A great, simple, tasty sponge cake that you can whip up in a rush using simple store cupboard ingredients. No fuss. It tastes great with or without icing, and you can serve it with almost anything.
The key to this cake is the whisking of the eggs and sugar to the ribbon stage. This incorporates a significant amount of air into the batter. Also, make sure to use a light hand when mixing the flour and to really make sure to beat the eggs well. The result is almost like an angel cake, but with more depth. It won’t be moist like the butter cakes, but closer to a sponge cake.
It lends itself well to frosting, but works even better when the layers are sliced thin and made into a multi-layered cake frosted with a wet and light filling or in my case I simply layered some fresh sliced apples in the middle before baking. 🙂
SIMPLE SPONGE CAKE
70 g sugar
70 g flour
3 apples, sliced
1. Grease the cake mould with butter or, if you are using standard baking tin, butter it first and line the cake tin with parchment paper. Preheat the oven to 160°C.
2. Crack the eggs into a bowl and beat well. Add the sugar as you mix. Keep beating so that the texture becomes smooth and fluffy, about 5 minutes. Beat until the batter forms ribbon-like when you lift the mixer and let the batter fall back into the bowl. Then turn down the speed to low and mix for another 30 seconds to even out the size of the bubbles.
3. Sift the flour into the batter.
4. Using the spatula, carefully fold the flour into the batter from the middle to the out side, scooping up from the bottom of the bowl. At the same time, turn the bowl towards you with other hand. Make sure the flour distributes throughout the mixture, but do not over mix.
5. Pour into the baking tin. (If you are using the apples like I did, simply pour half of the mixture into the tin, then spread the lever of sliced apples and cover with the remaining of the mixture.
6. Drop the pan lightly around 2-3 times from a height of about 5 cm to remove any large bubbles.
7. Bake in the preheated oven at 160°C for 30-40 minutes. It is done when nothing sticks onto a skewer when you insert it into the cake (I baked for 35 minutes). Let it cook on a wire rack.