How to make a sponge cake

Baking a cake is relaxing and enjoyable. So, why not bake a sponge cake? Here is a simple SUPER EASY sponge cake recipe. Serve it plain, sandwiched with jam to make a Victoria sponge cake, fill with butter-cream to make it special or decorate it with icing for that extra special cake ideal for celebrations or as a gift.

 

Preparation Time: 40 minutes ~ Cooking Time: 20 minutes ~ Serves:  makes on cake
 

INGREDIENTS

Sponge
175g / 7oz unsalted butter
175g / 7oz castor sugar
175g / 10oz Self-raising flour

1 tablespoon of Vanilla extract
3 eggs

Filling

3 tablespoons strawberry jam 

500 ml double cream or Cream cheese

Optional

Icing sugar

Strawberries

Lemon zest

Buttercream - 100g unsalted butter and 100g castor sugar

BAKING EQUIPMENT
2 Medium-sized sandwich tins
Scales
Fork
Wooden spoon

3 Medium sized bowls

An electric whisk - optional

METHOD

Set the oven to 180C/gas 4. 

Lightly butter two sandwich tins, each with a diameter of about 20cm. 

Break the eggs into a bowl and beat until fluffy.

In a new bowl, using the wooden spoon, cream together the butter, sugar and vanilla extract or lemon zest until light and fluffy, then slowly add the beaten eggs. 

Sift the flour into another bowl, then gradually fold the flour into the butter mixture until smooth.

Make sure the tins are clean and dry, then coat them lightly with a teaspoon of butter. 

Spoon the butter and flour mixture into the prepared cake tins.

Place the tins in the middle of the oven and bake for 20 minutes. Leave to cool and then remove from the tins.

Whip the cream or creamcheese until thick. To make buttercream, whisk 100g of unsalted butter and 100g of castor sugar together until light and fluffy.

Spread the jam on the top of one of the cakes, then add a layer of cream and place the second sponge on top to sandwich them together. 

Dust liberally with icing sugar, serve with strawberries.