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Classic Sponge Cake

Mon, 23 August 2021

Classic Sponge Cake

Edward's Simple Sponge Cake
This is such a simple cake to make but the results will be well savoured by your family and friends. An ideal cake to have for a special occasion.

(Serves 8)

Ingredients
5 large eggs
5oz/150g caster sugar
5oz/150g self raising flour

Garnish:
9floz/250ml whipped cream
Icing Sugar
3 tablespoons raspberry jam
Fresh Berries
Chocolate Flake Bars

Method
1) Preheat the oven to 180C/350F/Gas Mark 4. Grease three 8inch/20cm round, deep sandwich tins with melted butter and parchment paper.
2) Whisk the eggs and the sugar together in a large mixing bowl for 4-5 minutes or until the mixture is very well volumised and it holds the figure of 8 when written by the whisk.
3) This is known as the ribbon stage/sabayon stage/figure of eight stage.
4) Sift the flour
5) Gently fold in sifted flour -being careful not to over mix and knock the air out of the mixture.
6) Pour mixture into the prepared tins and bake for 18-20 minutes until the sponge is golden brown and springy to the touch.
7) Invert the sponges onto a wire rack and allow to cool.
8) When ready to assemble place on layer of the sponge on the cake stand.
9) Spread sponge with jam and then pile high with fresh cream, fruit and chopped flake bars.
10) Place the remaining sponge on top and repeat the process.
11) Place the final sponge on top and garnish as desired with icing sugar

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