Vanilla Sponge Cakes
Directions
- 1Weigh your eggs and record the weight; this amount will be used for the other ingredients.
- 2Weigh your eggs and record the weight; this amount will be used for the other ingredients.
- 3Weigh your eggs and record the weight; this amount will be used for the other ingredients.
- 4Add room-temperature cake butter to a mixing bowl, ensuring the quantity matches the weight of the eggs.
- 5Add room-temperature cake butter to a mixing bowl, ensuring the quantity matches the weight of the eggs.
- 6Add room-temperature cake butter to a mixing bowl, ensuring the quantity matches the weight of the eggs.
- 7Add granulated white sugar to the butter, matching the egg weight, and mix them together until creamy and well-blended.
- 8Add granulated white sugar to the butter, matching the egg weight, and mix them together until creamy and well-blended.
- 9Add granulated white sugar to the butter, matching the egg weight, and mix them together until creamy and well-blended.
- 10Add the eggs to the creamed butter and sugar.
- 11Add the eggs to the creamed butter and sugar.
- 12Add the eggs to the creamed butter and sugar.
- 13Add four teaspoons of vanilla syrup (the same number as the eggs used) to the mixture and mix well.
- 14Add four teaspoons of vanilla syrup (the same number as the eggs used) to the mixture and mix well.
- 15Add four teaspoons of vanilla syrup (the same number as the eggs used) to the mixture and mix well.
- 16Add self-raising flour, matching the egg weight, to the mixture.
- 17Add self-raising flour, matching the egg weight, to the mixture.
- 18Add self-raising flour, matching the egg weight, to the mixture.
- 19Mix the batter on low speed, gradually increasing it for a few seconds, then stopping to avoid incorporating too much air.
- 20Mix the batter on low speed, gradually increasing it for a few seconds, then stopping to avoid incorporating too much air.
- 21Mix the batter on low speed, gradually increasing it for a few seconds, then stopping to avoid incorporating too much air.
- 22Prepare the cake tins by cutting craft paper into circles for the bottom and greasing the sides with PME Release-a-Cake.
- 23Prepare the cake tins by cutting craft paper into circles for the bottom and greasing the sides with PME Release-a-Cake.
- 24Prepare the cake tins by cutting craft paper into circles for the bottom and greasing the sides with PME Release-a-Cake.
- 25Evenly distribute the cake batter into the prepared tins, weighing each one to ensure consistent amounts.
- 26Evenly distribute the cake batter into the prepared tins, weighing each one to ensure consistent amounts.
- 27Evenly distribute the cake batter into the prepared tins, weighing each one to ensure consistent amounts.
- 28Use a spatula to spread the mixture evenly to the edges and flatten the top of the batter in each tin.
- 29Use a spatula to spread the mixture evenly to the edges and flatten the top of the batter in each tin.
- 30Use a spatula to spread the mixture evenly to the edges and flatten the top of the batter in each tin.
- 31Bake the cakes in the oven on gas mark 4, for 15 minutes on the middle shelf.
- 32Bake the cakes in the oven on gas mark 4, for 15 minutes on the middle shelf.
- 33Bake the cakes in the oven on gas mark 4, for 15 minutes on the middle shelf.
- 34After 15 minutes, move the cakes to the top shelf for another 15 minutes.
- 35After 15 minutes, move the cakes to the top shelf for another 15 minutes.
- 36After 15 minutes, move the cakes to the top shelf for another 15 minutes.
- 37Move the cakes back to the middle shelf for a final 5 minutes of baking.
- 38Move the cakes back to the middle shelf for a final 5 minutes of baking.
- 39Move the cakes back to the middle shelf for a final 5 minutes of baking.
- 40Check if the cakes are cooked through by inserting a knife into the center; if it comes out clean, the cakes are ready.
- 41Check if the cakes are cooked through by inserting a knife into the center; if it comes out clean, the cakes are ready.
- 42Check if the cakes are cooked through by inserting a knife into the center; if it comes out clean, the cakes are ready.
- 43Easily remove the cakes from their tins; the craft paper at the bottom should lift off cleanly.
- 44Easily remove the cakes from their tins; the craft paper at the bottom should lift off cleanly.
- 45Easily remove the cakes from their tins; the craft paper at the bottom should lift off cleanly.
Ingredients
- 196 grams Eggs
- 196 grams Eggs
- 196 grams Eggs
- 196 grams Cake butter
- 196 grams Cake butter
- 196 grams Cake butter
- 196 grams Granulated white sugar
- 196 grams Granulated white sugar
- 196 grams Granulated white sugar
- 4 teaspoons Vanilla syrup
- 4 teaspoons Vanilla syrup
- 4 teaspoons Vanilla syrup
- 196 grams Self-raising flour
- 196 grams Self-raising flour
- 196 grams Self-raising flour
Equipment
Kitchen scaleMixing bowlMixerSpatulaMini cake tinsCraft paperScissorsPME Release-a-CakeOven
Tips
- Weigh your eggs, and use that weight for the butter, sugar, and flour.
- Use cake butter, not unsalted butter or margarine, and ensure it's at room temperature.
- Use vanilla syrup instead of vanilla extract, as it's cheaper and works the same.
- When mixing, start on a low speed to avoid introducing too much air, which can cause the cake to sink.