Home Cake Tips for great sponge making

Tips for great sponge making

written by Julie Philpot October 1, 2017
Small sponge

Victoria sponge, that takes me back to going round to my nan’s house and having tea and cake.  I think it is one of the first things I attempted to make by myself and there were times when I ended up with a flat pancake rather than a sponge, but with practice I had success.  My sponges were ok – but I didn’t want ok I wanted them to be better.

Having tried so many recipes over the years, one day by some fluke I added crème fraîche to my sponge mix as I had run out of milk. Voila! The moistest, fluffiest sponge ever.

The basic method is the same, so cream together equal measures of a good quality margarine (which I find gives a lighter sponge than butter) and caster sugar, making sure that you whisk thoroughly until the mixture is pale and creamy.

Add the eggs one at a time (one egg per 50g of sugar) and whisk after each egg is added.  Add the flour to the bowl and gently fold it in. Once nearly folded in, add one dessertspoon of crème fraîche per egg and fold in until all the flour and crème fraîche is incorporated.

Bake the sponge at 180ºC / Gas 4 for around 17 minutes for cupcakes and about 20 to 25 for a full sponge.

Here is my recipe for cupcake buns – makes 12.

150g good quality margarine
150g caster sugar
3 eggs
150g self-raising flour
3 desserts spoons of crème fraîche

Give this a try at home and let me know the results.

One last tip – if you are freezing the cakes then put them in the freezer when slightly warm and they will be lovely and moist when defrosted ready for topping.

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