Basic Sponge Cake

BASIC SPONGE CAKE

INGREDIENTS

• 50g caster sugar
• 150g self-raising flour

• 150g heavy cream

• 150g butter, softened

• 2,7large eggs

• 40ml milk

• 80g raspberry jam

STEP 1

Put the softened butter and sugar into the bowl of the stand mixer. Attach the Wire Whip and beat together until pale and fluffy on speed 4

STEP 2

Add the eggs, flour and milk and whisk it on speed 2 for 30 seconds. Increase the speed to 4 and whisk for 2 minutes.

STEP 3

Divide the mixture between two 18 cm spring forms.

STEP 4

Bake in the centre of the oven for 25-30 mins at 180°C until a skewer inserted into the middle of each cake comes out clean. Let the cake to cool off and remove the cakes from the spring forms.

STEP 5

Pour the heavy cream into the bowl of the stand mixer fitted with the Wire Whip. Whip up the cream on speed 8.

STEP 6

Fill the sponge cake with whipped cream and raspberry jam, then dust the top with icing sugar.