Easy sponge cake
Easy sponge cake
I have been making this cake before I could even reach a countertop without a stool.
It has been enjoyed in my families’ kitchen for over 70 years & it’s just a very easy way to whip up a cake in minutes. (The whisk attachment does most of the work!)
It is dairy-free & I am working on an eggless version but not there yet.
I was thrilled to discover this cake flour blend worked so well with the recipe, keeping it airy, fluffy & tender.
Ingredients:
4 large eggs, room temperature* see notes
150 g sugar (3/4 cup)
166 g or 1/3 pack Gusto Pancake & Baking Mix
NOTES: If you forgot to leave eggs out, simply pop them in a bowl of hot tap water for 5 minutes.
To decorate/serve:
You will need a high quality jam, reduced-sugar (preferably) as it contains more soft fruits to spread across the cake. Or, make your own compote/simple jam. See recipe.
Whipped cream of choice, lightly sweetened with powdered sugar & vanilla extract.
Simple syrup (optional) 1/4 cup sugar, 1/4 cup water, mixed in a small pot, boiled for 1 minute.
Directions:
Preheat oven to 340F
2. In the bowl of a stand mixer fitted with a balloon whisk, or in a handheld mixer with whisk attachments, beat the eggs with the sugar until light in color, fluffy & very pale yellow. Can take 7-10 minutes.
3. Meanwhile prep tins while eggs are beating. Line a 9” or 2 x 8” round baking pans with cooking spray & can also line the base with parchment paper. Set aside.
4. Once eggs are fluffy & you can see a ribbon effect with the batter when the beaters are lifted, add half the weighed sifted flour into the egg mix.
5. Gently fold in the flour with a spatula until no lumps of flour can be seen & repeat with the remaining flour.
Pour the batter into the prepared pans. Bake in center of oven for 20-22 minutes until top spring backs and cake turns golden brown. You can also insert a toothpick to check for no wet crumbs attached.
Transfer the cake, in the tin, to a wire cooling rack to fully cool. Remove, slice in 2 layers if baked in a single tin. Brush with simple syrup if using, spread with jam/preserves of choice & top with cream until all layers are complete. Dust with icing sugar. Store the leftover cake in the fridge.