Introduction: SIMPLE VANILLA SPONGE (POUND) CAKE

Step 1: BEAT

250g Unsalted Butter (Softened)

300g Caster Sugar

4 Large Eggs

250g Plain Flour

1 & 1/2tsp Baking Powder

1tsp Salt

120ml Double Cream

1tbsp Vanilla Extract

Beat the butter and sugar together until light and fluffy. Add the eggs to the batter one at a time and beat together on a medium speed. Sift in the flour, salt and baking powder and gently fold into the mixture. Finally add the cream and the vanilla and fold again. Add the batter to an 8 inch cake tin lined with parchment paper and bake at 140 degrees C / 284 degrees F for 70 - 75 minutes. Leave to cool for 10 minutes before removing from the tin to cool on a wire rack completely.

Step 2: ENJOY

Comments

author
dborato (author)2017-05-02

What is double cream?

author
GurmeharS (author)2017-04-16

Will it come out nice if i don't use the double cream?

author
GTO3x2 (author)2017-04-16

I thought sponge cake was cake w/o the egg yoke (??) I've also never known pound cake to be similar to sponge.

author
lazemaple (author)GTO3x22017-04-16

Sponge cake does use egg yolk. Angel cake which is similar does not use egg yolk and is very light and fluffy

author
TreatFactory (author)lazemaple2017-04-16

Hi guys, I'm from the UK and cakes made with the creaming method are all called sponge cakes; sorry for the confusion. From my research, I would say this cake is most like a pound cake in the US. It's still light and fluffy but it is denser and sweeter than an American sponge cake.

author
lazemaple (author)TreatFactory2017-04-16

Mine is plated; definitely pound cake - definitely delicious! I believe sponge cake originated in the UK - it was Queen Victoria's special cake for tea time. Sometimes its called Imperial Sponge, at least that was what my mother called it. She always made them for birthday cakes!

author
mrbongiolo (author)2017-04-16

That looks delicious, I'll try it!!

author
TreatFactory (author)mrbongiolo2017-04-16

Hope you like it :)

author
MichelleG13 (author)2017-04-16

You have succeeded! I now have the munchies!

author
TreatFactory (author)MichelleG132017-04-16

You should give the recipe a try :)

author
sdarland (author)2017-04-16

Well done! Excellent video.

author
TreatFactory (author)sdarland2017-04-16

Thanks :)

author
debra.ridleyhurst (author)2017-04-16

What is caster sugar? What is the difference between using it or regular sugar or as I would, substitute with Stevia? Asking because I've never heard of it.

author
lazemaple (author)2017-04-16

Ohhh look at those yolks! Happy Chickens!

author
lazemaple (author)2017-04-16

Here is a good explanation of the differences between sponge and pound cake and how the two are confused http://www.stabroeknews.com/2010/the-scene/04/17/it’s-a-sponge-cake-no-it’s-a-pound-cake-so-what’s-a-sponge-cake/

author
lazemaple (author)2017-04-16

FWIW sponge cake and pound cake are not at all alike. Sponge is somewhat heavier than angel cake, with the same light airiness about it while pound cake is a dense, heavy cake.

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