I used to watch my Grandma baking cakes when I was little and she used to just have a natural
way with cake it is always really satisfying when you decorate a cake and it looks perfect
but really the best bit about cake and making cake is eating it I love it when you first
bite into a sponge cake and you get that lovely kind of fluffiness a sponge cake should be
really light and should just kind of disappear in your mouth to start my sponge cake off
I’m going to use a creaming method which is where you mix butter and sugar together the
creaming method is great because all those little sugar crystals are being mixed with
the butter at high speed create all these tiny tiny little air pockets which creates
a really lovely light sponge I’ve tried doing this by hand like my grandma would have done
but it does take forever so I wouldn’t recommend it I’d always use a standing mixer for this
while that’s beating together I’m gonna get on with mixing my dry ingredients together
so I have self raising flour, cinnamon, ground cloves, ground ginger, some salt, and the
zest of two clementines I’m gonna put that to one side until I need it and back to my
butter and sugar it’s gone really light and fluffy so now it’s time to have some eggs
added to it I’m using large free range eggs and I have six of them I’m gonna add them
one by one beating for about 30 seconds in between now that my eggs are in it’s time to add my
dry ingredients I’m gonna put it on the lowest setting so that it folds in really gently
add 4 tablespoons of whole milk after about 30 seconds it should be lovely and smooth
and ready to distribute into 4 greased and floured 8 inch sandwich tins I usually make
all my sponge cakes with four layers because two layers just doesn’t cut it for me it’s
not enough cake once you have an even amount of batter in each tin level it off with a
palette knife and pop them into a preheated oven at 170 degrees c for about 20 minutes
or until a skewer comes out clean when you poke it in the middle after 20 minutes I’m gonna take them out and
leave them to cool and while they’re doing that get on with making my buttercream I have
some unsalted butter which is nice and soft and I’m gonna beat that for about 5 minutes
until it’s gone quite pale in colour then I’m gonna add 450 grams of sifted icing sugar
in two parts beating for about 3-4 minutes in between each part so you’ll know it’s really
when it’s nice and pale and then it’s time to add 4 tablespoons of rum there’s loads
of different icings out there that you can use to fill and cover your cakes but I’ve
always been a massive fan of buttercream I’m gonna take each layer and trim them using
a template and that way all my layers will be exactly the same size and they’ll be nice
and flat so decorating will be a lot easier I like to put a little bit of butter cream
on the cake board so my cake doesn’t slip about and now I’m gonna layer up my cakes
putting a generous amount of icing in between each layer I like to do a crumb coat on my layer cakes
which is a thin layer of icing which after refrigerating for about 30 minutes will lock
in all the crumbs and make a really good base for decorating once it’s out the fridge I’m going to whack
on all of my icing I like to use a palette knife and I’m going to spread it all over
my cake making sure I reach every little bit
you don’t have to do this but I have got some edible gold spray which looks brilliant and
also I made these great baubles just using sugar paste and then I sprayed them with that
edible metallic paint as well there are so many different kinds of cake and lots of different
kinds of sponges and loads of different methods of making them but essentially a sponge cake
should be lovely and light and moist that is the ultimate sponge it’s light it’s moist it’s packed with flavour it’s really
delicious I hope you give it a go have fun and if you want to see another recipe for
a layer cake I’ve got a great mint choc chip recipe over on my channel so head over there
to check that out I’m off now I need to eat more of this cake so I’ll see you again soon
bye! Try making this sponge cake at home and show us your pictures with #LOVEYOURKITCHEN
way with cake it is always really satisfying when you decorate a cake and it looks perfect
but really the best bit about cake and making cake is eating it I love it when you first
bite into a sponge cake and you get that lovely kind of fluffiness a sponge cake should be
really light and should just kind of disappear in your mouth to start my sponge cake off
I’m going to use a creaming method which is where you mix butter and sugar together the
creaming method is great because all those little sugar crystals are being mixed with
the butter at high speed create all these tiny tiny little air pockets which creates
a really lovely light sponge I’ve tried doing this by hand like my grandma would have done
but it does take forever so I wouldn’t recommend it I’d always use a standing mixer for this
while that’s beating together I’m gonna get on with mixing my dry ingredients together
so I have self raising flour, cinnamon, ground cloves, ground ginger, some salt, and the
zest of two clementines I’m gonna put that to one side until I need it and back to my
butter and sugar it’s gone really light and fluffy so now it’s time to have some eggs
added to it I’m using large free range eggs and I have six of them I’m gonna add them
one by one beating for about 30 seconds in between now that my eggs are in it’s time to add my
dry ingredients I’m gonna put it on the lowest setting so that it folds in really gently
add 4 tablespoons of whole milk after about 30 seconds it should be lovely and smooth
and ready to distribute into 4 greased and floured 8 inch sandwich tins I usually make
all my sponge cakes with four layers because two layers just doesn’t cut it for me it’s
not enough cake once you have an even amount of batter in each tin level it off with a
palette knife and pop them into a preheated oven at 170 degrees c for about 20 minutes
or until a skewer comes out clean when you poke it in the middle after 20 minutes I’m gonna take them out and
leave them to cool and while they’re doing that get on with making my buttercream I have
some unsalted butter which is nice and soft and I’m gonna beat that for about 5 minutes
until it’s gone quite pale in colour then I’m gonna add 450 grams of sifted icing sugar
in two parts beating for about 3-4 minutes in between each part so you’ll know it’s really
when it’s nice and pale and then it’s time to add 4 tablespoons of rum there’s loads
of different icings out there that you can use to fill and cover your cakes but I’ve
always been a massive fan of buttercream I’m gonna take each layer and trim them using
a template and that way all my layers will be exactly the same size and they’ll be nice
and flat so decorating will be a lot easier I like to put a little bit of butter cream
on the cake board so my cake doesn’t slip about and now I’m gonna layer up my cakes
putting a generous amount of icing in between each layer I like to do a crumb coat on my layer cakes
which is a thin layer of icing which after refrigerating for about 30 minutes will lock
in all the crumbs and make a really good base for decorating once it’s out the fridge I’m going to whack
on all of my icing I like to use a palette knife and I’m going to spread it all over
my cake making sure I reach every little bit
you don’t have to do this but I have got some edible gold spray which looks brilliant and
also I made these great baubles just using sugar paste and then I sprayed them with that
edible metallic paint as well there are so many different kinds of cake and lots of different
kinds of sponges and loads of different methods of making them but essentially a sponge cake
should be lovely and light and moist that is the ultimate sponge it’s light it’s moist it’s packed with flavour it’s really
delicious I hope you give it a go have fun and if you want to see another recipe for
a layer cake I’ve got a great mint choc chip recipe over on my channel so head over there
to check that out I’m off now I need to eat more of this cake so I’ll see you again soon
bye! Try making this sponge cake at home and show us your pictures with #LOVEYOURKITCHEN
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