Bbc Food Sponge Cake Recipe
Ingredients
Making a classic BBC Food Sponge Cake is easy and only requires a few simple ingredients. You will need: four large eggs, 225g of caster sugar, 225g of self raising flour, half a teaspoon of baking powder, 110g of butter (melted), one teaspoon of vanilla extract and a pinch of salt.
Instructions
Preheat your oven to 180 degrees Celsius (or 160 degrees Celsius if you are using a fan oven). Grease and line a 23 cm round cake tin. In a mixing bowl, beat together the eggs and sugar until they turn pale and fluffy. This should take about five minutes.
Sift the flour, baking powder and salt into the bowl and fold in with a metal spoon. Add the melted butter and vanilla extract and mix until all the ingredients are combined. Pour the mixture into the prepared cake tin and level the top.
Bake for 25 minutes or until a skewer inserted in the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Nutrition
One slice of BBC Food Sponge Cake contains approximately 247 calories. It is also high in carbohydrates and fat, containing 14.4g of fat and 28.4g of carbohydrates. It is low in both protein and fibre, containing only 4.1g of protein and 0.6g of fibre.
The cake is also a source of several essential vitamins and minerals. It contains significant amounts of calcium, iron, magnesium and phosphorous. It also contains small amounts of zinc, potassium and sodium.
Serving Suggestions
This classic BBC Food Sponge Cake is perfect served on its own or with a generous helping of freshly whipped cream or custard. It also makes a great base for a variety of cakes and desserts. Try topping it with a layer of fresh fruit or a creamy lemon curd for a delicious treat.
You can also use this cake as the base for a delicious trifle. Simply layer the sponge cake with your favourite custard, fresh fruit and cream for a delicious dessert that's sure to please.
Storage
This cake is best enjoyed on the day it is made, however it will keep for up to three days in an airtight container. If you want to keep the cake for longer, it can be frozen for up to three months.
Tips
To ensure you get the perfect sponge cake every time, it's important to use the right tin. An 8 inch round tin is ideal as it will give you a nice even bake. You should also make sure you beat the eggs and sugar together until they are light and fluffy, as this will give the cake a light, airy texture.
Finally, make sure you don't over-mix the batter. Mixing too much will make the cake dense and heavy, so it's best to mix until all the ingredients are just combined.
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