Sponge recipe
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| 1 | I'm looking for a great sponge recipe, the ones that the I remember eating years ago. Usually the farmers' wives would 'whip' up a beautiful light sponge and then spread with fresh whipped cream and jam. I remember one lady saying that you 'dropped the sponge whilst in the tin on the floor/bench when it was cooked. Does anyone have a recipe that makes a beautiful light sponge please. It would be very much appreciated. Thanks 2life2 - 2011-01-27 21:22:00 |
| 2 | yes i am a farmer.s wife and just love making sponges 3eggs 2 1/2 heaped tlbsp corn flour 1 tsp bp 4 tlbsp sugar 1 dsp flour seperate egg whites beat as in pav to stiff add yokes beat add sugar beat for 5min more is best fold in sifted flour bp and corn flour put in a paper lined round tin bake about 15 min or sponge tin bake about 8min all ovens are different if sponge tin cool turn onto a t towel sprinkled with icing sugar spread with jam and then roll if round tin spread with cream bobcat_6 - 2011-01-27 22:08:00 |
| 3 | my recipe is similar. cgvl - 2011-01-27 22:34:00 |
| 4 | This message was deleted. elliehen - 2011-01-27 23:15:00 |
| 5 | In the search function , on your left , Write ... pickles7... on the key word member space, and scroll down to ... anytime ... on the date posted,. You may find what you are looking for there pickles7 - 2011-01-28 06:16:00 |
| 6 | ...the ducks are back laying so i'll be making sponges for the freezer later this week...they have a higher fat content so the sponge is not dry and the beaten egg holds it's shape really well...i use my kenwood mixer...1 1/2 tbsp sugar per egg which i beat until very light and fluffy, about 5 mins...add 1 tesp vanilla...then fold in lightly 1/2 tbsp per egg of flour and 1/2 tbsp per egg of cornflour...right at the end i quickly fold in 1/2 tbsp per egg of melted butter and 1/2 tbsp per egg boiling water...bake at about 180C for 12 mins in sandwich tins or 15-18 mins in a sponge roll tin... maryteatowel1 - 2011-01-28 06:48:00 |
| 7 | Thank you ALL so much for your recipes - it's very much appreciated and I look forward to trying them out..Have a great weekend! Livia 2life2 - 2011-01-28 13:40:00 |
| 8 | maryteatowel1 wrote: pickles7 - 2011-01-28 15:20:00 |
| 9 | ...i've never noticed the taste to be any different with duck eggs when baking, even in a sponge...although i don't use the egg whites for meringue...and i don't like them in a quiche or mayo...i've got duckling due to hatch tomorrow...i love my ducks!!!... maryteatowel1 - 2011-01-28 22:50:00 |
| 10 | This message was deleted. elliehen - 2011-01-28 23:19:00 |
| 11 | Duck eggs have long been known as being great for sponges.. A sponge recipe is here: http://www.notquitenigella.com/2010/02/08/duck-egg-sponge-ca #1.. this includes the Fielder's Sponge recipe: 'Here's the famous Fielder's Classic Sponge recipe 3 eggs Separate eggs. Beat egg whites with salt till stiff. Add sugar very gradually and beat till stiff and sugar has dissolved. Add egg yolks. Beat till well blended. juliewn - 2011-01-29 18:38:00 |
| 12 | Harrislucinda.....how hot should the oven be bob18 - 2011-01-29 19:04:00 |
| 13 | bump bob18 - 2011-01-30 16:35:00 |
| 14 | bob18 wrote: says 400 deg but not sure of the new temp but just watch as oven,s are different i know mine is far to hot for a sponge roll bobcat_6 - 2011-01-30 17:00:00 |
| 15 | juliewn wrote: gee how the recipe has changed as this is my fielders sponge at least 30 years ago see ingreds as above and never fails i use it for jam roll as well bobcat_6 - 2011-01-30 17:02:00 |
| 16 | mmmmmm sponge cake bev00 - 2012-01-30 23:51:00 |
| 17 | I made 2 sponges for a pot luck, they looked beautiful, but were as dry as !!! How is this avoided? wheelz - 2012-01-31 11:14:00 |
| 18 | We used to make the 3/3/3 sponge at school - whisk 3 eggs with 3 ozs of caster sugar in a bowl over hot water until it was ribbony and then gently fold in 3ozs of self raising flour. No idea what temperature we cooked it at but probably about 180. sarahb5 - 2012-01-31 11:19:00 |
| 19 | maryteatowel1 wrote: sarahb5 - 2012-01-31 11:20:00 |
| 20 | MRS BUTTON'S BILLY SPONGE ¼ cup sugar Makes a large loaf - approximately 20 slices. Quote245sam (32 ) 10:12 am, Thu 8 Sep #2 Oven to 180C. Grease 2 x 21 cm tins and line the base. Quoteshellz213 (38 ) 12:09 pm, Thu 8 Sep #4 SPONGE Separate the eggs, then beat the egg whites until stiff. Hope that helps. :-)) Edited by bev00 at 9:52 pm, Fri 7 Sep bev00 - 2012-09-07 21:51:00 |
