Basic Sponge Cake

Name: Basic Sponge Cake
Cuisine: British
Ingredients: 150 g butter, room temperature; 150 g golden caster sugar; 150 g Self-raising flour; 3 eggs, room temperature; Vanilla essence

Mrs T @MrsT

London

Top tip: for most cakes, the ratio of sugar, butter & flour is 50g to 1 egg, but eggs come in different sizes so I like to weigh my eggs first and then whatever the combined weight of eggs is, I'd measure out the same for the sugar, butter and flour. This method requires loves and care so it's not the quickest but it's worth it! 💚

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Ingredients

150 gbutter, room temperature
150 ggolden caster sugar
150 gSelf-raising flour
3eggs, room temperature
Vanilla essence

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Steps

1

Put the oven on to 175 degrees
2

In a bowl mix the butter and sugar together ideally with a hand whisk or with a wooden spoon until the mixture is light and fluffy and then add the beaten egg a little at a time whisking continually.
3

Once the sugar, butter and the eggs are combined, add a few drops of vanilla before sifting the sifted flour into the bowl and mix with a metal spoon. I like to whisk the batter after to incorporate as much air into the mixture.
4

This mixture is enough to make a sponge cake (divide the mixture into two 7 inch lined tins and back for 35-45 mins or it can make 18-24 cupcakes.
5

Once baked, cool on a wire tray until ready to decorate with butter icing.