bloody brilliant, all in one victorai sponge recipe

[ggglimhoho]

Please?

HE IS 5 WEEKS OLD

YOU ARE NOT SUPPOSED TO BE COOKING

PEOPLE ARE SUPPOSED TO BE BRINGING PATISSERIE TO YOU

lol at tutter

Sigh. Yes. But I want sponge cake, not bloody gateaux marbré or pain au chocolat or viennoiserie. And I have a glut of eggs in fridge that need using as organic basket this evening will have another twelve eggs in it.

This is why am having to lie on bed to do up trousers, evidently.

Whispers - what did you call your little boy tutter?

Isn't it the 4 4 4 2 thingy?
4oz self raising flour
4oz caster sugar
4oz softened butter
2 eggs beaten

Cream butter & sugar
Blend in eggs
add touch of vanilla essence if you like
fold in flour to dropping consistency

Divide between 2 tins, bake at 180 for about 30-40 mins

Turn out, leave to cool, splodge with jam & dust with icing sugar

Thank you iklboo.

Actually Fio, I do have a dairy cookbook somewhere, dahling....

Oh - get someone to make you yummy pancakes!

ah

pains au chocolat were the reason i gained over a stone in 8 months in france

benjamin miles

I love that name tutter

ggg - am about to make sponge cake myself - I use same recipe but in bigger quantities - and use food processor - makes it VERY quickly! Bung in 8oz sugar and 8oz butter, blend till creamy (2 mins), gradually add 4 eggs (1 egg, 1 tsp SR flour), blend in, till all eggs added ,then add remainder of flour (total flour is 8oz), stirring in gently with metal spoon, put in tins, 180 degrees C, about 12-15 mins.

Yes, am going to make the 4/4/4 or 8/8 cake. Am loading dishwasher, then will sort out laundry then do airing cupboard, then CAKE.

Or if I do cake first, will have cake ot eat after airing cupboard....

I do the same recipe but I don't bother with all that 'cream the butter and sugar first then fold in the flour' lark. Just bung all the ingredients (the butter must be soft, or use Utterly Butterly) into the mixing bowl and blitz in one go until light and creamy. Works every time (and I took first prize at the Village Show this year too

After years of weighing it all 4/4/4 I've just discovered that they are even better if you weigh the eggs first (in the shell) and then use the same weight of butter/sugar/flour. I tend to add a tsp baking powder to ensure a good rise and beat for around 2 minutes.
A 2 egg cake is best in a 7"/18cm tin
A 3 egg cake is best in a 8"/20 cm tin

Butter room-tempturing as I type. Yum in anticipation.

How was it ggg? Ds1 said his 'mouth was watering' at the sight of our cakes!

I hope you lot are still there, as you seem to know a lot about sponges! I have a birthday cake to make for Sunday, and I have a 9" sq tin. I think I need to use a 5 or 6 egg all in one recipe, but i have no idea how long to cook it for, or at what temperature. Can you help?

Voila!

Looks greats - but do I need to cook for longer or at different temp if I am using more mix, and all in one tin (instead of splitting between 2)????

I always do cakes at 180, until they 'look' ready - they should be springy to the touch.

Can anyone help with the filling?

My buttercream is always wrong.