Whisked Sponge Cake Recipe

Whisked Sponge Cake Recipe

Ingredients: Makes one 20 cm / 8 in cake

2 eggs
75 g/3 oz caster (superfine) sugar
50 g/2 oz plain (all-purpose) flour
120 ml/4 fl oz double (heavy) cream, whipped
45 ml/3 tbsp raspberry jam (conserve)

Icing (confectioners') sugar, sifted

Method:

Whisk together the eggs and sugar for at least 5 minutes until pale. Fold in the flour. Spoon into a greased and lined 20 cm/8 in sandwich tin and bake in a preheated oven at 190C/375F/gas mark 5 for 20 minutes until springy to the touch. Leave to cool on a wire rack.


Cut the cake in half horizontally, then sandwich the two halves together with cream and jam. Sprinkle icing sugar over the top.

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