How to make a perfect vanilla sponge cake
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- Опубликовано: 25 авг 2024
- This recipe makes 2x 6” cakes (2.5” deep) or 1x 8” cake (2.5” deep)
360g Stork
360g Caster Sugar
2 Tsp Vanilla
6 Medium Free Range Eggs
360g Self Raising Flour
Use cake release on the tins, a circle of baking/parchment paper and foil to cover
Bake at 160c for 50 mins (6”) 70 mins (8”)
I will be trying this 😁
Hope it went well x x
Thank you so much for sharing this. Please do more recipe videos :)
Thank you hun x
Thankyou so much! I tried your recipe and finally my cakes came out perfect. New sub here xx
Aww thank you hun x glad it worked well for you x x
Thank you so much for sharing this tip.
You’re welcome x x
Thanks for the replies... Your videos are very easy to follow.... Look forward to the next one x
❤️❤️❤️
Love your work!
thank you sweetie x x x
Wow I didn’t think about putting tinfoil around the top I’m going to try this thank you for sharing 😀😀👍👍
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Hi I really like your recipe.this is so easy and method is very helpful for me just have a few questions 1..can I use butter except stork 2...what's the reason behind wrapping the cake and do we have to keep in the fridge or just leave it for room temperature, please give reply
Hi there, some ppl use butter in their cakes, I only use stork. I cover the top of the tin in foil to give an even bake, and I wrap the cake in cling film once cooled until ready to use (keeps moisture in and germs/dust away). It’s always best to bake a cake the day before it is needed. I don’t put my cakes in the fridge before hand, but again, that’s personal preference x
Will defo be trying this for my son's birthday. So when you have baked the cake, you let them cool completely and then wrap in cling film? Do you put It in a container afterwards or just leave them in a cool room? Also I personally prefer eating cakes with thinner layers so would I cut each cake in half, so I have 4 layers? Thank you for taking the time out to make these videos and answering our questions x
I’m so sorry I never saw this. Yes leave to cool and wrap, and yes I always cut these in half x
Came out perfect thank you, however I want to bake 10" cake please could you share the ingredients, thank you.
Glad it worked for you x x I don’t bake many 10” cakes. If I do, then it’s normally based on a 10 egg recipe (600g of other ingredients) and baked for around 1hr 30mins. But I would say to check before completely removing from the oven x x
@@NautyLittleTreats thank you very much I have a heat core so it should bake evenly and also when I put foil on i just make a dome so it has space to raise I also use baking belt which is very useful as I have gas oven I find it doesn't distribute heat as a covential oven, or maybe mine is different to other's. I will let you know how it turned out x
@@NautyLittleTreats Thank you so much for your recipe, 10" turned out very well i did put less eggs, still it was very moist x
Hi such a good video. Do you leave to cool fully in the tins or just about 5-10 mins?? Xx
Thanks hun x I personally just leave them in the tins and then wrap when cooled x
Please could you tell me this cake recipe for 11 inch deep cake pan
I’m sorry but I don’t do odd numbers and not that large x
Please then for 12 inch
How long do you bake a 10” cake for please? I found it took ages and went too crisp around the edges x
I bake my 10” for 90 mins on 160c fan. A larger cake will always be darker around the edges due to it being in the oven longer x
Hi, if i have one 6 inch cake tin can i split the ingredients in half?
Yes hun, a 3 egg mix is enough for 1 6” cake x
Your cake tin sizes?
They are 6” tins approx 3” tall
Does the brand of margarine need to be Stork or does it make no difference to which one you use?
You can use what you prefer x x I just like to use stork x x
Thank you! X
Just use oil. Rapeseed works well.
Added cake release to the tin and found that it made a thick dark crust on the cake😔 how do I stop a crust from forming? Xx
A crust will naturally form on a cake. The only way to lighten the crust would be to bake separate layers rather than one taller cake as it wouldn’t need as long in the oven x
@@NautyLittleTreats thank you lovely 😊 xx
Hello, is there a reason you don’t use milk or water? Just curious.. not questioning your expertise lol
The cake doesn’t need additional liquids in it. I have tried it before but it didn’t make any difference x
Hey, us using a stand mixer essential as I have a hand mixer ? X thank you
And also if I didn’t want to use 6 eggs, for example 3 eggs would I just have to weigh the eggs and match the grams with sugar abd the rest of the ingredients. Thank you x
A hand mixer is fine to use x
Just half the rest of the ingredients. I use 60g of others per egg
@@NautyLittleTreats thank you x
Do you use stork not butter for a reason? Xx
I’ve always used stork hun x no particular reason apart from I like it x x
Can this recipe be used for cupcakes as well? Thank you.
