Hubby dearest came home with a note for me the other day – it had a cake order on it and was from his workmates. I don’t mind at all; I’m flattered that they enjoy the cakes I make! Although, they do have something new nearly every week so I think I may spoil them slightly…..
- 200g sr flour
- 2 egg whites & 3 yolks
- 200g granulated sugar
- 200g unsalted butter
- Cream the butter and sugar together for a minute or two in an electric mixer until its creamy and light.
- Add a third of the flour with an egg, beat for a minute on a low speed. Repeat.
- Add the final third and egg yolk and beat for a further minute. The mixture should be fluid but not too liquid. If needed, add a few teaspoons of milk.
- Empty into a greased baking dish and smooth into the corners. At this point I always bang my tin firmly on the worktop to get rid of some of the bubbles as I find it makes the cake a little denser.
- Bake for 25-30 mins at 175 degrees or until a knife comes out clean.
The cake will keep for up to a week in an airtight container. If needed for a later date, it will freeze beautifully if put into a freezer bag once completely cooled. Its best to ice the cake once its been defrosted though as icing doesn’t freeze well.
For a chocolate sponge, just add 4 teaspoons of a good quality cocoa powder.