Sponge cake with whipped Cream and Jam.

This is a simple recipe for sponge cake. Just make sure you beat your eggs and sugar together well, until the mixture is light and foamy. Then carefully fold in your flour, baking powder and melted butter.

Once your sponge has been cooked in the oven (it feels spongy to touch), drop onto a chopping board to lock in the air and to stop any deflating.

Allow to cool before putting on the jam and cream.

Sponge Cake

Equipment

·      Large mixing bowls

·      Whisk

·      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, 3/4 cup

·      Baking powder, 1 tsp

·      Salt, pinch

·      Butter, 25g, melted

·      Cream, 1/4 cup, whipped

·      Jam, 1 Tbspn

Method

Oven on to 175⁰C.

1.    Beat the eggs and salt together.

2.    Add sugar and beat until thick and foamy.

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 20-30 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.