My Vanilla Sponge Cake Recipe perfect for Cake Carving

Рет қаралды 4,663

Күн бұрын

Recipe & Method for this delicious Vanilla Sponge cake perfect for Tiered Cakes, Carved Cakes, Cakes with a crumb coat and icing covering or keep it simple like the one pictured here with a delicious filling and topping.
In this tutorial i show you how to make a lovely deep 6 inch round vanilla sponge cake.
You can simply alter this recipe for a deep 8 inch Round vanilla sponge by adding an extra 100g of each ingredient in this recipe, 2 extra eggs and 1 extra tsp of Vanilla Extract, bake at the same temperature for the same amount of time before checking.
If you are new to my channel its lovely to have you here, new content is added on a regular basis, there is something on here for everyone with many different techniques to learn.
Warmest Wishes
Rachel

Пікірлер: 48

@mini_behemoth 2 ай бұрын

I made this as 8”today after a baking disaster with a different recipe. I’ve never used stork before. The cake is beautiful it’s tall and fluffy and will easily split into 4 layers for a taller cake. Thank you so much! Highly recommend trying it. 👌🏻

@RachelsEnchantingCakes 2 ай бұрын

Awwww I'm so pleased to hear that this has worked for you, it's been my most used cake recipe since I started my business 10 years ago and it's also the most asked for by my customers. Thank you so much for taking the time to leave this lovely feedback it means so much

@honoriaparker7745 Ай бұрын

Hi Rachel. Firstly can I say I love your videos, so clear and easy to follow instructions. I've made your sponge cake recipe and it's delicious. However, I wondered if I could use this in a sheet tin? How would I convert the recipe to fill a 1inch x 18 inch x 12 inch tin. Hope you can help and thank you again for your great videos

@Angie-iq1xq 5 ай бұрын

Thank you so much for sharing this. Less baking tins is always a plus! I'm definitely going to try your method. 👌🏾😊

@RachelsEnchantingCakes 5 ай бұрын

I hope yourself and your customers love it just as much as I do, its also excellent for freezing, just make sure its completely cooled and wrapped well in cling film first, thank you for your lovely feedback, warmest wishes Rachel

@Angie-iq1xq 5 ай бұрын

@@RachelsEnchantingCakes Watching your Frost Form video encouraged me to buy one, love your videos. 😍

@RachelsEnchantingCakes 5 ай бұрын

@@Angie-iq1xq you won't regret it , I'm wanting other sizes in my collection now and have them on my 'To Buy List' lol it's getting longer and longer lol x

@DanielleWilson-hb3tw 2 ай бұрын

I made this yesterday and was very happy with the result, thank you. Could you cut the 8 inch cakes in half to make four or would I be best making 3 cakes? Thanks again.

@RachelsEnchantingCakes 2 ай бұрын

Yes you can easily cut them in half if you choose too and consiquently just have extra layers of cake and more filling, it's a lovely versatile cake to work with x

@DanielleWilson-hb3tw 2 ай бұрын

Thank you. Also am I ok to freeze the layers and ice at a later date? X

@RachelsEnchantingCakes 2 ай бұрын

@@DanielleWilson-hb3tw definitely, just make sure each layer is protected from the air with plenty of cling film x

@DanielleWilson-hb3tw 2 ай бұрын

Sorry to bother you again, could this sponge be made into a coconut sponge?

@RachelsEnchantingCakes 2 ай бұрын

@@DanielleWilson-hb3tw I don't see why not, it may make the cake a little dry and more dense but with a case of trial and error it would make a beautiful cake. I tend to make Madeira cake when I use coconut, just because it's already a more dense, heavy type of cake. Let me know how it turns out x

@user-Ticketyboocakes 5 ай бұрын

Hi Rachel, If I want to increase the quantity for an 8" cake do I need to add more eggs or just the extra 100g of each other ingredients?.

@RachelsEnchantingCakes 5 ай бұрын

An extra 100g of each ingredient , 2 extra eggs and 1 extra tsp of vanilla extract, roughly the same baking time , may need a little longer depending on your oven. I hope that helps and you love the recipe as much as i do, warmest wishes, Rachel

@honoriaparker7745 5 ай бұрын

Hi. If i wanted to make this a lemon flavour sponge, would i use lemon zest and omit the vanilla?

@RachelsEnchantingCakes 5 ай бұрын

Yes , absolutely spot on, I also like to add a small amount of freshly squeezed lemon juice alongside the lemon zest, tastes absolutely delicious

@sharonmidi9136 14 күн бұрын

What is stork and were can you it in the USA🇺🇸

@RachelsEnchantingCakes 14 күн бұрын

@@sharonmidi9136 Its a bit like margarine but only used for baking cakes. I had another lady based in the USA ask me the same, unfortunately I don't believe stork is sold over in the states However she did look for alternatives and found different brands that mentioned 'great for baking' So look for a similar product that is not butter but specifically mentions baking in there x

@DanielleWilson-hb3tw Ай бұрын

Hi, do you know what the ratio would be for 10inch tins please? X

@RachelsEnchantingCakes Ай бұрын

If memory serves me correctly I used 500g of each ingredient and 10 eggs for a 10 inch Round. For a 10 inch Square I think I used 700g for and 14 eggs. but a good idea is to always make more than you need, then you fill your tins and you can work out roughly from what's left over what you will need the next time round x

@DanielleWilson-hb3tw Ай бұрын

@@RachelsEnchantingCakes thank you!

