Basic Sponge Cake
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Ingredients
- 80 g butter, melted and cooled, plus extra for brushing
- 240 g plain flour, plus extra for dusting
- 8 eggs, room temp
- 220 g caster sugar
- Scraped seeds of 1 vanilla bean
Details
Servings 8
Preparation
Step 1
1. Preheat oven to 180C. brush 2 20cm diameter cake tins with melted butter, line bases with baking paper, dust sides with flour.
2. triple-sift flour and set aside.
3. Whisk eggs, sugar, and vanilla seeds in an electric mixer until thick, pale and tripled in volume (7-8 minutes), transfer to mixing bowl
4. Sift over flour in 3 batches, folding each batch with metal spoon
5. fold in melted butter
6 Divide evenly between tins, bake until light golden and centre springs back when pressed lightly with your fingertips 920-25 minutes)
pull cake gently away from sides of tin with your fingers or carefully loosen with a knife. turn onto a wire rack, remove baking paper, turn back over, then cool completely.
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