The Easy Sponge Cake Ever!

In this day and age, time is of the essence! We seem to have less and less of it. But luckily, there are some things we can simplify. Like cake for instance. Granted you are not going to get a masterpiece as such, but what you will get is a delicious cake that tastes fab with your afternoon tea.

I am all for fancy cakes, but sometimes I just want a homemade bake that oozes comfort and satisfaction.

If this is the position you land yourself in and you don’t have bags of time, this is the way forward! The easiest sponge cake ever! This has been tried and tested and has been a last minute lifesaver, when a sweet treat is needed. It is using an All-in-one method and is based on the age-old English sponge equation (sounds complicated but it’s not)

4 Basic ingredients:

Self-raising flour

Caster sugar

Butter/ margarine

Eggs

(you can add a flavouring of your choice like vanilla extract/ seeds/ essence, lemon rind, almond essence, raisins, chocolate chips, cherries...) 

Equation:

For every medium egg, you need 50g of all the other ingredients.

1 egg= 50g flour, 50g Sugar and 50g butter

2 eggs= 100g flour, 100g sugar and 100g butter

3 eggs= 150g flour, 150g sugar and 150g butter

….get the gist????

Method

The all-in one-method, means just that. Put all of the ingredients in the bowl and mix. You can add flavouring to the cake like vanilla essence/extract, fruit or chocolate chips. There are plenty of options- be creative.

SO, now you can alter your recipe according to how many eggs you have in the kitchen.

To see just how easy it is to make watch my vlog on how to make it. (Do excuse the messy house). Please post pics and let me know how it goes.

N.B The recipe I put in the video fits into a 2lb loaf tin or 2 sandwich tins (for a Victoria Sponge cake and bake for around 25 mins). The same recipe can make 24 quick cupcakes/ fairy cakes.