Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.Start your favourites list now New to Abel & Cole? Sign up here
Back to the shop
There’s a simple formula for making a classic sponge. Once you learn it, whipping up a proper good sponge is a piece of cake. Tray bakes are perfect for picnics and a great carrier for fruit. The idea is to slather the cake batter into a rectangular greaseproof paper-lined tin and top with fresh fruit and more. For extra flavour and fun, add complementary herbs or spices to your sponge mix. The formula: The trick is in the numbers: a trad sponge has an equal weight of butter, sugar, egg and flour – mixed up in that order. The weight of the eggs is calculated with their shells on, which is roughly (give or take a gram) 55g. If you make this mix up and need a little more to fill your tins, whip up 1 egg plus 55g of each main ingredient. The liquid is added right at the end to just to provide a little extra moisture, and flavour if you wish to introduce lemon juice, coffee, etc.