Basic Sponge Cake
by Tarla Dalal
Added to 301 cookbooks
This recipe has been viewed 205379 times
- Sieve the flour.
- Grease and dust a baking tin. Use approx. 250 mm. x 125 mm. ( 10 "x 5") or 175mm. (7") diameter tin for the large cake; and 225 mm.x 100 mm. (9" x 4") or 150 mm. (6") diameter tin for the small cake.
- Beat the eggs and sugar very well until thick and double in quantity.
- Fold in the well-sieved flour carefully and gently with a metal spoon.
- Fold in 2 tablespoon of hot water (11/2 tablespoons for the small cake) and the butter.
- Pour the mixture into the prepared baking tin.
- Bake in a hot oven at 400°F for 15 minutes.
- The cake is ready when it leaves the sides of the tin and is springy to touch.
- Take out from the oven and leave for 1 minute.Invert the tin over a rack and tap sharply to remove.
- VARIATION : CHOCOLATE SPONGE
- Proceed as for basic vanilla sponge but reduce the self-raising flour quantity by 15 grams and use instead 15 grams and use instead 15 grams cocoa.
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