Classic Sponge Cake

I achieved one of my cooking goals with my latest baking efforts. It was my first attempt at a multi-layer cake. Now it wasn't difficult at all, just two cakes stuck on top of each other, but it was a start.  Next time I'll aim to cut a cake in half to make some layers. It was also my first sponge cake. I was unsure whether it was done so probably kept it in the oven a little too long but it was still very nice. A sponge cake is ready when its just golden brown, the normal cake tests don't apply (eg. touching the top to see if it bounces cake). The cake was made to take to a family Christmas barbecue so I wasn't able to get any pictures in the mad rush to get out the door. Hope the drawing helps!

Classic Sponge

Essential Baking Cookbook

Ingredients

1/2 cup plain flour

1 cup self-raising flour

6 eggs

1 cup caster sugar

1/2 cup strawberry jam

1 cup cream

icing sugar, for dusting

Method

1. Preheat the overn to moderate 180oC. Lightly grease two round cake tins and line the bases with baking paper. Dust the tins with flour, shaking off excess. 

2. Sift the flours together three times onto a sheet of greaseproof paper. Beat the eggs in a large bowl with electric mixer for 7 minutes or until thick and pale. Gradually add the sugar to the egg, beating well after each addition. Using a large metal spoon, quickly and gently fold in the sifted flour and 2 tablespoons boiling water.

3. Spread the mixture evenly into the tins and bake for 25 minutes, or until the sponges are lightly golden and shrink slightly from the sides of the tins. Leave the sponges in their tins for 5 minutes. 

4. Spread jam over one of the sponges. Beat the cream in a small bowl until stiff, then spread over jam. Place the other sponge on top. Dust with the icing sugar.