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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.
Other Products
SASKO Self-Raising Wheat Flour
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