Hi Rima, It is amazing and rock solid. Try increasing the baking time until a toothpick inserted in the middle comes out clean. All fresh ingredients, timed each addition, new oven, too. I’m going to cut it into layers and top with a light whipped Icing and strawberries. Also, I would not change the water to butter, since it will weigh the cake down further. Preheat the oven to 350°F and set an oven rack in the middle position. I’ll blame the misunderstanding on a Frose, okay? First mistake is not adding the essence first and beat in the 1 minute to kill the egg smell. As with the creamed cakes, the reduced sweetness allows other flavors to emerge. I have never had any problems with it, so I thought I would share the recipe with you. Hi Sally, If you’re looking for an even lighter cake, try this one HERE. Line a 6" x 3" aluminum foil loaf pan with wax paper, by taking a length of wax paper, folding it over lengthwise to fit in the pan, to ease removal of the cake. Hi Pilar, Preheat the oven to 160°C (fan 140°C/325°F/Gas 3). So the 10-inch circle is about 50%+ more, which means to keep the same thickness of the cake you need to increase it by 50%. I have one doubt I saw the recipie of yellow sponge cake,is it same as vanilla sponge cake, Hi Amitoj, thank you for your feedback! Could it be that you used too much baking powder, or may be you used baking soda instead of baking powder? Caribbean food, and Culinary Arts, Jamaican food & cuisine. Hi Crissy, Line the base and sides of the tin with baking parchment. I think the other sugars will weigh the cake down. I was looking for a short cut and I saw this recipe. I followed the “6 egg” batch size and spread this out on a half sheet pan. Thanks so much for your prompt reply. I used a monk fruit erythritol blend sugar substitute. I love baking. Just made this cake! if you did and it came out clean and still sank, then it might be that the eggs weren’t whipped enough. the whole family devoured the cake and i would like to fix this one small issue. This no-fail simple cake recipe can be used with just about any topping in any frosting. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Thank you for coming back to share your feedback, I really appreciate it. Mix butter and sugar; add in beaten eggs (2 to 3 at a time). (Not after it was baked and oven is opened). Great feedback! https://www.marthastewart.com/315556/cream-cheese-pound-cakes POUND CAKE SPONGE. Combine the melted butter and hot water in a cup and whisk together to mix. But it never became as indicated in your picture. I haven’t had this happen to me before, so I am not sure what went wrong , Why do you say powdered sugar and then mention normal sugar , can you be more specific. Also, make sure your oven doesn’t run hot, which would dry out/burn the outside before the inside is baked. Preheat the oven to 180 degrees C / gas mark 4. I was planning on making the batter the day before actually putting it in the oven. . Hope you don’t mind. Hi, I’m new to baking and am really excited to try this cake, but I was wondering if I could substitute golden cane sugar or brown sugar for white granulated/powdered sugar in this recipe? A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. You have inspired me to be a bit more adventurous too : ), Hi Greg! I know this an old post but if you need a good simple sponge—follow her instructions EXACT (don’t even attempt to double yet)—because you will love the successful simplicity of this sponge cake method. It came out perfect. Alternatively, you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick. When granulated sugar gets whipped up with the eggs it dissolves in the liquid so in the end if you’re using the same amount of sugar by weight, there should not be any difference because both dissolve in the eggs. Hi New Baker, But the second one will be less fluffy then the first one. I was wondering if you noticed a difference when baking with granulated sugar vs powdered sugar. Line an. My sponge sank in the middle almost the entire cake. Do I beat the whites for 20 min? Could you tell me what i did wrong. Just like it mentions in the recipe . With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. Came out great!! Line an 8 inch round cake pan (at least 2 inches tall) lined with foil and sprayed with nonstick spray. Although I had worries, the sponge came out perfectly. Tried this recipe with my 5yr old and it was soooper delicious… thankyou !!! If you do decide to try it again just make sure to follow the directions carefully and it will work wonderfully, Hello, complete disaster.the batter overflowed my 8” by 2” round cake pan and then collapsed completely too. Loosen sides and remove by lifting ends of the wax paper. When you don’t use the strips, it usually has a dome, so then I have to trim it. This was my first attempt and it turned out so beautiful!! I made mine pink. Thank you for sharing this recipe. The yolks? Thank you so much for your honest review. This cake is commonly used to make layered cakes. Won’t entertain this. Hi ma’am. I used this recipe for red velvet cake,it came out perfectly, thank you for such a nice recipe,. Found this recipe last minute! Read on to see 11 marvelous recipes you can make using this sponge cake … 6 %, The Most Ultimate Buttery Cream Cheese Pound Cake, Southern Living's Cream Cheese Pound Cake. I tried it and it came out nice and spongy . Thank you again!!!! Then grease the pan and paper with butter. DIRECTIONS. Folded flour and butter/water really carefully. I baked this yesterday..and its simply AMAZING!!!! Kiev Cake - {Hazelnut Meringue, Cherry, Russian Buttercream} - Let the Baking Begin! Stir in flour and baking powder, beat until fluffy. Prep Time: 15 minutes. How heavy is this cake? I’m sorry this wasn’t a pleasant visit to my page . thank you for your comment and the star rating Nadine! Add the melted butter mixture into the batter and carefully fold with a spatula until no streaks of liquid are