Sponge Cake Recipe - This cake is perfect for special occasions or even whenever you fancy treating your family to an afternoon tea cake.

 

By: Isabel Robson
Serves: 6
Preparation: 45 minutes

Ingredients:
400g self raising flour
350g Caster sugar
300g Butter (at room temperature)
8 Free range eggs
2 tsp baking powder
1/2 vanilla pod (seeds only)
1 orange (zest only)
2 Table spoons semi skimmed milk
500ml single cream
250g mascarpone cheese

• Separate eggs whites from yolks.
  
• Beat eggs whites firmly (until it does not run when bowl is up side down.
• In a separate bowl mix egg yolks with sugar. 
• Add butter, flour, vanilla seeds, orange zest, milk, baking powder and mix well (until bubbles appear).
• Pour egg whites and fold gently and slowly.
• Once mixed, the mixture should be light and soft. 
• If to dry, add 1 more table spoon of milk and mix well.
• Grease 2 tins and pour mixture into tins (equal amounts).
• Put in the pre-heated oven at 210 degrees for 30 minutes.
• Do not open the oven until baked for at least 25 minutes to allow cake to rise.  
• After this time, you may test if sponge is cooked by pricking it with a tooth pick.  
• If sponge sticks to the tooth pick then allow another 5 minutes in the oven.
• Take off the heat and allow cake to cool down for about 2 minutes before    removing from baking tins.
• Whilst cake is cooling down whisk mascarpone cheese and single cream together until firm.
• Spread cream on top of half sponge and place the other half on top. 
• You may wish to use remaining cream mixture to decorate the cake. As an alternative to sandwich the cake you could use to use fruit jam.
• Ready to serve.