| 21 | for the archives bev00 - 2013-09-07 23:19:00 |
| 22 | I still make the Fielders cornflour recipe (on back of packet)...but mine is the OLD recipe ...they changed it a bit some years back ....still makes the nicest lightest sponge ever :-) ljayl - 2013-09-08 09:43:00 |
| 23 | I have read with interest this thread, I consider my self to be a no to bad a baker but my sponge's always sink while cooking, what am I doing wrong?, do you think I have the oven to hot maybe! Edited by feebee10 at 9:45 am, Sun 8 Sep feebee10 - 2013-09-08 09:45:00 |
| 24 | feebee10 wrote:
Can anyone help with this please? bev00 - 2014-09-08 22:07:00 |
| 25 | Hi Bobcat...your sponge sounds yummy...but what temp for oven please?? denise41 - 2014-09-08 22:23:00 |
| 26 | feebee10 wrote: unknowndisorder - 2014-09-08 22:45:00 |
| 27 | This is my recipe and method, including the drop from knee height after it is cooked. I have never had any of them sink in the middle and I tried and failed many many sponge recipes and this has been the only one that has worked for me. 4 eggs Using a cake mixer is the easiest way to make this. Separate Eggs. When you remove from oven, drop from knee height square onto floor, this 'shocks' the sponge and it won't sink when cooled. Cool on a cake rack. NB don't try making these in sponge tins cos they will over flow.once filled this makes a huge deep sponge. http://images.trademe.co.nz/photoserver/full/332119899.jpg Edited by madj at 9:10 pm, Tue 9 Sep madj - 2014-09-09 21:09:00 |
| 28 | I was watching food channel the other day and there was a sponge recipe, 200g Flour. B/P. 200g sug. 200g butter (cubed and softened) Chuck in mixer for a minute, Add 4 eggs. Beat again for at least 5 minutes. (I turned it on and went to hang washing) Then, I think it was 40min @ 160..... Turned out great, So easy. Bung it in mixer and go lux or have a coffee, then bake. just_lookin1 - 2014-09-10 09:32:00 |
| 29 | feebee10 wrote:
Sinking often happens if you open the oven before the cake is cooked. I check it through the glass and don't open the oven door until the last minute to check it's cooked. By that time if it needs an extra minute or two it doesn't sink. Interesting re banging the tin..I have never heard of that until recently and my sponges are always light and fluffy. biggles45 - 2014-09-10 09:42:00 |
| 30 | Here's the recipe I use for victoria sponge (Mrs Beaton's recipe - sorry I still work in ounces!) 4 oz each of butter, sugar and flour with 2 eggs. Edited by biggles45 at 9:45 am, Wed 10 Sep biggles45 - 2014-09-10 09:44:00 |
| 31 | great thread bev00 - 2015-09-09 23:04:00 |
| 32 | and again bev00 - 2016-09-06 21:43:00 |
| 33 | bump bev00 - 2017-09-02 21:15:00 |
| 34 | Fielder's Famous Sponge: summersunnz - 2017-09-03 02:17:00 |
| 35 | summersunnz wrote: must try those ingred bobcat_6 - 2017-09-04 21:27:00 |
| 36 | My mum used the Fielders recipe but put an extra egg in. hidecote01 - 2017-09-04 21:45:00 |
| 37 | hidecote01 wrote: but see there are so many Fielders recipes with all different quantities bobcat_6 - 2017-09-04 22:47:00 |
| 38 | bobcat_6 wrote: As far I know she used the recipe off the box 1960's hidecote01 - 2017-09-05 07:03:00 |
| 39 | hidecote01 wrote: mine is from the box as well still have it 30 years ago bobcat_6 - 2017-09-05 09:21:00 |
| 40 | The member deleted this message. bobcat_6 - 2017-09-05 09:22:00 |
| 41 | https://trademe.tmcdn.co.nz/photoserver/full/634887681.jpg my sponge bobcat_6 - 2017-09-05 09:24:00 |
| 42 | bobcat_6 wrote:
Where's the cream? rainrain1 - 2017-09-05 09:47:00 |
| 43 | I make a sponge you add boiled sugar and water to the mixture and it rises nice and high. Put jelly in between it the grandees love it. Edited by fifie at 10:06 am, Tue 5 Sep fifie - 2017-09-05 10:04:00 |
| 44 | rainrain1 wrote: good question don't milk any more to separate to get good cream so mock it is bobcat_6 - 2017-09-05 11:09:00 |
| 45 | summersunnz wrote: going to do this one even though the ingred as different bobcat_6 - 2017-09-05 11:10:00 |
| 46 | https://trademe.tmcdn.co.nz/photoserver/full/640022228.jpg Edited by fifie at 11:19 am, Tue 5 Sep fifie - 2017-09-05 11:16:00 |
| 47 | summersunnz wrote: yes made this in a round tin as usually i make in a sandwich tray was good bobcat_6 - 2017-09-05 13:18:00 |
| 48 | fifie wrote: mine is like that as well but less icing sugar bobcat_6 - 2017-09-05 13:19:00 |
| 49 | bump bev00 - 2018-09-01 23:36:00 |
| 50 | ** bump ** autumnwinds - 2019-08-29 14:20:00 |
