Sponge Cake I
A classic British sponge made from equal weights of butter, sugar and flour, plus two eggs. The recipe puts its effort into air: you cream the butter and sugar hard, then sift the flour in from a height and beat it gently. That is what makes the crumb light without any fancy equipment. Sandwich two layers with jam or buttercream, or swap some flour for cocoa to make a chocolate version.
Instructions
Preheat the oven to 400°F. Grease one or two cake pans with butter; a springform pan works well here.
Beat the sugar and butter together in a mixing bowl until thick and creamy. The longer and faster you cream them, the lighter the finished cake will be.
Add both eggs and mix well.
Sift the flour and baking powder over the bowl from a height to carry air into it, then beat with a wooden spoon in circular motions to keep as much air in as you can.
Stir in any food coloring or flavoring now. If you add a liquid, add the same volume of sugar and flour mix to balance it. If you add a dry ingredient, reduce the flour by the same amount.
Scrape the batter into the pan or pans. If you use two, divide it evenly and fill neither more than three quarters full.
Bake for about 10 minutes before checking, then keep checking regularly, starting at around 8 minutes, since ovens vary. The cakes should take around 15 minutes in all.
Turn the cakes out onto a wire rack and let them cool completely.
To make a layered cake, turn one cake upside down and spread its base with jam or buttercream. Set the second cake on top, top side up.
Dust the cake with icing sugar through a fine sieve.
Make it personal.
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