Basic Sponge Cake

Basic Sponge Cake

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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