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.
Ingredients
Cake
- 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
Filling
- 2–4 tbsp jam, stirred
- Buttercream frosting
Topping (pick one)
- 75 g icing sugar
- 70 g superfine sugar
- 65 g granulated sugar
- 55 g demerara sugar
Method
- 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.
- 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.
Notes
- 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.
Equipment
- 1 large mixing bowl
- 1 set of scales
- 1 wooden spoon