Sponge Cake Recipes SWISS ROLL VICTORIA SANDWICH 3 eggs 75 g Caster sugar 3 eggs 75 g SR Flour 150 g SR Flour 3 –4 tablespoons Jam 150 g Caster Sugar Extra Sugar for Rolling Up. 150 g Margarine vanilla essence Container for taking cake home in. (or 1 heaped tablespoon cocoa powder) Filling: Jam, buttercream, cream, etc, 1. Light the oven Gas 7, 220°C. Place the shelf near the top of the oven. Container for taking cake home in 2. Line Swiss roll tin 22x30cm with greaseproof paper. Grease the paper. Sieve the flour onto a 1. Light the oven Gas 4 / 180°C. Place shelf in plate. the centre of the oven. 3. Whisk the eggs and sugar until thick. Gently fold 2. Grease two sandwich cake tins 18cm/7” in in the flour using a metal spoon. Pour into tin diameter and line them with greaseproof making sure you fill the corners. paper, lightly grease the paper. 4. Bake 8 – 10 mins until golden brown and firm. 3. Sieve the flour into a bowl, add the sugar, 5. Whilst cake is baking spread the extra sugar over margarine, eggs and vanilla (cocoa powder a piece of greaseproof paper and warm and soften if using) and beat well until the mixture is the jam. light coloured and fluffy. 6. When cooked tip the swiss roll onto the sugared 4. Divide equally between the tins and smooth paper. Peel off the lining paper the top. Bake for 30-40 mins until firm and 7. Spread quickly with the jam and roll up. Trim the golden brown. edges and leave to cool on a wire rack. 5. Turn onto a wire rack to cool and when cool sandwich together with filling. GINGERBREAD FAIRY CAKES 225 g SR Flour 125 g SR Flour ¼ teaspoons Bicarbonate of Soda 125 g Caster Sugar ¼ teaspoon salt } dry ingredients 125 g Margarine 1 heaped teaspoon ginger 2 eggs 5 ml vanilla essence or 1 heaped tablespoon cocoa 1 egg } liquid powder. 1/8 pint milk Container to take cakes home in 100g Brown Sugar 150 g Syrup }melted 1. Light the oven gas 4 / 180°C. Place bun 75 g Margarine ingredients cases in bun tins. 2. Sieve flour into a bowl and add the sugar, Container to take cake home in. margarine, eggs and vanilla essence. 3. Beat the mixture until light and fluffy. 1.Light the oven gas 5 / 180°C. Grease and line cake tin 4. Divide the mixture equally between 12 bun 22x30 cm. cases. 2. Beat the egg and milk together. Sieve all dry 5. Bake for 20 mins until firm and they spring ingredients into a bowl. Put syrup, margarine and sugar back when they are lightly pressed. in a pan. Melt without boiling. 6. Place on a wire rack to cook. 3. When melted pour into the dry ingredients and beat 7. When cool decorate as required. well. Add the egg and milk a little at a time beating until smooth. The mixture will be very soft. Pour into the tin. 4.Bake for about 20 - 25mins until firm(DO NOT BANG THE OVEN DOOR WHILST COOKING OR THE CAKE WILL SINK) 5.Leave to cool on a wire rack. Cut into squares when cool.