Well the summer holidays are here and so its time for some of my summer recipes.
This is a simple sponge cake, which is free from butter-cream, as so often in the warm weather it just doesn’t warrant making.
This is what you will need
- 2 cake tins with loose bases greased and lined on the base
- 225g of butter or Marg (room temp)
- 225g Caster sugar
- 225g Self raising flour
- 2 level tsp of baking powder
- 4 large eggs
- Rasberry or Strawberry Jam for filling.
- Icing sugar to sprinkle on top or caster sugar if your a traditionalist
How to cook
Preheat your oven on gas mark 4
Place the butter or marg in a large bowl, then add the caster sugar, self raising flour, and baking powder.
Crack the eggs one at a time and add to the bowl.
Using an electric mixer on a slow speed, beat for 2 minutes or until smooth.
The mixture will be soft enough to drop off the beaters when you lift them up.
Divide the mixture between the two cake tins and smooth the tops with a palette knife.
Bake both cakes for 20-30 minutes.
When they are done they will shrink away from the sides of the tin and will spring back if pressed. Allow to cool for 2 minutes, then loosen edges with a knife and invert them onto a clean tea towel.
Remove the bases and turn the right way up onto a wire rack and leave to cool completely.
Soften the jam up with a knife or palette knife. When the cakes are cool, remove the lining paper and invert onto a plate. Spread with jam, put second layer on top. Sprinkle with your choice of sugar and enjoy
You could of course if you want to add buttercream or whipped cream for a really luxurious cake