try this recipe of yours for sponge cake. But even if I don't like it, the video is worth watching on just how to fold your paper for easy pan fit.
Hi Georgia, this recipe looks simple enough even for me, am wondering if you can do ahead and freeze for a week or so until needed?
Hi Georgia, if we don't have self rising flour on hand how many grams of baking powder should we add???
Boring
2 for every 150g of flour
Oh it’s 2 tsp
👌👌 Thank you Georgia. 💜
Hai, can i use all purpose flour instead of self raising flour? And wht the measurements or with the additional of baking powder or soda bicarbonate?
Find a stateside recipe that uses those ingredients
Thanks for this video. I used this recipe for my goddaughter and my nieces birthday cake. It turned out really nice and most importantly it was lovely. 😊🤗
Hi Georgia thanks for the recipe, baked it in 21cm aluminum pot and the cake came out perfect, easiest recipe ever, so less fuss & washing utensils, God bless from South Africa
dude, I'm trying this like right now * 0 *
Wyld Fire how did the cake turn out?
How many fucking times u gonna comment .
Hi Georgia! I stumbled across a video of yours a few days ago and have been watching them ever since! I love how laid back you are about baking. Thank you for sharing your videos!
That being said, I converted grams to ounces, and 250 grams is equal to 8.8 ounces. I was thinking of just rounding to 8 ounces, which is 1 cup. Will I still get they same great cake? I do have a food scale... should I just measure it to 250 grams?
Thank you!
This recipe is amazing !!! Makes a beautiful cake
I’m definitely gonna try ur recipe. Looks easy enough to try and most importantly ur recipe do not need a blender, and I do not own one. Thanks for sharing. 😁😁😁
The first part of this video was cut off for me :(
For my fellow people without scales, here you go:
-2 sticks unsalted butter (1 cup)
-1 1/4 cup sugar
-1 cup + 14 tbsp self raising flour
-4 eggs
-1 tsp vanilla
Yes, I know different ingredients have different densities.
Also this is for metric cups, so other cups may vary.
You're welcome.
I mean 1 1/2 cup sugar sorry
I made this for a family get-together and everyone was super pleased. I served it with cream cheese frosting and glacier cherries. Super pretty and presentable!
@@ramuu_ramuu Your welcome
Why not leave the dark ages and just buy yourself a scale like the rest of the world?
@@veritywolfe960 I have a scale. I'm experimenting for those who don't.
Ok Georgia.. I've followed your Video, of how to make a Perfect Sponge Cake.. OOOh.. I have 4 Wonderful 6" Sponge cakes cooling on a rack.
There so Fantastic.. I can't find a single thing, I'd change to improve them.. There perfect. I'm surprised at how good they have turned out.
I'm so happy..
Next Job ...is to fill and finish them..
God. I'm looking forward to that so much..
I'm going to follow another one of your Video's for that !
I'm going to these wonderful Cakes..over night..
Thank you. Thank you Thank you..
For this Video.. I'm a Bread & Pastry Baker.. Not very good with Sponge Cake..
But you have given me just what I need..
Bless you..
Steve..
OMG...you are a bread and pastry baker? Are you married? Somebodies gonna snatch you right up! lol! This, from a 65yo woman who missed her chance to grab a man like you who actually goes into a kitchen! And one who knows how to use anything IN that room! Do you clean up your own mess, too?
Never seen anyone make cake as simple as tis. No mess😂, no noise, will try it.
Perfect and Easy Cake
Update: USA measurements was a bust so I borrowed a digital scale and started over, doubling the recipe for 4 -6x2 pans, placing 2 cups batter per pan and baked approx. 43 min at 350 degrees. The cakes came out to my most perfect cakes ever, completely level(did not have to slice off top), did not rotate till last 5-10 min and used no cake collar!
After slicing for tiers, I added thinly sliced strawberries mixed with strawberry jam between the sponge cake layers and the strawberry cheesecake in the middle. My suspicions were right, my conversion to cups was why the last cakes were a bust.
I made this cake today for your mad-hatter crazy cake design adding my homemade strawberry cheesecake for a middle layer. I could not locate 6" x 3" pans(wish your kit was available in the USA) and had to use 6"x2"s. A disaster as the cake spilled over the top and then sunk, but one was salvageable. I did have problems converting grams to cups here in the USA. The cake tastes wonderful and yummy but is very greasy, gooey and heavy. I suspect due to my conversions.
In place of the meringue kisses I dipped strawberries in pink white chocolate and pecans.
Very excited to put it all together tomorrow for my birthday and my daughters(2 cakes). Thank you for all the instructive videos and simple instructions.
Thanks so much you helped me pass my gcse mock exam
Hi I'm your new subscriber glad I bumped into your video, now I'm hooked. I was looking for this recipe. Thanx for sharing your easy tricks with us. Keep them coming ☺☺
Glad to hear thank you! x
Hi Georgia, I tried your recipe, it turned out great. Thanks again.
My pleasure 😊
I've tried 3 times and still it sinks in la middle... Im using 3×8" pans
I doubled the batch and baked it in three 7 inch pans. I've made it a few times now but the last time I made it, my cake sank in the middle too. Not certain why it was, but I guess I had over-beaten the batter or it was slightly under-baked in my case.
You are probably over beating it
Since there is baking powder in the self raising flour, you do not need to beat in a lot of air in the butter.
I don't think your problem was "sinking" in the middle, I think you were trying to make the batter go too far! She used this recipe for TWO SIX INCH pans...you said you used 8" pans. Did you double the recipe like she suggested?
@@sumaiyasiraj217 I do not understand why that would make it sink in the center?
"I can't bother to wash so many pools"
I'm in
Georgia thanks so much! All my family love this recipe😉😉😉👍👍👍
❤️ how would you do the cake mixture for a bigger tin 8inch just double the recipe?
I have to use gluten free flour as I'm coeliac will give this a whirl though 😀