The perfect sponge cake
- 4th June 2019
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Ingredients
- Sponge Cake
- 4 large eggs
- 230g self-raising flour
- 230g unsalted butter
- 230g caster sugar
- Butter Icing
- 250g unsalted butter
- 500g icing sugar
- Milk / Cream to soften
- Flavours
Directions
- Step 1
- Whip butter until light and fluffy
- Step 2
- Cream in sugar
- Step 3
- Whisk eggs and add to mixture slowly (scrape sides of bowl)
- Step 4
- On slowest setting, mix in flour. Whisk on high once mixed for 10-15 seconds
- Step 5
- Heat oven to 160deg
- Step 6
- Divide between greased tins and bake for 25-30 mins (at 160 for 1/2 mixture)
Cupcakes:
2 egg recipe makes 10 40g cupcakes
Icing: 250g icing / 125g butter will ice these 10 with a full swirl on each