Here is our never fail sponge cake recipe and chart, so you know how much mixture to make for all your different tin sizes.
There are so many sponge cake recipes out there, but this is the only one I ever use, and just adjust flavours as desired. Baking is all about ratio, and by weighing your eggs, you ensure all your ingredients have the same quantity.
Always bake each layer of your cake separately, for a much better bake.
Using our calculator for how many eggs to use per tin size. Weigh the appropriate number of eggs with the shell on. Then use equal quantities of the remaining ingredients listed below.
Equal weight of caster sugar
Equal weight of stork margarine
Equal weight of self raising flour/or gluten free flour
Pinch of Salt (optional)
Drop of Vanilla Essence ( I like Beau Products Madagascan Vanilla)
If you want a citrus flavoured cake add the zest of your desired fruit and a couple of drops of corresponding flavour ( Beau Products Flavours are my preferred)
This recipe can be changed to chocolate, by removing some of the flour and replacing with 1.5 times the weight of cocoa powder. I also add a glug of vegetable oil as cocoa powder can dry out your cake.Ingredient 8
Cream the margarine and sugar, salt and vanilla until there is a noticeable change in colour (to white)
Beat the eggs before adding to the mixture
Add some flour / some egg mixture / some flour and so on until combined (be careful not to over mix)
Line your tins or use PME Cake Release.
Divide your mixture between 2 tins and bake on approx 165-170C.
Time will depend on the size of cake and your oven.
To asses when your cake is baked, it should feel springy to the touch, slightly come away from the edges of the tin, and if a metal skewer pushed ito the centre of the cake comes out clean, then you can be pretty sure your cake is done!
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