Easy recipe with sponge cake is made with only some components that you just in all probability have in your pantry. This sponge cake is usually used to make layered desserts however can be utilized as-is as properly. Completely mushy, spongy, and scrumptious!
Substances
- 225g softened butter
- 225g golden caster sugar
- 4 giant eggs
- ½ lemon, zested
- 1 tsp vanilla extract
- 225g self-raising flour
- splash of milk
- Non-compulsory fillings of lemon curd, jam, flippantly whipped cream
- icing sugar for dusting
Methodology
- STEP 1
Warmth oven to 180C/160C fan/fuel 4, butter and line the bottom of two 20cm spring-form cake tins with baking parchment.
- STEP 2
