Dessert

Sponge Cake

DessertOrigin: United Kingdom

Light sponge of eggs, flour, butter and sweetener.

Prep 20 min

Cook 25 min

Total time 45 min

Portions 8

Total weight 602 g

Per portion 75.3 g

Ingredients

Heat the oven to 180°C (160°C fan). Grease and line two 18–20 cm tins. Soften butter; cream with sugar until very pale and fluffy (3–5 minutes).
Beat in eggs one at a time with vanilla, adding a spoon of flour if it curdles. Fold in remaining flour gently until no dry pockets remain.

Divide between tins; level. Bake 20–25 minutes until golden, springy, and a skewer comes out clean.
Cool in tins 5 minutes, then on a rack. Fill when completely cold.

Fill with jam or cream; dust with sweetener. Sandwich when cool.

Airtight up to 2 days or freeze layers wrapped.