SPONGE CAKE - Sponge mix

Sponge cake is the basic for most cream cakes. I use it a lot and in desperate moment, I would opt for the sponge mix instead of making my own genoise. Therefore, I can have my blueberry, blackforest, cream cheese cake and a dozen other cakes ready in no time at all. However, not all brands of the store-bought sponge mix call for the same amount of ingredients in the recipe. The most common one I have come across is the following:

1. 500g sponge mix

2. 500g whole eggs

3. 125g water

4. 125g vegetable oil/melted butter

Procedure: Using whip, beat 1, 2 and 3 until thick or until ribbon trails are developed.

Using spatula or hand, fold in oil

Bake in a preheated oven 180C (9" tin). The above recipe yields 2 tins of 9" cake.

Having tried all sorts of brands and flavours of sponge mixes, I find my own recipe. The safest to go with all brands of mixes.

1. 500g sponge mix (vanilla or chocolate).

2. 8 eggs (grade A or B)

3. 100 water

If only vanilla sponge mix is available, but you want to make chocolate instead, add a tablespoon of chocolate emulco

4. 100g oil/ melted butter

Procedure : same as the above. The result: A soft and tender sponge cake. Leave it for a few hourse before decorating. Chill it before torting.