Sunday, July 7, 2013

Sponge cake


50 g salted butter, cubed
200 g sugar
3 eggs, separated
1 drop vanilla essence
200 g self rising flour
200 ml milk

Using an electric beater mix with the butter with the sugar. Add the egg yolks and keep beating on full speed for 5 minutes. Add the vanilla essence, then half of the flour and half or the milk. Keep beating. Add the rest of the flour and milk. Beat for a few more minutes. Beat the egg whites to a stiff peak and the fold into the cake mixture with a spatula.

For a classic sponge sandwich cake grease two 20cm (8 inch) cake tins (round or any shape) and fill with the mixture. Otherwise fill smaller tins and cupcake cases, or even coffee cups. Personally I am not a fan of Victoria sponges or similar, so I prefer to bake my sponges in small vessels.

Bake at 180ºC (350ºF) for about 20 minutes (less if the coffee cups are really small). Check to see if it is cooked by inserting a toothpick into the cake.

Photos and Recipes by Alessandra Zecchini ©


  1. This comment has been removed by a blog administrator.

  2. I actually had never made a sponge cake in my life. I know this is basic of basic... I actually didn't know the whole process of sponge cake too. I should give this a try one day. I can't wait to make Japanese short cake one day... :)

  3. To be honest I am not a fan of sponge cake, unless it is soaked in alcohol, syrup or coffee :-)!!!
    I love Japanese shortcake, the one with ichigo is such a classic!! I made once for Xmas here in NZ, since it is Summer and there are strawberries it actually makes sense!



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