One of my all-time favourite cakes is the Wimbledon sponge cake or the butterless sponge cake. It’s the first cake we mastered in my first year home economics class in secondary school, and is perfect for both the amateur and the more experienced baker.
The most important part of this baking technique is the introduction of air into the mixture through the whisking the eggs and sugar together until pale and foamy and gently folding the flour into the mixture. I also use self-raising flour but you can use a mixture of baking powder and plain flour as well at a ratio of 1 tsp to 110g flour.
Sponge cake can be served in a number of ways- sandwiched together with jam and cream or fruit and cream with a sprinkling of icing sugar on top… or the cake can be topped with another layer of cream and fruit- delicious!
This recipe was adapted from Mary Berry’s Complete Cookbook to a mixture for 8″ sandwich tins- as with most cakes, there is ratio of ingredients. In this recipe, this ratio is 30g of flour and 30g of caster sugar to 1 egg.
10-15 mins prep, 25 minutes baking
2 x 20cm sandwich tins
120g caster sugar
120g self-raising flour
1) Grease and line sandwich tins with baking parchment, and preheat the over to 190C/ 170C fan.
2) Whisk the eggs and sugar together until they are pale and foamy, and stiff enough to leave a trail on the mixture when the whisk is lifted out of the bowl.
3) Sift in half the flour and gently fold into the mixture, ensuring no flour remains at the bottom of the bowl. Repeat with remaining flour.
4) Divide evenly between tins, tilting to spread the mixture. Bake in the preheated oven until well risen and golden brown. A skewer should come out of the cakes clean.
5) Turn the cakes onto a wire rack to cool, and remove the baking parchment.
6) Whip the cream, and slice the strawberries. Sandwich the cakes together with half of the cream and fruit when the cake is cooled. Spread the remaining cream on top of the cake and decorate with the strawberries.