Sponge Cake

Updated at: Thu, 17 Aug 2023 07:36:09 GMT

Step 1

Preheat the oven to Gas 4 and grease two sandwich tins with butter, then line with greaseproof paper. I bloody hate doing this but like a lot of boring things, it’s unfortunately essential.

Step 2

Weigh the 4 eggs in their shells. make a note of the grams/oz. Then weigh out the same amount of flour, caster sugar and butter, keeping them all separate. Using a wooden spoon/hand held mixerstand mixer, cream together the butter and sugar until lighter in colour than when you started and creamy looking.

Step 3

Beat the eggs for 2 mins and then add a little at a time to the mixture, beating as you add each dribble. Some people seem to be able to add more than a dribble and not end up with a curdled mixture, but not me. (If it does curdle add a couple of spoons of the flour and whizz together.) Continue adding the beaten eggs until they’re all whizzed into the mixture. Add the salt if you need it and also the flavouring, then fold in the flour using a metal spoon. Spoon into the two tins and smooth with a knife then cook in the middle of the oven for about 20 mins. The tops should be golden and springy when you touch them. Remove from the oven and pop on a wire rack for 5 mins, then de-tin them and leave to cool back on the rack.

Step 4

Once cool you may need to carefully slice the peak off one of the cakes in order for the bottom sandwich to hold the filling and top cake ‘lid’ fit easily. Otherwise the top cake may balance in a precarious fashion. I ate the discarded lid of mine whilst standing next to the fridge and debating which jam to use. After some poor calculations I ended up using both strawberry and raspberry. So a straspberry filling I guess. I can reliably inform you you will need about half a regular jar of jam to fill a regular sized cake.

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