Food / 25 August, 2020 / Ellie Thompson

Best Sponge Cake Recipes To Celebrate Cake Week

Looking for the best sponge cake recipes? You’ve come to the right place. We’ve put together this delicious round-up of easy to make sponge cakes to celebrate Cake Week.

Cake Week starts on 31st August and will be filled with cake-related activities from top UK bakers, as well as live bake-a-longs and masterclasses. Head to the Cake Week website to find out more!

Elderflower and Lemon Drizzle Loaf Cake

Ingredients

FOR THE LOAF

• 175g Softened Butter
• 175g Caster Sugar
• 175g Carr’s Self Raising Flour
• ½ tsp Baking Powder
• 3 Eggs
• 100ml Milk

FOR THE LEMON DRIZZLE

• 4 tbsp Elderflower Cordial
• 4 tbsp Caster Sugar
• Juice of 1 Lemon

FOR THE FILLING

• Lemon Curd
• FOR THE ICING
• 55g Icing Sugar
• Elderflower Cordial and Lemon Juice (just enough to mix with the icing sugar)

Method

1. Grease and line a 2lb loaf tin with a strip of baking parchment.
2. Preheat the oven to 180°C (Fan 160°C, Gas Mark 4).
3. Sift the flour and baking powder into the mixer, add the remaining ingredients and mix until smooth.
4. Spoon into the loaf tin and bake in a preheated oven for 50 mins until golden and a skewer comes out clean.
5. Make the drizzle by placing the sugar, cordial and lemon juice in a pan and melt over a low heat until dissolved into a syrup.
6. Remove cake from the oven and prick all over with the skewer, whilst still warm drizzle over the syrup and leave to cool in the tin.
7. Once cool remove from the tin and slice the loaf in half, spread one side with the lemon curd and replace the top.
8. Decorate by mixing the icing sugar with a small amount of cordial and lemon juice until smooth and has a spreading consistency. Finish with a little lemon zest.

Slice and eat!

Recipe by Carrs Flour

Rainbow Layer Cake

Ingredients

FOR THE CAKE

• 225 g White Vegetable Fats (8 oz) softened
• 225 g Caster Sugar (8 oz)
• Large Eggs x 4, beaten
• 2 ½ g Salt (½ tsp)
• 300 g Plain Flour (11 oz)
• 20 g Baking Powder
• 90 m Whole Milk
• Red gel food colour
• Ultra violet gel food colour
• Sky blue gel food colour
• Lime green gel food colour
• Sunshine yellow gel food colour
• Hot pink gel food colour

FOR THE DECORATION

• 300 g Lightly Salted Butter (10 oz) softened
• 550 g Icing Sugar (1 lb 5 oz)
• 10 ml Sicilian lemon extract

Method

1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly grease 3 x 18cm (7inch) round Victoria sponge tins. In a mixing bowl, beat half of the white vegetable fat with half of the sugar until creamy in texture.
2. Gradually whisk in 2 eggs and 1.25g (¼ tsp) salt. Sift half the flour and 10g (2 tsp) Baking Powder on top. Using a large metal spoon, fold in the dry ingredients. Stir in half the milk to soften the mixture to make a soft dropping consistency.
3. Divide the mixture equally between 3 bowls. Choose 3 different Gel Food Colours and mix in sufficient drops of one colour into each batch of mixture to form a vibrant shade. For the Red layer, you will need to use about 40 drops; for Violet, 50 drops; for Blue, 50 drops; for Green, 60 drops; for Yellow, 40 drops, and for the Pink layer, 25 drops.
4. Spoon the mixture into the cake tins, smooth the tops and bake in the oven for about 15 minutes until lightly golden and just firm to the touch. Leave to cool for 5 minutes then turn on to wire racks to cool.
5. Using the remaining ingredients, repeat the cake making as in steps 1 and 2, and colour with the remaining 3 colours. Bake and cool as above.
6. To decorate, put the butter in a bowl and beat until smooth and glossy. Gradually sift and beat in the icing sugar until creamy and soft and add the Sicilian Lemon Extract.
7. Put 450g (1lb) icing aside, and spread the remaining icing lightly over 5 of the cake layers. On a serving plate, stack the layers on top of each other as illustrated.
8. Spread the remaining icing over the top and sides of the whole cake to serve. Slice and enjoy!

