I am soo happy !! I have used them for years and they never fail at producing an evenly risen cake, every time. That’s awesome! It is amazing and rock solid. Hi Amy, thank you so much for your wonderful review! Won’t entertain this. 1) The whipped egg and sugar mixture was incredibly pillowy and airy, almost like royal icing. EXCELLENT! The recipe is explained so perfectly. Whip the eggs and sugar for about 15-20 minutes or until the batter ribbon falling off the whisk doesn't disappear for about 2-3 seconds. But it never became as indicated in your picture. Sure thing! Hi Amy, Lemon Pound Cake Loaf: Replace the vanilla extract with 1 teaspoon of lemon extract. Is that normal? Thank you again!!!! I only had a 6” pan so i just filled it and Got rid of the rest. it’s springy”. Check the cake with a toothpick/skewer by inserting it in the middle. Thanks so much! Total Carbohydrate Remove it to a cooling rack and allow to sit undisturbed for 5-10 minutes. Hi! And no, it’s documentary length, its just perfect the way it is. I reduced the sugar a bit (I used granulated since I did not have sufficient powdered sugar) and by mistake, added a tiny bit extra baking powder. In step one I’m whipping egg whites. Make sure that the toothpick comes out completely clean (no crumbs, no wet batter) when inserted in the middle, before taking it out of the oven. Although I had worries, the sponge came out perfectly. Add in flour, in three batches, mixing lightly after each addition of flour Put into tin/tins and bake in a moderate oven (350F) for 30 – 35 minutes. I think the other sugars will weigh the cake down. Also, I am baking this cake for my family tonight and I was wondering if I could use 5tbsp of butter instead if diluting 2 tbsp of butter with water? I’ve baked it twice so far and it’s sunk both times. Combine the flour, baking powder, salt and mace; add to egg mixture alternately with milk. Beat eggs into sugar, one at a time. Tried this recipe with my 5yr old and it was soooper delicious… thankyou !!! Not the 20-30 minutes given. It came out perfect. I have never had any problems with it, so I thought I would share the recipe with you. Just fold enough to incorporate the flour. The cake was perfectly baked and really spongey. So not sure what happened here. It has a soft, delicate, spongy and uniform crumb that absorbs the moisture from the cream very well, making it suitable for just about any kind of cake, roll or even a cupcake. I was looking for a soft cake for my strawberries and saw your sponge cake. Could you tell me what i did wrong. Marina, Thank you! Preheat oven to 325 F (165 C). Thanks! I made this for my mom 3 days ago. Preheat the oven to 160°C (fan 140°C/325°F/Gas 3). Too much eggs will also cause the cake to collapse since there wasn’t enough flour to egg ratio. Bake the cake for about 30 minutes on the middle rack of preheated to 350F oven. Makes me happy! Thanks so much for your prompt reply. Or should I 1.5x the recipe and split? Ugh! I halved the recipe since we’re a small family and I like freshly made baked goods rather than storing. If you follow this receipe your cake will smell like egg. https://www.allrecipes.com/article/butter-cakes-and-pound-cakes Should I? I use Canadian flour for all my baked goods and it’s good enough in the biskvit recipe. Hi Tashfiq! 31 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Bake a cake for an afternoon tea or coffee morning. All fresh ingredients, timed each addition, new oven, too. Thanks for the simple recipe. You can though bake the cake and use it within a couple of days. I’m sorry you had such a disappointing first experience with this recipe. Thank you so much for the amazing recipe. This cake is commonly used to make layered cakes. Just like it mentions in the recipe . Then invert it onto a cooling rack and remove the foil. But please, how do you melt the butter. Hi can i substitute the butter with oil in this recipe? You have restored my confidence to bake.. yay !! I need to ask if you have recipes for carrot and red velvet cake too? Try increasing the baking time until a toothpick inserted in the middle comes out clean. Thank you so much for making an easy to follow recipe that works! You can not make the batter and bake it the next day. The cake needs to be baked immediately after you mix the batter. I’m confused. Right here we have the most popular Jamaican food, recipes to guide you online to your kitchen. This recipe is more of a “half pound cake” recipe, because it uses half a pound of butter instead of four sticks. This was more like a sponge cake rather than a pound cake… If you’re looking for an even lighter cake, try this one HERE. Do I beat the whites for 20 min? What happened to the yolks? I like to top the slices with fresh peaches and whipped cream. Yes!! Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured! That’s so exciting! Thanks for paying us a visit and sharing your feedback. Just make sure to wrap it in cling wrap. It's simply delicious, full of vanilla flavor. Thank you! This recipe ratio—is NOT…off. 13 and already baking, good job! We have recipes including a classic Victoria sandwich, chocolate sponge, Bakewell and lemon drizzle cake. If this cake is baked following the directions it should not have an eggy smell, nor take 45 minutes to bake. Either way, I would let you know which of your recipes I baked for my family! Thank you so much for your feedback! With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. This will reduce the amount of crumbling when you go ahead to split the cake layer in two horizontally. Also, it could be that the cake was slightly underbaked. Thank you for your quick response, you have a good heart for sharing your receipe, God bless. Why "Half Pound Cake" you might ask? I had a few concerns, just wanted to know if it was normal. I appreciate your feedback and providing additional assurance to Ms. Crissy . N tx time up it a notch and add 2 cubed apples into the batter for a beautiful Sharlotka cake. Pour into a 5-3/4x3x2-in. Just switch to the metric system and it should come up. Enjoy! Worked a little magic and what was supposed to be a strawberry shortcake is now a strawberry trifle. Thanks. I know we all hate to waste ingredients Ms. Chrissy but let me encourage you to try this again. Alternatively you can just split the amount of ingredients and whip up one, bake it, then repeat with the second one while the first one is baking in the oven. Found this recipe last minute! 2. I’m not sure what could’ve caused this fiasco, but if I had to guess I’d say that your eggs were extra large and thus you ended up with more batter than what this recipe is supposed to produce. Here's one of my all-time favorite cake recipes. Preheat the oven to 180 degrees C / gas mark 4. 3 Ingredient Sponge Cake - Biskvit - Let the Baking Begin! Add the melted butter mixture into the batter and carefully fold with a spatula until no streaks of liquid are seen. If you add cherries or […], I am really glad I found this recipe, did it the traditional way though – mixed butter and sugar first, added one egg at a time, added vanilla essence, Do try it the way it is written in this recipe, just to see what this one is like. B &B Recipe Book: Half Pound Cake. © 2021 Let the Baking Begin. Hi New Baker, I think I wouldn’t. Thank you for such a wonderful recipe. How heavy is this cake? Ingredients: 225g Butter; 225g Caster Sugar; 4 eggs; 225g Plain Flour; 225g Seedless raisins; 225g mixed currants & sultanas; 110g Glace Cherries; pinch salt; 1/2 Tsp ground mixed spice; 1 tbsp Whisky (or brandy) walnut halves to decorate (optional) Method. I’m baking it for my Mother’s Day cake. I would keep it wrapped in plastic wrap and refrigerate it until you need to use it. This was my first attempt and it turned out so beautiful!! I followed the “6 egg” batch size and spread this out on a half sheet pan. The yolks? Put sugar into a bowl. I am really tempted to try your biskvit recipe! It is also a yellow sponge cake, but it doesn’t have as much flour and sugar and it doesn’t have any butter or water. This site uses Akismet to reduce spam. This is a perfect sponge cake that you can make every single time. Thanks. See the recipe card for exact measurements of each. Instead of the flour I used half a cup of oat flour and half a cup of almond flour. Hi Pilar, (1 1/2 cups powdered sugar = 1 cup granulated sugar), 1.5 cups powdered sugar (or 1 cup of granulated sugar), Click here to see all Basics / How-to recipes, Chocolate Kiev Cake {Chocolate, Walnuts, Meringue & Dulce de Leche}. Thank you for coming back to share your feedback, I really appreciate it. You can multiply this recipe however many times you need. Learn how your comment data is processed. Sometimes when I use the baking strips on my sponge cakes, they have a tiny bit of deflation in the middle. This small cake is only 6 ounces, about 4 servings. I stopped whipping before it could become too thick. Line an 8 inch round cake pan (at least 2 inches tall) lined with foil and sprayed with nonstick spray. I was so careful to follow the recipe exactly. Sounds like Lucky was having a bad day. Do I beat the yolks for 30 min? Thank you for your feedback! Now add the flour into the whipped eggs in halves, carefully folding with a spatula forming the number 8 with each stroke. My oven is quite small. I even got compliments! I just made this cake. Sponge cake recipes. If for some reason this Biskvit (3 ingredient Sponge Cake) recipe doesn’t come out for you, try this Sponge Cake am sharing today. Also, I would not change the water to butter, since it will weigh the cake down further. So the water needs to be hot to help the butter melt. Hi, I’m new to baking and am really excited to try this cake, but I was wondering if I could substitute golden cane sugar or brown sugar for white granulated/powdered sugar in this recipe? 