This super easy sponge cake is light, fluffy, and comes together with just a handful of ingredients you probably already have at home.
No super complicated steps, just an old fashioned, reliable recipe that works every time.
It’s the kind of cake you can throw together on a Sunday afternoon, top with whatever fruit’s in season, or enjoy plain with a cup of tea.
Simple, sweet, and always a crowd pleaser.
What You Will Need
For the Base
Ingredients:
1/3 cup plain flour
1/3 cup self raising flour
1/3 cup corn flour
¼ tsp. salt
4 eggs
2/3 cup castor sugar
jam, cream and icing sugar to serve
How To Make It
Step One: Pre heat oven to 180°C and line 2 8″ cake tins with baking paper and lightly grease the edges.
Step Two: In a bench mixer, mix together the eggs and sugar for 6 mins until the mix has doubled in size. It should look thick and pale.
Step Three: In a seperate bowl, sift the flours and salt 3 times.
Step Four: Sift the flour mix over the egg mix then mix together gently using a metal spoon. You want to keep the mixture light and fluffy.
Step Five: Evenly pour the mixture into the two prepared cake tins and gently spin the tins around to spread out the mixture.
Step Six: Bake for 20 mins.
Step Seven: Tip the cakes out onto cooling racks covered in baking paper. Gently peel away the baking paper lining from the cakes. Allow the cakes to completely cool.
Step Eight: Once the cakes have cooled, decorate them. I used a simple jam and cream filling and dusted the cake with icing sugar.
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