Sponge Cake II
This British sponge is built on a simple weight rule: eggs, butter, sugar and flour all measure 200 g, so the cake is easy to scale and adjust. The real work is creaming the butter and sugar until fluffy, which decides how light the crumb turns out. Fill it with jam and buttercream, finish with a sprinkle of sugar, and add cocoa or colouring if you like.
Instructions
Heat the oven to 200°C. Grease two round cake tins with butter.
Cream the caster sugar and butter together until the mixture is pale, light and fluffy. The more air you work in here, the lighter the finished cake will be.
Add the eggs and vanilla and mix well. Add the flour and baking powder and mix again until combined.
Beat the batter with a wooden spoon in a circular motion to bring in as much air as you can. Divide it evenly between the two tins, keeping each no more than three-quarters full.
Bake for about 15 minutes, until the tops are golden. Start checking after 10 minutes, since the cakes brown quickly at this temperature.
Leave the cakes to cool in their tins, then turn them out. Spread frosting and jam over one layer, set the second layer on top, and sprinkle generously with the sugar of your choice.
Make it personal.
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