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Windmill Sponge Cake Recipe

Windmill Sponge Cake Recipe

Ingredients: Makes one 20 cm / 8 in cake

175 g/6 oz self-raising (self-rising) flour
5 ml/1 tsp baking powder
175 g/6 oz butter or margarine, softened
175 g/6 oz caster (superfine) sugar
3 eggs
5 ml/1 tsp vanilla essence (extract)

For the icing (frosting):
100 g/4 oz butter or margarine, softened
175 g/6 oz/1 cup icing (confectioners') sugar, sifted
75 ml/5 tbsp strawberry jam (conserve)
Sugar strands and a few crystallized (candied) orange and lemon slices to decorate


Cream together all the cake ingredients until you have a soft cake mixture. Spoon into two greased and lined 20 cm/ 8 in cake tins (pans) and bake in a preheated oven at 160C/325F/gas mark 3 for 20 minutes until golden brown and springy to the touch. Leave to cool in the tins for 5 minutes, then turn out on to a wire rack to finish cooling.

To make the icing, cream the butter or margarine with the icing sugar until you have a spread able consistency. Spread the jam over the top of one cake, then spread with half the icing and place the second cake on top. Spread the remaining icing over the top of the cake and smooth out with a palette knife. Cut a 20 cm/8 in circle of greaseproof (waxed) paper and fold into 8 segments. Leaving a small circle in the centre to hold the paper in one piece, cut out alternate segments and place the paper on top of the cake as a stencil. Sprinkle the uncovered sections with sugar strands, then remove the paper and arrange the orange and lemon slices in an attractive pattern on the undecorated sections.

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