Basic Sponge Cake

Serves 8-10

The basic sponge cake is also known as Sandtorte in Europe where it is used extensively in their layered lakes. Normally, the cake is sliced into very thin layers (use a long bread knife with a serrated edge). Each layer is soaked in a sweet or liquor syrup and layered alternately with buttercream. Use this cake with your favorite buttercream to come up with your own personal cake.

Or bake in a sheet pan and roll with buttercream or other filling. A chocolate version of the sponge cake used in a roll appears in the Buche de Noel recipe.

¾

cup

butter, softened

6

ounces

170

grams

4

large

eggs, separated

⅞

cup

caster sugar

6

ounces

170

grams

1

tsp

vanilla essence

5

ml

1

cup

plain flour

5

ounces

145

grams

1

tsp

baking powder

5

ml

Preheat the oven to 350°F [180°C]/gas mark 4.
Grease and flour a deep 8 inch cake tin [20 cm] or 2 sandwich tins, shaking out the excess flour.

Cream the butter with the egg yolks and sugar until light and fluffy.
Add the vanilla essence.
Sift the flour and baking powder into the bowl and beat into the creamed mixture.
In a separate bowl, whisk the egg whites into stiff peaks then fold them into the mixture.

Turn the mixture into the tin or tins. Bake for 40 minutes if using one cake tin, 25 minutes for 2 tins. Place the tin on a wire rack to cool for 5 minutes, then unmold to cool.

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