By Andy Smith
Sponge cake
3 steps
Prep:20minCook:30min
Choose your favourite filling for this easy, perfectly fluffy sponge cake – we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.
Updated at: Thu, 02 May 2024 11:03:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories365 kcal (18%)
Total Fat20.4 g (29%)
Carbs41 g (16%)
Sugars24.2 g (27%)
Protein5 g (10%)
Sodium300.4 mg (15%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Heat oven to 160C fan, butter and line the base of two 20cm spring-form cake tins with baking parchment.
Step 2
Beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
Step 3
Bake in the centre of the oven for 25-30 minutes until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.
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