Classic Sponge Cake recipe
It’s often difficult thinking of gift ideas and with Mother’s Day fast approaching, how about doing something different and baking. It’s different, lost cost and delicious! Once you’ve mastered this simple recipe they will be no stopping you
You will need:
- 115g self raising flour
- 1 level teaspoon baking powder
- 115g spreadable butter
- 115g golden castor sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Two 18cm by 4cm sponge tins, lightly buttered and bases lined plus two wire cooling trays
1. Pre heat the oven to 170 degrees, gas mark 3
2. Sift the flour and baking powder into a roomy mixing bowl lifting the sieve quite high to give the flour a good airing as it goes down, add all the other ingredients.
3. Using an electric hand whisk combine the ingredients until you have a smooth and creamy consistency.
4. Divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake near the centre of the oven for about 25 minutes. The cakes are cooked when you press lightly and the centre springs back.
5. Remove them from the oven and after about 40 seconds loosen the edges by sliding a palette all round, then turn them out onto a wire cooling tray.
6. Carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards to prevent them from sticking to the cooling tray.
7. When cool sandwich them together with any sort of preserve like lemon curd, fresh whipped cream.
8. Dust the whole cake generously with icing sugar. Store in a tin to keep fresh.
And enjoy!
SOURCE: DELIA’S CAKES BOOK