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The Spongiest Sponge

This is simply the spongiest sponge cake recipe I know. 
It's light & fluffy & really cakey.  
I had a couple of left over mini tubs of cream from the week of Wimbledon & decided a Victoria sponge would go down a treat. 
My fellow hungry-cake-loving-sun-lovers confirmed I wasn't wrong. 

You'll need:
200g self raising flour
200g caster sugar
200g unsalted butter
4 eggs
1tsp vanilla essence 

And for a Vic-y sponge you'll need double cream & strawberry or raspberry jam. Or if you're making a chocolate sponge you'll need cocoa powder.

Start by creaming together the vanilla, butter & sugar. Oh, and turn the oven on to 190°C & grease the cake tins. 

Crack the eggs in one by one & combine. Then fold in the flour.

Divide the mixture between the cake tins & bake for 20 minutes/ until a skewer comes out clean. Cool on a wire rack. 

Slap on whatever you like really. Or keep it classic with jam & cream.

Messy, cream overload. We overheated in the sun & over ate on the cake.

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