I think that sometimes simple is best, and this sponge cake is super quick to whip up and bake and can be filled and topped any way you want to. This is my 'go to' cake recipe as it always produces a moist and delicious cake in no time at all, and is so easy to adapt for different recipes by adding other ingredients eg. cocoa, coffee, nuts, fruit etc.
Yummy Mummy's Simple Sponge Cake
200g/8oz self raising flour,
200g/8oz Stork,
200g/8oz castor sugar,
4 large eggs,
2tsp vanilla essence.
1. Preheat your oven to 190C/gas mark 5 and line 2 round cake tins with foil.
2. Mix together all the ingredients and then dollop the mixture evenly into the two tins, lightly smoothing them over.
3. Bake until golden brown (in my electric oven this takes 20-25 minutes but in my gas oven it tok 15-20 so keep an eye on them).
4. Leave to cool in the tins for a few minutes (until they are not too hot to handle), then turn out the cakes onto a wiring cooling rack and leave until cold.
Now you can fill and top them anyway you want; fresh fruit, buttercream, jam, chocolate ganache etc. For this summery cake I used vanilla buttercream, strawberry jam and fresh strawberries.
If using fresh fruit, I would recommend sandwiching the cakes just before serving so they don't go soggy!
Happy baking!
xxx
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