Recipe by Dr. Oetker

Mary Berry’s Mini Victoria Sponge Cakes

Ingredients

FOR THE JAM

• 500g/1lb 2oz strawberries, hulled and halved
• 500g/1lb 2oz jam sugar

FOR THE SPONGE

• 175g/6oz unsalted butter, at room temperature, plus extra for greasing
• 175g/6oz caster sugar
• 3 large free-range eggs, beaten
• 1 tsp vanilla extract
• 175g/6oz self-raising flour
• 300ml/10½fl oz double cream
• icing sugar, for dusting

Method

FOR THE JAM

1. Place the strawberries in a large saucepan and crush with a potato masher.
2. Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves.
3. Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down.
4. Start timing and boil for four minutes only. Remove from the heat and set aside to cool.

FOR THE SPONGE

1. Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter.
2. To make the cakes, cream the butter and caster sugar together until the mixture is pale and light.
3. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time.
4. Add the vanilla extract and mix to combine.
5. Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
6. Divide the mixture between the mini sandwich tin cups and level with a teaspoon.
7. Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch.
8. Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.
9. Cut each cake in half horizontally with a bread knife.

FOR THE CREAM

1. Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle.
2. Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes.

Recipe from BBC food 

Victoria Sponge Cupcakes

Ingredients

FOR THE CUPCAKES

• 100g of self-raising flour
• 1 pinch of baking powder
• 100g of butter
• 100g of caster sugar
• 2 eggs

FOR THE BUTTERCREAM

• 75g of butter, softened
• 150g of icing sugar, sieved
• 1 dash of milk

FOR THE TOPPING

• 50g of strawberries, sliced
• 50g of blueberries
• 50g of raspberries
• 50g of blackberries

Method:

1. Preheat the oven to 170°C/gas mark 3. Put cupcake paper cases into a cupcake tin. Leave to the side.
2. For the cupcakes; mix together the butter and caster sugar in a large bowl until the mixture is light and creamy.
3. Using a sieve add the flour and the baking powder to the bowl. Add in the eggs, one at a time. Combine the ingredients until they create a smooth batter. You must be careful not to overmix the batter.
4. Put a few blueberries into each paper cup. Add batter to each until it is half way full.
5. Bake the cupcakes at 170°C for 10-15 minutes, or until they are lightly brown and spring back if you press them lightly with your finger.
6. Take them out of the oven and leave to cool.
7. For the buttercream; mix the softened butter, icing sugar and milk until it is smooth.
8. Add the icing to a piping bag. Once the cupcakes are cool to touch, pipe the icing on top of the cakes. Decorate the icing with fruit. They are now ready to serve and enjoy!

Recipe by William Drabble, Great British Chefs.

Chocolate Sponge Cake

FOR THE CAKE

Ingredients

• 1 3/4 cup flour
• 2 cups sugar
• 3/4 cup good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 eggs, at room temperature
• 1 teaspoon vanilla
• 1 cup freshly brewed hot coffee

Method

• Preheat the oven to 350. Butter two 8 inch round cake pans (make sure cake pans are at least 2 inches tall). Line with parchment paper, then butter and flour the pans (if you need a visual on this step, here is a You Tube video that is helpful.
• Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35-40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely, removing parchment paper.
• Place one layer, flat side up, on a plate. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

FOR THE CHOCOLATE FROSTING 

Ingredients

• 6 oz good semisweet or bittersweet chocolate
• 1/2 pound [2 sticks] unsalted butter, at room temperature
• 1 egg yolk, at room temperature
• 1 teaspoon vanilla
• 1 1/4 cups sifted powdered sugar

