The simplicity about this cake is unbelievable and yet it is delicious. What’s also amazing about this simple recipe is that it can be tweaked and used for a variety of stunning and delicious cakes.
This sponge cake was the first cake I learned how to make when I started my baking journey about 15 years ago. The recipe has not changed and it continues to play an important role in my baking. Thank you Mrs. Johnson. She’s a great teacher. I tell the story about my first day in class whenever I get the opportunity. It’s hilarious.
Steps To Follow
Step 1
Set oven to 175-180C and base Two 8 inch round pans. Line the base of the pans with parchment paper or butter the inside of the pans and dust with flour.
Step 2
Measure and sift flour 225g all-purpose flour
Step 03
Cream butter and sugar in the mixer until pale and fluffy
Step 4
Break and add eggs one at a time. Add the vanilla. Mix, pause and scrape after each addition.
Step 5
Mix together flour and baking powder in three portions. Mix, pause and scrape after each addition.
Step 6
Divide batter equally into prepared pans. Place pans in the center of the oven and bake for 25-30 minutes or until top is golden brown. Then insert took pick or skewer to test if cake is done. If the tooth pick comes out clean then the cakes are done.
Step 7
Allow cakes to cool in the pans for about 10 minutes then remove and place on a rack to completely cool.
Step 8
Dust with powder sugar or fresh fruits.
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Ingredients
- 250g all-purpose flour
- 250g salted butter softened
- 250g caster sugar (See tip below on how to make caster sugar)
- 4 average to large size eggs
- 2 tsp vanilla extract or flavor (optional)
- 1 tsp baking powder (optional)
- Optional fillings of lemon curd, jam, lightly whipped cream, or icing sugar for dusting
- Bring all ingredients to room temperature
- Oven set to 175-180C
- Electric mixer
- Two 8 or 9 inch pans
- Bowl
- Toothpick (or a skewer)
- Spatula
- Hand towel or napkin
- Cool rack (something to use as cooling rack)
- Cake board or something to place your cake
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Tips
Place the granulated sugar in a food processor, blender, coffee grinder, or spice grinder. Pulse until it reaches a super-fine but not powdery consistency. You’re aiming for a crystal size directly between granulated sugar and powdered sugar. Measure the quantity directed in the recipe and use.