Sponge Cake - Home Economics

Sponge cake.

Ingredients

• 3 eggs
• Pinch of salt
• ¾ c caster sugar 
• 1 c standard plain flour 
• 1 t baking powder 
• 50 g butter, mealted

Beat eggs and salt, add sugar and beat until thick. Sift flour and baking powder together. Add to egg mixture. Fold in butter. Pour into a greased and lined deep 20 cm round cake tin. Bake at 190 c for 25-30 minutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack.

This recipe comes from a EDMONDS cookery book.

After it had cooled Mum and I cut the cake in half, then we beat the cream with 2 T of icing sugar and 1 t of vanilla essence,  until it was really thick. Then with a hot knife we spread raspberry jam on the bottom half of the cake, and then added the cream with a spatula. Flipped the top half of the cake over back onto the other half and sprinkled icing sugar onto the cake.

I forgot to take a photo before it went into the oven.

The difficult part of making the sponge cake was definitely beating it, because you had to do it for ages until it got thick and if it wasn’t thick enough had to keep going.

It definitely didn't take long in the oven though! Because of fan bake it took around about 20 minutes or just less.

In the end the cake was really delicious! The texture was good, it smelt amazing and looked really good. 

Also! Credits to Mum for helping me!