Fool-proof sponge cake

Fool-proof sponge cake

From
Tea and Cake
Serves
6-8

Ingredients

Quantity Ingredient
4 eggs
110g caster sugar
100g plain flour
raspberry jam, as required
250ml thickened cream, whipped
icing sugar, to serve

Method

  1. Preheat oven to 180°C.
  2. Butter a 20 cm springform cake tin and line the sides and bottom with baking paper. Butter the paper and sprinkle it with a little plain flour to ensure that the batter won’t stick.
  3. Beat the eggs and caster sugar together until very thick and light. Carefully fold in the flour, then spoon the mix into the prepared cake tin and cook in the preheated oven for 15–20 minutes. Test the cake by inserting a skewer. If it comes out clean, the cake is ready; if it doesn’t, cook for a further 2–3 minutes and test again.
  4. Allow the cake to cool on a wire rack. When cool, remove the cake from the cake tin and peel away the baking paper. Cut the sponge in half, and spread a layer of jam and whipped cream on the bottom half of the cake. Replace the top, then sprinkle with icing sugar.
Tags:
Tea and Cake
sweets
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