You don’t have to be a card carrying member of the Country Women’s Association to be able to knock up a beaut home baked sponge cake.
There are plenty of recipes to choose from …..cornflour sponges…separated sponges….egg yolk sponges….some with a little melted butter…but if you are new to baking, or simply time poor like me, you will love this super easy 3 ingredient sponge cake.
It’s made with whole eggs that don’t need to be separated, which saves time and mess. The magic happens in the long beating time, using an electric mixer with a whisk attachment, for a good 15 minutes. This develops a beautiful foamy structure for your sponge.
Here are a couple of other important tips to keep in mind:
- Always pre-heat the oven
- Line your tin beforehand
- Use eggs that are at room temperature
- Get the sponge into the oven quickly once you have mixed it, don’t leave it standing
- Position the cake tin just above the centre of the oven
- Don’t open the oven door until you are ready to check the cake towards the end of cooking time
- Cake is ready when it is golden and springs back in the centre
- Run a knife around the edge to loosen before turning out onto a rack to cool
- Recipe below suits a 22cm cake pan but you can experiment with other sizes and shapes and just adjust the cooking time
- Sponge cakes keep for up to a week in an airtight container or freeze in a freezer bag for up to 3 months
Let them eat cake!
P.S> Print off the recipe here
EASY BASIC SPONGE
Makes 1 x 22cm sponge
Preparation Time 20 minutes
Cooking Time 25 minutes
4 large eggs (700g), room temperature
1/2 cup sugar
1 cup plain flour
Butter and line a 22cm round cake tin. Beat eggs and sugar with a whisk attachment on high speed for 15 minutes until very light and fluffy. Sift flour onto the surface and fold in gently, using a rubber spatula. Pour into the tin and bake in the centre of the oven at 180°C for 20-25 minutes until golden and centre of cake springs back when touched. Turn out onto a wire rack to cool.