Old Fashioned Sponge Cake

This is the foundation for alot of my celebration cakes - I have never made them commercially - they have always been for various family occasions. This base cake is inspired by Peggy Porschen whose books certainly elevated my approach to celebration cakes and enabled me to make my brothers wedding cake - I would highly recommend her books for anyone looking for some inspiration.

Ingredients:

• 200g self-raising flour

• 175g caster sugar (I use golden caster sugar)

• 200g butter, softened

• 4 eggs

• 1 tsp vanilla extract or vanilla bean paste

Variations:

• Add zest of 2 lemons

• Switch out 50g flour for 50g cacoa

Method:

1. Prep your tins and oven
Line the base of two 8-inch tins with parchment paper. Preheat your oven to 160°C fan / 180C conventional.

2. Soften the butter
If it’s not soft, use the microwave on a really low heat - just 20–30 seconds at a time. Be careful not to melt it too much.

3. Cream butter and sugar
Beat the butter and sugar together until soft and pale. I use my Kenwood mixer, but a wooden spoon works too.

4. Add flavouring
Vanilla is the standard addition but I have added a few options above.

5. Sift flour and beat eggs
Sieve your flour into a separate bowl. Lightly beat the eggs in a jug.

6. Add eggs gradually
With your mixer on medium, add the eggs a little at a time. If the mix starts to curdle, add a tablespoon of flour to help bring it back together. Don’t worry - once the flour goes in, it usually sorts itself out.

7. Fold in flour
Turn the mixer to low and add in the rest of the flour gradually until the batter is smooth and creamy. Scrape down the bowl occasionally to make sure everything’s incorporated.

8. Optional extras
I have had the request to add sprinkles - they are pretty processed but sometimes necessary.

How to Know When It’s Done:

• It’s not just about colour - cakes can look golden on top but still be raw in the middle.

• Skewer test: Insert into the centre - if it comes out clean or just a little moist, it’s done.

• Listen to it! Put your ear close to the cake - f it’s making lots of bubbling noises, it’s still cooking (I can’t remember where I heard this tip)

• Edges pulling away from the tin is a great sign it’s done.

• Don’t open the oven before 20 minutes or the middle may sink.

• If it does sink? Don’t panic. I have on occasion padded a sunk middle with maltesers - it worked!

• I think slightly overbaking is better than underbaking - I tend to add a syrup which keeps it moist.