RICH SPONGE CAKE
Ingredients
350g unsalted butter
150g caster/granulated sugar
4 egg yolks
225g plain flour
7.5ml baking powder
30ml milk
5ml Vanilla extract
For lemon add grated rind 2 lemons
For coffee add 10ml coffee disolved in 30ml water, cooled, instead of milk
8 egg whites
150g sugar
225g flour
Serves: 2 x 8 - 10" Cakes or 3-4 1lb loaf tins
Source: Adapted from Dan Lepard's Vanilla Layer Cake
Method
Line the tins with paper or use liners
Pre heat over to 160C with bottom heat if available
Beat together butter, sugar and egg yolks until light and fluffy.
Add milk and vanilla and/or other flavouring
Beat in flour and baking powder.
In a clean bowl whisk the egg whites until stiff then add sugar and whisk till combined.
Gently beat into cake mix alternating with remaining flour.
Spoon into prepared cake tins
Bake for 25-30 mins approx until the mix begins to come away from the sides and a skewer comes out clean. The cakes will not be very dark in colour.
Leave to cool then layer and ice or split and ice in your favourite way.
