The first thing I learned how to bake was a simple sponge cake. Having seen my aunt bake every time she visited our home, I quickly learned the skill and decided to try it out by myself. It became a family favourite and an accompaniment to tea. The best part is, within 30 minutes, the sponge cake would be ready to serve.
Now, I know that there are many alternatives to baking from scratch. Still, in my opinion, nothing beats the feeling that you get assembling every ingredient you will need and the sense of achievement you get after it is all done.
If you have some spare time this weekend, I suggest trying this simple sponge cake recipe.
You Will Need:
- 1/3 cup (50g) plain flour
- 1/3 cup (50g) self-raising flour
- 1/3 cup (50g) Cornflour
- 1/4 tsp salt
- 4 eggs, at room temperature
- 2/3 cup (150g) caster sugar
What To Do:
- Grease 2 x deep, 20cm round cake tins (or different tins, as directed in individual recipes) and line bases with baking paper. Sift flours and salt together three times to aerate.
- Preheat oven to 180C. Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until the mixture is thick, pale and tripled in volume.
- Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined. Divide mixture between prepared tins. To level the batter, gently spin tins on the kitchen counter. Bake for 20 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.
- Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool, or serve with a warm drink. Enjoy!
Let me know how yours turns out😊