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
- Egg150 g
- Flour150 g
- Butter150 g
- Cane Sugar150 g
- Vanilla2 g
Method
Prepare tins
- Heat the oven to 180°C (160°C fan).
- Grease and line two 18–20 cm tins.
Cream butter and sugar
- Soften the butter; cream with the sugar until very pale and fluffy (3–5 minutes).
Add eggs and flour
- Beat in the eggs one at a time with the vanilla, adding a spoon of flour if it curdles.
- Fold in the remaining flour gently until no dry pockets remain.
Bake and cool
- Divide between the tins; level.
- Bake 20–25 minutes until golden, springy, and a skewer comes out clean.
- Cool in the tins 5 minutes, then on a rack. Fill when completely cold.
Serving
Fill with jam or cream; dust with sweetener. Sandwich when cool.
Storage
Airtight up to 2 days or freeze layers wrapped.