ALL IN ONE SPONGE
SPONGE TIN SHAPES SPONGE TIN SIZES
ROUND 6INCH 7INCH 8INCH 9INCH 10INCH 11INCH
SQUARE 5INCH 6INCH 7INCH 8INCH 9INCH 10INCH
INGREDIENTS
SELF RAISNG FLOUR 45g 60g 85g 115g 170g 225g
BAKING POWDER 1/4tsp 1/2 tsp 3/4tsp 1tsp 1.5tsp 2tsp
MARG / BUTTER 45g 60g 85g 115g 170g 225g
CASTER SUGAR 45g 60g 85g 115g 170g 225g
EGG 45g 60g 85g 115g 170g 225g
(FYI based on 9inch Square - 170g egg = 3 large eggs)
Bake at 170 degreesC (325F) or GAS MARK 3
Baking Times 20MIN 25MIN 30MIN 32MIN 35MIN 40MIN
(YOU WILL NEED TO DOUBLE THESE INGREDIENTS TO MAKE A SPONGE TO SANDWICH TOGETHER WITH BUTTER CREAM)
Grease your tins and line with greaseproof paper. Place all ingredients into a mixer until thoroughly mixed and a light consistency. Divide your mixture between your tins and cook until golden brown or until cake springs back when touched. Remove from oven and leave in tins for approx 5 minutes before turning out onto a wire try for cooling. Sandwich together with butter cream and jam.
ROUND 6INCH 7INCH 8INCH 9INCH 10INCH 11INCH
SQUARE 5INCH 6INCH 7INCH 8INCH 9INCH 10INCH
INGREDIENTS
SELF RAISNG FLOUR 45g 60g 85g 115g 170g 225g
BAKING POWDER 1/4tsp 1/2 tsp 3/4tsp 1tsp 1.5tsp 2tsp
MARG / BUTTER 45g 60g 85g 115g 170g 225g
CASTER SUGAR 45g 60g 85g 115g 170g 225g
EGG 45g 60g 85g 115g 170g 225g
(FYI based on 9inch Square - 170g egg = 3 large eggs)
Bake at 170 degreesC (325F) or GAS MARK 3
Baking Times 20MIN 25MIN 30MIN 32MIN 35MIN 40MIN
(YOU WILL NEED TO DOUBLE THESE INGREDIENTS TO MAKE A SPONGE TO SANDWICH TOGETHER WITH BUTTER CREAM)
Grease your tins and line with greaseproof paper. Place all ingredients into a mixer until thoroughly mixed and a light consistency. Divide your mixture between your tins and cook until golden brown or until cake springs back when touched. Remove from oven and leave in tins for approx 5 minutes before turning out onto a wire try for cooling. Sandwich together with butter cream and jam.