Multi Purpose Sponge Recipe

Here is what I call a multi purpose sponge recipe which is really just victoria sponge.  I use it for a lot of my cakes, cup cakes, tray bakes and loaf cakes.  Very quick and easy.  I weigh the ingredients in ounces because it makes the amounts easier to remember. This recipe is for a small tray bake or small loaf tin.  To make more, just up the ratios: 1 egg to 2 ounces of flour, sugar and butter.

6oz self raising flour
6oz butter
6oz caster sugar
3 eggs
Whatever flavour you want like lemon or vanilla extract
Oven 180c

Some people use the all in one recipe for this which is to fire all the ingredients in a mixer and mix, but I find this way inconsistent. Sometimes the cake is fine, other times its not great so this is my way.

Cream the butter then start gradually adding the sugar until the mixture is almost white and creamy.

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Weigh out the flour
Alternate adding a spoonful of the flour with each egg and mix.

 At this stage I add the flavour. I am going to use some lemon zest, lemon juice and coconut.

Now gradually sieve the flour into the mix. When adding the flour I like to mix by hand. The technique I use is to gently fold the mixture from the outside to the middle with a spatula, turning the bowl as I go. The trick is to avoid knocking the air out of the cake mix.

Now the cake mix ready is ready to be put into tins.

I added a little lemon icing to mine, but ran out of time so it looks a little messy.

Another variation is to add vanilla essence instead of lemon and bake as a tray bake.  For a quick and easy school dinner inspired dessert top with jam and coconut and serve with custard.