@HelenKehoe 3 ай бұрын

Hi Rachel, I have used your sponge recipe and loved it, it is a beautiful cske, could I ask your help if possible if I want to adapt this to make a 10in, 8in and a 7in square cakes how do I work out the ingredients thank you xx

@RachelsEnchantingCakes 3 ай бұрын

Hi Helen , I have made both an 8 inch and 10 inch square with this recipe. If memory serves me correctly I used 500g of each ingredient and 10 eggs for a 8 inch square, for a round I use 400g. For the 10 inch I think I used 700g for a square cake and 14 eggs. I have never made a 7 inch square but a good idea is to always make more than you need, then you fill your tins and you can work out roughly from what's left over what you will need the next time round x

@RachelsEnchantingCakes 3 ай бұрын

Those measurements are used in the same way as this tutorial , so it's to be split between two baking tins x It's not just for one baking tin x

@HelenKehoe 3 ай бұрын

Thank you so much for your help, I really do appericate it 🥰

@kgj97 3 ай бұрын

Hi Rachel I cant wait to try this recipe. I need to make this as an 8 inch 3 layer cake, how much of each ingredient do I need please? Thank you so much in advance

@RachelsEnchantingCakes 3 ай бұрын

If you click on the description it's written down how to convert for an 8 inch round cake x

@kgj97 3 ай бұрын

Thank you I have read the description, however that is for 2 layers and I need to bake 3 layers. If you can help I would be very grateful. X

@RachelsEnchantingCakes 3 ай бұрын

Divide it by 2 then times by 3 that will give you the correct amount for exactly 3 deep layers, logically once you have divided by two that's enough for one layer of cake so then if you multiply by three, you have the exact amount needed x

@kgj97 3 ай бұрын

@RachelsEnchantingCakes Thank you, Sorry to ask again, which amount do I divide by 2, the one for 6 inch or the 8 inch? X

@RachelsEnchantingCakes 3 ай бұрын

If your doing an 8 inch Cake divide that one because it's been made for two deep cake tins. If you are doing the 6 inch Cake then don't alter the recipe on this video and simply divide that one instead. The description explains how to convert the recipe into an 8 inch. More than happy to answer any questions it's excellent for engagement and will help other people notice the video content, so it's all good xxxx

@annarjemandfar1410 5 ай бұрын

Thank you so much for this clearly explained tutorial & the sponges look perfect! Please can you tell me why you add flour after each bit of egg? I usually only add a little to stop it curdling and fold in most of the rest of the flour at the end. I thought beating in most of the flour would make it dense. You don’t do this in your previous older tutorial for vanilla sponge? X

@RachelsEnchantingCakes 5 ай бұрын

Its due to the amount of eggs used and the fact im using stork not butter like in the older version, it doesn't make it dense as your adding air with the beaten eggs and stork leaves you with a much lighter batter as mentioned in this content. By adding a small amount each time especially if you are new to baking you will prevent what you mentioned above , curdling , it is very easily done, it's literally just to prevent that. One thing I did forget to mention in the content is that they are excellent for freezing as well, just make sure they are well protected using some cling film first.

@lisekubanowski2754 5 ай бұрын

I am in Canada. We don't have stock I replace with margarine?

@RachelsEnchantingCakes 5 ай бұрын

@@lisekubanowski2754 do you have an alternative, margarine is slightly different here in the UK compared to Stork. Look for brands that mention excellent to use for cakes, in sure there will be an alternative I'd you can't find one then try your version of margarine and see how it turns out. Sometimes it's just a case of trial and error , Im sorry I can't be of any more help, warmest wishes Rachel

@suenicholls7386 5 ай бұрын

Hi is that 180 fan please

@RachelsEnchantingCakes 5 ай бұрын

Sorry I should have stated exactly what oven I use , yes mine is a fan assisted oven so this is baked at 180'c x

@missalazhar52 5 ай бұрын

Hello you said 6 eggs to the recipe dis you used medium eggs or large please. I am based in UK and if we measure 6 eggs with shell ia more then 300grms

@RachelsEnchantingCakes 5 ай бұрын

No need to measure the eggs, i have adjusted this recipe over the years and most only use two or three eggs so we are already using an awful lot more. The larger the eggs the better, one egg for every 50g is my basic rule which is why i add the flour each time i add some of the egg mixture because due to using so much it curdles easier and it can take practice to prevent this. I hope this helps, warmest wishes Rachel

@missalazhar52 5 ай бұрын

Thank you so much will try this recipe. As i use 6 eggs to make 4 layer of 6" cake as i do seperate layer as i dont feel confident to bake do tall cake because of my oven.

@RachelsEnchantingCakes 5 ай бұрын

@@missalazhar52 This will end up saving you so much time and consiquently money. Also an external over thermometer can really help if your not confident about the oven temperature. Over time they do tend to not heat as well as they say they are, my external thermometer has been a godsend x

@riasheldon997 2 ай бұрын

Hi Rachel, your eggs look quite small, would large eggs be ok. Also, what size are the tins? i need to buy two tins but on amazon some are deeper than others but the same size tin so I'm a bit confused as to what size tin to buy and how deep ❤

@martharettig7569 2 ай бұрын

Can you please just write out the recipe? I can't bake by watching a video. Thanks so much.

@RachelsEnchantingCakes 2 ай бұрын

It's already written by KZfaq, it's in the 'Transcript' section. You don't have to watch the video , if you look under the description and click on transcript (these are on all the videos) everything is written down for you x