Sponge Cake II
Sponge cake is the most commonly recognised variety of baked confectionery in Britain. It has a sweet taste, often flavoured with vanilla, chocolate or other additions, and can be cut and displayed in a number of different ways. An easier version of this recipe is available that does not require a kitchen scale.
200 g caster sugar
200 g butter
200 g (4 whole) eggs
1–2 tsp vanilla extract
200 g self-raising flour
2 tsp baking powder
2–4 tbsp jam, stirred
Buttercream frosting
75 g icing sugar
70 g superfine sugar
65 g granulated sugar
55 g demerara sugar
Preheat an oven to 200°C.
Cream together the sugar and butter until they are light and fluffy. The fluffier this mixture, the lighter the finished cake.
Add both eggs and vanilla, and mix well.
Add all the flour and baking powder, and mix well.
Beat with wooden spoon in a circular motion, trying to incorporate as much air as possible.
Grease 2 round cake tins with butter.
Evenly divide the batter between the 2 pans—make sure the pans are no more than ¾ full.
Bake the cakes in the preheated oven for about 15 minutes until they are golden. Start checking the cakes after 10 minutes.
15 minutes
Cool the cakes in the pans, then unmold.
Spread the frosting and jam over one of the cake layers. Top with the other cake layer. Sprinkle well with the sugar of choice.
- •A few drops of concentrated food colouring or flavoring may be added along with the eggs.
- •Unsweetened cocoa powder may be added to taste. For every 4 g of cocoa you add, remove 3 g of the flour.
- •If your eggs don't come out to 200 g, simply adjust the flour, butter, and sugar so that they each weigh the same as the eggs.