Classic Sponge Cake (recipe)

INGREDIENTS

6 eggs

¾ cup caster sugar

1 ¼ cups plain flour

60g butter, melted

METHOD

1. Preheat oven to 180°C (350°F)

2. Beat the eggs and sugar together for 10 minutes until light and fluffy and tripled in size

3. In that time, sift the flour three times and set aside
4. After 10 minutes, sift the flour over the egg mixture and gently fold through
5. Add the butter and fold through
6. Grease two 20cm round cake tins and divide the mixture evenly between the two
7. Bake for 25 minutes or until golden and the cake is coming away from the sides of the tin
8. Leave to cool completely on wire racks then top one cake with jam and whipped cream and gently place the other cake on top; sprinkle with icing sugar


From Donna Hay's  
Modern Classics Book 2.

Sponge cakes are deceptively hard to bake perfectly, particularly on a first go, because they are supposed to be super light and fluffy. Nevertheless, they still taste lovely without that effect. Just take your time when folding the flour through and don't over-fold. It's best to use a large metal spoon for folding. Cut through the mixture, lift, and then gently fold over.

Until next time.