BAKED BY A BRUNETTE

SIMPLE SPONGE

 

This sponge recipe is so simple and easy to remember. There are many delicious ways to add your own touch to this cake by adding ingredients such as jam, cream, lemon curd, chocolate cream. For summer I love to make a fresh cream and strawberry sponge which is great to impress people with, as it looks more complicated and time consuming than it really is!

 

Ingredients

 

100g margarine, caster sugar and self-raising flour

2 eggs, lightly beaten

1 tsp vanilla extract

 

Method

 

1. Preheat the oven to 180˚C

2. Grease and line 2x 8 inch cake tins

3. In a large bowl cream together the butter and sugar using an electric

hand whisk until it appear slight and fluffy

4. Add the lightly beaten eggs a tablespoonful at a time until all is incorporated

5. Fold in the flour using a metal spoon, to avoid losing the air

6. Divide the batter between the tins

7. Bake for 25-30 minutes, until a skewer can be removed clean when inserted into the centre

8. Remove from the tins and allow to cool on a cooling rack

 

Strawberry and Cream Sponge- 

Whisk 200ml of double cream until soft peaks are formed

Spread this across the cake along with a layer of strawberry jam

Position strawberries that have been sliced into quarters around the edge of the cake

Add some strawberries to the centre of the top layer and dust with icing sugar