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Sponge Cake Recipe

Ingredients:
100g butter,
at room temperature. 100g
(1/2 cup) caster sugar. 100g
(3/4 cup) self raising flour. 2
large eggs, at room temperature. Jam &
icing sugar to finish
Method:
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Preheat oven to 180C.
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Grease 2 x
18cm cake tins
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Whisk
butter & sugar together until creamy & pale in colour.
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Lightly whisk together the
eggs & slowly add to the creamed butter, whisking the mixture
continually.
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Sift the flour into the
mixture & slowly fold, being careful not to over mix, or you will knock
the air out of the mixture.
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Put the mixture into the
two tins & bake for 25-30 minutes, until golden brown on the top.
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Allow to cool & then add jam &
whipped cream & sandwich together.
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Dust the top of the cake with
a small amount of icing sugar.
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