United Kingdom / Cakes & baking
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
- caster sugar200 g
- butter200 g
- eggs, whole200 g
- vanilla extract1–2 tsp
- self-raising flour200 g
- baking powder2 tsp
- jam, stirred2–4 tbsp
- buttercream frosting
- icing sugar75 g
- superfine sugar70 g
- granulated sugar65 g
- demerara sugar55 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
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.
Region evidence: recipe text — “Sponge cake is the most commonly recognised variety of baked confectionery in Britain.”
