By Jane Dury
Simple sponge cake
12 steps
Prep:20minCook:20min
Simple and easy sponge cake, ideal for making with children. I use it as a base for lots of sponge based desserts. This recipe can also be used for fairy cake. You can also substitute gluten free self raising flour ( add xanthum gum).
Updated at: Sun, 14 Jul 2024 17:12:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories117.2 kcal (6%)
Total Fat6.7 g (10%)
Carbs11.2 g (4%)
Sugars8.8 g (10%)
Protein3 g (6%)
Sodium6467.7 mg (323%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Heat oven to 180C or 350F
Step 2
Line the bottom of the tins with a round of grease proof paper.
Step 3
Weigh the eggs and put to one side
Step 4
Then weigh same amount of margarine into bowl add same amount of caster sugar to bowl. (If eggs weigh 175g add 175g margarine and 175g caster sugar)
Step 5
Beat these two ingredients together until softer and paler in colour.
Step 6
Crack in eggs and mix gently.
Step 7
Add same amount of self-raising flour to bowl. (As example 175g flour). Mix gentle in a figure 8 motion until well combined. Don’t over mix.
Step 8
Spoon the mixture into the two tins, dividing evenly between the two.
Step 9
Bake in the top of the oven , check after 15-20 minutes. You want the cakes to be light brown, risen and just coming away from the sides.
Step 10
Remove from oven and cool slightly before removing from tin.
Step 11
When completely cool add the filling to one side of the cake then put the other side on top.
Step 12
Enjoy.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
