| 1 | I want to make my daughter a really nice sponge cake (2 separate sponges) with cream and jam in the middle for her birthday monday. I need something that is fool-proof too. thanks. heav3 - 2012-04-27 16:38:00 |
| 2 | This message was deleted. elliehen - 2012-04-27 16:43:00 |
| 3 | I have only had success with one sponge recipe that is this one from "A good spread":
4 large eggs
225g white sugar
50g butter
10Table spoons milk
225g flour
1tsp baking powder
1 Tablespoon cornflour
Well grease & flour 2 x 20cm round sponge tins, Turn oven on to 200C. Beat eggs & sugar in a cake mixer for 15 minutes. Bring butter & milk to a slight boil. Sift dry ingredients at least twice. Add to eggs & sugar & mix by hand with a hoey spoon (not cake mixer otherwise it will go flat). Stir in butter & milk & mix thoroughly with the holey spoon.
Pour mixture into tins & give a good bang on bench to get out airbubbles (once is all required). Bake for 17 minutes, drop tins onto cooling rack & leave for approx 10 minutes before removing.
Sounds complicated but really easy once you have made it once :-) reta2 - 2012-04-27 20:21:00 |
| 4 | Fielders is the best ever to make. Never fails but remember to drop tins on floor when they come out of oven. This allows the air to go through the sponge and it will not sink. Good luck. jaybee6 - 2012-04-27 20:22:00 |
| 5 | Oh & I just use my trusty old handheld mixer. reta2 - 2012-04-27 20:22:00 |
| 6 | jaybee6 wrote:
Fielders is the best ever to make. Never fails but remember to drop tins on floor when they come out of oven. This allows the air to go through the sponge and it will not sink. Good luck.
Ditto>
Used by my old mum for many years in her catering business, she was renown for her sponges and pavlovas..all made with a hand held beater...secret is in the beating! posting for you: Classic “Fielders” Sponge Cake 3 eggs
Pinch of salt
1/2 cup sugar
1/2 cup Fielders maize cornflour
1 dsp flour
1 tsp baking powder
Separate eggs.
Beat the egg whites with salt until stiff.
Add sugar gradually whilst continuing beating, and beat until stiff and sugar has dissolved.
Add egg yolks and beat in until blended.
Sift together cornflour, flour and baking powder and fold into mixture.
Pour the mixture into 2 20cm greased and lined sandwich tins. *(sides lined as well.)*
Bake at 190deg for 15-20mins. When removing from the oven hold the tins evenly at about calf height and drop them onto the floor.
(yes!! This releases air and makes the sponge rise.)
When cold sandwich the 2 sponge halves together with raspberry jam and cream or jelly and cream.
Dust the top with sifted icing sugar.
Enjoy kinna54 - 2012-04-27 20:44:00 |
| 7 | Never ever had any luck with the Fielders sponge, my older sister who swore by it stood over me years ago making sure I did everything it said still failed. When my eldest daughter wanted one we tried 10 15 different recipes (we had lop sided pancake sponges with cream for dessert for weeks , was out one evening and speaking to a woman who owned a tea rooms, she gave me her recipe for my daughter to try ( sorry swore I would not give it out) and even I can make it, it is awesome, all I can suggest is try ever never fail one until you get one that suits. debudder - 2012-04-27 22:58:00 |
| 8 | Never been able to bring myself to drop a cake on the floor!! I'll have to give it a go now. gardie - 2012-04-28 06:47:00 |
| 9 | When you say 'drop the tin on the floor" what does this really mean? Sorry to sound dizzy but I can only imagine a mess!. I am guessing you don't do this from waist height????? evorotorua - 2012-04-28 06:50:00 |
| 10 | This message was deleted. elliehen - 2012-04-28 10:29:00 |
| 11 | debudder wrote:
Never ever had any luck with the Fielders sponge, my older sister who swore by it stood over me years ago making sure I did everything it said still failed. When my eldest daughter wanted one we tried 10 15 different recipes (we had lop sided pancake sponges with cream for dessert for weeks , was out one evening and speaking to a woman who owned a tea rooms, she gave me her recipe for my daughter to try ( sorry swore I would not give it out) and even I can make it, it is awesome, all I can suggest is try ever never fail one until you get one that suits. I also never had any luck with the Fielders sponge...we had biscuit shaped cakes! tramore - 2012-04-28 11:43:00 |
| 12 | This message was deleted. elliehen - 2012-04-28 11:49:00 |
| 13 | tramore wrote:
I also never had any luck with the Fielders sponge...we had biscuit shaped cakes!
