- Eggs 4 • 130 kcal
- plain/all-purpose flour 3/4 cup
- caster sugar 3/4 cup
- vanilla or almond essence 3/4 tsp
- Baking powder 3/4 tsp • 156 kcal
- 2 round 8” cake tins or deep square/rectangular traybake tin
This light sponge cake is easily made without any fattening butter or oil, and although it is a basic recipe, you can add your own twist to it with different toppings, or turn it into a sandwich cake. It only takes 40 minutes in total to make, so why not try it next time you have a spare hour?
Preheat oven to 400 F/180 C fan/gas mark 6.
Cut pieces of greaseproof/baking parchment to the size of the base of the tins. Grease tin lightly and put the paper in. Alternatively, grease the base and sprinkle some flour or sugar over it–a dusting of it.
Measure the flour, sieve it and keep aside.
Break eggs one at a time into a mixing bowl. Add the sugar, vanilla, salt and baking powder to the eggs and beat well till light and foamy.
When beaten enough, the mixture leaves a slight trail when the beater is lifted and moved above the batter.
Fold in 1 tbsp flour with a spatula with light cutting, downward, upward and outward strokes. Add in the rest of the flour in small batches until it’s all folded in.
Put the batter in the tin/s, and put in the pre-heated oven – preferably on the same shelf – bake for about 15 minutes, or till the sides start shrinking from the edge of the tin.
You can also test by inserting a skewer or sharp knife in the center–if it comes out clean, the cake is done.
Cool cakes in the tin after baking. Once completely cool, dust with icing sugar and serve with a dollop of cream, or turn it into a sandwich cake with the fillings of your choice. Enjoy!
When your cake first comes out the oven, the top will probably wrinkle as in the photo above, so don’t worry about it.