Cupcake Sponge. Sponge Cake Recipe Adapted From: Mary Berry Small-batch Instructions: This recipe is easy to cut down. Sift together the cake flour and salt. This easy peasy recipe results in a sponge you will never ever forget.
The key to a good cake is to master a perfect sponge. Following my simple hacks and tricks, I guarantee you'll achieve a perfect bake every time! Top tip: rotate your cake throughout the baking to. You can cook Cupcake Sponge using 4 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Cupcake Sponge
- You need 100 grams of self raising flour.
- You need 100 grams of caster sugar.
- You need 100 grams of margarine.
- You need 2 of eggs.
A Victoria Sponge is said to have been the favorite sponge cake of Queen Victoria. Layered with jam or custard, or dusted with confectioners' sugar, this unfussy sponge cake makes for a simple and elegant dessert. This sponge cake should not be dense. I would highly recommend reading the tips in the recipe above for what the batter should look like.
Cupcake Sponge instructions
- preheat oven to 180°F celcius.
- put 16 paper cases onto a baking tray.
- add all ingredients to a large mixing bowl, and beat until smooth creamy consistency with no lumps.
- put 2 teaspoons full on mixture into each paper case.
- bake in the oven for 20-25 mins until golden.
Since the cake relies on the volume of the eggs for leavening, it is critical to beat the eggs and sugar adequately in this classic sponge cake, or it will be flat and dense. Wish you success for making this cake. Pam, Maggy, and Sharon decided to share with us their fabulous recipe for Victoria Sponge Cupcakes with raspberry jam filling. Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition.
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