Sponge Wedding Cake: The Ultimate Recipe Guide

A wedding cake is often a focal point of the reception, so it's important to get it right. A light and fluffy sponge cake is a classic choice for a wedding cake and can be made more special with a few simple tweaks. A basic sponge cake recipe involves creaming together butter and sugar, adding eggs one by one, and then folding in sifted flour. You can add flavourings like lemon zest or vanilla extract, and a splash of milk to loosen the batter. When it comes to baking the cake, it's important to preheat your oven and prepare your tins properly to ensure even cooking and prevent the cake from sticking. Once your cake is baked, you can fill and decorate it as you like – a simple buttercream or royal icing can be a great base, and you can add fresh flowers or other decorations to match the wedding theme.

Choosing your ingredients

The ingredients you choose for your wedding cake will depend on the type of sponge you want to make. A classic sponge cake is a Madeira cake, which is denser than a Victoria sponge cake and holds its shape well, making it a good option for a wedding cake. To make a Madeira cake, you will need unsalted butter, self-raising flour, and the grated zest and juice of lemons. For a Victoria sponge, you will need less flour and can add a splash of milk to loosen the batter.

If you want a light and airy sponge, you will need to use whipped egg whites as the base of your cake. This type of sponge does not contain much fat, which contributes to its light texture. You can also try substituting some of the flour with cornstarch, which helps thicken the batter without adding more gluten. This will result in a softer, airier sponge.

Another important ingredient to consider is the type of sugar you will use. Golden caster sugar will give your cake a rich, golden colour, while white granulated sugar will make it lighter in colour. If you want to add a simple syrup to your cake to keep it moist, you will need to use granulated sugar as it dissolves more easily than other types of sugar.

When choosing your ingredients, it is important to consider the size of your cake. If you are making a three-tier cake, you will need to multiply the basic cake mixture and icing accordingly. For example, for the bottom tier, you will need to triple the quantities of the basic cake mix, while for the middle and top tiers, you will need to double the quantities.

Finally, don't forget to choose any additional flavourings or fillings you want to add to your cake. Popular options include vanilla extract, lemon curd, whipped cream, and jam.

Preparing your mixture

Firstly, preheat your oven to the appropriate temperature. Most sponge cake recipes recommend an oven temperature between 160°C and 180°C, but always check your specific recipe. Grease and line your cake tins with baking parchment or paper. If you are making a multi-tiered wedding cake, you will need different-sized tins for each tier.

In a large mixing bowl, combine the butter and sugar. Use an electric whisk to beat the mixture until it becomes light, fluffy, and pale in colour. This step is crucial, as it incorporates air into the mixture, resulting in a well-risen and fluffy cake. Depending on the recipe, you may need to mix for up to 5-7 minutes to achieve the desired consistency.

Next, add the eggs one at a time. If the mixture starts to curdle, stir in a tablespoon of flour before adding the next egg. This will help stabilise the mixture and prevent curdling. Once all the eggs are incorporated, add the vanilla extract and any other flavourings, such as lemon zest.

Now, it's time to add the dry ingredients. Sift the flour before adding it to the mixture, and fold it in gently using a metal spoon or a spatula. Be careful not to overmix at this stage, as it can affect the texture of your cake. You want to end up with a soft and smooth cake batter.

If your recipe includes milk, add it in small amounts and mix until well combined. The milk helps to loosen the batter and create a more tender cake. Finally, if you are making a large wedding cake, remember to multiply the basic cake mixture accordingly for each tier, ensuring you have enough batter.

Your sponge cake mixture is now ready to be poured into the prepared cake tins and baked in the oven! Remember to allow the cakes to cool completely before decorating or assembling your wedding cake.

Baking your sponges

Baking a wedding cake can be a daunting task, but with careful planning and preparation, it is certainly achievable. Here is a detailed guide to help you bake the sponges for your wedding cake:

Prepare your ingredients and tins:

Before you start baking, ensure you have all the necessary ingredients for your sponge cake recipe. Measure out your ingredients accurately and have them ready at hand. Also, decide on the size of your cake and prepare the required number of cake tins. Grease and line your cake tins with baking parchment or paper. If you are making a tiered cake, you will need different-sized tins for each tier.

Mix the batter:

In a large mixing bowl, combine the butter and sugar. Use an electric whisk or mixer to beat the mixture until it is light, fluffy, and pale in colour. This step is crucial, as it incorporates air into the batter, ensuring a well-risen and fluffy sponge. Then, add your eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a small amount of flour with each egg.

Add dry ingredients:

Next, it's time to add the dry ingredients. Sift the flour and gently fold it into the batter using a metal spoon or spatula. Be careful not to overmix at this stage, as it can cause the gluten in the flour to toughen, resulting in a dense cake. If your recipe includes baking powder, cornstarch, or other dry ingredients, add them at this stage and mix until just combined.

Add flavourings:

If you wish to add flavourings such as vanilla extract, lemon zest, or other extracts, do so after combining the dry ingredients. Mix well to ensure the flavour is evenly distributed throughout the batter.

