Читать книгу Complete Step-by-Step Guide to Cake Decorating - Carol Deacon - Страница 13

This sponge cake recipe is extremely easy to make. You just put all the ingredients in a bowl and mix. An electric mixer makes light work of the mixing and takes only a minute. It will take longer if you’re mixing by hand. To make things easier for yourself, make sure the butter is very soft.

1. Grease and line the relevant cake pan (see here) and preheat your oven to 300°F/150°C/Gas mark 2. (Timings and temperatures for conventional ovens may vary. Refer to your manufacturer’s handbook for guidance.)

2. Sift the flour into a mixing bowl to get some air into it and add the rest of the ingredients.

3. Set the mixer to a slow setting, and slowly combine all ingredients together.

4. Increase the speed and beat for a minute until the mixture becomes pale and silky.

5. Spoon the mixture into a prepared pan and smooth the top.

6. Bake for the required time. When ready, the cake should have pulled away slightly from the edges of the pan. If pressed lightly, the top should spring back from the touch. Insert a sharp knife or cake skewer into the cake. If it comes out clean, the cake is ready.

7. Turn the cake upside down on a cooling rack. Remove the lining and let cool.

Storing: Ice the cake when cool or cover in plastic wrap until ready. Use and eat within five days.

Freezing: Once baked and cooled, this sponge cake can be frozen for up to three months.