There is nothing better than simplicity. This is the simple, perfect sponge adapted from Delia Smith’s recipe. It always works. There is no creaming method, or pre-stages, you just use an electric hand whisk to bring the ingredients together by putting them into the mixing bowl at the same time and this is why it’s perfect because it is so quick.
The photo on this page is my freshly baked cake, spread with a think layer of nutella and quick home made strawberry jam. You can almost taste the moistness just by looking at it !
You will need :
115g self-raising flour
1 level teaspoon baking powder
115g spreadable butter
115g golden caster sugar
2 large eggs
1 teaspoon vanilla extract
Two 18cm by 4cm sponge tins, lightly buttered and bases lined
All you do is sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients.
Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
Next divide the mixture between the two prepared tins, level off using the back of a tablespoon, and bake near the centre of the oven for about 25 minutes. The cakes are cooked when you press lightly with your little finger and the centre springs back.
Remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them bother over so that the tops are facing upwards (this is to prevent them sticking to the tray).
When cooked, sandwich them together with any sort of preserve or lemon curd, with or without fresh whipped cream (in the summer, fresh berries and cream make a superb filling).
Another lovely sunny day on the island today …..