Simple Sponge Cake Recipe

Ingredients:
6 oz (175 g) butter (softened)
1 cup (175 g) sugar
3 medium eggs (beaten)
1 tsp vanilla extract
1 1/2 cups (175 g) self-rising flour
1 tsp baking powder
4 tbsp raspberry or strawberry jam
Confectioners’ sugar (for dusting)

For the buttercream:
2 oz (50 g) butter (softened)
1 cup (125 g) confectioners’ sugar
1/2 tsp vanilla extract
2 tsp milk

Preheat the oven to 350˚F (180˚C). Grease two 8” (20 cm) round cake pans and line each with parchment paper so that the sponge cakes don’t stick.

Place the butter, sugar, eggs, and vanilla extract in a large bowl and sift over the flour and baking powder. Using an electric mixer or whisk, beat all the ingredients together until thick.

Divide the mixture between the two pans, leveling the tops with the back of a tablespoon. Bake in the center of the oven for 25–30 minutes, or until risen and firm to the touch.

Leave the cakes to cool in the pans for a few minutes, then turn them out onto a cooling rack. Peel off the parchment paper and allow the cakes to cool completely.

To make the buttercream filling, place the butter, confectioners’ sugar, vanilla extract, and milk in a mixing bowl. Beat them together with a wooden spoon until smooth and creamy.

Spread the flat side of one of the cakes with the jam. Spread the flat side of the other with the buttercream, then sandwich the two halves together. Dust with confectioners’ sugar.

Variation:
This mixture will also make 20 cupcakes. Simply divide the mixture between paper baking cups and bake for 15 minutes.