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Simple sponge

Simple sponge

Olive's food guru, Lulu Grimes, shares her cooking secrets for the perfect sponge cake

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Ready in 40 minutes plus cooling
  1. Video tutorial: Creaming butter and sugar

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Line and butter 2 x 18cm sandwich tins. Beat all the cake ingredients together in a large bowl, add the milk if the mixture is too stiff to drop off a spoon when tapped gently. Divide the mixture between the tins and level.
  2. Bake side by side for 20-25 minutes until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
  3. Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.
Try

Adding more flavours

Add 4 tbsp cocoa powder to the flour to make a chocolate sponge, fill with whipped cream and a drizzle of melted chocolate. Or add grated lemon zest to the sponge mixture and fill with lemon curd and cream.

Making it coffee flavoured

Add 2-3 tbsp very strong espresso to the sponge plus a couple of large handfuls of chopped walnuts, then fill with coffee-flavoured butter icing.

Per slice

470 kcalories, protein 5.2g, carbohydrate 47.2g, fat 30.3 g, saturated fat 17.4g, fibre 0.7g, salt 0.49 g

Recipe from olive magazine, June 2009.

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Latest comments and suggestions

  • Binder photo ems

    17 May 2009

    ems commented on this recipe

    tasty, easy and oh did i say tasty ??!?!?!

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  • 26 August 2009

    Aitchey rated and commented on this recipe

    5 stars

    This cake was AMAZING!! I made the chocolate version and we could have eaten it in one sitting!! Thoroughly recommend and prefer to the classic victoria sponge recipe on here.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Ready in 40 minutes plus cooling

Ingredients

FILLING

  • 4 tbsp strawberry jam, Tiptree Little Scarlett is lovely
  • 142ml double cream , whipped
  • icing sugar for dusting
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Per slice

470 kcalories, protein 5.2g, carbohydrate 47.2g, fat 30.3 g, saturated fat 17.4g, fibre 0.7g, salt 0.49 g

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