People have been asking me to share this delicious recipe for some time, with all my simple tips I am delighted to bring you this light fluffy Easy Sponge Cake Recipe.
Ingredients
- 3 Size 7 Medium Eggs, room temperature
- ¾ Cup Caster Sugar, 158grams
- 1 Cup Plain White Flour * (less 2 Tablespoons, see below instructions), 117grams total
- 1 teaspoon Baking Powder
- 50 grams Butter, melted
- 2 Tablespoons Boiling Water
Instructions
Before you make this recipe, if this is the first time you have made a sponge read my tips above for the perfect sponge every time
Preheat the oven to 180C Bake
Prepare the tins, you will need 2 20cm (8in) round cake tins
Prepare the tins by greasing the base and sides of the tin with butter, then add a few tablespoons of flour, tip and rotate the pan until the sides and base are covered with flour
Set aside the tins
In a large glass or metal food mixer bowl add the room temperature eggs and caster sugar
Set the mixer on medium and whip for 8 minutes. At this point check to see if the mixer leaves a trail that stays on top of the batter, if not whisk for a further two minutes.
While the eggs and sugar are mixing prepare the flour and baking powder. From the cup of flour return 2 Tablespoons back to the flour bag. Using two bowls and a sieve, pour the flour and baking powder back and forward between the two bowls through the sieve. This ensures the flour is light and airy. I sift 3 times.
Melt the butter and boil the kettle
Once the egg and sugar mixture has finished whisking together, carefully add the sifted flour and baking powder. Using a large metal spoon or your hands, lightly cut and fold the mixture through. Taking care not to loose any of the air you just created. Continue until no flour remains visible
Combine the melted butter and hot water and carefully pour this into the mix
Repeat with the metal spoon cutting and folding until all of the butter has been incorporated
Split the batter between the two prepared pans. I like to do this using scales to ensure both pans contain the same amount of batter
Gently and lightly smooth out the batter
Carefully place in the oven, careful not to bang the pans to loose air.
Bake for 15 minutes without opening the oven door, at 15 minutes, open quickly to check if sponges are done, sponges are done once they spring back to a light touch, do not use a skewer.
You may need to bake for up to 18 minutes or more for them to spring back to a light touch.
Once baked immediately remove from the oven, carefully placing them on the bench.
You want to remove the cakes from the pans immediately.
Run a knife carefully around the edge of the sponge pan to release any cake from the pan.
Carefully invert the sponge onto wire racks. You can do this by placing your hand gently on the sponge and turning the pan and your hand over so that you are holding the sponge, then place the wire rack on top of the sponge and invert this back the right way up. This way the top of the sponge is up and the base is on the wire rack.
Allow the sponge to completely cool away from any drafts.
Sponge Cakes are best served fresh, so if you wish to assemble it later you can wrap the cooled sponges carefully in plastic wrap, separately so they do not stick to each other.
Prepare the cream using my Easy Whipped Cream Recipe, and use strawberry jam and strawberries.
If made with cream and not eating straight away store covered in the refrigerator.
Enjoy!
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