Over the next few weeks we go into constant cake baking mode for birthdays and school fairs. For such occasions when there’s not much time or energy our go-to recipe is this super-light sponge cake that my grandma used to make. It’s easy peasy and can be dressed up with fruit and some fresh whipped cream. Here’s how to make it!
You’ll need: 3 eggs, weight of the 3 eggs in caster sugar, 1/2 the weight of the 3 eggs in self-raising flour, 1/2 tsp vanilla extract
To make: Whisk the eggs, sugar and vanilla extract until the mixture is paler in colour and the texture is thick and creamy – when you lift the whisk it should leave a ribbon trail in the mixture. Sift the flour onto the eggs and sugar mix and then fold it in. Divide the cake mixture between two 20cm sponge tins and bake at 350F/180C/gas 4 for around 20-30 minutes.
To decorate: Spread one of the sponges with jam and fresh whipped cream. Slice up some strawberries or any fruit of your choice and lay them on top of the cream. Place the remaining sponge on top and sprinkle it with icing sugar and decorate with fruit.