This recipe is from the book The Pocket Bakery. I like its rusticness and am looking for a good Vicky sponge cake recipe so thought this looked a good one to try. Though it comes with a white chocolate glaze which I’m not including here.
- 6 medium eggs, weighed in their shells, then the same weight of:
- Softened unsalted butter
- White caster sugar
- Self-raising flour or plain flour with 2 teaspoons baking powder
- 450g raspberry jam
- Preheat oven to 180c. Using 2 x 20cm cake tin, put baking parchment on the base. Then grease and flour.
- Using a stand or hand mixer beat the butter, in a large bowl, until pale.
- Add the sugar and continue to beat until the mixture is almost white.
- Add the eggs, 1 by 1. Beat each egg in well then beat for another 3 minutes after all eggs have been added – mixture will seem almost gelatinous.
- Very slowly, using a palette knife, fold in the flour – lifting the batter and working in a figure-of-eight pattern so the flour is gradually incorporated.
- Spoon mixture evenly beteen the 2 tins. Spread lightly with a knife to smooth.
- Bake for 25-35 minutes until the surface feels springy. Insert a skewer and if it comes out clean the cake is done.
- Run a knife around the edge of the cakes and immediately turn out onto a rack to cool.
- When cool, cut both in half horizontally and sandwich together with the jam.