Yes I use this for my cupcakes too. I just beat the butter and sugar till pale and fluffy then add the rest of the ingredients in one go x
Nauty Little Treats is 160•c gas mark 3 or 4?
Hi did you use large eggs?
N M I used medium eggs Hun x x
What is the size of ur baking pan
These were 6” tins x
Can I use this same recipe for a 6imch which is 3cm deep?
Yes that will be fine x
If I use all purpose flour, how many tsp of baking powder will I use
I honestly couldn’t tell you hun, I only ever use self raising flour and never use baking powder x
@@NautyLittleTreats thanks
Hi , did you use baking powder?
Hi there x x I don’t use baking baking powder in my cakes, just self raising flour x
Thank you ❤
Also may I ask where you got your tins from?
You can get these tins from many cake stores, but I brought these from www.vanillavalley.co.uk
Would this recipe work in a 6 ×4 tin?
You can put the mix in deeper tins, it just wouldn’t rise to the very top x
@@NautyLittleTreats thank you
How do I multiply your recipe if I wanted to make two 8 inch tins that are 2.5 inches high
N M hi there, this is enough for 1 8” cake. I personally would mix the batter for each 8” cake separately otherwise you’ll have too much batter in the bowl and it may not mix/combine as well x x
Nauty Little Treats thank you for replying... U've not added baking powder to your recipe is there any particular reason for that... I've seen alot of recipes and they add baking powder to their SR flour
N M it’s not needed in this recipe x the cake rises perfectly without it x you can add it if you prefer, but there’s honestly no need x
Nauty Little Treats thank you for taking the time to reply... I made one yesterday and it came out flat and hard... So going to try your recipe tonight x
N M your welcome sweetie x x fingers crossed for tonight x I’ve never had an problem with my recipe and how I bake and customers love it x x
Hey :-) just wondering what size eggs you use please xx
I always use medium free range eggs x x
Nauty Little Treats thanks lovely xx
@@NautyLittleTreats Are the eggs same weight in grams as the sugar,butter and flour?
Naza Fred for 12 cupcakes, I used 180 butter, sugar and flour, 3 eggs and 1tsp vanilla or whatever flavouring you are using x
@@NautyLittleTreatsok, thanks
Hi. Is this ok to cover in fondant? How do you find it lasts once you have baked it before giving to customers?
Sarah Ashwood hi sweetie x I use this sponge for all my cakes including fondant covered x this is my break down of how I do mine, day 1 - bake, day 2 - fill and ganache (maybe cover at night if ganache was done in the morning), day 3 - cover (if not done the night before) and decorate, day 4 - customer collection. I’ve had a customer not cut a cake for 2 weeks and aid it was still nice and fresh x hope this helps x x
Nauty Little Treats hi thanks that really helps. Would you be able to give other flavours of cake too. That would be really helpful x
I’ll try and get my chocolate sponge recipe on here in the next couple of weeks if I can x
@@NautyLittleTreats thank you for the recipe. I wanted to ask, can I make a large batch of buttercream and leave in the fridge or is it better to make the buttercream each cake you make? xx
Well I just tried this recipe and did it in my 8 inch tin for 70 minutes as you said,,,,took it out the oven, let it cool etc,,,,went to cut it in half and IT IS NOT COOKED IN THE MIDDLE!! For an 8 inch cake it would have taken at least another 15 minutes,,,am so annoyed, that is a freaking lot of ingredients to just throw in the bin
Did you use the same loose base tin? I know that the seamless tins can take longer. I don’t personally use them, but this recipe/method works perfectly with the loose base ones x
@@NautyLittleTreats Yes, I used a loose base tin. I followed the instruction exactly as you said. I have never had a cake turn out like this before. I was completely raw in the centre
I’m sorry, I’m not sure what would have happened then. I bake all of my cakes using this method, all baked on 160c. 6” and always 50 mins and 8” always 70 mins. I bake multiple cakes weekly and have never had an issue with them being under baked. The only other suggestion I could make would be to have an oven thermometer to ensure that it is heating to the correct temperature. Most ovens often don’t. I know many bakers who use them x
@@NautyLittleTreats I too bake multiple cakes each week and never had a problem. my oven is working at the correct temperature too
Can I ask what size eggs you use?