BASIC SPONGE CAKE
INGREDIENTS
- 50g caster sugar
- 150g self-raising flour
- 150g heavy cream
- 150g butter, softened
- 2,7large eggs
- 40ml milk
- 80g raspberry jam
STEP 1
Put the softened butter and sugar into the bowl of the stand mixer. Attach the Wire Whip and beat together until pale and fluffy on speed 4
STEP 2
Add the eggs, flour and milk and whisk it on speed 2 for 30 seconds. Increase the speed to 4 and whisk for 2 minutes.
STEP 3
Divide the mixture between two 18 cm spring forms.
STEP 4
Bake in the centre of the oven for 25-30 mins at 180°C until a skewer inserted into the middle of each cake comes out clean. Let the cake to cool off and remove the cakes from the spring forms.
STEP 5
Pour the heavy cream into the bowl of the stand mixer fitted with the Wire Whip. Whip up the cream on speed 8.
STEP 6
Fill the sponge cake with whipped cream and raspberry jam, then dust the top with icing sugar.

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