How to make a basic sponge cake?
This has got to be the simplest sponge cake mixture ever! If you are on a diet, make an exception for this recipe. The quantities shown make a two-layer sponge cake, with buttercream. Halve the quantities for quick and delicate fairy cakes, or double up, and put the sponge layers in the freezer, ready for any occasion. Flavourings can be added – try orange or lemon cake, chocolate cake, vanilla, caraway, coffee etc. The only limitation with sponge flavours is your imagination! If the flavouring is a powder (eg cocoa powder) reduce the amount of flour slightly. Ingredients For the Sponge 3 Medium eggs Self raising flour Margarine Caster sugar 1 tsp Baking powder For the buttercream 75g Butter (unsalted) Icing Sugar Method Firstly, weigh the eggs (in the shell) and make a note of the weight. Weigh out the weight of the eggs in sugar, flour and margarine (if the eggs weigh 200g, you need 200g of sugar, flour and margarine. Beat the margarine and sugar in a large mixing bowl, until the con
