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Sweet obsessions

Basic sponge cake

This traditional English sponge cake is a tasty tea-time treat.

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Tools

Details

7

Ingredients

6

Steps

Time

15'

Prep

30'

Cooking

45'

Total

Ingredients

How many servings?

  • 75 gbutter, softened
  • 75 gcaster sugar
  • 1,3 largeeggs
  • 75 gself-raising flour
  • 20 mlmilk
  • 75 gheavy cream
  • 40 graspberry jam
  • 150 gbutter, softened
  • 150 gcaster sugar
  • 2,7 largeeggs
  • 150 gself-raising flour
  • 40 mlmilk
  • 150 gheavy cream
  • 80 graspberry jam
  • 225 gbutter, softened
  • 225 gcaster sugar
  • 4 largeeggs
  • 225 gself-raising flour
  • 60 mlmilk
  • 225 gheavy cream
  • 120 graspberry jam
Make it now
  • 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 springforms.

  • 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 springforms.

  • 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.

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Basic sponge cake

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 springforms.

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 springforms.

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.

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