Easy sponge cake
HB-6936 · Hand-built original · British
A classic five-ingredient sponge is creamed, folded and baked in two small tins, then sandwiched with jam, lemon curd or cream.
BritishDessert1 hrServes 812 kcalVegetarianDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: greasing
Servings:8quantities adjust to match
Ingredients
- 4oz butter or margarine, softened, plus extra for greasing
- 4oz caster sugar
- 2 medium free-range eggs
- 4oz self-raising flour
- jam, lemon curd or whipped cream and berries, to serve
Method
- Heat the oven to 350°F, grease two 7 in cake tins and line their bases with baking paper.
- Cream the softened butter or margarine with the caster sugar until the mixture looks pale and fluffy, which takes a few minutes with an electric mixer.
- Beat the eggs in one at a time, mixing well after each addition so the batter stays smooth.
- Sift the self-raising flour over the bowl and fold it in gently with a large metal spoon, keeping the mixture at a soft dropping consistency.
- Divide the batter between the tins, level the tops with a spatula and bake for 20 to 25 minutes until a skewer inserted in the centre comes out clean.
- Stand the sponges for 5 minutes, turn them onto a wire rack to cool completely, then sandwich them with jam, lemon curd or whipped cream and berries.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
12 kcalCalories
2.5 gProtein
0 gCarbs
0.2 gFat
0.1 gSaturates
0 gFibre
0 gSugars
6 mgSodium
41 mgPotassium
0 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data