This is a super simple sponge cake recipe which can be used as a base for many different cakes.
This example we have made for today is topped with our Eton Mess Recipe and fresh fruit. Alternatively you could add 3 tablespoons cocoa with the flour to make chocolate cake.
We would love to see what you can create, so try this recipe and send us the pics for a chance to be seen in our newsletter The Great Australian Bite.
- 350g caster sugar
- 350g soft margarine
- 2 eggs
- 275ml milk
- 450g self-raising flour
- 300ml thickened cream
- Some Vanilla extract
- 4 tablespoons strawberry jam
- Preheat the oven to 180°C. Line a baking tin, (any shape is fine, we have used 2 rectangle tins), and set aside.
- Place the sugar and margarine in a medium size mixing bowl and cream with an electric mixer until light and fluffy.
- Slowly add the eggs one at a time and whisk for about 2 minutes.
- Now add the milk and flour then carefully mix slowly for 1 minute and then increase speed until all combined. Whisk for 3 minutes more.
- Next pour the batter into the prepared tin.
- Place in the oven and bake until a skewer inserted near the centre comes out clean, about 30 minutes.
- Carefully remove the cake from the tin and allow to cool fully before assembling.
- To assemble the cake:
- In a medium bowl whisk the cream and a few drops of vanilla extract until the cream is firm and makes soft peaks, about 3-4 minutes. Set aside.
- With a large bread knife, trim the top of the cake to make it level.
- Next cut the cake in half, length ways.
- Place the top layer of the cake top side down, this is now the bottom of the cake.
- Smear the strawberry jam on top of the bottom layer of cake.
- Then place half of the whipped cream on top of the jam.
- Place the remaining layer of the cake on top, making sure to have the smooth bottom side of the cake as the new top.
- Decorate the top of the cake with your favourite fresh fruit and some cream.
- We have topped ours with our delicious Eton Mess Recipe.