My kids love sponge cake. They think it’s like a big jam and cream sandwich.
Mum never made it when we were kids so I didn’t know what all the fuss was about. I always thought it seemed too fiddly and unpredictable. Anything that needs triple sifting has to be too extreme, doesn’t it?
Mother’s day comes with so many expectations.
Perfect breakfast in bed, perfect day out with the family, getting spoilt with flowers and gifts and perfectly behaved children for the day.
But then reality gets in the way and none of that happens the way it’s “meant” to. Perfect breakfasts end up with a sink filled with dishes, perfect day with the family doesn’t happen as expected and the perfectly behaved children… well, that really wasn’t going to happen was it.
We have had an abundance of eggs lately as our girls have been performing fantastically so I asked what the family wanted for dessert and it was a unanimous..”Sponge Cake please!”
So here is a fairly simple sponge cake recipe which is very light and moist and the best thing is, it only has four ingredients.
- 1 1/4 cup plain flour
- 6 eggs, at room temperature
- 3/4 cup caster sugar
- 60 g melted butter
- Grease 2 x deep, 20cm round cake tins and line bases with baking paper.
- Sift flour three times to aerate it
- Preheat oven to 180C. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.
- Gradually sift flour over egg mixture, add melted butter, while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins.
- Bake for 20 minutes, or until cakes have shrunk away from the sides slightly and spring back when gently touched.
- Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.
- When cool, fill with cream, jam, fruit or whatever takes your fancy