Recipe tips
Baking spread is a margarine that is suitable for baking. Check the label. You can use softened butter as well.
To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in cling film or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling.
Before baking, give your tins a gentle tap on the work surface to remove any large air gaps and evenly distribute the batter.
To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cakes should come out onto your hand and the tea towel – then you can turn them from your hand onto the wire rack. Set aside to cool completely.
If you find your sponge cakes always have a big dome in the middle, your oven probably runs a bit hot (it’s not unusual for the temperature in the oven to vary significantly from what’s on the dial). Try reducing the temperature by 10C.
All-in-one methods like Mary favours are very simple, but it is even more important that your butter is at the right temperature or it won’t combine easily with the other ingredients. If you need to soften your butter quickly watch the technique video below. It’s particulary useful on cold days when butter stays hard at room temperature.
Many experienced bakers swear by using baking spread instead of butter. It has the advantage of being usuable straight from the fridge and makes lovely light cakes. Butter is generally considered to taste better though and it is in these very simple cakes that you are most likely to notice the difference.
You can dust the top with icing sugar if you prefer, but do it immediately before serving. The moisture in the cake absorbs icing sugar so it doesn’t stay visible for long.
If you prefer a buttercream filling in your sponge cakes try Mary’s recipe for a Victoria sandwich with buttercream.
