Sponge cake

Name: Sponge cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, British
Ingredients: 225g softened butter; 225g golden caster sugar; 4 large eggs; ½ lemon, zested; 1 tsp vanilla extract; 225g self-raising flour; splash of milk; Optional fillings of lemon curd, jam, lightly whipped cream; icing sugar for dusting

3 steps

Prep:20minCook:30min

Choose your favourite filling for this easy, perfectly fluffy sponge cake – we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.

Updated at: Thu, 02 May 2024 11:03:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories391.3 kcal (20%)

Total Fat22.1 g (32%)

Carbs43.7 g (17%)

Sugars26.3 g (29%)

Protein5.3 g (11%)

Sodium303 mg (15%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

225gbutter

softened

225ggolden caster sugar

4eggs

large

0.5lemon

zested

1 tspvanilla extract

225gself-raising flour

Instructions

Step 1

Heat oven to 160C fan, butter and line the base of two 20cm spring-form cake tins with baking parchment.

Step 2

Beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.

Step 3

Bake in the centre of the oven for 25-30 minutes until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.

Notes

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