Donna Hay Sponge cake with cream and jam.
This is a classic, light and fluffy cake, perfect for afternoon tea or a special occasion
• ³ cup (100g) plain flour
• ½ teaspoon baking powder
• 4 eggs
• ½ cup (110g) caster sugar
• 75g unsalted butter, chopped, melted and cooled
• 1 cup (250ml) single cream
• store-bought jam
• icing sugar, for dusting
STEP 1 Preheat oven to 180°C. Lightly grease 2 x 20cm round cake tins and line with baking paper. Sift the flour and baking powder 3 times. Set aside. STEP 2 Place eggs and sugar in the bowl of an electric mixer and whisk on high speed for 12–15 minutes or until pale, thick and tripled in volume. Sift half the flour mixture over the egg mixture and, using a metal spoon, gently fold to combine. Repeat with remaining flour mixture. Add butter and gently fold to combine. STEP 3 Divide the mixture between tins and gently smooth the tops with a palette knife. Bake for 14–18 minutes or until sponges are springy to the touch and come away from the sides of the tins. Turn out the cakes onto wire racks, cover with tea towels and set aside to cool completely. STEP 4 Whisk the cream until soft peaks form. Spread 1 sponge with jam, top with cream and sandwich with the remaining sponge. Dust with icing sugar to serve. Serves 6.
“This classic cake is perfect for afternoon tea”