Ingredients- Flour- white 450g -wholemeal 150g
- Baking powder 45g
- Margarine 270g
- Sugar 270g
- Eggs 2
- Water- approx. 300ml
- Essence- as required
Method- Cream the margarine and sugar together until light and fluffy.
- Break the eggs and beat lightly. Beat the eggs into the mixture, a little at a time to prevent curdling.
- Add the essence/flavouring.
- Sieve together the white flour and baking powder. Add the wholemeal flour.
- Fold the flour into the creamed mixture on speed no. 1, alternating with the milk to keep the mixture to a soft dropping consistency.
- Put into greased tins.
- Bake in a moderate oven for 30-40 minutes.
- Plain sponge to be dredged with icing sugar after cooking.
Baked Sponge VariationsIngredients- Chocolate 45g (Replace appropriate amount of flour with cocoa.)
- Chocolate and orange layer-
- Cocoa 25g
- Oranges 1
MethodSee basic sponge recipe. Chocolate sponge - Dredge with icing sugar after cooking
- Chocolate and orange layer
- Divide mixture into two-add sieved cocoa to one part.
- Taking the zest and juice from fruit, incorporate into second part of sponge mixture.
- Arrange in layers in greased tins and bake.
- To be served with double quantity orange sauce.
Coffee sponge - Add reconstituted coffee to basic sponge mixture.
Baked Sponge variations- continued… Ingredients- Feathered jam 180g
- Feathered lemon curd 180g
- Fresh orange 1
- Fresh lemon 1
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