Basic Sponge cake

This is a simple recipe but it requires you to follow the instructions well.
Dropping the cake on to your chopping board immediately after coming out of the oven will trap most of the air in the sponge, stopping it from completely deflating.
I have cut my sponge cake in half and put one on top of the other with Jam in between. I then smothered the top in cream and dusted with icing sugar. Or you could make 2 batches to make a full layered cake.

Sponge Cake

Equipment

·      Large mixing bowls

·      Egg beater

·      Measuring cup/spoons

·      Cake tin (round or square)

·      Sieve

·      Baking paper or flour dusting

·      Cooling rack

·      Wooden spoon or spatula

Ingredients

·      Eggs, 3

·      Sugar, 3/4 cup

·      Flour, 1 cup

·      Baking powder, 1 tsp

·      Salt, pinch

·      Butter, 50g, melted

·      Cream, 1/4 cup, whipped

·      Jam, 1 Tbspn

Method

Oven on to 150⁰C.

1.    Beat the eggs and salt together.

2.    Add sugar and beat until thick.

3.    Sift flour and baking powder together.

4.    Carefully add to egg mixture.

5.    Fold in the butter.

6.    Pour into a greased and lined deep cake tin.

7.    Bake for 30 minutes or until cake springs back.

8.    Drop the cake on the bench to knock out some of the air and trap the rest.

9.    Leave for 10 minutes to cool down in tin before turning out onto a cooling rack. Carefully cut in half.

10. Whip the cream.

11. Carefully spread the jam on the top of the sponge.

12.  Serve with the cream.