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Sponge Cake II

Sponge Cake II — a cake recipe, 12 ingredients.

Cake

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 200 g butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0