OK, so it's not ours (it's Delia's) but it's still the best sponge recipe I've found so far. You can find it here. Just ignore the bits about the filling - we use a single layer of buttercream icing or a double layer of buttercream and strawberry jam (smooth, no bits). Also, we find it easier to test the cake using a metal skewer - insert the skewer into the cake, and if it comes out with cake mix stuck to it then the cake is not cooked. If the skewer comes out clean or just with a little condensation on it then it's done.
Many websites recommend covering the cake with a layer of buttercream or ganache before the fondant layer, but we have always found that a thin layer of jam (again, no bits) will help the fondant layer stick to the side of the cake and also adds a little bit more moisture. We've always found to easiest to heat the jam in the microwave and then some onto the top of the cakes and then spread it using a nylon pastry brush (don't use a hair brush as the heat from the jam will make loosen the glue in the brush and you will shed hairs). Once the jam has cooled then the fondant layer can be added.
One final note: If you want to increase the mixture, you need to adjust the cooking time - a larger cake tin needs to be cooked for longer at a lower temperature to prevent the outside burning whilst the inside remains raw. I will post our cooking times for our various tins later.
Many websites recommend covering the cake with a layer of buttercream or ganache before the fondant layer, but we have always found that a thin layer of jam (again, no bits) will help the fondant layer stick to the side of the cake and also adds a little bit more moisture. We've always found to easiest to heat the jam in the microwave and then some onto the top of the cakes and then spread it using a nylon pastry brush (don't use a hair brush as the heat from the jam will make loosen the glue in the brush and you will shed hairs). Once the jam has cooled then the fondant layer can be added.
One final note: If you want to increase the mixture, you need to adjust the cooking time - a larger cake tin needs to be cooked for longer at a lower temperature to prevent the outside burning whilst the inside remains raw. I will post our cooking times for our various tins later.
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