Everybody loves cakes – and sponge cakes are even more special! With their light and airy consistency, they are perfect little afternoon treats to go with tea or coffee and are an ideal conclusion to a lovely meal. The classic sponge cake is served on its own, but many foodies prefer sampling their slices with a slush of jam and a sniff of whipped cream. For a fuller and healthier approach, ditching the preserves and having stone fruits or berries instead makes the cake just as delicious. Whichever way you eat your sponge cakes, the recipe below is a great way to bake your own yummy creation in a matter of minutes.
Ready for a slice of fluffy goodness? Follow the simple instructions below and give in to the aroma of baking bliss:
SERVINGS: 1 Cake
PREP TIME: 25 Minutes
COOK TIME: 25 Minutes
- 250g all-purpose flour
- 4 eggs
- 2 cups caster sugar
- 60g butter (lightly salted)
- 1 tsp. vanilla
- 250ml whole milk
- 2 tsp. baking powder
- 1/4 tsp. salt
- jam (or fresh berries)
- whipped cream
- Preheat oven to 180°C.
- Using an electric stand mixer, beat the eggs and sugar for about 10 minutes or until thick. Once the volume has tripled, you’ll know it’s good to go.
- Add the vanilla, then stir on low until combined.
- Sift the flour (three times) in a separate bowl. Stir in the dry ingredients.
- Sift the dry mixture over the egg mixture, then fold gently to combine.
- Heat the butter and milk on low heat until the butter is melted. Add to the batter.
- Grease and flour two 20cm round cake tins.
- Divide the batter into the two tins.
- Bake for 25 minutes. Once done, the cakes should be springy and fluffy.
- Remove from the oven and let sit on cooling wire racks.
- Fill the middle of the cake with jam and whipped cream, as desired.
- Sprinkle with a little sugar on top. Serve and enjoy.
- When folding, use a metal spoon. This aerates the mixture better, creating a lighter and fluffier sponge.
- If you’re not a fan of jams, you can use fresh fruits or berries with the whipped cream instead. Another alternative is lemon curd.
- You’ll know the cakes are close to done once you start smelling the aroma coming out of the oven.