Super Simple Sponge Cake | Jamie Oliver
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- This classic sponge cake recipe is so versatile and dead easy to remember. It's great for birthday cakes, party cakes and cup cakes. In this video Jamie shows you a lovely summer variation with mascarpone, raspberries and lemon curd. Yum yum yum.
Enjoy it Food Tubers - let us know if you have any other great ideas for sponge cake fillings in the comments box, we'd love to hear from you.
You'll be pleased to know that all the cake got shared out among the very lucky crew. It really did taste as good as it looks. Nothing goes to waste.
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I made it for my birthday! I made the lemon curd and the mascarpone one day before baking the cake because I couldn't find these ingredients to buy where I live (Brazil). I replaced the raspberries for strawberries just because they are easier to find in my local store. I absolutely love the recipe and the final result! It's rich in flavour! I'm having a piece of cake as I write this message. Thanks for sharing!
Jamie's recipes will get "like" even in 100 years from now on...he's old ,he's new and always will be in trend
I made this cake yesterday... the best cake ever! Absolutely crave worthy. I substituted Nutella for the lemon curd and good vanilla for the zest. It took longer that 20 minutes to bake, more like 35 minutes, but it came out a treat. Thanks, Jamie!
Aww, this looks scrumdiddlyumptious, I can't wait to make it! ❤️ Your thee best chef Jamie 💕
Did this today! Absolutely delicious. My boyfriend loved it!
I hope you are still together
I have just tried this recipe and it was really delicious & easy to make!! Thank you Jamie
the combination is win, win, win, win, win, win, win!
So glad that you made the Victoria Sandwich without adding vanilla ! North Americans add vanilla to everything they bake ( or so it seems ) and it disguises the lovely flavour of the butter and eggs. Lovely simple all in one recipe - thanks.
I made the recipe. The best and easiest sponge cake ever. THANK YOU!
Esse bolo e a coisa mais apetitosa e simples de se fazer, lindo!!❤❤
What an inconvenient method to half your cake Oo
I saw a tip ages ago which really words great: Lightly scoring around the outside with the tip of a knife then inserting a fine piece of string(dental floss for example) in this shallow cut and afterwards just crossing and pulling the strings. Works like a charm
The cake doesn't look light and spongy at all! Aren't you supposed to whip up the eggs first to incorporate maximum air?
Nooo
That's a buttercake in this video, not a sponge cake. Food processors don't allow enough air to be incorporated into the batter, and they over develop the gluten ( make the crumb tough).
This first think I noted no fluffy sponge not use waste ingredients to try this recipe soon I see the one ready made said no
Simply delicious... Thanks for the recipe..
Just tried this. Turned out awesome! This is now my go to recipe for a sponge
Hola, te felicito, me encanta tu cocina, veo tus programas y ahora los videos e aprendido muchisimo, me apasiona cocinar. Ojala hubiera tenido la posibilidad de aprender cuando era joven, pero cada cosa a su tiempo. Desde mi hermoso pais ARGENTINA, UN SALUDO.
Oh Gosh!!! It looks -I'm sure it tastes too- so delicious!
That does look gorgeous
Looks spectacular! You always make it look so easy :)
I'm baking the cake, as I'm reDing mine one has been in the oven for 20min but it will take more than that. Anyway it look so yummy. Thank Jamie!
Just made this Gorgeous Cake 🎂😋 Thank You Jamie Oliver it's turned out a Beauty 💋
..have just put this sponge in the oven over a bed of fruit..an alternative to a crumble..cant wait to see how it turns out..!
Just made this cake lovely.
Easy .
Only thing had change was time in oven.
Thanks from Surrey .
I like separating the egg and fluff the egg white to make the cake airy and fluffy
Simply beautiful
I am making this tomorrow. Looking forward to it.
Amazing one my best cakes that I have baked
I made it for my mum's birthday she loved it and I am only 14 and is not hard to do
Really appreciate this video on here, Jamie! Looks like I might try this out sometime!
I was taught to weigh the eggs first, then weigh equal quantities of flour, sugar, butter - this way you get consistent results as eggs can vary in size and weight whereas the other ingredients can be easily portioned
I so very much want to come to your house for some of that cake. My favorite memory is my Grandmother making me an angel food cake, with holes poked through with a skewer, that were filled with lemon icing. It was a birthday cake. The only one I remember she ever made for me. It was so freaking good. And I have never had anything like it since. If I could replicate it, I would put 100% dark chocolate on top, for the perfect cake for me.
