I have covered the simplest cupcake recipe, now I am going to show you the simplest sponge cake recipe. And it really is simple!
175g Caster Sugar
175g Unsalted Butter
175g Self Raising Flour
The How To :
Pre heat oven to 180 C
Lightly butter two sandwich cake tins (best size for this recipe is 20cm), and then put a circle of grease proof paper on the bottom of each tin.
**Top tip for doing this quickly, draw an outline around the bottom of the cake tin onto the paper and cut it out just a little smaller than the circle you have drawn.**
Cream the butter and the sugar together using an electric whisk until they are light and creamy.
Gradually add the 3 beaten eggs to this butter and sugar mix.
Fold in the sifted flour (Do not over stir, you want to keep as much air in the mixture as possible to keep it light and fluffy).
Bake for 20 mins. Leave to cool and then run a knife around the outside of the cakes. They should then tip out.
**Top tip for testing if the cake is cooked inside is to dip a wood or metal skewer into the middle of the cake, if it comes out clean without cake mixture on it, its ready!**
This is a sandwich cake so you will then have to add a filling and a topping. The most common filling for this cake is cream and jam. 500ml of double cream whipped up until stiff works perfectly as well as any strawberry jam.
A simple but effective topping to this cake is a dusting of icing sugar. Use a sieve to create this light dusting which leaves the cake looking professional.
And your done!