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Saturday treat: Four-ingredient Victorian sponge cake
For those late birthday parties, or if you simply forgot someone's special occasion, this easy cake recipe has fluffy results with minimal ingredients.
Sponge cake. Picture: iStock
Making a cake appears to be a tall order until you make it yourself especially if you pick an easy cake recipe that will have incredible results.
For those emergency family functions, late birthday parties or you simply forgot to make a sweet treat, an easy cake recipe goes a long way.
This classic British Victorian sponge cake is fluffy goodness and it’s a basic cake that can be dressed up with some jam, whipped cream, berries, buttercream icing, lemon curd, chocolate spread and more.
ALSO READ: Saturday treat: Juicy peach upside-down cake
PrintFour-ingredient Victorian sponge cake
For those late birthday parties, or if you simply forgot someone’s special occasion, this easy cake recipe has fluffy results with minimal ingredients.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: British
Ingredients
Scale
- 4 eggs, large
- 226g caster sugar or granulated sugar
- 226g self-raising flour (if all-purpose, add 1 tsp baking powder)
- 226g baking margarine or butter
Buttercream Icing
- 1/2 cup icing sugar
- 3/4 cup softened butter
- 1 tsp heavy cream or coconut milk (add more if needed)
- 1 teaspoon of pure vanilla extra
Instructions
- Pre-heat oven to 180°C
- Grease and line with parchment paper 2 round cake pans
- Add butter and sugar and mix until light and fluffy in a stand-mixer or hand-mixer.
- Scrape down the sides of your bowl
- One by one, add your eggs into the mixture until they are incorporated into the batter.
- Add in your dry ingredients flour, but if not using self-raising flour with baking powder incorporated, add 1 tsp baking powder.
- If you find the mixture too dry add 1-2 tablespoons of milk
- Divide the batter evenly into your 9-inch round cake pans
- Bake for 25-30 mins until they are golden brown
- When cool, remove from the tins.
Buttercream Icing
- Mix until fluffy and spread in the middle of the two cakes with a layer of raspberry jam or your favourite jam.
Notes
You can eat it as is or add your favourite buttercream frosting in the middle like my mum did, along with a layer of homemade raspberry jam. On top, sprinkle with powdered sugar or leave plain, cut, and serve.
This recipe is courtesy of canadianbudgetbinder.com