Best sponge ever I make it all the time now its my go to sponge
Could you write down the ingredients and mesurments for you recipes? It's annoying to have to go back constantly to hear what he says. Here is what I have :
250g butter
250g sugar
250g flour
4 eggs
zest of an orange
4 tablespoons lemon curd
5 heaping tablespoons mascarpone
1 tablespoon sugar
zest of an orange
juice of ½ an orange
vanilla
Charlotte Cameron I hope no one has tried to bake the cake using your list. Without a raising agent it won't come out very well. It needs to be either self raising flour or ap flour and baking powder.
+CologneCarter n/
How ungrateful, the man is giving you a recipe for free... you just gotta watch it and do it. No catch, no strings attached, no money... nothing.. and you still complain?
I'm not complaining, and I am very grateful for the recipe.
Charlotte Cameron do you have cups measurements for 250 grams? Thank you
this looks so good
I'm drooling all over!! It's like a dream
Looking for an excuse to make this! I've never used orange before. Looks delicious 👍
It looks delicious
That looks delicious James!
can you please put the ingredients in the description box? :)
oh, yeah! how to forget this delicious cake.
good... better try this hahaha :)
Очень аппетитно и без заморочек!!! я не знаю английского,но все понятно!!!
That cake looks SO British!
jamie youre amazing !!
simply delicious! love it
Me gusta mucho el carisma que tienes para enseñar....... Sin embargo no se el idioma inglés, aún así intento comprenderlo. Gracias
it looks soooooooooooooo tasty
Hi, isn't self raising flour kinda unhealthy? I try to use natural organic yeast whenever it's possible. the ones you need to melt in hot water and let it rest a little. can i use that for this recipe?
thanks :)
No need baking powder? Will it rise? That'd be a butter cake then. Any tips for an airy and light cake? Thanks. :)
it looks fantastic！！how to make the lemon curd？？
You can use jam (marmelade), nutella, chocolate cream, whipped cream, vanilla custard etc. Load of options.
I love how you lick your fingers then pick up the cake again...exactly like me haha
This is soo awesome man 3
Amazing! So gonna try this, thnks for sharing!
I LOVE IT !!!
im licking the screen now
hahaha and slavering all over the keyboard.
you dirty scum bag
Ok...
🤣😂🤣😂🤣😂🌹😂🤣
hahhaahahaa lmao me too !!! i was thinking the same !!1
5 heaping tbs mascarpone, 1 tbs icing sugar, orange zest, juice from half an orange, seeds from a vanilla bean pod, :D
Beautiful!!
At 1:31 it sounded like he said "Women love me"
We do! :D
Lol ikr!
He said "bloomin' lovely"!
Yummy!!! 😋😋😋😊😊😊
Could I do the cake using two layers of sponge or it won't resist the weight of the second sponge above the mascarpone and raspberries and it will fall apart or the filling will escape from the sides?
Does anyone know where I went wrong? I used a 23 cm pan & did exactly what Jamie said, the batter looked like his [& the taste test came out a-ok :)], but it's 45 minutes on now [170C fan forced oven] & it's still almost liquidy in the centre & when I tested it the middle collapsed :(
Did you preheat your oven?? That might be the reason why there was uneven cooking. Another possible reason might be due to the size of your oven. If its relatively small, try baking smaller portions of batter at a time
Okay Christine thanks for that :)
+NaafiFudge Mine just came out of the oven. I followed the recipe exactly, even used an oven thermometer and it turned out great BUT it took 50 minutes!
Hi gixer, thanks, yeah I remember it took Ages & by that point I'd given up thinking I'd done the recipe wrong. Should've just eaten all the batter :)
Make sure you don't mix Celsius and Fahrenheit. 180 C versus 350 F. Big difference.
Oh yeah yummmmmmm
this is my sponge cake ;-)
Vanilla-Blueberry Cake / Vanille-Heidelbeer Torte
his kids are lucky!
No, they don't if they had to eat that shoe sole he called "sponge cake"
It looks so easy for him.
I thought sponge would raise a little higher..when I make my sponge it grows so much I have to cut it at least 3 times. And I don't use self-raising flour or baking soda. Just eggs, flour and sugar. Anyhow....cake looks delicious! ;)
hmm - wonder if you could transfer this into individual portions for personal cakes.
just eat the whole thing, don't see why not??
