Sponge Cake II
Sponge cake is the most commonly recognised variety of baked confectionery in Britain. It has a sweet taste, often flavoured with vanilla, chocolate or other additions, and can be cut and displayed in a number of different ways. An easier version of this recipe is available that does not require a kitchen scale.
Source and licence
"Sponge Cake II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sponge_Cake_II, revision 4516958), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sponge_Cake_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516958
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 200 g caster sugar
- 200 g butter
- 200 g (4 whole) eggs
- 1–2 tsp vanilla extract
- 200 g self-raising flour
- 2 tsp baking powder
- 2–4 tbsp jam, stirred
- Buttercream frosting
- 75 g icing sugar
- 70 g superfine sugar
- 65 g granulated sugar
- 55 g demerara sugar
Method
- Preheat an oven to 200°C.
- Cream together the sugar and butter until they are light and fluffy. The fluffier this mixture, the lighter the finished cake.
- Add both eggs and vanilla, and mix well.
- Add all the flour and baking powder, and mix well.
- Beat with wooden spoon in a circular motion, trying to incorporate as much air as possible.
- Grease 2 round cake tins with butter.
- Evenly divide the batter between the 2 pans—make sure the pans are no more than ¾ full.
- Bake the cakes in the preheated oven for about 15 minutes until they are golden. Start checking the cakes after 10 minutes.
- Cool the cakes in the pans, then unmold.
- Spread the frosting and jam over one of the cake layers. Top with the other cake layer. Sprinkle well with the sugar of choice.