6 %, The Most Ultimate Buttery Cream Cheese Pound Cake, Southern Living's Cream Cheese Pound Cake. Alternatively, you can brush room temperature butter on the inside of the pan, then dust it with flour, knocking out the excess to make the surface non-stick. I followed it like you said, and I used the powdered sugar by choice. I was able to make my first sponge cake!! In step 6 it just clarifies the amount of time that you should be whipping the eggs and sugar. Light Pound Cake – When I am done with all my chores and can spare a peaceful moment alone, I’d like to sit in my hiding place (Oh yes, I have one. This is a wonderful recipe! Sounds like cake was underbaked. It's the perfect size for most families. Ok. Would it affect the final result positively or negatively? But I do think the cake was just underbaked, and therefor sank. Here’s my Red Velvet cake. Combine the melted butter and hot water in a cup and whisk together to mix. Hi Daisy, The cake came out beautifully :-)…thank you for such a wonderful recipe. Secondly I want to use Russian butter cream for d decoration, please what measurement of butter and condensed milk will I used to cover d cake both inside and outside, thank you. If cake sticks in the pan, carefully loosen the cake from the sides of the pan with a thin sharp knife and give the pan a good whack on the countertop to shake the cake loose. Granulated looks like salt, powdered sugar looks like a fine white powder or corn starch. I’m going to cut it into layers and top with a light whipped Icing and strawberries. what if i use an 8×8 square pan rather than 8 inch round pan. Read more ». Pour the mixture into 2 non-stick … Hi Crissy, Is it possible to split the dough in two containers or double to amount to make it two layers? I tried my best to follow the recipe exactly, so could you tell me where I could have gone wrong? I wasn’t a awful recipe, but the crust the part I love the most about a pound cake wasn’t there. Just made this cake! If it’s just a tiny bit of deflation, it’s ok. Thank you for making that interesting recipe. If you want to make a cake using a standard bundt pan or tube pan, you will need to double this recipe. Hi Samantha, Hi, yes I did check it with a toothpick. Remove the cake from the oven, immediately invert onto a wire rack and tip it out. Nevermind – I just realized I used baking soda instead of powder. For a very even rise of the cake, do make sure to get yourself bake strips (like the ones here). Grease and line a 8" cake tin, pre-heat the over to 150c I love baking. Thank you! If you used less than that, it could possibly causde the cake to collapse. Folded flour and butter/water really carefully. So I figured, a bit of deflation is not as bad as the dome , […] at home made the cake with two layers of sponge cake, some kind of meringue and nuts in the middle, all sandwiched with Russian […], Hi i wanna try with 9inch round cake, is it possible to do with this recipe?.. I am an experienced baker and this recipe (I’ve used several times including and ESPECIALLY the chocolate) even ‘doubles out’ well. Thanks again Marina for replying! Moist Vanilla Pound, Loaf Cake. Hi Marina, is this enough batter to split into two 6in cake pans? Hi. Preheat oven to 350F with the rack in the middle. Perfect would use it again thanks. * Percent Daily Values are based on a 2000 calorie diet. I was just wondering whether the hot water needs to stay hot. Was it not whipped long enough folded? if you did and it came out clean and still sank, then it might be that the eggs weren’t whipped enough. You should insert the toothpick in the middle and only remove it from the oven when the toothpick comes out clean. I’ll blame the misunderstanding on a Frose, okay? I will try this again. Bake the cake as directed and place on a rack to cool. You probably didn’t notice that it said to mix water and butter in a cup and not to add it to the eggs. This recipe was adapted from Barbara Swain's, "Cookery for 1 or 2". I put parchment on the sides so when the cake was rising it would rise up nicely and it did. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Looks delicious. Line a 6" x 3" aluminum foil loaf pan with wax paper, by taking a length of wax paper, folding it over lengthwise to fit in the pan, to ease removal of the cake. I’m planning on making this cake this weekend for Mother’s Day! Grease a 20cm (8in) springform or deep, loose-bottomed round cake tin. You have inspired me to be a bit more adventurous too : ), Hi Greg! It is not very dense. Yum! Your receipe is simple and easy to follow. Thank you for following me on Instagram, Facebook & Pinterest! The cake Batter looked a little yellower than the picture if that helps, but it could also just be the lighting. Hi…what are the measurements in terms of grams…I cup of flour is how many grams? And if you know why it came out this way please let me know. Excellent recipe! Then I’m adding flour to the beaten eggs. . As you can tell from my cake recipes, I’m a sucker for moist cakes. Prep Time: 15 minutes. Hi Pauline, per recipe card you can use either granulated or powdered sugar. But the texture of the whole cake inside was uniformly spongy.Can you help me with this? Did you check it with a toothpick before removing from the oven? A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Gradually add to the butter-flour mixture, beating until fluffy. One of the best cake recipes I have used, by far. Sunk both times although i had a quick question.. what size did. As indicated in your picture then as baking continued it went flat all over on top the. S a bit dry- it ’ s good enough in the kitchen, half pound sponge cake recipe will use an 8×8 square rather. Nibble on something sweet like this light Pound cake good enough in the oven with a toothpick/skewer by it. 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