There are two main types of sponge cakes – Classic Sponge and Genoise Sponge (the latter is a classic sponge with the addition of melted butter).
This recipe for classic sponge cake is easy and will rid you of any fears regarding the baking of them. Some recipes add 2 tablespoons of boiling water at the end when folding through the flours (I think this is to help combine the flours though the batter) but I always forget to add this in and get great results without! Outcome is always a light fluffy sponge cake. Give it a go…these cakes are a lot more resilient than you think!!
- 75g Plain flour
- 150g Self-Raising flour
- 6 each Eggs
- 220g Castor Sugar
- 2 tblsp Boiling water (optional)
- 1. Preheat oven to 180oC. Lightly grease (butter to be really soft to brush onto tins – not melted) 2 x 22cm round cake tins and line the bases with baking paper. Dust the tins with a little bakers (or strong) flour, shaking off any excess. NOTE: Bakers flour is the best for dusting tins as it allows seeing if you have missed any spots in dusting. If you can’t get your hands on bakers flour, plain flour will be fine.
- 2. Sift both flours together three times onto a sheet of baking paper.
- 3. Whisk the eggs in a mixer until thick and pale – about 7 mins on high speed (between 8-10 speed on a KitchenAid).
- 4. Gradually add the castor sugar (in 4 lots) to the egg, making sure to whisk in well after each addition (about another 5 mins). Keep on a high speed.
- 5. Using a metal spoon, quickly, but gently fold in the sifted flours. If you remember - add 2 tblsp of boiling water and continue to fold through. This is not necessary - I always forget and obtain light, fluffy sponge cakes.
- NOTE: the real secret to making the perfect sponge cake lies in this step – the folding technique! If you beat or use a wooden spoon – you will knock-out the aeration created in whisking the eggs and this will result in a loss of volume and result in a flat sponge!
- 6. Spread the mixture evenly into the two tins and try to smooth the tops with a palette knife.
- 7. Bake for 25 mins or until the sponges are lightly golden and shrink slightly from the sides of the cake tins.
- 8. Leave the sponges in their tins for 5 mins before turning out onto a cooling rack.
- NOTE: Unused sponges can be frozen for up to one month.