Method

1. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
3. On low speed, add the chocolate to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

Recipe by The Vanilla Bean

Chocolate Victoria Sponge Cake

Ingredients

FOR THE CAKE

• 225 g Butter or Margarine (8oz)
• 225 g Caster Sugar (8 oz)
• Medium Eggs x 4
• 175 g Self-Raising Flour (6 oz) Sieved
• 50 g Cocoa Powder (2 oz)

FOR THE ICING

• 75 g Unsalted Butter (3 oz)
• 175 g Icing Sugar (6 oz) plus extra to dust
• 45 g Cocoa Powder (3 tbsp)
• about 10 ml Milk or warm water

Method

1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.
2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.
3. Fold in the remaining flour and the cocoa powder with a metal spoon.
4. Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.
5. To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together.
6. Dust the top of the cake lightly with the sieved icing sugar.

By Dr. Oeker

Raspberries And Cream Cake With Rose Petals

Ingredients

• 250g (8oz) unsalted butter, softened, plus extra for greasing
• 250g (8oz) caster sugar
• 4 large eggs
• 200g (7oz) self-raising flour, sifted
• 50g (2oz) ground almonds
• 1 tsp baking powder
• 2 lemons, zested
• splash milk, if needed

FOR THE FILLING

• 100g (3 1/2oz) mascarpone
• 200ml (7fl oz) whipping cream
• 3 tbsp icing sugar
• 200g (7oz) frozen raspberries, defrosted and drained

FOR THE ICING

• 125g (4oz) unsalted butter, softened
• 175g (6oz) icing sugar
• 1 lemon, finely zested
• 2 tbsp milk
• pink food colouring
• edible rose petals, to decorate

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 18cm (8in) loose-bottomed cake tins and set aside.
2. In a bowl, beat the butter and sugar with an electric whisk, until light and fluffy. Beat in the eggs, one at a time, then fold in the flour, almonds, baking powder and lemon zest (if the mixture feels too thick, add a splash of milk – it should fall off a spoon when tapped).
3. Divide the mixture evenly between the three tins and bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Turn out on to wire racks to cool.
4. Meanwhile, make the filling. In a large bowl, whip the mascarpone with the cream and icing sugar, until stiff enough to just hold its shape. Fold in the raspberries and set aside.
5. For the icing, beat the butter and icing sugar in a bowl, until light and fluffy. Add the lemon zest, milk and a few drops of food colouring, until the desired shade of pink is reached.
6. To assemble, put one sponge on a serving plate and spread with half the filling mixture. Top with the second sponge and repeat with the remaining filling. Top with the third and final sponge. Using a spatula, spread the frosting over the cake and scatter over the rose petals.

Recipe by Tesco.

Classic Victoria Sandwich Cake

Ingredients

FOR THE CAKE

• 225g Unsalted Butter (softened)
• 225g Caster Sugar
• 1 tsp Vanilla Extract
• 4 Eggs
• 225g Carr’s Self Raising Flour

FOR THE FILLING

• 1 punnet of Raspberries
• 175ml Double Cream (lightly whipped)
• Icing Sugar (for dusting)

Method

1. Lightly grease 2 loose-bottomed 20cm/8″ sandwich tins and line the bases with a double layer of non-stick baking parchment.
2. Pre-heat the oven to 180ºC (Fan 160ºC, Gas Mark 4).
3. Place the softened butter, sugar and vanilla extract in a bowl and cream until white and fluffy.
4. Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.
5. Sift half the flour, gently fold into the mixture with a metal spoon and repeat until all the flour is completely incorporated.
6. Divide the mixture evenly between the lined sandwich tins and level the surface with the back of a wet spoon or plastic spatula.
7. Bake for about 20-25 minutes, or until well risen and golden. The tops of the cakes should spring back when ready.
8. Remove from the tins and allow to cool.
9. Fill with lightly whipped cream and raspberries. Dust the top with icing sugar before enjoying!

Recipe by Carrs Flour

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