Classic no-fail sponge cake

Classic no-fail sponge cake


Nothing quite compares to the elegant simplicity of a beautiful sponge filled with jam, cream and fresh berries. This no-fail version ticks all the boxes; light, fluffy, super soft and of course, requests for a second helping.

The ingredient of Classic no-fail sponge cake

  1. 1 cup (150g) plain flour
  2. 1 tsp baking powder
  3. 6 large eggs, at room temperature
  4. u00be cup (165g) caster sugar
  5. 2 tsp Queen Organic Vanilla Essence
  6. 75g unsalted butter, melted, cooled
  7. 600ml thickened cream
  8. 1 tsp Queen Concentrated Vanilla Extract
  9. u00bd cup (170g) strawberry or raspberry jam Fresh strawberries, to decorate
  10. Queen Meringue & Pavlova Powder Mix
  11. 1 tsp Queen Concentrated Vanilla Extract

The instruction how to make Classic no-fail sponge cake

  1. Prepare meringue & pavlova mix as per pack directions, adding vanilla extract. Pipe meringues onto baking paper and bake at 100u00b0C fan-forced/120u00b0C conventional for 1 hour.
  2. Preheat oven to 160u00b0C fan-forced/180u00b0C conventional. Grease & line the base and sides of 2 x 20cm round cake tins.
  3. Sift flour and baking powder together three times. Set aside.
  4. In a stand mixer fitted with whisk attachment, beat eggs, caster sugar and vanilla essence on high speed for 15 minutes until mixture is thick and pale in colour.
  5. Sift u00bc of the flour mixture into egg mixture and gently fold using a large metal spoon. Repeat with remaining flour mixture, taking care not to over mix.
  6. In separate bowl, add a heaped spoonful or two of the batter into the melted butter mix to combine.
  7. Add butter to sponge batter and fold very gently to combine, with no streaks of butter remaining.
  8. Pour batter into two prepared tins and gently smooth the tops. Bake for 20-25 minutes or until top springs back when lightly touched. Allow cakes to cool in tins for 5 minutes then turn out onto wire rack to cool completely.
  9. Whip cream and vanilla extract until firm peaks form.
  10. Place the first sponge layer on a serving plate and spread generously with vanilla cream. Top with berries and a drizzle of jam.
  11. Top with remaining sponge, then top with more cream, strawberries, jam and meringues to finish.

Nutritions of Classic no-fail sponge cake

calories: NutritionInformation


You may also like

hit tracker