Basic Sponge Cake
A delicious light sponge made in a matter of minutes - an ideal base for a birthday cake or to serve with morning coffee or afternoon tea… or both! For perfect results every time, ensure you use butter or a baking fat with a minimum of 70% fat content.
This recipe uses 200g of White Mix. A 500g pack of White Mix is 2 units of your monthly prescription unit allowance
20-25mins
Makes 8
Easy Suitable for home freezing
Ingredients
Method
- Before you start, pre-heat the oven to 190°C/375°F/Gas Mark 5 and lightly grease and base line 2x20cm (8inch) sandwich tins. For fairy buns, place 15-20 paper cake cases in tartlet tins.
- Place all the ingredients into a large bowl and beat together until light and fluffy. Divide the mixture between sandwich tins or cake cases and bake in a pre-heated oven - for sandwich cakes, 20-25 minutes; for fairy buns, 10-15 minutes.
- Once the cakes have cooled, they can be filled with jam and buttercream.
- To make this into a chocolate sponge, replace 50g (2oz) Mix with 50g (2oz) cocoa* or add 50g (2oz) melted chocolate*