Sponge Cake
Every morsel is a journey back to simpler food.
55 mins 
Makes 1 
INGREDIENTS
Metric
Imperial
- 225 g Butter (at room temperature)
- 225 g Castor sugar
- 225 g SASKO SELF-RAISING WHEAT FLOUR
- 4 large eggs (60 g each)
- 1 tbsp Vanilla essence
- 7.93 oz butter (at room temperature)
- 7.93 oz castor sugar
- 7.93 oz SASKO SELF-RAISING WHEAT FLOUR
- 4 large eggs (2.11 oz each)
- 1 tbsp vanilla essence
METHOD
- Preheat the oven to 180°C.
- Grease 2 20/22cm cake tins and line the bottoms with baking paper.
- Put butter into a bowl and beat for a minute until softened, add castor sugar and beat for a further 3 minutes until light and fluffy.
- Add vanilla essence then add the eggs, one at a time, beating until well combined.
- Sift the SASKO SELF-RAISING WHEAT FLOUR and, using a spatula or a metal spoon, delicately fold the SASKO SELF-RAISING WHEAT FLOUR into the egg/butter mixture until you have a smooth cake batter.
- Pour equal amounts into the two cake tins and bake for 20-22 minutes.
- Allow to cool for 5 minutes in the cake tins before removing and placing on a cooling rack.
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