I really like this recipe for sponge cake from scratch. It’s simple and you can also make lots of of various truffles with this base. It is a traditional European sponge cake (aka Genoise). After you have this recipe down (you’ll memorize it after a pair rounds), you’ll be baking issues that look and style like they’re from a elaborate bakery.
Elements
- 225g softened butter
- 225g golden caster sugar
- 4 giant eggs
- ½ lemon, zested
- 1 tsp vanilla extract
- 225g self-raising flour
- splash of milk
- Elective fillings of lemon curd, jam, flippantly whipped cream
- icing sugar for dusting
Methodology
- STEP 1
Warmth oven to 180C/160C fan/gasoline 4, butter and line the bottom of two 20cm spring-form cake tins with baking parchment.
- STEP 2