really? I have never had a failure...as I said the secret of any sponge is in the beating...and also the dropping on the floor! Also line the tin well, going quite high up the sides kinna54 - 2012-04-28 12:49:00 |
| 14 | Sponge is one thing I have always been able to make - I do always beat the eggs and sugar in a bowl over hot water though but never "bang" the tins. Works perfectly every time, and I love the fact that it's fat free! I just use the simple 3/3/3 recipe - no fiddling around - easy as ... PS: I double sift the flour as well Edited by sarahb5 at 9:43 pm, Sat 28 Apr sarahb5 - 2012-04-28 21:42:00 |
| 15 | Sorry Ellie, now I see you explained the 'drop' in an earlier post. Thanks though. I must get back into baking. My Mum emigrated from Holland and the baking I was brought up on is more European. I have been trying to learn more Kiwi stuff from my MIL for the last 25 years! I guess I am a slow learner. Love the MB too for this. evorotorua - 2012-04-29 06:02:00 |
| 16 | evorotorua wrote:
Sorry Ellie, now I see you explained the 'drop' in an earlier post. Thanks though. I must get back into baking. My Mum emigrated from Holland and the baking I was brought up on is more European. I have been trying to learn more Kiwi stuff from my MIL for the last 25 years! I guess I am a slow learner. Love the MB too for this.
Hmm - pretty sure the basic sponge probably originated in Europe - most European countries have a variation of the same thing and, of course, the Victoria sandwich (sponge cake with jam and cream) was named because of Queen Victoria's liking for a slice for afternoon tea! sarahb5 - 2012-04-29 10:55:00 |
| 17 | STick to the tried & true Fielders' Sponge, I was terrified of sponges too - in fact my attempts could have been used as dish sponges lol!
I haven't had a fail with the Fielders' Sponge, I think one of the secrets is in the folding, NOT mixing in the flours. Also dropping onto the floor - takes out all the air bubbles before & after cooking. And NEVER grease the pan! Only line with baking paper. I only do the bottom and run a knife aroud the cake to loosen. bambi58 - 2012-04-29 15:43:00 |
| 18 | I use the jo seagar recipe for a fabbo sponge works everytime and is also quite large |
| 19 | NEVER fail Sponge
I never had success with a sponge til I used this recipe 4 eggs.....3/4 cup sugar 2 Tablesp.water.....1 1/3 cups cornflour....1 heaped teasp Baking powder vanilla Beat the egg whites well Boil water & sugar then add to whites while hot Beat again...add yolks...beat Fold in dry ingreds Bake at 185 C for 15 mins USE 2 big round tins ( approx 22cms ) If you have smaller tins make 3/4 of the recipe. posted by scha Never Fail Sponge
4 eggs,3/4 Cup White Sugar,1 Tablespoon flour in cup. Fill up rest of cup with cornflour 2 teaspoons baking powder,1 Tablespoon boiling water. Method Beat 4 egg whites with 1 Tblspn of boiling water until stiff. Add 3/4 cup sugar slowly. Beat until dissolved. Mix in yolks one at a time. Put flour in a cup, fill up the rest with cornflour. Sift with baking powder. Fold into mixture. Put into two sponge tins and bake at 180°C; for 20-25 minutes. Drop sponges on bench when taken out of oven.
posted by pam.delilah Quotewinnie231 (124 ) 9:33 pm, bev00 - 2012-08-08 22:57:00 |
| 20 | great for all the surplus eggs bev00 - 2013-08-08 23:36:00 |
| 21 | I don't have an excess of eggs but haven't made a jam and cream sponge for years - might do it at the weekend I think, maybe lemon honey instead of jam though because I do have an excess of lemons! sarahb5 - 2013-08-08 23:58:00 |
| 22 | l used to make horrible sponges until a lady said to me the only time she made good sponges was when she was in a bad mood and beat the living daylights out of it So l went home and beat the mix even the flour got beaten in and given a good whirl to make it nice and smooth and l have had sponges as light as a feather ever since, made in all shapes and sizes and they make fab lamingtons all nice and spongy but have to be frozen to make them ETA that is the old fielders sponge cake Edited by griffo4 at 9:56 am, Fri 9 Aug griffo4 - 2013-08-09 09:55:00 |
| 23 | This message was deleted. |
| 24 | This message was deleted. |
| 25 | Idiot proof moist sponge cake, takes 5 mins to prepare
1 mug sugar
2 mugs flour
1 mug milk
1 mug cooking oil
4 eggs
1( 7g )pkt dried yeast
Zest of lemon or orange
Chuck it all in a bowl, whisk for 5 mins, place mixture in lined tin, cook til its done!!!!! its delicious!! And you can freeze it!
