Sunday, 1 March 2009
I have a simple, completely fool proof method for making sponge. Whether it be cakes, cupcakes or fairy cakes you want this recipe will get the job done.
Take the required number of eggs, two for an 8 inch pan, three for 10 inch, four for 12 inch and so on...
Now weigh your eggs still in their shells and put the same weight of self raising flour, butter, caster sugar and finally crack in the eggs. Beat well with a whisk or hand held beater and use in any recipe calling for sponge.
Whether it be Victoria sponge cake, cobbler or little fairy cakes it always produces a lovely light sponge.