Monday, 9 August 2010

Rosies Simple Sponge Cake


  • 225g/8oz butter, softened at room temperature

  • 225g/8oz castor sugar

  • 4 medium eggs

  • 2 tsp vanilla extract

  • 225g/8oz self raising flour, or plain flour and baking powder

  • Milk

Preparation method

Preheat the oven to 180C/350F/Gas 4.
Grease and line a cake tin with butter and flour
Cream the butter and the sugar together in a bowl until pale and fluffy.

Beat in the eggs, a little at a time, and stir in the vanilla extract.

Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.

Pour into baking tin, gently spread out with a spatula.

Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
Remove from the oven and set aside for 5 minutes, then remove from the tin. Place onto a wire rack.

Slice the gateau in half, so you have 2 round halves, then fill in any way you choose, today I'm using strawberry jam and butter icing cream.

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