Sponge Cake Recipe For 8-Inch Round Tin
Ingredients
This recipe is for a traditional sponge cake suitable for an 8-inch round tin. You will need:
- 4 eggs
- 170g of caster sugar
- 170g of self-raising flour
- 1 teaspoon of baking powder
- 170g of butter
- 2 tablespoons of milk
- 1 teaspoon of vanilla extract
Instructions
Making a traditional sponge cake could not be easier. Start by preheating your oven to 180°C (fan 160°C, gas mark 4). Grease and line your 8-inch round tin with baking paper. Now you can begin to make the cake.
Place the butter and the caster sugar in a bowl and beat together until the mixture is light and fluffy. You can do this with an electric whisk or a wooden spoon. Add in the eggs one at a time, beating well after each addition. Now add the vanilla extract, and beat in.
Sift together the flour and baking powder, and add to the mixture, stirring until combined. Finally, stir in the milk until the mixture has a smooth texture. Pour the mixture into the prepared tin, and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the cake is golden-brown and a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
Nutrition
This recipe will make one 8-inch round sponge cake. Each cake slice will contain the following nutrition information:
- Calories: 218 kcal
- Total fat: 10.8g
- Carbohydrates: 26.3g
- Protein: 3.6g
- Sugars: 14.2g
- Fibre: 0.5g
- Salt: 0.3g
Tips and Variations
This traditional sponge cake is delicious served as it is, but you can also add some extra flavourings to the mix. For example, you could add a tablespoon of cocoa powder for a chocolate sponge, or some citrus zest for a lemon sponge. You could also add a few tablespoons of jam to the mixture before baking for a fruity flavour.
If you want to make a larger or smaller cake, you can easily adjust the recipe. Just keep the ratio of eggs, sugar, butter, flour and baking powder the same, but adjust the amount of milk accordingly. For example, for a 10-inch cake you would need 200g of each of the dry ingredients, and 4 eggs and 200g butter, but only 2 tablespoons of milk.
This sponge cake is also delicious served warm with custard, or with a dollop of cream and some fresh berries. You could also use it as the basis for a trifle, or cut it into cubes and use it to make a classic Victoria sandwich.
Making a classic sponge cake could not be easier. With just a few simple ingredients, you can create a delicious, light and fluffy cake that everybody will love. So why not give it a try?
Post a Comment for "Sponge Cake Recipe For 8-Inch Round Tin"