Prep Time:20 mins
Understanding food allergies and intolerances
Simple sponge cake
Cooking Time:20 mins
Serves:8 Adults
An easy sponge cake recipe perfect for any beginner bakers!
About this recipe
This recipe was adapted from the safefood 101 Square Meals cookbook. Read on to learn how to bake the perfect sponge cake with raspberry jam, also called the Victoria cake.
Ingredients
- 4 large eggs (ideally at room temperature)
- 125g of caster sugar
- 125g of self-raising flour
- Strawberry or raspberry jam for filling
- Icing sugar for dusting
Method
- Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Place sugar in a bowl and whisk together with eggs over a pan of hot water for 10 minutes. Remove from the pan and continue whisking for 5 minutes.
- Gently fold in sieved flour, in about 4 lots.
- Pour sponge-cake mixture into 2 greased and floured cake tins.
- Bake in a preheated oven for approximately 20 minutes.
- When the sponges have cooled, spread the jam and put the sponges together.
- Using a sieve, dust the top with icing sugar.
What you will need
- Medium cake tin
- Mixing bowl
- Saucepan
- Sieve
- Wooden spoon
- Whisk
Serving suggestions
Serve your light and fluffy sponge cake with fresh fruit.
