All in One Sponge Cake
This cake is my go to cake for almost all situations when I just want a quick sponge cake, you can obviously make it in the traditional Victora Sponge cake way by using and beating the butter and sugar first however I find that a cake made using Bertolli is amazing. It gives you a delicious soft sponge, the key is though always se the best eggs you can. Free range will always give you a richer flavour, I always use Clarence Court eggs but obviously if you have free range eggs yourself then perfect. The quantities here should be enough for a three layer 8 inch/20cm sponge cake so if you want to make a larger cake then adapt accordingly. I go by the rule of a 4oz/115g mix for each tin, which means 4 oz/115g flour, 4 oz/115g sugar, 4oz/115g bertolli, 2 eggs
Ingredients
340g/12oz gluten free self raising flour (I use doves farm)
340g/ 12oz caster sugar
340g/ 12oz bertolli margarine or other soft margarine
6 eggs, beaten
Method
1. Grease and line your tins with baking parchment
2. Preheat oven to 180c/gas mark 4
3. For the all in one method weigh out all the ingredients and place in a bowl and then either use a free standing mixer with the paddle blade attached, a food processor or a hand held electric mixer. If you don't have any of those then use a wooden spoon and I would then use the method for a traditional victoria sponge cake which is to beat the margarine with the sugar until pale in colour, light and fluffy and then add the beaten eggs gradually alternating with a spoon of flour after each addition of egg to prevent curdling, then add in the remainder of the flour.
4. Divide the mix equally between the tins.
5. Bake for 20-25 mins until it is golden and a knife or skewer comes out clean when inserted.
6. Leave to cool for five minutes in the tin then turn out onto a wire rack to cool.
7. Once cool you can then sandwich the sponges together with the filling of your choice, I have put some suggestions below, decorate the top and sides if required or just sprinkle with icing sugar.
8. You can also freeze the sponges by wrapping them individually and stacking them, it is really important to wrap them individually otherwise you won't be able to get them apart very easily, I do this by layering baking parchment in between each sponge, and then stacking in a freezer container or wrapping in cling film or foil, when you want to use them just defrost on a wire rack before placing on a plate or board to avoid sweating. If I am making a Birthday cake I buttercream when still frozen as it makes it so much easier and then leave it on a wire rack to fully defrost before covering any fondant if using.
Filling suggestions
Buttercream- See below
Double Cream and fruit
Clotted cream and jam
Cream and lemon curd
Buttercream
200g softened,butter
400g icing sugar
2 tblsp water/milk
few drops food colouring if desired
Variations
Coffee- add 1 1/2tbsp coffee granules mixed with 2 tblsp boiling water instead of the water in buttercream recipe, allow to cool before adding or 2tblsp espresso coffee instead of 2 tblsp water just allow to cool before adding.
Lemon- Finely grated rind of a lemon and 2 tblsp lemon juice instead of water in buttercream recipe., or a good dollop of lemon curd.
Chocolate- 3 tblsp cocoa powder mixed in with the icing sugar, melt 80g plain chocolate, allow to cool and then stir into the buttercream once the butter, cocoa, icing sugar is beaten. If too stiff slowly add up to 1 1/2 tblsp milk, you want it to be thick so you may not need all of it.
Method
1. Put the softened butter and icing sugar in a bowl and beat by hand, with an electric mixer or beat with a free standing mixer.
2, If using a free standing mixer I drape a tea towel over the top of the mixer before switching on to avoid plumes of sugar dust flying everywhere.
3. Mix the butter and sugar until well blended adding the water, or whatever liquid or flavouring you are using.
4. Keep beating until really soft and then spread or pipe inside and onto the cake.
