Making a sponge cake could not be easier, especially if you use the ‘all in one method’. Traditionally sponge cakes were made with butter, and this involved creaming the butter and sugar together, then adding the beaten egg a little at a time then finally folding in the flour. While you can still make a sponge this way, the invention of margarine has given way to a super quick method. The margarine does not need to be creamed with the sugar, all you need to do is put the ingredients in a bowl and mix.
You will see that I have used ounzes rather than grams in this recipe. This is because there is a really simple way of working out the quantity of ingredients you need. For every egg, use 2 oz of margarine, flour and sugar. You then can easily make a larger or smaller sponge. If you ever hire a cake tin the assistant may very well tell you how many eggs you need for the sponge.
I have sandwiched the cake with jam in this recipe, however there are many ways to finish the cake. Sprinkling desiccated coconut on top of the jam is another favourite. If I am making it at the weekend I sometimes use Nutella to spread between the two layers.
You can easily vary the basic sponge mix. For a chocolate cake, add a tablespoon of cocoa powder. You can also add a handful of dessicated coconut, or chocolate chips.
|Serves: 3 adults and 3 children||Prep Time: 10 mins||Cooking Time: 35-40 minutes|
|2||oz||self raising flour|
|jam for spreading in the middle|
- Preheat the oven to
- Grease and base line a loaf tin 11 x 21.5 x 6 cm (4.5 x 8.5 x 2.5 inches), or use a round cake tin 18 cm diameter (7 inches).
- Place all the ingredients in a bowl and mix until combined. You can do this by hand or with an electric mixer.
- Stop mixing as soon as the ingredients are combined. Over mixing can cause the cake to sink.
- Pour the mixture into the loaf tin and smooth out the top.
- Bake for 35-40 minutes. You can tell when the cake is ready by either inserting a skewer into the middle of the cake, if it comes out clean your cake is cooked. Another way is to gently press the top of the cake. If it springs back when you take your finger off, it is ready.
- Cool in the tin for 5 minutes then turn out on to a wire tray to cool.
- When cool, slice the cake horizontaly. Spread the base with jam or your choice and sandwich back together.