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Recipe: The Perfect Sponge

baking
dessert
quick
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lakeland

The perfect non stick loose based cake tin.

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Preparation Time30 MINUTES

Cooking Time45 MINUTES

Resting Time30 MINUTES

Serves10

LevelEasy


ingredients

250g unsalted butter

250g caster sugar

5 eggs, beaten

330g plain flour

130ml plain yoghurt

3 tsp baking powder

a generous pinch salt

 

Get the kit

lakeland

The perfect non stick loose based cake tin.

1

Grease and line the base of 2 x 18 cm sandwich tins with baking paper.

2

Preheat the oven to 180c/160c fan. In a freestanding mixer, cream the butter and the sugar until super light, fluffy and pale. Scrape down the sides, then beat again. Add the eggs, one at a time, until you have a smooth batter. Then stir through the yoghurt.

3

Sieve the flour, baking powder and salt into a bowl. Fold in the flour, in batches, until you have a smooth batter. Divide between the tins and bake for 45 minutes or until a skewer comes out clean. Once cooked, remove from the oven. Leave to cool for a couple of minutes, before flipping them out onto a cooling rack.

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This is a good basic sponge recipe to work with for celebration cakes, it is quick to make, and has a good texture for layering up. It’s a general crowd-pleaser.

Be sure to wrap it up after it has cooled and it should keep moist for a couple of days. I haven’t used sugar syrup in this particular cake, but if you are planning on assembling a few days ahead of eating it, it helps to keep the cake from drying out.

Get creative…

Watch Khoollect Food Editor Frankie Unsworth decorate the sponge to create the Super Glam Party Cake.

The Perfect Sponge

Preparation Time30 MINUTES

Cooking Time45 MINUTES

Resting Time30 MINUTES

Serves10

LevelEasy


ingredients

250g unsalted butter

250g caster sugar

5 eggs, beaten

330g plain flour

130ml plain yoghurt

3 tsp baking powder

a generous pinch salt

 

Get the kit

lakeland

The perfect non stick loose based cake tin.

1

Grease and line the base of 2 x 18 cm sandwich tins with baking paper.

2

Preheat the oven to 180c/160c fan. In a freestanding mixer, cream the butter and the sugar until super light, fluffy and pale. Scrape down the sides, then beat again. Add the eggs, one at a time, until you have a smooth batter. Then stir through the yoghurt.

3

Sieve the flour, baking powder and salt into a bowl. Fold in the flour, in batches, until you have a smooth batter. Divide between the tins and bake for 45 minutes or until a skewer comes out clean. Once cooked, remove from the oven. Leave to cool for a couple of minutes, before flipping them out onto a cooling rack.

SHOW MORE
SHOW LESS

This is a good basic sponge recipe to work with for celebration cakes, it is quick to make, and has a good texture for layering up. It’s a general crowd-pleaser.

Be sure to wrap it up after it has cooled and it should keep moist for a couple of days. I haven’t used sugar syrup in this particular cake, but if you are planning on assembling a few days ahead of eating it, it helps to keep the cake from drying out.

Get creative…

Watch Khoollect Food Editor Frankie Unsworth decorate the sponge to create the Super Glam Party Cake.

The Perfect Sponge

1

Grease and line the base of 2 x 18 cm sandwich tins with baking paper.

2

Preheat the oven to 180c/160c fan. In a freestanding mixer, cream the butter and the sugar until super light, fluffy and pale. Scrape down the sides, then beat again. Add the eggs, one at a time, until you have a smooth batter. Then stir through the yoghurt.

3

Sieve the flour, baking powder and salt into a bowl. Fold in the flour, in batches, until you have a smooth batter. Divide between the tins and bake for 45 minutes or until a skewer comes out clean. Once cooked, remove from the oven. Leave to cool for a couple of minutes, before flipping them out onto a cooling rack.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

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Leave A Comment

Sara Vinensjö 10 months ago

Hello! I’m wondering how you get the sponge to stay in shape like that,perfectly flat on top and all the way out to the edge? Mine allways falls in to the middle after taking it out the oven and just doesn’t keep a good shape..
Thanks! 🙂

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Rachel Khoo 10 months ago

Hi Sara
There are a few reasons why the cake might dip in the middle. Without knowing the recipe you use it’s hard to pinpoint.
1. The cake might be slightly undercooked which means as soon as it comes out of the oven the structure will not be stable enough to keep once it cools. It might be worth double checking the temperature of your oven. Oven thermometers are often incorrect. I always have a second oven thermometer (they are quite inexpensive – I bought mine here) to make the temperature is correct.
2. Do you weigh your ingredients? Being precise is very important as baking is like science. Too much or too little of something can make the difference between success and failure.
Good luck with the baking!

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