Sponge Cake Recipe

by Hannah
(Cheshire)

I always struggled when it came to finding the best sponge cake recipe, they always never seemed to rise or tasted too much of egg and generally always heavy.

I then asked visited a My friend Julie and she had cooked the most wonderful Victoria Sponge.

I had to ask her for the recipe and thankfully she gave it to me.

It is the best sponge cake recipe you will ever come across, my Son and I make one every Sunday. It is so simple to make and here is how.

All you need to do is weigh the eggs and then use the same weight of butter, sugar and flour.

For a 7 inch Cake tin use 4 Eggs. You will need butter, self raising flour (sifted),caster sugar,few drops of Vanilla Extract, a pinch of baking powder.

1 Pot of Strawberry Jam and Icing Sugar for filling and decoration.


Method.

Grease and line 2 sandwich pans.

Weigh the eggs and then weigh out the remaining ingredients to the same weight.

Pre heat the oven to Gas 4 /180C

Cream the butter and sugar until light and fluffy my son loves to use the electric hand whisk for this.

Beat the eggs and add to the butter and sugar a little at a time. I add some flour to stop the mix curdling.

Add the vanilla extract and fold in the rest of the flour and baking powder with a metal spoon.

You will need to be gently when doing this until the mixture is a soft dropping consistency. If it seems stiff you can add a little milk.

Split the cake mixture between the two pans and bake in the center of the oven for 25 to 30 minutes until done.

Remove the sponges and leave to cool on wire racks. When they are completely cold spread the jam on the inside of the sponge and sandwich together and sift the icing sugar on top.

I hope you enjoy baking as much as we have.