Bake your sponges:

Preheat your oven to the temperature specified in your recipe. Place the batter-filled tins in the oven and bake according to the recommended time for your cake size. Smaller cakes will take less time to bake, while larger tiers may take up to an hour or more. To check if your sponges are done, insert a skewer or sharp knife into the centre of the cake. If it comes out clean, your cake is ready. Remove the cakes from the oven and allow them to cool in the tins for a brief period before turning them out onto wire racks to cool completely.

Storage and assembly:

Sponge cakes can be made in advance and frozen for up to three months. If you are making a tiered cake, you can bake and freeze the sponges and assemble them closer to the wedding. When you are ready to assemble, you can fill and decorate your cakes with buttercream, jam, or other fillings.

Baking the sponges for a wedding cake may seem like a challenging task, but with careful planning, attention to detail, and following a reliable recipe, you can create beautiful and delicious sponges that will impress your guests and make your special day even more memorable.

Assembling your cake

Once your sponges are baked and cooled, you can assemble your wedding cake. Here is a step-by-step guide:

Prepare your fillings and coverings:

• If using buttercream, make this just before assembling the cake so that it stays soft and spreadable.
• If using jam, prepare your simple syrup by combining sugar and hot water and brushing the tops and sides of the sponges.
• If using marzipan, lightly brush the outside of the sponge cakes with boiled apricot jam to help the marzipan stick.
• If using royal icing, pipe a little in the middle of the cake board to help secure the cakes.

Prepare your sponges:

• If your cake has a domed top, use a serrated knife to level it so that each layer will sit flush with the next.
• With one hand firmly on top of the cake, run a serrated knife around the centre to mark where you will cut.
• To slice in half evenly, continue to hold your knife level and gently saw into the mark while turning the cake in front of you, gradually cutting deeper until you reach the middle.
• Before separating the layers, make a fine, vertical incision on the side of the cake. This will help you line up the two halves evenly when reassembling.

Stack your sponges:

• Select the most evenly-baked base for the top of your tier and set aside.
• Spread a little buttercream or jam on a cake board the same size as your tier.
• Place the bottom cake layer on top and spread the cut side with buttercream or jam.
• Repeat with the remaining layers, gently stacking them on top of each other, ensuring the marks on the side of each layer line up.
• Finish with the evenly-baked base for the top tier.

Repeat for each tier:

• Repeat the process for each tier, using cake boards and quantities of buttercream or jam that correspond to the size of the cake.
• For a three-tier cake, you will need to triple the quantities for the bottom tier and double the quantities for the middle tier.

Insert dowels for support:

• Insert dowels into the bottom tier to form a circle just smaller than the circumference of the middle tier.
• Add more rods evenly spaced around the centre for extra support.
• Push them into the cake all the way down to the board.
• Mark the rods 3mm above where they poke out of the cake, then remove, score, and snap the rods before inserting them back into the holes.
• Repeat this process with the middle tier.

Stack the tiers:

• Transport the tiers separately and finish assembling them where the cake will be served.
• Carefully lift the middle tier onto its cake board and place it on the dowels in the bottom tier.
• Repeat with the top tier.

Finish with final touches:

• Use a small palette knife to 'grout' extra buttercream in between the layers, if necessary.
• Dust the outside edges of the sponge with icing sugar for a softened effect, or leave the cake plain.
• Decorate with fresh flowers, ribbon, lace, or sugar paste flowers to match the wedding theme and colours.

Decorating your cake

Now that you've baked your sponge wedding cake, it's time to decorate it! Here are some tips and ideas to help you create a beautiful and elegant wedding cake.

Before you start decorating, it's important to let your cakes cool completely. You can even wrap them in clingfilm and freeze them for up to three months in advance. This will make the cakes easier to handle and decorate. Once your cakes are ready, you can begin the decorating process:

• Icing and marzipan: Start by icing your cake with a thin layer of royal icing or buttercream. This will act as a base for the marzipan and sugar paste icing. You can lightly brush the outside of the sponge cakes with apricot jam to help the marzipan stick. Roll out your marzipan and sugar paste icing, aiming for an even thickness. Carefully lift and ease the marzipan and icing over the cake, smoothing it into place with your hands. Trim away any excess from the base of the cake.
• Building the tiers: If you're creating a multi-tiered cake, you'll need to cut a template and mark the position of each tier. Use plastic dowels to provide stability and support for the tiers. Cut the dowels to the appropriate length, insert them into the cake, and then place the next tier on top. You can use royal icing to secure the tiers and fill any gaps with ribbon or icing.
• Adding the final touches: Decorate your cake with ribbon, lace, fresh flowers, or sugar paste flowers to match the wedding theme and colours. You can also pipe royal icing patterns or add other decorations of your choice. Get creative and make your cake unique!

Remember to take your time and enjoy the process of decorating your sponge wedding cake. It's a labour of love, and your beautiful creation will surely impress!

Frequently asked questions