Basic sponge cake recipe 10 inch tin

Basic sponge cake recipe 10 inch tin

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  • Family kids
  • Baking
    • 225g (8oz) unsalted butter or margarine
    • 225g (8oz) castor sugar or vanilla sugar (rose petal sugar)
    • 4 large eggs
    • 225g (8oz) self raising flour
    • 1 teaspoon baking powder
    • 2 tblsp of milk or water to include if required
    • For that filling
    • 425ml (3/4 pint) whipped cream
    • sugar
    • strawberry jam
    • 2 x 20cm (8 inch) sandwich tins

    Method

    1. Before you decide to do other things, pre-heat the oven to 182 levels C/360 levels F/Gas mark 4_. Prepare two 20cm (8inch) sandwich tins by greasing them completely and lining the bottom with non-stick parchment. Make certain that the components are in 70 degrees.
    2. Put the butter inside a mixing bowl and beat it until it's pale and lightweight. Add some sugar and continue beating until it's light and fluffy. Break the eggs right into a separate bowl and beat them gently.
    3. Add some eggs a spoon at any given time towards the batter mix, beating in every addition completely before adding the following.
    4. Sift the flour and baking powder together. Make use of a large metal spoon, fold within the sieved flour towards the egg and butter mixture. This mixture should certainly be ready.
    5. Divide the mix equally backward and forward prepared tins. Tap the tins lower lightly to expel any large air pockets and level the cakes. Put into the preheated oven for twenty five-half an hour.
    6. When ready, awesome on the cooling wire rack and take away the baking parchment. When completely awesome, prepare the filling using the strawberry jam and cream and sandwich the 2 sponges together.

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