"Sooo easy to make yet so good! Me and my best friend make it all the time !" — dasha
Watch video tips and tricks
So easy. Thought it would be bland, but this is really good. Even my husband, who doesn't like sweets liked this. Don't change a thing.
Dry. Hard. Unappetizing. I followed the recipe verbatim and was sorely disappointed.
I couldn't find a petit four recipe on this site that had any good reviews, I used this recipe. To fill a 9" x 13" pan, I had to double the recipe. It only took 8 extra minutes in the oven. I sliced it in half, filled it with the layer of peach preserves, and cut it into 1.5" x 1.5" squares. And then I iced it with the "Frosting for Petits Fours" recipe. Turned out perfect for petit fours!
Followed the ratios but substituted 1/8th of a cup of self raising flour with cocoa powder for a chocolate sponge cake. Excellent - lovely light texture.
This is a perfect recipe! Especially if you need something last minute & don't want to go to the store. Like the previous reviewer, I thought this might be a bit bland, but since I had all the ingredients on hand, I thought I'd give it a try, and it is delicious! It doesn't need anything added to it, but at the same time, it's perfect because can be played with to suit everyone's taste. I prefer it as is, and my boyfriend likes it with powdered sugar, or cinnamon or with yogurt. Thank you for sharing your recipe, Dasha! :D
I used unsalted butter instead of margarine. I also added a tsp of vanilla extract. This was perfect for strawberry shortcake.
This was a great base for strawberries and whipped cream. The resulting cake was more of a shortcake than a sponge cake. I followed the directions exactly as written, but found the recipe to be slightly flawed. The directions state to mix the margarine and sugar in a large bowl, but in a large bowl they can't blend effectively. The small amount of ingredients called for by this recipe would blend better in a smaller bowl. I would recommend the addition of some vanilla or almond extract for a little more flavor.
It's very easy to make! I've used 1 cup unsalted butter, 3/4 cup of white sugar, 4 eggs, 2 cup of self-rising flour to make 12 delicous cupcakes. I've also added 1 teaspoon of vanilla essence. My son loves it and even helped me to mix the batter!
* Percent Daily Values are based on a 2,000 calorie diet.
Simple and Delicious Sponge Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 114
See how to make a simple white cake that’s perfect for layer cakes and cupcakes.
This authentic Italian cream cake is rich and coconutty.
Watch how to make this decadent-tasting but actually fat-free cake.