I did say i may upload the odd recipe here and there….
YOU GOT ONE! p.s there’s a picture of one of my finished ones!!
This recipe is James Martin on BBC GoodFood, and my go-to recipe for quick sponge cake.
READ ON…. ❤
- 200g self-raising flour
- 200g unsalted butter, e.g Stork
- 200g caster sugar
- 1 tsp vanilla extract
- 4 eggs
- 1tsp baking powder
- Double cream
You can either use jam and whipped cream, or buttercream. I usually fill mine with whipped cream (a lot of it to lol), strawberry jam and fresh strawberries. SUPER DELICIOUS!
TO MAKE IT CHOCOLATE-
to make it chocolatey, you can replace 20g of the flour for 20g unsweetened cocoa powder and if you have it (probably not) 1tsp chocolate essence. This is around £4 in Waitrose, but you get 60ml in a bottle.
Method (for vanilla sponge):
- Heat oven to 190C/170C fan/gas 5. ( Think i have a fan oven, but i preheat it to 180C)
- Grease and line 2x sandwich tins.
- Place the butter, sugar into a bowl and beat well until it is light and fluffy
- Crack an egg into the butter/sugar mix. If it starts splitting/curdling, sieve in 1tbsp of flour. After each addition of egg, mix, add flour if need be and mix, then repeat until all eggs have been added.
- sieve and fold in the remainder of flour and the baking powder. use a metal spoon or spatula to fold in.
- Divide the mix between the cake tins, place into the oven and bake for about 20/25 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely. It helps using a palette knife and oven gloves if the cakes are still hot.
- Whip the cream with an electric hand mixer or stand mixer with the whisk attachment. whip until the cream is in stiff peaks when the whisk is lifted out
- Once the sponges have FULLY COOLED (or the cream and jam will melt), transfer the cake onto a serving plate /cake stand, and put the cream, jam and strawberries on the sponge. Lower the top sponge onto the cream/jam/strawberries.
- SERVE ASAP and enjoy!!
- If you have a large food processor, you can bung it all in there, and BAM, you got the cake mix in double quick time, but it will just be a little less airy than if you use the method above.
- To make a four-tiered cake, just double the recipe, but equally, if you just want the one single lonesome sponge, just halve the recipe- it doubles and halves quite easily.
- you can colour the sponges with food colourings, but paste colourings work the best, as it won’t change the consistency of the cake but liquid food colouring works ok, but could change the consistency of the cake
Enjoy, my unicornlings!!
Woohoo, picture here!!!!!