Basic sponge cake

AT A GLANCE

  • Serves 10 people

  • 80 gm butter, melted and cooled, plus extra for brushing
  • 240 gm plain flour, plus extra for dusting
  • 8 eggs, at room temperature
  • 220 gm (1 cup) caster sugar
  • 1 vanilla bean, scraped seeds only
01   Preheat oven to 180C. Brush two 20cm-diameter cake tins with melted butter, line bases with baking paper, dust sides with flour.
02   Triple-sift flour and set aside.
03   Whisk eggs, sugar and vanilla seeds in an electric mixer until thick, pale and tripled in volume (7-8 minutes). Transfer to a mixing bowl.
04   Sift over flour in three batches, folding each batch in with a large metal spoon.
05   Fold in melted butter.
06   Divide evenly between tins, bake until light golden and centre springs back when pressed lightly with your fingertip (20-25 minutes). Pull cake gently away from sides of tin with your fingers or carefully loosen with a knife. Turn onto a wire rack, remove baking paper, turn back over, then cool completely.

Topics:

BAKING, MASTERCLASS, SPRING, EGGS, MODERN AUSTRALIAN, VANILLA, HOW-TO, CLASSIC DISH, DESSERT

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Sep 2009

Sep 2009

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