seen. https://www.allrecipes.com/article/butter-cakes-and-pound-cakes If it’s just a tiny bit of deflation, it’s ok. Did you check the cake before taking it out of the oven with a toothpick? Hi Adrienne, Should I? Preheat oven to 325 F (165 C). The one where you whip the egg whites and egg yolks separately is THIS one and it uses a bit differenet technique. I’m 13 and I’m a boy. I’ve baked it twice so far and it’s sunk both times. I have just put one in the oven today and need to frost it for the 7th of may. All Rights Reserved. Creamy Sour Cream Frosting - Let the Baking Begin! But I couldn’t bake a perfect cake I liked your recipe. You have restored my confidence to bake.. yay !! See the recipe card for exact measurements of each. Hi…what are the measurements in terms of grams…I cup of flour is how many grams? That’s so exciting! Whip the eggs and sugar for about 15-20 minutes or until the batter ribbon falling off the whisk doesn't disappear for about 2-3 seconds. If you follow this receipe your cake will smell like egg. If you used less than that, it could possibly causde the cake to collapse. Pls what is the different between granulated sugar and powerd sugar.then as I don’t have mixer can’t I get well.thanks I like the cake.though I have not done it before,so I will try it. In step 6 it just clarifies the amount of time that you should be whipping the eggs and sugar. I was able to make my first sponge cake!! This recipe is definitely a keeper and i sure will be making this cake again soon .I tried to recollect and think i either messed up in the baking powder measurement like you said or by overbeating and incorporating too much air in the batter… next time i will be more cautious with this and am pretty sure the cake will come out perfect!! Thank you for such a wonderful recipe. I like to cook more than baking; but to simply follow these instructions with my own measurements! Would you please mention the measurements in grams. step one says “whip 4 eggs”, which means that you’re not whiping just egg whites, but whole eggs and sugar. Sometimes when I use the baking strips on my sponge cakes, they have a tiny bit of deflation in the middle. Hi Varsha, Thank you so much for sharing your recipe..!! In a saucepan, combine 1/4 cup of granulated sugar with 1/4 cup of water, 1 teaspoon of finely grated lemon zest, and 3 tablespoons of lemon juice. This batter is not as moist as cupcake batter should be. Read more ». I’m delighted to share though that at the top of the page there’s a magical button that says “jump to recipe”, which will take you directly to the print-friendly version of the recipe and bypass all the annoying ads which make this page free for everyone to use, from anywhere and to anywhere (unless you just really prefer paying for a paper copy, of course). You can multiply this recipe however many times you need. I even got compliments! 31 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Bake a cake for an afternoon tea or coffee morning. Sorry for being so inquisitive but can I use self-raising flour in the biskvit recipe? Lightly grease an 8-in x 4-in x … Home » Basics / How-to » Simple Yellow Sponge Cake Recipe. If cake sticks in the pan, carefully loosen the cake from the sides of the pan with a thin sharp knife and give the pan a good whack on the countertop to shake the cake loose. The definition of the recipe that you made was not from someone who could make it and I was even more curious to make it. The cake came out beautifully :-)…thank you for such a wonderful recipe. Here's one of my all-time favorite cake recipes. Also the oven was preheating for a long time so that could have done something. I think I wouldn’t. I also used large eggs and the cake was yummy and spongy.But i wanted to troubleshoot an issue which caused the cake to deflate inside the oven while baking. I used this as my cake base for a tres leches I made for my FIL. This recipe is not the best. I have used your recipe several times and every time I get perfect results. I was looking for a nice yellow sponge cake recipe to use for strawberry shortcake. If you do try this again, I would double check the measurements of the ingredients as sometimes it’s too easy to confuse a teaspoon with a tablespoon or baking soda with baking powder. This is a wonderful recipe! Where could I have gone wrong? I’m able to cut at least three good size layers. This recipe is more of a “half pound cake” recipe, because it uses half a pound of butter instead of four sticks. Lemon Pound Cake Loaf: Replace the vanilla extract with 1 teaspoon of lemon extract. So the water needs to be hot to help the butter melt. Learn how to bake Jamaican food Sponge Cake Cake. I haven’t tried out the cake yet, I just wanna ask a question. I’m not sure what could’ve caused this fiasco, but if I had to guess I’d say that your eggs were extra large and thus you ended up with more batter than what this recipe is supposed to produce. Mix all of the ingredients using a electric whisk. Learn how your comment data is processed. https://swansdown.com/recipes/1-2-3-4-pound-cake-our-most-requested-recipe Thank you, Chanel! Thank you for making that interesting recipe. Yes!! If I could send you a video so you could see how beautifully this spongecake soaked up the milk! And if you know why it came out this way please let me know. Marina, Then invert it onto a cooling rack and remove the foil. I put parchment on the sides so when the cake was rising it would rise up nicely and it did. Ingredients: 7 (eggs .. milk .. sugar .. vanilla ...) 2. The cake Batter looked a little yellower than the picture if that helps, but it could also just be the lighting. I think that your tips and tricks are going to be very helpful when I start making this! The cake could be dense if you have not whipped the eggs enough or if you have folded the flour into the whipped egg for too long. So not sure what happened here. I’m planning on making this cake this weekend for Mother’s Day! 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