 Product Information Sponge Cake
Sponge Cake Even the best of us sometimes struggle to bake a perfect sponge cake in a domestic oven...
Why not save yourself the trouble? For over 10 years we have been successfully sending ready to decorate genoese sponge cake bases to customers all over the country. Our carefully balanced recipe produces a moist, delicious tasting cake which will still be good to eat up to five weeks after baking, giving you plenty of time to work on the sponge cake base and then enjoy eating it too! Our sponge cakes also freeze and defrost very well, so many customers choose to keep a stock in the freezer ready for those last minute cake requests. Order Now We have been baking vanilla and chocolate genoese sponge for many years, and recently launched a carrot cake and an eggless vanilla sponge too. All our sponge cakes are individually packed in sturdy boxes to protect them during transit, and come with two layers in the box which are ready for you to decorate, once you have removed the baking paper from the base of each layer. Each layer of sponge is approx 1.25" deep, so most customers use both layers, sandwiched together with buttercream and/or jam, to make one standard depth cake. We have just launched our new Death by Chocolate Cake ~ a very moist, deliciously dark and rich cake ideal for decadent chocolate wedding cakes. We also now offer ready-to-decorate cupcakes in a choice of chocolate or vanilla, baked in silver or gold cases. Packed in boxes of 36, these are ideal for creating fashionable cupcake towers - without having to stay up all night baking tray after tray of tiny cakes first! Our cupcakes stay good to eat for 4 weeks - if you can resist them that long... We can send vanilla or chocolate genoese sponge cakes (and our new Death by Chocolate Cake) in the following sizes, all of which are packed with two layers of sponge in the box: 29" x 17" slabs, 17" x 14" half slabs, and 12", 10" or 8" cut squares. Order Now Our carrot cake and egglesss vanilla sponge are only available in the 12", 10" or 8" cut squares, as these types of cake are too delicate to travel well in the larger slabs. We do not bake sponge cakes in rounds, but the rectangular slabs and cut squares are very easy to cut to whatever shape you require, using a cakeboard as a template and a sharp serrated knife to cut your shape. Just make sure to keep the knife upright!
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