you can use 1 cup of drinking chocolate in place of one of the cups of flour if you like Quotelindylambchops1 (35 ) 5:22 pm, Sun 28 Oct bev00 - 2013-10-28 23:17:00 |
| 26 | SPONGE CAKE
Ingredients:
5oz (1¼cups) Flour
¼ tsp Salt
4oz (½cup) Sugar
2 Eggs
4 Tb Milk
2oz Butter - melted
2 tsp Baking Powder Method:
1. Sift Flour and Salt into a large mixing bowl
2. Stir in the Sugar
3. Without mixing add the Eggs, Milk and Melted Butter
4. Beat with a rotary beater until mixture lightens in colour (about 3 mins)
5. Add sifted Baking Powder, beat until mixed
6. Pour into two greased, floured 7in sandwich cake tins
7. Bake at 375-400oF (190-200oC) for 20-25mins. If only one tin is used bake longer. VARIATIONS TO RECIPE (post #7)
Chocolate - Add 2Tb Cocoa and 1tsp Vanilla Essence
Lemon - Join cakes with lemon honey and ice with lemon icing
Orange - Add rid of 1 orange (grated) and 1Tb Orange Juice
Passionfruit - Flavour icing with 1Tb Passionfruit Pulp
Walnut - Add 1tsp Vanilla essence and cover plain icing with chopped Walnuts
Currant Square - Bake in a Sweiss Roll tin. Add 2oz Currants and ice with plain white icing
Cinnamon Cake - Add 1dsp Cinnamon & 2oz Sultanas. Fill with Mock Cream
Walnut Spice - Before putting mix in oven sprinkle with a mixture of ¼cup Brown Sugar, 1Tb Flour, 1Tb melted Butter and 1tsp Cinnamon
Raspberry Sponge - Spread sponge with Raspberry Jam and fill with Mock Cream I don't see any particular variation that would suit you but personally I would probably just use 3Tbs Milk and 1Tb Coffee Essence or however much essence you think would make your cake taste nice and remove an equal quantity of milk. Quote
buzzy110 (73 73 positive feedback) 9:39 am, Mon 26 Aug #10
The Mock Cream for some of the variations:
MOCK CREAM
Ingredients:
2oz Butter
2oz Icing Sugar
2Tbs Milk
2Tbs Boiling Water Method:
1. Cream Butter and Sugar until light and fluffy
2. Slowly add Milk and Water
3. Beat until thick
Use as required for filling and decorating cakes Quote
buzzy110 (73 73 positive feedback) 9:40 am, Mon 26 Aug #11 bev00 - 2014-08-26 22:59:00 |
| 27 | Some tips for making good sponge....leave eggs and butter out of fridge overnight - both are better used at room temp for sponge. Whisk eggs and add a very small amount at a time to butter/sugar mix, I add probably a teaspoonful at a time beating well in between. Get the oven up to temp before you start so that the mix isn't sitting in the baking tin and losing its air bubbles, but can go straight into the oven. Use a metal spoon to gently fold flour in (wooden spoon will crush the air bubble). biggles45 - 2014-08-27 09:47:00 |
| 28 | 120g salted butter, softened
120g castor sugar
2 eggs
120g plain flour
4g baking powder Warm eggs to about 23 degrees.
Cream butter and sugar until light and aerated
Add warmed egg gradually mixing til combined
Gently fold in sieved dry ingredients (DO NOT OVER MIX)
Divide in to 2 x 18cm cake tins and bake at 180 degrees. Once cool, spread one half with jam and pipe cream rosettes leaving about 2cm gap at the edge to let cream spread slightly.
Place second sponge on top and dust with icing sugar. No need to drop the tin on the floor either. Have never had to do that ever. Use a rubber spatula to fold in dry ingredients. Works better than spoons. I made this and turned out perfectly. This recipe is recommended by a baker who has won numerous international competitions. tazdevil38 - 2014-08-27 14:38:00 |
| 29 | Have a look at Mary Berry's victoria sandwich sponge. I made it and her similar styled coffee and walnut. tony473 - 2014-08-27 18:34:00 |
| 30 | http://www.aww.com.au/food/recipes/2012/9/sponge-cake-queen-
winner-natalies-recipe/
Have made this many times and its great. jodie078 - 2014-08-27 21:14:00 |
| 31 | kinna54 wrote:
really? I have never had a failure...as I said the secret of any sponge is in the beating...and also the dropping on the floor! Also line the tin well, going quite high up the sides
I'm the same...biscuit cakes from that recipe for me too! tramore - 2014-08-30 16:37:00 |
| 32 | bev00 wrote:
great for all the surplus eggs
I agree :) uli - 2015-08-30 11:58:00 |
| 33 | madj's recipe in here
http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1573599&topic=13
is the same as the one I use & it's excellent samanya - 2015-08-30 12:12:00 |
| 34 | I love the classic Victoria Sandwich Sponge cake........its one of the first cakes I learnt to bake as a child, used to make them a lot when younger figjamto - 2015-08-30 14:09:00 |
| 35 | bumping up for the sponge makers pixiegirl - 2016-08-28 10:32:00 |
| 36 | I 100% concur...has never failed for me samanya wrote:
madj's recipe in here
http://www.trademe.co.nz/Community/MessageBoard/Messages.asp
x?id=1573599&topic=13
is the same as the one I use & it's excellent madj - 2016-08-28 12:13:00 |
| 37 | bump bev00 - 2017-08-25 22:32:00 |
| 38 | madj wrote:
I have never had any success with the Fielders sponge recipe, I cannot for the life of me make it work and have found that for some reason some people it simply doesn't work for. So after searching and trying different recipes (and I tried all of the above hints etc) I have finally found a recipe and method that works for me. 4 eggs
6 oz / 175grmsCornflour
6 oz / 175grmsSugar
Heaped teaspoon Baking powder
2 Tablespoons Boiling water. Using a cake mixer is the easiest way to make this. Separate Eggs. Beat whites till stiff. Add sugar and water mixing in.
