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Buttercream

  • 1/2 tsp Baking powder
  • 100g Self-raising flour
  • 100g Caster sugar
  • 100g Butter
  • 2 Eggs
  • 2 tbsp Cocoa powder
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    Method

    • step 1

      Pre-heat the oven to 180.c
    • step 2

      Grease a baking tin or use a baking sheet lining for the sponge cake tins.
    • step 3

      Add all of the ingredients into a large plastic bowl and whisk with an electric whisk for 2-3 minutes or until a soft and creamy consistency.
    • step 4

      Half the mixture and pour into two sandwich tins. (Make sure they are as equal as possible)
    • step 5

      Put into the oven for about 10-15 minutes.
    • step 6

      Take out the oven and place on the side to cool down. Once cool, take to sponge out of the tins and place onto a cooling rack.
    • step 7

      when completely cool, peel of baking sheet if necessary. Fill with butter cream and sandwich the to pieces of sponge together.
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    Comments, questions and tips (6)

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    Overall rating

    A star rating of 2.5 out of 5.4 ratings

    ellieryder1729917517

    a really nice cake, it makes the perfect size i highly recommend!

    martin.louisa.jones48743

    Just awful. Used standard cake tins and ended up with two pancakes. Should maybe have doubled up on the recipe or indeed stuck with my failsafe 8oz sponge cake. On plus side 15m was enough cooking time.

    lou_toto07573

    No indication of cake tin size, bake time is incorrect. Not a helpful recipe at all 👎

    suelowe_moscow

    Nowhere near cooked after 15 minutes, let alone 10!

    alipryke

    It would have been useful to have the size of the tins. I guessed at 18cms (c. 7.5”) which seemed about right. If I wasn’t used to baking I would probably have avoided the recipe!

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