The Essential Sponge Cake Recipe

The Essential Sponge Cake Recipe

 

Sponge Cake Mixture

12 eggs

pinch of salt

370g plain flour

330g raw caster sugar

120g butter, melted & cooled

Start by having all ingredients at room temperature. Preheat the oven to 180.c 

Line two 10-12” spring form cake tins and set aside

Place the eggs and sugar in an electric mixer and beat on high for 10-12 minutes or until the mixture has doubled in size and is light and fluffy

While the egg mixture is beating sift flour 6-10 times (this part is a must, do not skip the sifting)

Sift the flour once more over the egg mixture; fold through with a wide spatula until just mixed. Make sure there are no bubbles of flour left unmixed 

fold through cooled melted butter

Pour half the mixture into each prepared cake tins

Bake for 25-35 minutes, or until golden and once pressed lightly on top and the cake spring back. Cool completely in the cake tin

Serve as desired; perfect for a tradition strawberry jam and cream sponge or sandwich lemon basil curd in between the layers and top with fresh berries

Enjoy