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1. variation : chocolate sponge
2. 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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Sponge Cake recipe - How to make Sponge Cake
Preparation Time:    Cooking Time:    Total Time:
Makes 8 servings
- 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 cake.
This recipe was contributed by sapnasree on 03 Jul 2016
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