This classic recipe, also known as the fat-free sponge, is easy and endlessly versatile.
Pre heat the oven to 200c/400f/gas mark 6-7. Line an 8” loose bottom cake tin with silicon or parchment paper.
In a bowl place the eggs and sugar and start to whisk. You will need either a hand held whisk or electric mixer for this stage as we are looking to triple the volume of the mixture. Whisk until thick, white and fluffy.
Next using a metal spoon fold in the flour very carefully as we want to keep as much volume as possible. Pour the mixture into the cake tin and bake for 30 minutes. DO NOT open the oven door until 30 minutes has passed.
Remove from the oven when baked and cool on a wire rack.
The variations for this cake are endless but here are some combination that work really well:
- Got a half bottle of champagne or wine in the fridge to use up? Then take a bunch of fresh berries of chopped soft fruits and pile on top of the cake. Dissolve granulated sugar in the champagne until grainy and thick and pour over the cake and berries letting it spill down the sides. Place fresh basil leaves in the berries and grate lemon and orange zest over the cake. Leave for 1 hour then serve.
- Parents or grandparents coming to visit? Simply cut the sponge horizontally and fill with strawberries, cream and jam. A classic and totally fantastic cake.
- For a really wicked frozen dessert slice the cake horizontally twice to form 3 layers. Try doing this after having refrigerated the cake for 1 hour before cutting. Next take your favourite ice cream and mix it will in a chilled bowl to soften. Spread between the layers and stack on top of each other. Drizzle the cake with a coffee or orange liqueur and re freeze for 1 hour. Cut in to healthy sized wedges and serve with warmed cream, laced with more booze.
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