So this is a simple easy recipe for old school sponge cake. Everyone has their own methods and techniques but I have found this is the easiest recipe to follow.
When it comes to the ingredients you just weigh the eggs in their shells and make everything match.
For an 8inch tin I use 3 eggs, so we weigh the eggs in their shells and say it weighs 150g. We then use 150g of butter, 150g of sugar, and 150g of self raising flour… plus the extra vanilla extract and icing sugar….simples. For the sugar I use caster however regular granulated white sugar that you put in your coffee works just as fine to make old school sponge cake.
Method for making old school sponge cake
- Put the butter and sugar to a bowl and cream until it is paler in colour
- Drop the eggs one at a time and mix. (it may look curdled but that is ok the flour will fix that)
- Add the flour to the mixture and fold in slowly – trying not to knock all the air out or you will end up with a denser sponge.
- Add a teaspoon of vanilla extract.
- Pour batter into the tin and put in the oven for approx 20 mins on temp 160. Different ovens will take more or less time but opening the oven too early could cause the cake to sink so be careful. Use a skewer to see if cake is cooked when skewer comes out clean.
- Leave to cool.
- Sieve 300g of icing sugar, and add a teaspoon of warm water or milk at a time until you get a nice thick but runny consistency.
- Spread this over the cake and top with sprinkles, then allow to set.
- serve it with warm custard for that old school feel.
Honestly this is one of the easiest simple recipes to follow. It can be used to make so many different cakes but by adapting the flavours. Use lemon zest for lemon flavour. Deduct 50g of flour and replace with cocoa powder for chocolate cake. Add any flavoured extract.
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