A typical sponge cake is made by beating the eggs with sugar until they are light and creamy, then carefully sieving and folding in the flour (depending on the recipe, the flour may be mixed with a small amount of baking powder).Sometimes, the yolks are beaten with the sugar first while the whites are beaten separately to a meringue-like foam, to be gently folded in later.The mixture is then poured into the chosen cake tin and baked.

The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea. It is often referred to simply as sponge cake, though it contains additional fat. The traditional method of making a Victorian Sponge cake involves creaming caster sugar with fat (usually butter, although margarine can also be used), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture.
The recipe that follows is that I have used to make sponge cake for the last 10-12 years (hey,I am not that old.....it's only that I was inspired by my ma and started baking when I was in school).Anyways coming back to the recipe,this is the simplest cake I made.

1 cup Butter (unsalted)
1 cup Sugar (more if you like your cake more sweeter)
1 cup All purpose flour
4 large eggs
1/2 tsp vanilla essence
1 tsp Baking powder
2-3 tsp of milk (this will be used ,if the batter is too thick)
1.Grease and flour one 9 inch baking pan.
2.Preheat the oven to 325 degrees.
3.Bring the butter to room temperature.Always remember that soft cakes are always a result of butter at room temperature.
4.Beat the sugar and butter together till it becomes very light and creamy.Add the vanilla essence.
5.Beat the 4 eggs in a seperate bowl.Beat the eggs till they are frothy.
6.Finally mix the All purpose flour,baking powder,eggs and sugar.
7.If the batter is too runny add all purpose flour 1 tsp at a time,till it turns into cake batter consistency.
8.If the batter is thicker than the cake batter consistency add milk 1 tsp at a time.
9.Pour the batter in the baking pan and bake the cake at 325 degrees for 35-40 minutes depending on your oven.
10.Insert a clean toothpick in the center of cake after it has been baked for 35 minutes and has turned golden brown on the surface to check if it is done.If the toothpick comes out clean,the cake is baked.
11.Switch off the oven and take the cake out of oven,but don't remove it from the baking dish.
12.Cut the cake pieces when the cake has cooled off.


Anonymous said...

Hi Deepti

Nice pic. But in the recipe you mentioned to add milk but did not mention the quantity and also u wanted to pre-heat 350 and bake at 325. Can you please clarify this?

IHM member

Deepti Sidana said...

Thanks IHM member(sorry I don't know your name)to bring the inconsistency to my notice.I have made the required changes in the post and I hope it solves your query.

Sneha said...

Hello Deepti,

I want to bake a cake for tea time. I decided on this recipe, I was wondering how to add raisins to this recipe?

Deepti Sidana said...

Hey Sneha,
Thanks for your comments.If you want to add raisins to the cake,You can mix the raisins in 1 tblsp of All purpose flour(maida) and then mix them in batter.This way they won't sink to the bottom.
Hope that helps