This classic sponge is the perfect base for an iced design
(63 votes)
Cook: 1 Hour 50 Mins
Serves: 26
Price: 19p per serving
Nutritional Information
Each 74g serving contains
Energy
1248kj
298kcal
1248kj
298kcal
15%
Fat
16.3g
16.3g
Med
23%
23%
Saturates
9.6g
9.6g
Med
48%
48%
Sugars
13.0g
13.0g
High
14%
14%
Salt
0.23g
0.23g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1686kj/403kcal
Typical energy values per 100g:
1686kj/403kcal
Ingredients
450g butter, at room temperature
450g caster sugar
8 eggs, beaten
3tsp vanilla extract
450g self-raising flour
75g plain flour
20cm square cake tin
Method
1
Preheat your oven to 160C/140C Fan/Gas 3. Grease and line your cake tin(s) with baking paper.
2
Beat the butter and sugar together with an electric hand-whisk until the mixture is pale and creamy.
3
Gradually add the eggs and vanilla extract, whisking between each addition, until well combined.
4
Sieve the self-raising and plain flour together into the bowl, then gently fold into the mixture using a large metal spoon.
5
Transfer the mixture into the tin, smooth the top with the back of a spoon and bake in the oven – time it according to the tin size (see left). The cake is done when it is golden brown, springs back when lightly pressed, and a skewer inserted into the centre comes out clean. If the top of the cake starts to brown too much before the centre is cooked through, gently lay a piece of baking paper over it to protect it for the rest of the baking time.
6
After removing the cake from the oven, leave it to cool in the tin for 15 mins then turn out, peel off the baking paper and leave to cool completely on a wire rack.