Friday, 24 January 2014

Classic Sponge Cake

I have tried a few times to make sponge cake in the past.. all of which haven't ended up much like sponge cake. 

Knowing how to make a simple classic sponge cake is something everyone should know. With Australia Day this weekend, knowing how to make a sponge cake will come in handy for any celebrations you're attending. It's also the basis for making lamingtons!

You will need
75 grams Plain Flour
150 grams Self Raising Flour
6 Eggs
220 grams Caster Sugar
2 Tablespoons Boiling Water
Strawberry Jam and Whipped Cream (For Filling)

Preheat the oven to 180 degrees celsius and lightly grease and line two 22cm round cake tins.

Sift the flours together three times onto a sheet of baking paper. 

Beat the eggs until they are pale and thick. This could take up to 7 minutes. 
Gradually add the sugar, beating well after each addition. 
Once sugars are well mixed in, using a metal spoon gently fold in the flour and boiling water.
Spread the mixture evenly between the cake tins and place in the oven for 25 minutes, until the sponges are lightly golden and have shrunk away from the sides slightly.

Leave the cakes in the tins to cool, before turning out onto a wire rack to cool completely. 
Whip your cream (unless you're using pre-whipped cream).
Spread jam over one of the sponges, then spread a layer of cream.
Place the other sponge cake on top of the creamed cake, and pipe more cream on top. 


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