Sushma’s Sponge Cake Recipe
Hello Red class,
I hope you are all doing well and keeping safe. I noticed that some of you are having fun making play dough and experimenting with many different shapes.
I’m excited to share with you what I have been doing this week. Me and my son baked our favourite Sponge Cake. Would you like some? Here is a video on how we did it!
Have you been doing any cooking or baking? Please share your recipes with me by commenting on Tapestry or below 🙂
INGREDIENTS:
⁃ Baking powder 1 1/2 tsp
⁃Butter 25g
⁃2 eggs
⁃Golden caster sugar 140g
⁃Ground almond 25g
⁃Icing sugar 1/2 tsp
⁃Natural yogurt 175g
⁃Rapeseed oil 2 Tbsp
⁃Raspberry conserve 4 Tbsp
⁃Self-raising flour 175g
⁃Vanilla extract 2 drops
METHOD:
1. Heat oven to 180C/160C fan/gas 4. Lightly oil 2 cake tins and line the bases with baking paper.
2. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl.
3. Beat the eggs in a separate bowl, then stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture (from step 2) and stir briefly together with a large metal spoon until fully mixed.
4. Divide this mixture evenly between the 2 tins and level the tops.
5. Bake both cakes, side by side, for 20 mins until risen and slightly golden.
6. Remove the cakes from the oven and loosen the sides. Let the cakes cool for a few minutes and then flip them out gently. Peel off the baking paper and sit the cakes on a rack. Leave until completely cold – I know they look yummy but be patient.
7. Put one of the cakes on a serving plate and spread over the conserve. Put the other cake on top and sift over the icing sugar, or make a pattern. I decorated mine with our favourite chocolate buttons.
8. Finally, share your yummy baking with your family and enjoy 🙂
We made this today and it’s delicious! Thank you Sushma x