Recipe for Sponge Cake:
This wonderful sponge cake is a prize-winning recipe passed down through generations. It’s simple, economical, and incredibly impressive. Here’s how to make it:
- Prepare the Tins:
Butter two 22 cm diameter sponge tins and dust them lightly with flour, tapping out the excess. - Measure the Dry Ingredients:
- 3/4 cup of castor (superfine) sugar
- 3/4 cup self-raising flour
- 1 dessert spoon of cornflour (cornstarch)
Sift the flour and cornflour into the bowl with the sugar.
- Prepare the Eggs:
You’ll need 4 eggs at room temperature. Whisk the eggs in a stand mixer on high speed for 5 minutes until fluffy. - Add Sugar Gradually:
Gradually add the sugar, one spoonful at a time, mixing well between additions. - Fold in the Flour:
Sift the flour mixture into the whipped eggs little by little, folding gently. - Prepare the Butter and Water:
In a small bowl, melt 1 dessert spoon of butter in 4 dessert spoons of boiling water. Once melted, fold this mixture into the batter gradually. - Bake the Cake:
Divide the mixture evenly between the tins and bake in a preheated oven at 180°C (350°F) for 20 minutes. - Cool and Turn Out:
Let the cakes cool for about 15 minutes before turning them out onto a wire rack. - Store and Serve:
Wrap the cooled sponges in aluminum foil with baking paper between them to keep fresh for a couple of days.
Serving Suggestion:
- Whip up some cream and chop fresh strawberries.
- Spread strawberry jam on one sponge, then add the whipped cream.
- Top with the second sponge and dust with icing sugar for a delightful finish.
Enjoy your homemade sponge cake, a simple yet delicious treat that’s sure to impress!