Add yolks and fold the dry ingredients. Bake in two 9inch cake tins. greased and bottoms lined. Bake 350 F / 180C for 20 mins. 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. You can use any fruit for the center that you like. This is the result: https://trademe.tmcdn.co.nz/photoserver/full/406791084.jpg[/
quote] Wow ...that looks delicious & fluffy.
I use the same recipe from my grandmother (don't think they ever look as good as yours, though)
A little story she told me ...A local (rural) woman used to make sponges like yours, beautiful & way bigger than anyone else & the old meanie basked in the compliments & would always say "it's just a Fielders" if asked for the recipe & then Nan got this one & could match her with a lovely sponge too. No wonder it's better with four eggs 'n all. Quote
samanya (17 17 positive feedback) 4:02 pm, Fri 28 Aug #14
This is the version of Fielder's sponge l use 3 eggs
pinch of salt
1/2 cup sugar
1/2 cup cornflour
1 dessertspoon flour
1 teaspoon baking powder Beat egg whites and salt until stiff
Add sugar and beat well until sugar dissolved
Add egg yolks and beat well
Add sifted dry ingredients and beat well
Bake at 190C for about 20 mins
Drop on floor when you take out of the oven Quote
griffo4 (257 257 positive feedback) 5:43 pm, Fri 28 Aug #15
Make sure your eggs are not too fresh & that they are room temperature. My efforts are hit & miss so I can talk!!! Quote
macandrosie (371 371 positive feedback) 7:40 pm, Fri 28 Aug #16 Quote
pixiegirl (2132 2132 positive feedback) 10:41 am, Sun 28 Aug #18
Eggs at room temp. Make sure you beat the eggs + sugar for 5minutes at least if not 10min if you can. Fold in the rest of the ingredients with as little mixing as you can manage. Put into preheated oven and dont open the door before the cooking time is up. Flip out of the tin onto a rack asap or it will drop in centre. I do the double flip. Onto one rack then put the rack against another one so its back up the right way. Hope that helps a bit Edited by peppastar at 3:20 pm, Sun 28 Aug Edited by bev00 at 10:38 pm, Fri 25 Aug bev00 - 2017-08-25 22:37:00 |
| 39 | https://trademe.tmcdn.co.nz/photoserver/full/634887681.jpg
my fielders sponge never fails bobcat_6 - 2017-08-26 09:08:00 |
| 40 | I confess to being the world's most hopeless sponge maker...probably a good job cause no-one likes them in this house except me rainrain1 - 2017-08-26 09:08:00 |
| 41 | I came from a large (farming) family. There were always plenty of eggs and cream and home made jam, so a slightly enlarged version of the Feilders sponge was my Mum's goto "ladies-a-plate" dish. It has 4 eggs instead of 3, and all the other ingredients are increased by 1/3.
I've been making it for 65 years, with only a rare failure. The secret seems to be in having the bowl and beaters scrupulously clean to start with, beating the egg whites properly, then beating in the sugar, followed by the yolks.The dry ingredients need to be properly sifted and folded in gently. I bake it in a greased and lined tin, and have never found that dropping it makes any difference.
I used to love to make it when I was very young (- 4 or 5, and standing on a chair). I don't think anything can surpass those old hand-cranked beaters. I guess this is the recipe that started my love of cooking. Edited by punkinthefirst at 5:33 pm, Sun 27 Aug |
| 42 | What depth tins do you all use? I always thought that sponge tins were shallow, but talking with others they use a deeper tin. An old family friend used to make incredible sponges and she used the Fielders recipe but made it in one large (deep) tin and split it after it was cooked. lynja - 2017-09-01 07:03:00 |
| 43 | bump bev00 - 2018-08-31 00:31:00 |
| 44 | bump bev00 - 2019-08-24 22:33:00 |
