Cookbook: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.

Cake

 * 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

Filling

 * 2–4 tbsp jam, stirred
 * Buttercream frosting

Topping (pick one)

 * 75 g icing sugar
 * 70 g superfine sugar
 * 65 g granulated sugar
 * 55 g demerara sugar

Equipment

 * 1 large mixing bowl
 * 1 set of scales
 * 1 wooden spoon

Procedure

 * 1) Preheat an oven to 200°C.
 * 2) Cream together the sugar and butter until they are light and fluffy. The fluffier this mixture, the lighter the finished cake.
 * 3) Add both eggs and vanilla, and mix well.
 * 4) Add all the flour and baking powder, and mix well.
 * 5) Beat with wooden spoon in a circular motion, trying to incorporate as much air as possible.
 * 6) Grease 2 round cake tins with butter.
 * 7) Evenly divide the batter between the 2 pans—make sure the pans are no more than ¾ full.
 * 8) Bake the cakes in the preheated oven for about 15 minutes until they are golden. Start checking the cakes after 10 minutes.
 * 9) Cool the cakes in the pans, then unmold.
 * 10) Spread the frosting and jam over one of the cake layers. Top with the other cake layer. Sprinkle well with the sugar of choice.

Notes, tips, and variations

 * A few drops of concentrated food colouring or flavoring may be added along with the eggs.
 * Unsweetened cocoa powder may be added to taste. For every 4 g of cocoa you add, remove 3 g of the flour.
 * If your eggs don't come out to 200 g, simply adjust the flour, butter, and sugar so that they each weigh the same as the eggs.