Quick and almost painless sponge cake recipe
After reading through hundreds of recipes and trying out a few of them I finally baked an almost perfect sponge cake today. I adjusted a recipe I found online by Red Brolly. This recipe is so yummy and super easy.
Some key tips when baking your sponge cake are firstly to have all your ingredients measured and ready to go before you start baking. Make sure your oven is at the exact temperature when you pop your cake into it. Work quickly as this cake does not do well when left to long. And lastly when beating your egg whites, make sure they are the perfect consistency before mixing them into the cake mixture, and don’t forget to alternate between the flour and the egg whites when combining the two into the batter.
The cool thing about these cakes is that they have a huge varieties of filling options, so be creative!
Super easy sponge cake recipe
Serves 8
170g caster sugar
170g butter
1 tsp vanilla essence
3 large eggs at room temperature
170g self-raising flour
1 tbsp milk
Pre-heat the oven to 180°C and place the rack in the middle of the oven.
Then grease your cake tin and layer the bottom with wax paper. Make sure all your ingredients are weighed and ready to go.
Separate your eggs and beat the whites until stiff peaks form.
Then beat together your butter, sugar and vanilla essence until the mixture is pale and white and then start adding in your egg yolks one at a time and keep beating until a mousse like consistency forms.
Add the milk and stir into your mixture.
Then bit by bit pour in your flour and egg white mixture and fold gently into the batter, leaving no flour pockets.
Pour straight into your cake tin and bake for 20-25 minutes until the cake is golden brown and well risen. Take it out the oven and leave in the tin for 10 minutes before turning out onto a rack to cool.
Then slice it through the middle and fill it with your favourite choice of filling, close it up sprinkle with icing sugar/your choice of deco.
Written by Gabi
