Simple Sponge Cake Recipe

This simple sponge cake recipe requires a bit more time compared to the extremely simple recipe to make an easy sponge cake but it is worth of that extra time.

Ingredients for a Simple Sponge Cake:

• 2 cups self-raising flour
• 1½ cups caster sugar
• 250 g butter (room temperature)
• 4 eggs (room temperature)
• ½ teaspoon vanilla extract
• 125 g strawberry jam
• 1¼ cups thick cream
• 2 tablespoons caster sugar, for sprinkling

Directions:

1. Preheat the oven to 375 °F (190°C). Lightly grease two straight-sided 9" (23 cm) sandwich tins and line with nonstick baking paper.

2. If you have balance scales, put the eggs on the weight side and weigh out the butter, sugar and flour each to the same weight as the eggs. If you have spring or digital scales, weigh the four eggs in their shells, then measure out the same weight of the other ingredients.

3. Beat the butter in a bowl until soft. Add the sugar and continue beating until the mixture is light and fluffy. Gradually beat in the eggs, one at a time, beating well after each addition, then beat in the vanilla extract.

4. Sift the flour into the bowl and, using a large metal spoon, carefully fold it into the creamed mixture. Divide the mixture equally between the two tins, spread evenly and bake in the oven for 30–40 minutes, or until well risen, springy to the touch and very slightly shrunk away from the sides of the tins. Allow to cool in the tins for 5 minutes, then turn out on a wire rack and leave to cool completely.

5. When cold, place one of the cakes upside-down on a serving plate and spread evenly with the jam. Whisk the cream until it is just thick enough to hold its shape and spread it evenly over the jam, just up to the edge of the sponge. Place the second cake over the filling and sift the caster sugar evenly over the top.

Simple sponge cake could serve as an easy option for a birthday cake too. Just add candles and some nice cake decoration!

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