Recipe for all-in-one sponge cake?

1. For beginners, making cakes can seem a bit of a daunting prospect but, as with all cooking skills, once you've been taught the correct way, you can proceed without fear and have success every time. Using the wrong tins is probably the cause of 90 per cent of failures 鈥?for this quantity you will need two 8 inch (20 cm) diameter sponge tins, 1陆 inches (4 cm) deep. Lightly grease them and line each one with a circle of silicone paper (baking parchment), also lightly greased.


2. For an 8 inch (20 cm) sandwich cake, start off by sifting 6 oz (175 g) of self-raising flour and a rounded teaspoon of baking powder into a very large mixing bowl, holding the sieve quite high to give the flour a good airing as it goes down.


3. Next, break 3 large eggs into the flour and add 6 oz (175 g) of caster sugar and 6 oz (175 g) of butter 鈥?the butter has to be at room temperature, so soft that the blade of a knife will make a deep impression straight away. Finally, add half a teaspoon of vanilla extract


4. Now you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take about one minute 鈥?if you don't have an electric whisk, you can use a wooden spoon with a little more effort.


5. What you now end up with is a mixture that drops easily off the spoon when you give it a tap on the edge of the bowl. If it does seem a little too stiff, add 1-2 teaspoons of tap water and mix again.


6. Divide the sponge mixture equally between the prepared tins and level out the surface with a palette knife.


7. Place them on the centre shelf of a pre-heated oven 鈥?gas mark 3, 325掳F (170掳C) and bake for 30-35 minutes. Don't open the oven door until 30 minutes have elapsed. To test if they are cooked or not, touch the centre lightly with your little finger. If it leaves no impression and springs back, the sponge is cooked.


8. Remove them from the oven then wait for about 5 minutes before turning them out on to a cooling rack and carefully peeling off the base paper


9. Leave the sponge to get completely cold before you add your filling and topping.Recipe for all-in-one sponge cake?
4oz butter


4oz Self raising flour


4oz castor sugar


1 tablespoon milk


2 eggs.Recipe for all-in-one sponge cake?
There are several ways to do all-in-one sponge cakes. I have tried the fresh orange and yellow sponge cakes listed at the url below. There are 3 others there that I know of that I haven't had a chance to try. The two I tried were very good.





http://www.cake-recipes.biz/cake-recipes鈥?/a>
All-In-One Sponge Cake





Ingredients


3/4 cup butter or margarine , needs to be soft


1 cup caster sugar or fine sugar


3 eggs , beaten


1 1/2 cups sifted self-raising flour


2 teaspoons baking powder





Directions


1. Preheat oven to 350 degrees F (325F if you know your oven is really hot).


2. Measure out all the ingredients, put in to a large bowl and beat until well blended (I use an electric mixer but you can do this by hand).


3. Divide this between the two tins; level out and bake in the oven for approx 30-35 minutes, until well risen and the top of the sponges spring back when lightly pressed with your finger.


4. Leave them to cool for 5 minutes in the tin before you turn them out; remove the paper and let them completely cool on a cake rack.


5. When cold, sandwich them together with your favorite filling.


6. Sprinkle caster or powdered sugar on the top.





http://www.recipezaar.com/49244


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4oz sr flour, 4oz sugar, 4oz margarine,1tsp of baking powder 2 eggs, few drops vanilla essence mix to a soft consistancy, spread between tins and bake in the centre of the oven for about 20mins on number 5 .If you want a bigger cake just double up on amounts, also good for fairy cakes
Small


4oz (100g) butter


4oz (100g) Self raising flour


4oz (100g) castor sugar


2 eggs


1 tablespoon water (may need more)





large


6oz (150g) butter


6oz (150g) Self raising flour


6oz (150g) castor sugar


3 eggs


2 tablespoon water ( may need more)