A simple Sponge Cake is one of my favourite bakes. The delicate sponge cakes, sandwiched together with freshly whipped cream and sweet raspberry jam is a taste experience that I could enjoy every day.

The key to a achieving a good sponge cake is to use a powerful whisk to beat air into the eggs and sugar, followed by a light hand to gently fold in the flour.

This traditional jam and cream sponge cake can be jazzed up with some lemon zest and lemon curd. Check out the recipe here.

Hope you enjoy!

Amy x

Ingredients
6 eggs
6oz caster sugar
1 tsp vanilla essence
6oz plain flour

Method
Grease and line two 8/9″ cake tins. Preheat the oven to 180C.

Using an electric mixer, beat the eggs until thick.

Gradually beat in the sugar and vanilla.

By hand, carefully sift and fold in the flour.

Divide between the two tins and bake in the preheated oven for 20 minutes.

Allow to cool completely in the tins before removing and sandwiching together with raspberry jam and fresh cream.