I call this a 4, 4, 4, 2 because it has 4oz each of butter, flour, sugar and 2 eggs (all storecupboard ingredients). It also sounds pleasantly like it might be the wheel array on a steam engine. This useful pneumonic, however, fails to work with metric weights, but then so much about metric fails to work for me, but let’s discuss it no further or I will (in modern parlance) ‘go off on one’, and we wouldn’t want that.
The humble sponge is so terribly versatile. One can obviously use it to whip up a super-fast cake, but it can be used for a variety of puddings at short notice. The quantity can be adjusted with the simplest of sums (2 2 2 1, 8 8 8 4 etc) depending on how much you need.
The important things to remember about sponges is that to make them light in texture you have to beat the butter and sugar together for AT LEAST 5 minutes with an electric whisk or 10 minutes by hand. The butter and sugar mixture has to become nearly white in colour before it’s ready to add the eggs. Then when you add the eggs, I always add a spoonful of flour at the same time to stop the mixture curdling.
NB. I would be very grateful if any members of the Women’s Institute who are reading this would refrain from pointing out that a true Victoria Sponge does not have buttercream in it. I don’t care. I just like cake.
Ingredients:
4oz / 120g butter
4oz / 120g white sugar
4oz / 120g white self raising flour
2 eggs
1 tablspn milk
Method:
Preheat the oven to 180 / 350 / 4
Beat the butter and sugar together until it is pale and fluffy (at least 5 minutes and prefereably more with an electric mixer)
Beat in the eggs and one tablspn flour
Beat in the flour
Beat in the milk
Apply the mixture to whatever you’re making
VICTORIA SANDWICH CAKE
Utensils:
1 x medium sized mixing bowl
1 x electric food mixer
1 x rubber scraper (not essential but it means you can lick the bowl really thoroughly)
2 x 7″ round cake tins (loose bottomed are much, much easier)
1 x wire cooling rack
Ingredients:
6, 6, 6, 3 sponge mixture
Filling:
3oz / 90g butter
3oz / 90g icing sugar (approx, you may like a little more – taste it and see)
1 tblspn white flour
1 tblspn milk
1 tsp vanilla essence
Raspberry jam (or whatever type of jam you like)
Method:
Pre-heat the oven to 180 / 350 / 4
Grease and flour the cake tins
Make the cake mixture as for Basic Sponge
Divide the mixture equally between the tins
Bake for approximately 20 minutes – if you’re not sure if it’s cooked, poke a skewer or a small thin knife into the middle – if it comes out clean, it’s cooked. If any mixture clings to it, give it another 5 minutes and try again.
Remove from the oven and let it rest for 10 minutes
Remove from the tins and place on the wire cooling rack.
Then make the filling by beating the butter, icing sugar, flour, milk and vanilla together in a bowl.
When the cake is completely cool, spread as much jam as you like on the top of one of the cakes
Then spread the buttercream on top of the jam.
Put the other cake on top and sprinkle with a little icing sugar to make it look attractive
Put the kettle on.
OTHER WAYS OF USING BASIC SPONGE
Grease a pudding bowl.
Arrange a tin of pineapple rings attractively round the bottom.
Place glace cherries in the middle of the rings
Sprinkle with brown sugar
Spoon a 4 4 4 2 sponge mixture on top
Bake as above.
Serve with custard
Sticky Dicky
Grease a pudding bowl
Put 2 brimming tablespoons of golden syrup into the bowl
Mix 4 oz raisins and a pinch of nutmeg into a 4 4 4 2 sponge mixture
Spoon into the bowl on top of the syrup
Bake as for a sponge cake
Serve with custard
Thank you Frank, much appreciated – spread the word old chap. I’ve got a book coming out in early summer so the more people know about me the better!
You certainly can melt the butter first and then beat in the sugar, just make sure that it has returned to a fluffy solidity before adding the eggs or it will be too heavy. It’s the beating of the butter that determines the lightness.
My rubber seals are less than adequate as well so I recognise the problem and feel your pain. In fact, I think you may have spurred me on to mend them.
There are lots of good, simple recipes on this site so do give them a try as well and I’m always happy to advise if you have any problems. Love your gravatar by the way!
hi id just like to say THANKYOU!! your recipe is fantastic. ive never made a cake in my life untill a few days ago. i found your recipe n followed it and my cake is fab my partner didnt quite believe that i had made it. i made another lastnight and once agsin best cake ive ever tasted n not just saying that as its me that made it. im going to be brave and make my daughters birthday cake.
I love this recipe it is the best one I have found. I was just wondering if I wanted to make a chocolate sponge what quantity of cocoa will I put in if I’m using 8,8,8,4 ratio x
Welcome Gemma: I’m so glad it went well for you and well done you. Do let me know how your daughter’s birthday cake goes. I have lots of easy recipes on this site so why not try a few more?
Welcome Janine. I would suggest no more than 2oz / 60g but have a look at this recipe for a rich chocolate cake, it’s an absolute corker! And if you’re using it for a birthday cake it stays moist for ages and is firm enough to make icing easy.
http://www.wartimehousewife.com/2010/03/a-very-rich-and-very-versatile-chocolate-cake
This is yummy!!! Thank you
i love your simple receipe.for the basic simple sponge .you did not mention how long do i have to beat the eggs flour and the milk. i have try number of receipe on sponge mix. always it turn up to be very compact not spongy.and the cake did not rise up much
Welcome Melissa. The most important bit is the beating of the butter and sugar which should be done until it is much lighter in colour and very fluffy. This is what makes your cake light. The eggs flour and milk should be mixed in more gently to get them mixed well and allow more air in. Let me know how you get on.