This is one of those recipes where you really cannot go wrong. A perfect bake every single time and you can mix it up as much as you like. Add a little cocoa to make it chocolate, ice with a ganache or a layer with traditional jam and cream, this sponge recipe is so versatile! Its not your quintessential sponge, mine has a twist to it, which in my opinion, makes it even softer and lighter. This tea time treat can be ready for the oven in 15 minutes or less!
- 4 eggs separated
- 1 cup all purpose cake flour
- 1 cup castor sugar
- 1 tsp baking powder
- Pinch of Salt
- Generous teaspoon of vanilla extract
- 1 tablespoon melted butter
- 1/2 cup hot water
Preheat Oven to 180 Degrees Celsius.
Beat the egg whites and castor sugar together until peaks form, and its nice and thick and glossy. Add in the egg yolks, extract and beat until just combined.
Sift together the dry ingredients (flour, baking powder, salt) and fold into the mixture gently until well incorporated, keeping it light and fluffy.
Add in the melted butter and lastly the hot water, and fold.
Pour the mixture into a tray of your choice. I used a tray here but you can use two 8 inch round trays too.
Bake for approx 20-25 minutes until well done.
For the Icing:
You can choose your preferred icing. I have made this cake a number of different ways. Sometimes I fill it with caramel and cream and dust it with a little icing sugar, other times I go the traditional Victoria Sponge route. In this particular instance I used a white chocolate ganache. Melting 2 bars of white Cadbury “Dream” chocolate together with some Nestle tinned cream (about half a tin).
This cake is perfect for a weekend treat or if you have last minute guests arriving. Perfect every time!