NICE!!
Great so easy too im tryinf it : )
YES!
Hi Jamie when I bake a cake it's comes dry and crumbly where am I wrong please reply keep up the good work 😁😁😁
self raising flower.... or add baking powder
Shameem Akhter sounds like you overmixed the batter
I will try soon this dessert on my youtube channel,ofc not exactly 😋
That looks very good Jamie Oliver
Clair Hurndell lies!
you are a GOD !!!
awesome
AWESOME
Yum! Nice job ***** ! :)
Hi! What can I use when I don´t have the lemon curd? :)
The only cake I like
what can I use instead of the Curd? :)
can we use butter instead of parchment paper ?
Jamy you are the best ! Ruf :)
As a non lover of cheese I can handle a cheesecake. How similar is marscarpone cheese to cream cheese? Looks delicious despite the cheese.
Mascarpone almost tastes like pure cream! it doesn't have that slight saltiness of cream cheese and is less lumpy when you try to beat it
Artemisia494 it does taste like pure cream to me :)
I hate cheese too. But I will tolerate cheesecake and I like mozzarella on a pizza
Is that a Chantilly cream you've put in your cake? No matter. When I did that cake in January for my wife's birthday I used a lemon theme. Lemon zest in the cake and lemon in the icing. This one is using orange. Orange zest and juice in the cake and the icing. Made yesterday evening and just iced this morning. My eldest licked the icing bowl and enjoyed. Now. Question. How do I get my cake to fluff up. Also. I want to be able to make a cake in a rectangular tin for future. Something like a roasting tin that I do the Sunday Roast in. The reason being that the children birthdays in particular it's easier to cut even portions from a square or rectangular cake than a round one. Please. Help.
I should stop watching food tube in bed because I get stupidly hungry
I got a question. I've always thought that sometimes cakes come out too tough or crumbly because you overmix the flour and it starts forming gluten. But here Jamie used a food processor to mix up all the ingredients and it seems to have come out pretty fluffy, so what happened here? Thanks in advance :)
He didnt really overmix. You should stop mixing once the flour has disappeared. Doesnt matter the speed. He mixed for a few seconds after that. After the flour is mixed in, mix for as little as you can :)
+Rana Ch That made it clear, thank you!
I would put a layer of whipped cream, then the berries, then some powdered sugar, and keep the top off.
always been a fan Jamie! you're a genius :)
I suppose it does not matter if I use caster sugar is it?
Isnt that best for baking?
+gixer121121 I personally think that using just regular, granulated sugar will result in a lighter, more "airy" cake compared to caster sugar (super-fine baking sugar, as known in the U.S.) .... but it could very well depend on how well you 'cream' or whip the sugar with the butter before mixing in the eggs and flour. Do you want a slightly more dense sponge so it holds it's shape if you want to spread on a jam or curd? Or do you want a cake that's so light that merely a brush or spray-on application of a flavored syrup will give it all it needs? It depends on what you plan on doing with the cake once it's cooled... so I say try both and see which one you prefer. If you want even more "lift" in the cake, you could probably separate the egg whites and egg yolks from each other.... beat the yolks with some sugar until velvety and pale.... then in a separate, clean bowl, beat the egg whites to stiff peaks, then fold them into the egg yolk+sugar mixture, then fold into the creamed butter+sugar..... though, I think some might call that overkill...lol.
rkmugen Thanks for that! :)
+gixer121121
table sugar/ granulated sugar won't "dissolve" into the butter as well as the finer grade caster.
not exactly the conventional creaming method, more like one bowl technique which you can get away with beating of flour.
Some citric Jam? That's what i would use :DD
How do you make the lemon curd? :)
We don't have any self raising flower around here. Does anybody have any idea how much baking powder and/or baking soda I should add?
oh no he is working for the space cakes XD
If you don't have self raising flour , how much baking powder should you have then?
I don't have any either so I researched a bit and found out that you have to add 3 teaspoons of baking powder and 1/2 a teaspoon of salt to 250 grams of flour
thanks, good to know.
Love him
what can you use if you dont have a food processor?? :)
jam or marmalade would be nice :)
So its like shortbread with eggs whipped into it? Everyone else makes it look so complicated.
2:30 Or you could just use a cake leveler.
If you got one
i wanna eat it through the screen!
I wonder if you can use regular flour instead of self-raising flour? o.O
Elīna Bome sure, you just add some baking powder to your regular flour