Recipe: all-in-one sponge cake

This virtually foolproof recipe was handed down from my Grandpa who had been a ship’s cook in the Merchant Navy and boy, did he know how to cook! The important thing is to have all the ingredients at room temperature and to pre-heat the oven.

Victoria Sandwich

 

You will need:

  • A mixing bowl
  • 2 round sponge cake tins (about 8″ diameter)
  • A spatula
  • A roll of greaseproof paper
  • An electric cake mixer
  • A cooling rack(a clean grill pan rack will do)

 

Make a start:

  • Heat oven to Gas mark 4 and put the shelf in the middle.
  • Cut two circles of baking parchment (greaseproof paper) and line two sponge tins
  • Make sure all the ingredients are at room temperature – don’t use them straight from the fridge or a cold cupboard

 

Ingredients:

  • 3 large eggs
  • Self raising four
  • Castor sugar
  • Soft margarine or softened butter
  • A splash of vanilla extract (optional)
  • 2 tablespoons of boiling water

 

Method:

  • Weigh the eggs (in their shells)
  • Whatever they weigh, measure out the same amount of flour, sugar and margarine
  • Crack the eggs into the mixing bowl, add the other ingredients except the boiling water.
  • Mix with the electric whisk until the cake mixture is light and creamy
  • Add the boiling water and whisk again
  • With the spatula, divide the mixture evenly between the 2 lined tins
  • Bake on the centre shelf for around 20-30 minutes. You’ll know when they’re done when they’re golden brown all over, the sides are starting to shrink from the tin and the top is firm when you poke it gently with your finger.
  • Run a knife between the edge of the cake and the tin and turn out to cool onto a wire cooling rack
  • Sandwich together with jam, buttercream icing, whipped cream – whatever you fancy.

 

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