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Delicious Sponge Cake Recipe For 7-Inch Round Tin

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Eggless Butter Cake (Plain Cake) Cook Click N Devour!!!
Eggless Butter Cake (Plain Cake) Cook Click N Devour!!! from www.cookclickndevour.com

Ingredients

Making a delicious sponge cake you need to have the right ingredients. You will need the following to make a 7-inch round tin sponge cake:

  • 1/2 cup (125g) butter, melted
  • 3/4 cup (175g) caster sugar
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup (125g) self-raising flour
  • 2 tablespoons milk
  • 7-inch round tin

Instructions

To make the sponge cake you will need to preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour the 7-inch round tin and set aside.

In a large bowl, add the melted butter and caster sugar. Using a whisk, mix until smooth. Add the beaten eggs and vanilla extract and continue to whisk until combined. Then add the self-raising flour and milk and mix with a wooden spoon.

Pour the cake batter into the prepared tin and spread evenly. Place the tin into the preheated oven and bake for 30 minutes or until a skewer inserted into the center comes out clean.

Once the cake is cooked, remove from the oven and leave to cool in the tin for 10 minutes. Then turn the cake out onto a wire rack and leave to cool completely.

Once cooled, sprinkle with icing sugar and serve. Enjoy!

Nutrition

This recipe yields one 7-inch round sponge cake. Each slice contains the following nutrition information.

  • Calories: 201 kcal
  • Fat: 8.4g
  • Carbohydrates: 27.2g
  • Protein: 3.2g
  • Sodium: 85mg
  • Fiber: 0.2g

Serving Suggestions

This sponge cake is delicious served on its own with a sprinkle of icing sugar. However, it can also be served with a dollop of whipped cream or a scoop of ice cream. You can also top it with fresh fruit or a drizzle of chocolate sauce.

This sponge cake also makes a great base for a trifle or charlotte. Simply layer with custard, cream, and your favourite fruits and you have an impressive dessert.

Storing

The sponge cake can be stored in an airtight container for up to 3 days. If you want to keep it for longer, it can be frozen for up to 3 months.

Tips

To ensure the cake is light and fluffy, make sure to beat the eggs until light and creamy. You can also add a pinch of salt to the cake batter for a more intense flavour.

The cake can also be made in an 8-inch round tin. Simply increase the cooking time to 40 minutes.


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